ABSTRACT: Pasta and related products based on wheat grains represent foodstuffs that are
characterized by optimal ratio of basic nutrients. Therefore they have an important place in human
nutrition. Pasta and related products have almost daily presence in nutrition. Their production can take
place in industrial and artisanal conditions. Among many advantages in industrial production, significantly
greater microbiological safety of the finished product is one of the most important.
The aim of this paperwork was to investigate the microbiological safety of pasta and related products
produced in industrial plants that are fully automated and in handicraft establishments that are not fully
automated.
We tested 120 samples of pasta produced in industrial conditions and 90 samples of pasta produced in
artisanal shops. From the group of pasta related products the tests were conducted on phyllo and pasta
tatters, 80 of those were produced in industrial conditions and 65 in artisanal shops. All samples of pasta
and pasta related products manufactured in industrial conditions were correct. Of 90 samples of pasta
produced in artisanal shops 18 samples were not correct due to the presence of coagulase positive
staphylococci and increased total number of microorganisms. In some samples of phyllo made from Type
850 flour and from buckwheat flour an