Speaker
TRIF OANA VERONICA
(UNIVERSITATEA TEHNICA CLUJ NAPOCA, CENTRUL UNIVERSITAR NORD BAIA MARE)
Description
On the surface of food there is always a considerable number of microorganisms, which increases as they find the conditions for development.
They come from the non-surrounding environment, mostly from the air, spread by dust, insects and animals, but also from the ground or water.
For this work, 21 types of food products were studied: blueberries, apricots, strawberries, apples, cherries, corn, onions, tomatoes, olives, chickpeas, vegetable pâté, cream cheese, plum jam, cottage cheese, white bread, mozzarella, blueberry jam, nutritional yeast, tomato paste, quince jam.
Primary author
TRIF OANA VERONICA
(UNIVERSITATEA TEHNICA CLUJ NAPOCA, CENTRUL UNIVERSITAR NORD BAIA MARE)
