| Summary: | With the purpose of assesing the hygienic quality on icecream production and selling conditions, 47 icecream samples from three different stores in the city of Posadas were examined during the period 5/95 to 3/96. Total mesophilic aerobic microorganisms, coliforms, thermotolerant coliforms, Escherichia coli, and Staphylococcus aureus counts were carried out, and Salmonella sp searched for. All samples showed total mesophilic, on a 102 to 104 UFC/g average rate, a 7 to 93 NMP/g coliforms and no thermotolerant coliforms, E. coli nor Salmonella sp were found. Although these microorganisms were not isolated, it is absolutely necessary to evaluate them in case of food diseases outbreak. For the S. aureus counts, two methods described by Food and Drug Administration (FDA) were used and it turned positive in two samples: in one 10 UFC/g and in the other 2 to 10/g (NMP). All samples showed lower levels than the maximum ones allowed by the Argentinian Food Code for icecream production.There were no season difference from the microbiological point of view along the year.
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OCCURRENCE OF SALMONELLA IN EGGS AND HOME-MADE MAYONNAISE