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http://hdl.handle.net/1843/72425| Type: | Artigo de Periódico |
| Title: | Analysis of the microbial quality of commercialized tropical fruit ice cream in Belo Horizonte, Brazil |
| Authors: | Gabriella B. L. Lima Mariana R. S. Lucas Carlos Augusto Rosa Fátima C. O. Gomes |
| Abstract: | Ice cream is a popular food product and can be produced from dairy bases or water with the addition of fresh fruit and other ingredients. However, poor hygiene, unprocessed fruit and the absence of thermal treatment can contribute to the microbial content of the ice cream. This study aimed to determine the densities of the microorganisms that are indicators of the hygienic sanitary quality, as required by the Brazilian legislation. A total of 51 samples of tropical fruit ice creams were collected in Minas Gerais, Brazil. A questionnaire to evaluate Good Manufacturing Practices was completed, which allowed us to characterize handling conditions. Thermotolerant coliform and the high counts of psychrotrophic microorganisms suggest unsatisfactory sanitary quality. One sample was positive for the presence of coagulase-positive Staphylococcus. High counts of molds and yeasts were observed. The results suggest the need for the better control of sanitary conditions during the manufacturing of these products. |
| Abstract: | O sorvete é um produto alimentar popular e pode ser produzido a partir de bases lácteas ou água com adição de frutas frescas e outros ingredientes. Contudo, a falta de higiene, a fruta não processada e a ausência de tratamento térmico podem contribuir para o conteúdo microbiano do gelato. Este estudo teve como objetivo determinar as densidades dos microrganismos indicadores da qualidade higiênico-sanitária, conforme exige a legislação brasileira. Um total de 51 amostras de sorvetes de frutas tropicais foram coletadas em Minas Gerais, Brasil. Foi preenchido um questionário de avaliação das Boas Práticas de Fabrico, que permitiu caracterizar as condições de manuseamento. Os coliformes termotolerantes e as altas contagens de microrganismos psicrotróficos sugerem qualidade sanitária insatisfatória. Uma amostra foi positiva para a presença de Staphylococcus coagulase positiva. Foram observadas altas contagens de bolores e leveduras. Os resultados sugerem a necessidade de melhor controle das condições sanitárias durante a fabricação desses produtos. |
| Subject: | Sorvete Inocuidade dos Alimentos Microbiologia sanitaria |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | ICB - DEPARTAMENTO DE BOTÂNICA ICB - DEPARTAMENTO DE MICROBIOLOGIA |
| Rights: | Acesso Aberto |
| URI: | http://hdl.handle.net/1843/72425 |
| Issue Date: | 2016 |
| metadata.dc.url.externa: | https://journal-of-agroalimentary.ro/journal-of-agroalimentary-processes-and-technologies-2016-22-2/analysis-of-the-microbial-quality-of-commercialized-tropical-fruit-ice-cream-in-belo-horizonte-brazil |
| metadata.dc.relation.ispartof: | Journal of Agroalimentary Processes and Technologies |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Analysis of the microbial quality of commercialized tropical fruit ice cream in Belo Horizonte, Brazil.pdf | 266.7 kB | Adobe PDF | View/Open |
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