Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures

Abstract

This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures based on selected microbiological and chemical indicators. After production, the total number of microorganisms ranged from 3.90–4.26 log CFU/g;. The Enterobacteriaceae family was present at 2.81–3.32 log CFU/g, and the count of yeasts and moulds was 2.61–3.99 log CFU/g. No Salmonella sp. was found in 25 g of the product. Bacillus cereus was present in samples B1 and B2. Staphylococcus aureus was presented in samples below the detection limit (B. cereus and other low water activity (aw) resistant microorganisms.

Keywords

• biogenic amines
• fat oxidation
• food safety
• mycotoxin
• organic bar
• meal replacement