Researches regarding the active and passive monitoring of aeromicroflora in milling and bread manufacturing
GHEORGHE PUCHIANUTransilvania University of Brasov, Faculty of Food and Tourism, Bd. Eroilor nr. 29, 500036, Brasov, RomaniaValentin NeculaTransilvania University of Brasov, Faculty of Food and Tourism, Bd. Eroilor nr. 29, 500036, Brasov, RomaniaDorin Valter EnacheTransilvania University of Brasov, Faculty of Food and Tourism, Bd. Eroilor nr. 29, 500036, Brasov, RomaniaM. DanésUniversity of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăşti Boulevard, District 1, 011464, Bucharest, RomaniaMirabela Ioana LupuTransilvania University of Brasov, Faculty of Food and Tourism, Bd. Eroilor nr. 29, 500036, Brasov, Romania
2020en
ABI
Annotatsiya
In the spaces of milling and bread manufacture units, air contaminations are produced with microorganisms which come from the microflora of the used raw materials, but also from the residual microflora resulted after the prior processes of processing, reason for which the monitoring of aeromicroflora from such units offer important indices, representing the decisional basis of implementing the corrective measures.
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