scholarly journals MICROBIOLOGICAL EVALUATION OF PASTY AND SOFT ICE CREAM

2021 ◽  
Vol 24 (1cont) ◽  
Author(s):  
Débora Rodrigues Silveira ◽  
Thamíris Pereira De Moraes ◽  
Jannifer Scheffer Oliveira ◽  
Cláudio Dias Timm
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Storage Process ◽  
Thermotolerant Coliforms ◽  
Ice Creams ◽  
Coagulase Positive Staphylococcus

Ice creams are susceptible to contamination by handling and bad hygiene conditions during the storage process and the fraction for sale, once those can be means of diseases. This survey’s objective was to evaluate the microbiological quality of ice creams sold in bulk, of the pasty and soft types, offered for consuming. Thirty samples of pasty ice cream, sold in bulk, and thirty samples of soft ice cream were analyzed by counting thermotolerant coliforms, coagulase-positive Staphylococcus, and researching the presence of Salmonella. During the survey, were found ten (33%) samples of pasty ice cream and five (16%) samples of express ice cream out of the limits established by the Brazilian law. Salmonella was found in four samples. These results are an alert to the need of a bigger attention to the microbiological quality of ice creams, in order to ensure the consumer’s security.

scholarly journals Microbiological quality of artisanal and industrial ice creams sold in the south of Rio Grande do Sul

2021 ◽  
Vol 10 (1) ◽  
pp. e57510111744
Author(s):  
Vitor Campos Assumpção de Amarante ◽  
Bianca Conrad Bohm ◽  
Laura Brenner Colling ◽  
Caroline Rockenbach ◽  
Sergiane Baes Pereira ◽  
...  
Keyword(s):  
Food Industry ◽  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Rio Grande Do Sul ◽  
Total Coliforms ◽  
Mesophilic Bacteria ◽  
Great Acceptance ◽  
Thermotolerant Coliforms ◽  
Ice Creams

Ice creams have great acceptance and demand by consumers around the world. They are foods obtained through an emulsion of fats and proteins, these ingredients if stored or handled incorrectly can be the source of multiplication of several microorganisms. This work focuses on the microbiological analysis of artesanal and industrial ice cream in two times of the year (winter and summer), performed using the methodology adapted from Silva et al (2010) and the legislative microbiological standards used from RDC No 12 from Anvisa (Brasil, 2001). The main focus was the detection of microorganisms of importance in the food industry, as they are precursors of foodborne diseases epidemics, such as Escherichia Coli, Salmonella, total coliforms, thermotolerant coliforms, molds, yeasts and aerobic mesophilic bacteria. It was observed in the analysis results that all 30 samples showed growth of aerobic mesophilic bacteria, molds and yeasts, that only four (13.33%) did not have total coliforms and none had Salmonella. There was no great difference between the results of the analyzes of samples collected in the summer and winter, the level of contamination in general was high in samples from both seasons.

scholarly journals Microbiological Profiling of Ice Cream Samples Sold in the Retail Shops in Dhaka City

2016 ◽  
pp. 45-48
Author(s):  
Tasmina Rahman ◽  
Bashudeb Chandra Sharma ◽  
Md Niazul Isalm
Keyword(s):  
Bacterial Load ◽  
Age Groups ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Dhaka City ◽  
Shigella Spp ◽  
Biochemical Identification ◽  
Ice Creams ◽  
And Storage

Being a popular ready-to-eat food among all age groups, ice creams warrant the maintenance of sound microbiological quality for the sake of public health safety. Present study investigated the microbiological quality of the commonly consumed ice creams available within the retail shops in Dhaka city, Bangladesh. Five ice creams from each comprising 3 types of samples (soft, hard & flavored) of 7 most popular brands (a total of 90 samples) were collected and assessed for the presence of contaminating bacteria through conventional microbiological and biochemical identification methods. Total viable bacterial load was estimated within a range of 4.9 × 103 to 7.9 × 105 cfu/ ml. Brand A ice cream samples were noticed to harbor the least amount of microorganisms. On the other hand 65% of samples belonging to brands B and C were found to be contaminated with Shigella spp. while 30% of samples of brand B and C and 60% of brand E were contaminated with L. monocytogenes. While some were found to be microbiologically sound, most of the ice cream samples studied were found to be contaminated with microorganisms. Maintenance of appropriate hygienic condition during manufacturing and storage of ice cream products are thus recommended to ensure the consumer health safety.Bangladesh J Microbiol, Volume 32, Number 1-2,June-Dec 2015, pp 45-48

scholarly journals The effect of ice-cream-scoop water on the hygiene of ice cream

