Microbiological quality control in confectionery products.

Microbiological quality control in the manufacture of confectionery would include not only the finished products
but also the raw materials employed. Considering the high sugar content and low moisture level of the
final products, microbial spoilage can occur only when there is high water absorption, which is unlikely in normal
circumstances. They can however carry preformed toxins, particularly when raw material of very poor
microbial quality has been used. Occasionally confectionery items can act as carriers of pathogenic organisms,
particularly Salmonella, if proper hygienic practices are not enforced on the workers.