MICROBIAL STABILITY AND FATE OF SALMONELLA-ENTERITIDIS IN HALVA, A LOW-MOISTURE CONFECTION

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.