![]() According to these results the sanitary measures taken at all stages of production up to the sold of ice cream has to be reduced to an acceptable level of risk. The risk is determined to be higher than ice cream sold in unpackaged. Same of the ice creams that containing different levels of pathogenic microorganisms, these products have posed a serious risk for public health. monocytogenes have been isolated from 2 of them creamy, 2 of them chocolate and 1 of them pistachio ice cream samples. has not been isolated from any of the unpackaged ice cream samples but L. aureus, yeast/mold and total aerobic psychrophilic microorganisms were found to be 6. In the unpackaged samples of ice cream, pH, the number of total aerobic mesophilic microorganisms, E. monocytogenes were not isolated from the packaged ice cream samples. In the packaged samples of ice cream examined, pH, the number of total aerobic. For this purpose, a total of 50 ice cream samples, 25 packaged and 25 unpackaged (5 units of each of fruit, creamy, cacao, chocolate and pistachio ice cream samples) were analysed. ![]() This study was conducted to determine the microbiological qualities of packaged and unpackaged ice cream sold in the Van province. In this Special Issue, we are aim to include experimental and theoretical studies on the fundamental behavior as well as applications of polysaccharides such as gels, covering the different perspectives of the interdisciplinary communities of physical chemistry, biochemistry, biophysics, and biomedicine in wound healing. In recent years, hydrogels have been developed for several applications, especially in the health area in healing tests, and have been shown be an excellent system. The materials can be nanoparticles, films, and hydrogels, among others, depending on the properties of the materials. The types of monomers and functional groups can be influenced the characteristics of each material and the intended application. In gen eral, they may come from animal or vegetable. Polysaccharides are natural organic compounds also known as biopolymers, due to the repetition of some types of monomers depending on their origin. 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. For eight samples of syrup and 16 samples of ice cream analyzed, 25% were outside the range allowed by the RDC nº 12, of Janu(ANVISA) for coliforms at 35✬ (>102/g). All samples revealed the absence of Salmonella spp. Analyses were performed according to Ruling nº 62, Augof MAPA. ![]() Were quantified coliforms at 35✬ and 45☌ (MPN/g), mesophyll (CFU/g), coagulase-positive staphylococci (CFU/g), Salmonella spp., molds and yeasts (CFU/g). Sixteen samples of two different flavors of ice cream (chocolate and flakes) and eight samples of syrup were analyzed in duplicate. This study aimed to evaluate the hygienic-sanitary conditions of artisanal ice cream produced in four establishments in Campo Mourão, PR (Brazil). In addition, ice cream is a foodstuff largely consumed by children who are more vulnerable to infections. 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. ![]() P>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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |