SANITARY-HIGIENIC CONDITIONS OF ITALIAN STYLE AND PASTA (ARTISANAL AND INDUSTRIAL) ICE CREAM MARKETED IN THE NORTHWESTERN REGION OF RIO GRANDE DO SUL, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2015.16010Keywords:
Ice Cream. Foods. Bacteria. Food Microbiology. Food Handling.Abstract
This article aimed to evaluate the microbiological quality ofice cream sold in Northwest Rio Grande do Sul, Brazil. Thesamples were submitted to analysis the following: estimatesof Most Probable Number (MPN/g) of total coliforms, fecalcoliforms, Escherichia coli, the presence of Salmonella spp.,counting colony forming units (CFU/g) of Staphyococcus coagulasepositive, mesophiles and total aerobic psychrotrophs, besides theinvestigation into the morphotinctorial characteristics of coloniesfrom the psychrotrophs count. Samples of 21 ice cream and gelatotypes were analyzed, of which seven Italian style gelatos, sevenartisanal ice creams and seven industrialized ice creams, fromdifferent locations. Fecal coliforms above the values established bylegislation were found in 28.6% of both types of ice cream. E. coliwas found in 42.8% and 14.3% of artisanal and industrialized icecream, respectively. Salmonella spp. and Staphylococcus coagulasepositive were not detected. All Italian style gelato samplesshowed high counts of mesophiles, differing significantly fromthe industrialized ice cream, but not the artisanal ice cream.High psychrotroph counts were also found in Italian stylegelato, differing from both ice cream types. Gram-negative rodspredominated among the psychrotrophs. The results indicatepossible poor hygiene during production and/or storage of theice creams and gelato. Thus, increased oversight is necessary atthe selling and production points of ice cream, mainly throughtraining and the Good Practices. Special attention should be givento the artisanal ice cream and Italian gelato, as manufacturersdo not follow a standard production process.
DOI: 10.12957/demetra.2015.16010
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