P. Kotzekidou, MICROBIAL STABILITY AND FATE OF SALMONELLA-ENTERITIDIS IN HALVA, A LOW-MOISTURE CONFECTION, Journal of food protection, 61(2), 1998, pp. 181-185
A traditional low-moisture confectionery, halva, was studied with resp
ect to microbial stability over prolonged storage. It was kept under r
efrigeration or at room temperature in air-sealed or vacuum packaging
in moisture-proof material. Microbial stability of commercial samples
was evaluated with regard to the following groups of microorganisms: a
erobic plate count, Enterobacteriaceae, enterococci, sulfite-reducing
clostridia, aerobic mesophilic and thermophilic sporeformers, staphylo
cocci, Staphylococcus aureus, Salmonella spp., lipolytic microorganism
s, yeasts and molds. In all samples tested the above microorganisms we
re in acceptable levels, while sulfite-reducing clostridia, Salmonella
spp., and molds were not detected. The potential for survival of Salm
onella Enteritidis in the product was evaluated by artificial contamin
ation. Inoculum surviving after the immediate significant decrease was
still recovered after 8 months of storage. The reduction of salmonell
ae during storage cannot be predicted on the basis of the a(w) alone.