Pizza dough in eco test - Analysis for germs and phosphates

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Jan 18, 2024 - Foods

Pizza dough in eco test - Analysis for germs and phosphates

In the January 2024 issue of Öko-Test, 19 ready-made pizza doughs were tested, including four organic products.

The following test parameters were examined:

• Germs
• Phosphates

Germs

For the microbiological assessment, the guidelines and warning values of the DGHM guidelines (DGHM = German Society for Hygiene and Microbiology) for moist, packaged, filled and unfilled pasta were used. A total count was detected in two pizza doughs that exceeds the guideline value but is still within an acceptable range. Enterobacteriaceae were detected in one pizza dough, which also only exceed the guideline value but not the limit value. Likewise, Bacillus cereus was detected below the limit value. The number of germs found is therefore still below the health-hazardous range.

Enterobacteriaceae are widespread in our environment and are considered general hygiene indicator germs in many foods. They are regularly detected in soil, water, and on plants. Furthermore, these bacteria are found in the intestines of humans and animals.

Bacillus cereus are widespread in our environment. They are found in soil, dust, water, animals, and humans. Therefore, practically all raw plant and animal foods can be contaminated with this germ.

Phosphates

Phosphates could be detected in most ready-made pizza doughs. Phosphate is important for the bones and is absorbed by the body through food. However, too much phosphate can damage the kidneys. Diphosphates are often used as leavening agents but could be replaced by harmless leavening agents like cream of tartar or a baking soda-citric acid combination.

Sources:

Öko-Test No. 01/2024 - www.oekotest.de

www.oekotest.de/essen-trinken/Fertiger-Pizzateig

aerobic mesophilic total count in food: www.bav-institut.de/aerobic-mesophilic-total-count

Enterobacteriaceae in food: www.bav-institut.de/Enterobacteriaceae-in-food

Bacillus cereus in food: www.bav-institut.de/Bacillus-cereus-in-food