• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Microbiology >Microbiological quality of ice used to refrigerate foods
【24h】

Microbiological quality of ice used to refrigerate foods

机译：Microbiological quality of ice used to refrigerate foods

获取原文
获取原文并翻译 | 示例
       
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

Ice used for human consumption or to refrigerate foods can be contaminated with pathogenic microorganisms and may become a vehicle for human infection. To evaluate the microbiological content of commercial ice and ice used to refrigerate fish and seafood 60 ice samples collected at six different retail points in the city of Araraquara, SP Brazil were studied. The following parameters were determined: total plate counts (37degreesC and 4degreesC), most probable number (MPN) for total coliforms, fecal coliforms and Escherichia coli, presence of Salmonella spp., Shigella spp., Yersinia spp., E. coli, Vibrio cholerae and Aeromonas spp.. Results suggested poor hygienic conditions of ice production due to the presence of indicator micro-organisms. Fifty strains of E. coli of different serotypes, as well as one Y. enterocolitica biotype 1 serogroup O:5, 27 and phage type Xz (Ye 1/O5,27/Xz) and one Salmonella Enteritidis phage type 1 (PT1) were isolated. Aeromonas spp., Shigella spp. and V. cholerae were not detected The presence of high numbers of coliforms, heterotrophic indicator micro-organisms and pathogenic strains suggested that commercial ice and ice used to refrigerate fish and seafood may represent a potential hazard to the consumer in our community

著录项

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号