title: [Evaluation of the hygienico-sanitary quality of fresh noodles].
abstract: Total mesophyllic aerobes (MT), total coliforms (CT), fecal coliforms (CF), Escherichia coli (EC), molds and yeasts (HyL) and Salmonella were studied in 50 samples of fresh noodles (32 to 35% water) prepared with dried or with liquid egg. Values obtained were: (in parenthesis number of positive samples) MT, 10(4) to 10(6) CFU/g (48%). HyL, 10(2) to 10(4) CFU/g (76%). CT, 4 to 100/g (32%) and 460/g (2%). CF, 3 to 10/g (14%) and 21/g (6%). For EC only two samples were positive with 4 and 9/g respectively. The same serovar of Salmonella (S. oranienburg) was detected in 88% of the samples.
authors.affiliation: Cátedra de Microbiología, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Argentina.
authors.forename: Y J
authors.initials: YJ
authors.lastname: de Cortinez
authors.forename: L
authors.initials: L
authors.lastname: Velázquez
authors.forename: T
authors.initials: T
authors.lastname: Eiguer
authors.forename: M I
authors.initials: MI
authors.lastname: Caffer
authors.forename: A M
authors.initials: AM
authors.lastname: de Guzmán
mesh_terms: D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D012475:Salmonella / Q000302:isolation & purification; D015003:