Safety and quality of confectionery products

Abstract

Microbiological and safety indicators are the basis for the safety of all food products, including confectionery. Compliance with quality standards guarantees the safety of confectionery products for consumers and determines the degree of stability of products during storage. Microbiological safety of products depends on the type and number of microorganisms, as well as on their ability to develop in the product. The microbiological indicators of the quality and safety of confectionery products during storage have been studied. The number of mold fungi and yeast cells, as well as QMAFAnM in finished products, did not exceed the standard values.