1997 ◽  
Vol 119 (1) ◽  
pp. 35-40 ◽  
Author(s):  
I. G. WILSON ◽  
J. C. N. HEANEY ◽  
S. T. C. WEATHERUP
Keyword(s):  
Statistical Analysis ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Plate Count ◽  
Indicator Organisms ◽  
E Coli ◽  
Order Of Magnitude ◽  
Ice Creams ◽  
Aerobic Plate Count

A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n=91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 106 c.f.u. ml−1 was the modal value for scoop waters. Unopened ice creams generally had counts around 103–104 c.f.u. ml−1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained >100 c.f.u. ml−1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples.

scholarly journals Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

2009 ◽  
Vol 39 (6) ◽  
pp. 1836-1841 ◽  
Author(s):  
Thaís Mioto Martineli ◽  
Oswaldo Durival Rossi Junior ◽  
Natacha Deboni Cereser ◽  
Marita Vedovelli Cardozo ◽  
Cristianne Lino Fontoura ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Sao Paulo ◽  
Most Probable Number ◽  
São Paulo ◽  
Probable Number ◽  
Lamb Meat ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; < 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil

2009 ◽  
Vol 72 (2) ◽  
pp. 421-424 ◽  
Author(s):  
P. L. MOREIRA ◽  
T. B. LOURENÇÃO ◽  
J. P. A. N. PINTO ◽  
V. L. M. RALL
Keyword(s):  
Staphylococcus Aureus ◽  
Primary Production ◽  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Black Pepper ◽  
Sao Paulo ◽  
São Paulo ◽  
Thermotolerant Coliforms ◽  
The City

The aim of this work was to assess the microbiological quality of spices sold in Botucatu, São Paulo, Brazil. A total of 233 samples were analyzed for mesophilic bacteria, thermotolerant coliforms, Bacillus cereus, Staphylococcus aureus, and Salmonella. Data showed that 21 and 5.6% of these samples were not in agreement with the standards of Brazilian law, due to an excess of coliforms and to the presence of Salmonella, respectively. Black pepper and cumin exhibited the lowest microbiological quality, whereas bay leaf showed the highest quality. It was concluded that the seasonings possessed poor microbiological quality, and new alternatives should be taken in the primary production in order to improve this quality. Irradiation may also be a tool to assure the safety of these products.

scholarly journals Microbiology of Charcoal-Broiled European River Lampreys (Lampetra fluviatilis) Stored at 3 and 22° C

2003 ◽  
Vol 66 (12) ◽  
pp. 2332-2335 ◽  
Author(s):  
LAURI O. MERIVIRTA ◽  
K. JOHANNA BJÖRKROTH ◽  
HANNU J. KORKEALA
Keyword(s):  
Hazard Analysis ◽  
Microbiological Quality ◽  
Critical Control Points ◽  
Two Samples ◽  
Processing Plants ◽  
Plate Counts ◽  
Thermotolerant Coliforms ◽  
The Mean

The microbiological quality of 30 production lots of charcoal-broiled river lampreys was studied at three lamprey processing plants (plants A, B, and C). Samples were taken directly after charcoal broiling and stored at 22 and 3°C. Lampreys were examined on the day of manufacture, and those kept at 22°C were examined every second day for 6 days. Samples kept at 3°C were examined every fourth day for up to 24 days. On the production day, the mean aerobic plate counts (APCs) for broiled lampreys from plants A, B, and C were 2.29 log CFU/g, 1.88 log CFU/g, and undetectable (1.67 log CFU/g), respectively. At 22°C, the mean APCs for samples from plants A, B, and C increased markedly within 4 days, and after 6 days the counts for samples from these plants were 8.56, 5.04, and 6.23 log CFU/g, respectively. Chilling and storage at 3°C remarkably improved the shelf life of the product. The levels of bacteria in charcoal-broiled river lampreys from plant A were higher than those in lampreys from plants B and C. No significant increases in APCs were observed during storage at 3°C for 24 days; mean APCs did not exceed 2.80 log CFU/g for samples from any plant. Staphylococcus aureus was found in two samples. No lactic acid bacteria, thermotolerant coliforms, enterococci, Clostridium perfringens, or Listeria monocytogenes was detected. Microbiological data from this study will be used for the development of a hazard analysis for the determination of critical control points.

