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- Title
MICROBIOLOGICAL EVALUATION OF PASTY AND SOFT ICE CREAM.
- Authors
Rodrigues Silveira, Débora; Pereira de Moraes, Thamíris; Scheffer de Oliveira, Jennifer; Dias Timm, Cláudio
- Abstract
Ice cream is susceptible to contamination by handling and bad hygiene conditions during both the storage process and the fractioning for sale, and once contaminated, it can cause diseases. The purpose of this survey was to evaluate the microbiological quality of ice cream sold in bulk, of 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 through the counting of thermotolerant coliforms, coagulase-positive Staphylococcus spp., and searching for the presence of Salmonella spp. During the study, a total of ten (33%) samples of pasty ice cream and five (16%) samples of soft ice cream were found to be beyond the limits established by the Brazilian law. Salmonella spp. was found in four samples (6.7%). These results are an alert for the need of greater attention to the microbiological quality of ice cream in order to ensure the safety of its consumers.
- Subjects
MICROBIAL contamination; ICE cream, ices, etc.; PASTRY; COLIFORMS; STAPHYLOCOCCUS
- Publication
Arquivos de Ciências Veterinárias e Zoologia da Unipar, 2021, Vol 24, Issue 1, p1
- ISSN
1415-8167
- Publication type
Article
- DOI
10.25110/arqvet.v24i1cont.2021.8269