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

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 chemical indicators. After production, total number microorganisms ranged from 3.90–4.26 log CFU/g;. The Enterobacteriaceae family was present 2.81–3.32 CFU/g, count yeasts moulds 2.61–3.99 CFU/g. No Salmonella sp. found in 25 g product. Bacillus cereus samples B1 B2. Staphylococcus aureus presented below detection limit (<2 CFU/g). During products, varied. production storage, all HPB, amount mycotoxins limit. presence histamine tryptamine not HPB throughout period. Regarding TBARS, it can be concluded that use prunes oat flakes (B2 bar composition) bars, reduces degree fat oxidation. Among tested variants, composition B3 seemed safest worth further research, mainly due lower frequency undesirable microorganisms. protective antioxidative effect stored 22 °C indicates value appropriate modifications heat treatment proved effective improving HPB. Relying results is possible store for least 3 months. Next standard parameters, unique increase controlling B. other low water activity (aw) resistant