Impactos ambientais macroscópicos e qualidade microbiológica das águas em nascentes da área urbana de Santo Antônio do Monte – MG

2021 ◽  
Vol 10 (20) ◽  
pp. 87-101
Author(s):  
Alysson Rodrigo Fonseca ◽  
Roger Alexandre Nogueira Gontijo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Microbiological Analysis ◽  
Class D ◽  
Palabras Clave ◽  
Impact Index ◽  
Class B ◽  
Thermotolerant Coliforms

Resumo Este trabalho teve como objetivo identificar e avaliar a qualidade ambiental e microbiológica de nascentes presentes na área urbana de Santo Antônio do Monte -Minas Gerais. Os impactos ambientais nas nascentes foram avaliados a partir da interpretação do Índice de Impacto Ambiental em Nascentes – IIAN. A análise microbiológica da água foi realizada através do Teste do Substrato Cromogênico (Colitest®), que mostra a presença ou ausência de coliformes totais e termotolerantes. Foram identificadas 14 nascentes, porém em quatro destas não foi possível a aplicação dos testes (nascentes 11, 12, 13 e 14), pois encontravam-se secas, soterradas ou tomadas pelo despejo de esgoto. Das nascentes avaliadas, nenhuma atingiu classificação "Ótima" (Classe A) ou "Boa" (Classe B). Apenas uma foi classificada como "Razoável" (Nascente 1; Classe C), cinco como "Ruim" (Nascentes 2, 3, 6, 7 e 8, Classe D) e quatro como "Péssima" (Nascentes 4, 5, 9 e 10, Classe E). Todas apresentaram resultados positivos para presença de coliformes totais e termotolerantes (Escherichia coli). Palavras-chave: Mananciais. Hidrologia. Poluição. Degradação. Abstract This work aimed to identify and evaluate the environmental and microbiological quality of springs present in the urban area of Santo Antônio do Monte -Minas Gerais. The environmental impacts on the springs were assessed based on the interpretation of the Environmental Impact Index on Springs - IIAN. The microbiological analysis of the water was performed using the Chromogenic Substrate Test (Colitest®), which shows either the presence or absence of total and thermotolerant coliforms. Fourteen springs were identified, but in four of them, the application of the test was not possible (springs 11, 12, 13 and 14), as they were dry, buried or taken over by sewage discharge. Out of the springs evaluated, none reached a classification of "Excellent" (Class A) or "Good" (Class B). Only one was classified as "Reasonable" (Source 1; Class C), five as "Bad" (Source 2, 3, 6, 7 and 8, Class D) and four as "Terrible" (Source 4, 5, 9 and 10, Class E). All the springs showed positive results for the presence of total and thermotolerant coliforms (Escherichia coli). Keywords: Springs. Hydrology. Pollution. Degradation. Resumen Este trabajo tuvo como objetivo identificar y evaluar la calidad ambiental y microbiológica de los manantiales presentes en el área urbana de Santo Antônio do Monte - Minas Gerais. Los impactos ambientales en los manantiales se evaluaron sobre la base de la interpretación del Índice de Impacto Ambiental en Manantiales – IIAM. El análisis microbiológico del agua se realizó por medio de la Prueba del Sustrato Cromogénico (Colitest®), que muestra la presencia o ausencia de coliformes totales y termotolerantes. Se identificaron 14 manantiales, pero en cuatro de ellos no fue posible aplicar las pruebas (Manantiales 11, 12, 13 y 14), ya que estaban secos, enterrados o absorbidos por la descarga de aguas residuales. De los manantiales evaluados, ninguno alcanzó clasificación de "Excelente" (Clase A) o "Bueno" (Clase B). Solo uno fue clasificado como "Aceptable" (Manantial 1; Clase C), cinco como "Malo" (Manantiales 2, 3, 6, 7 y 8, Clase D) y cuatro como "Muy malo" (Manantiales 4, 5, 9 y 10, clase E). Todos mostraron resultados positivos para la presencia de coliformes totales y termotolerantes (Escherichia coli). Palabras-clave: Mananciales. Hidrología Contaminación. Degradación.

scholarly journals AVALIAÇÃO MICROBIOLÓGICA DE HORTALIÇAS E FRUTAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM FORTALEZA (CE)

