Open Access
Table 2
Microbiological indicators of finished products
| Product | QMAFAnM | The quantity of the product in which it is not allowed | Yeast | Mold fungi | ||
|---|---|---|---|---|---|---|
| Coliform bacteria | S. aureus | Genus bacteria Proteus, | ||||
| Bakery products (control) | 1·103 CFU/g | 0.1 cm3 | 1.0 cm3 | 0.1 | 50 CFU/cm3 | 50 CFU/cm3 |
| Bread with malt | 0.04 103 CFU/g | not identified | not identified | not identified | not identified | not identified |
| Malt buns | 0.02 103 CFU/g | not identified | not identified | not identified | not identified | not identified |
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