FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

DANUTA KOŁOŻYN-KRAJEWSKA, ZDZISŁAWA LIBUDZISZ

Title

Health aspects related to microbiological quality of functional food

Abstract

Hazard and benefits aspects related to microbiological quality of functional food were discussed in this paper. Hazards are mainly connected with enrichment of foods with beneficial for health constituents, lowering of some constituent’s level and technology (mainly preservation) modifications. On another hand group of probiotics with lactic acid bacteria addition, are naturally preserved and safe for consumer. Additionally these products have beneficial effect in human body.

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