HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES.
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, Escheric...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
1998
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/284 |
| _version_ | 1810375000250646528 |
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| author | von Specht, Martha Amer, Lidia Maubecin, Elsa Alonso, Roxana Bargardi, Severino |
| author_facet | von Specht, Martha Amer, Lidia Maubecin, Elsa Alonso, Roxana Bargardi, Severino |
| author_sort | von Specht, Martha |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | 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. |
| format | Online |
| id | ojs-article-284 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 1998 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-2842020-03-06T00:40:15Z HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES. CONTROL DE LA CALIDAD HIGIÉNICA DE HELADOS ARTESANALES EN POSADAS, MISIONES von Specht, Martha Amer, Lidia Maubecin, Elsa Alonso, Roxana Bargardi, Severino Hygienic Control Bacterias in icecream factory Salmonella sp in icecream Higiene en helados Helados artesanales Salmonella sp en helados 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. Con el propósito de conocer la calidad higiénica en helados de fabricación artesanal y formas de comercialización, se examinaron 47 muestras de helados en tres heladerías de Posadas (Misiones) durante el período 5/95 al 3/96. Se realizaron recuentos de microorganismos mesófilos aerobios totales, coliformes, coliformes termotolerantes Escherichia coli, Staphylococcus aureus y se investigó Salmonella sp. Todas las muestras presentaron microorganismos mesófilos totales, en un rango comprendido entre 102 y 104 UFC/g, coliformes de 7 a 93/g y no se detectaron coliformes termotolerantes, E. coli ni Salmonella sp. A pesar de no haberse aislado estos gérmenes es necesario tenerlos presentes siempre y estar preparados para casos de brotes de enfermedades de transmisión alimenticia. Para el recuento de S. aureus se usaron dos métodos recomendados por la Food and Drug Administration (FDA) y resultó positivo en dos muestras, en una con 10 UFC/g y otra entre 2 y 10 /g (NMP). Todas las muestras alcanzaron resultados inferiores a los máximos permitidos por el Código Alimentario Argentino para helados de elaboración artesanal. No se observó diferencia estacional, desde el punto de vista microbiológico, en todo el año. Facultad de Ciencias Exactas, Químicas y Naturales 1998-06-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/284 Argentine Journal of Science and Technology; Vol. 1 No. 1 (1998); 20-24 Revista de Ciencia y Tecnología; Vol. 1 Núm. 1 (1998); 20-24 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/284/185 |
| spellingShingle | Hygienic Control Bacterias in icecream factory Salmonella sp in icecream Higiene en helados Helados artesanales Salmonella sp en helados von Specht, Martha Amer, Lidia Maubecin, Elsa Alonso, Roxana Bargardi, Severino HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES. |
| title | HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES. |
| title_alt | CONTROL DE LA CALIDAD HIGIÉNICA DE HELADOS ARTESANALES EN POSADAS, MISIONES |
| title_full | HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES. |
| title_fullStr | HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES. |
| title_full_unstemmed | HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES. |
| title_short | HYGIENIC CONTROL ON ICECREAM FACTORY STORES IN POSADAS, MISIONES. |
| title_sort | hygienic control on icecream factory stores in posadas misiones |
| topic | Hygienic Control Bacterias in icecream factory Salmonella sp in icecream Higiene en helados Helados artesanales Salmonella sp en helados |
| topic_facet | Hygienic Control Bacterias in icecream factory Salmonella sp in icecream Higiene en helados Helados artesanales Salmonella sp en helados |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/284 |
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OCCURRENCE OF SALMONELLA IN EGGS AND HOME-MADE MAYONNAISE