Table 5.
Microbiological indicators of finished bakery products.
| No. | Number of mesophilic aerobic and facultative anaerobic microorganisms, CFU/g, no more than | |||||
|---|---|---|---|---|---|---|
| After 12 h | After 24 h | After 48 h | After 96 h | After 168 h | After 192 h | |
| Control sample | 3 × 102 | 4 × 102 | 7.5 × 102 | 13 × 102 | Solid growth | |
| 1 | 3.5 × 102 | 4.9 × 102 | 8.0 × 102 | Solid growth | ||
| 2 | 3 × 102 | 4 × 102 | 7.5 × 102 | Solid growth | ||
| 3 | 2.5 × 102 | 3.7 × 102 | 7 × 102 | Solid growth | ||
| 4 | 2.3 × 102 | 3.5 × 102 | 6.7 × 102 | 10 × 102 | Solid growth | |
| 5 | 2 × 102 | 3 × 102 | 6.5 × 102 | 9.3 × 102 | Solid growth | |
| 6 | 1.5 × 102 | 2.5 × 102 | 6 × 102 | 9 × 102 | Solid growth | |
| 7 | 1.5 × 102 | 2.5 × 102 | 6 × 102 | 8.5 × 102 | Solid growth | |
| 8 | 1.8 × 102 | 2.7 × 102 | 7 × 102 | 9 × 102 | Solid growth | |