Microbiological quality of macaroni and noodle products obtained at retail markets

Abstract

The microbiological quality of macaroni and noodle products was determined by a statistically based national survey at the retail level. Geometric means of aerobic plate counts for macaroni and noodle products were 520 and 1,400 per g, respectively. Means for yeast and mold counts were 72 per g for macaroni and 100 per g for noodles. Means for counts of coliforms and Staphylococcus aureus were less than 3 per g for both products. Escherichia coli was not found in macaroni but was present in 0.5% of the noodle samples and ranged from 3 to 93 per g.