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
LAURA MARIA BRUNO ◽  
ANA AMÉLIA MARTINS DE QUEIROZ ◽  
ANA PAULA COLARES DE ANDRADE ◽  
NATÁLIA MOURA DE VASCONCELOS ◽  
MARIA DE FÁTIMA BORGES
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Minimally Processed ◽  
Total Coliforms ◽  
Vegetable Samples ◽  
Fruit Samples ◽  
Vegetables And Fruits ◽  
Coagulase Positive Staphylococcus

Avaliou-se a qualidade microbiológica de 15 amostras de hortaliças/tubérculos e de 15 amostras de frutas minimamente processadas, comercializadas em Fortaleza (CE). Foram realizadas análises de coliformes fecais e totais, pesquisa de Salmonella sp., contagem total de bolores e leveduras, contagem de Staphylococcus coagulase positiva e contagem total de psicrotróficos. Detectou-se a presença de Salmonella em 66,6% das amostras de hortaliças/tubérculos e em 26% das de frutas. Foi verificado que 13,3% das amostras de hortaliças/ tubérculos apresentaram contagem de coliformes fecais acima do limite estabelecido pela legislação brasileira. Contagens elevadas de coliformes totais, de bolores e leveduras e de psicrotróficos também foram encontradas em ambos os produtos, indicando condições inadequadas de higiene durante o processamento, comprometendo seu armazenamento e sua qualidade microbiológica. MICROBIOLOGICAL EVALUATION OF VEGETABLES AND FRUITS MINIMALLY PROCESSED MARKETED IN FORTALEZA (CE) Abstract The microbiological quality of 15 vegetables and 15 fruits minimally processed samples marketed in Fortaleza - CE (Brazil) was evaluated. The following analyses were carried out: total and fecal coliforms, Salmonella sp., total yeasts and moulds count, coagulase positive Staphylococcus count and total psychrotrophics count. Salmonella was detected in 66.6% of vegetable samples and 26% of fruit samples. Fecal coliforms count higher than legislation limit, it was verified in 13.3% of vegetable samples. High counts of total coliforms, yeasts and moulds and psychrotrophics were also found on both products, showing inadequate hygiene conditions during manufacturing, affecting storage and microbiological quality of minimally processed fruits and vegetables.

Multicenter Study of Street Foods in 13 Towns on Four Continents by the Food and Environmental Hygiene Study Group of the International Network of Pasteur and Associated Institutes

2002 ◽  
Vol 65 (1) ◽  
pp. 146-152 ◽  
Author(s):  
B. GARIN ◽  
A. AÏDARA ◽  
A. SPIEGEL ◽  
P. ARRIVE ◽  
A. BASTARAUD ◽  
...  
Keyword(s):  
Multicenter Study ◽  
Microbiological Quality ◽  
Food Samples ◽  
Potential Hazard ◽  
Food Hygiene ◽  
Representative Sampling ◽  
Ice Creams ◽  
International Multicenter Study ◽  
Microbiological Analyses

An international multicenter study of ready-to-eat foods, sandwiches, and ice creams or sorbets sold in the streets and their vendors was carried out to assess the microbiological quality of these foods and to identify characteristics of the vendors possibly associated with pathogens. Thirteen towns in Africa, America, Asia, and Oceania were involved in the study. A single protocol was used in all 13 centers: representative sampling was by random selection of vendors and a sample of foods bought from each of these vendors at a time and date selected at random. Microbiological analyses were carried out using standardized Association Française de Normalisation methods, and the use of a standardized questionnaire to collect data concerning the characteristics of the vendors. Fifteen surveys were carried out, with 3,003 food samples from 1,268 vendors. The proportion of unsatisfactory food samples was between 12.7 and 82.9% for ice creams and sorbets and between 11.3 and 92% for sandwiches. For ice creams and sorbets, the sale of a large number of units (&gt;80 per day) increased the risk of unsatisfactory food by a factor of 2.8 (95% confidence interval [CI]: 1.5 to 5.1), lack of training in food hygiene by 6.6 (95% CI: 1.1 to 50), and by a factor of 2.8 (95% CI: 1.4 to 5.4) for mobile vendors. These risk factors were not identified for sandwiches, this difference may be due to the presence of a cooking step in their preparation. These results show that the poor microbiological quality of these street foods constitutes a potential hazard to public health, that the extent of this hazard varies between the cities studied, and that vendors' health education in food safety is a crucial factor in the prevention of foodborne infections.

Sign in / Sign up

Export Citation Format

Share Document