title: [Isolation and cold resistance of enterococci in ice cream].
abstract: Studies were a total of 85 samples of ice-cream assortments. It was found that the presence of enterococci was reduced--up to 21 per cent of the samples only had from 101 to 2000 microbial cells per cu. cm of the ice-cream mass. Enterococci of the fecal group predominated--81 per cent. The regime of thermal treatment applied to the ice-cream melange produced bactericidal effect on the Enterococcus microflora. After pasteurization, however, the product became contaminated with a secondary Enterococcus infection due to the improperly cleaned glassware and equipment. In freezing the ice-cream melange the amount of Enterococcus microflora dropped from 3.2 to 3.3 times. No changes in the microbial count were established after the deep-freezing storage of ice-cream for 24 months at -18 to -25 degrees C. The Enterococcus titer is suggested as an index in the hygiene evaluation of ice-cream.
mesh_terms: D003080:Cold Temperature; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D013293:Enterococcus faecalis / Q000302:isolation & purification; D005516:Food Microbiology; D005519:Food Preservation; D007054:Ice Cream / Q000032:analysis*; D013997:Time Factors
vernacular_title: Nakhodka i studoustoĭchivost na enterokokite v sladoled.