Microbiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)

Brazilian Journal of Food Research

Alessandra Mara Bagarin¹  Andressa Naielli Tonietti¹  Andressa Tonet¹  Alessandraq Braga Ribeiro¹  Vanessa Neres Domingos² 

[1] Faculdade de Campo Mourao

关键词: Ice cream;    Microbiological contamination;    Food;    Food security.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The ice cream is classified as an iced food, whose composition is favorable to microbial development when not stored, pasteurized or produced using Good Manufacturing Practices. The ice cream has no visible deterioration even when produced in unsatisfactory hygienic-sanitary conditions that may cause injury to the health of its consumers. In addition, ice cream is a foodstuff largely consumed by children who are more vulnerable to infections. This study aimed to evaluate the hygienic-sanitary conditions of artisanal ice cream produced in four establishments in Campo Mourão, PR (Brazil). Sixteen samples of two different flavors of ice cream (chocolate and flakes) and eight samples of syrup were analyzed in duplicate. Were quantified coliforms at 35ºC and 45°C (MPN/g), mesophyll (CFU/g), coagulase-positive staphylococci (CFU/g),Salmonellaspp., molds and yeasts (CFU/g). Analyses were performed according to Ruling nº 62, August 26, 2003 of MAPA. All samples revealed the absence ofSalmonellaspp. and coagulase positive staphylococci. For eight samples of syrup and 16 samples of ice cream  analyzed, 25%  were outside the range allowed by the RDC nº 12, of January 2, 2001 (ANVISA) for coliforms at 35ºC (>10 2 /g). Therefore, only one ice cream producer offer products suitable for consumption, indicating that there is much to be done on the hygienic sanitary control of establishments producing ice cream. DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.51

【 授权许可】

Unknown