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Microbiological quality of ice creams commercialized in some cities in the state of Rio de Janeiro, Brazil
Author(s) -
DE FARIAS FABRÍCIO F,
DA SILVA WALACE R,
BOTELHO ANA CAROLI,
DA HORA IRACEMA M DE C,
KRONENBERGER GIOVAN,
DA CRUZ ADRIANO G
Publication year - 2006
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2006.00278.x
Subject(s) - ice cream , food science , staphylococcus aureus , contamination , environmental science , bacteria , chemistry , biology , ecology , genetics
The microbiological quality of 60 ice cream samples of three commercial brands (A, B and C) of various flavours, commercialized in some towns in the State of Rio de Janeiro, Brazil, was evaluated. Total bacteria count (TCB), coliforms at 35°C (CT), coliforms at 44°C (CF) and presence of Staphylococcus aureus were performed on all samples. TCB ranged from 2.0 × 10 2 to 6.9 × 10 5 cfu/mL, CT from < 3–≥ 2400 MPN/mL, CF from < 3–1100 MPN/mL and S. aureus from < 10–1.4 × 10 6 cfu/mL. The level of bacterial contamination found in this study reflects the unhygienic conditions prevalent in manufacturing and storage of ice creams. Actions are thus necessary by the Brazilian regulatory agencies to require the ice cream processing plants to adopt quality guarantee systems, such as good manufacturing practices and hazard analysis and critical control points system.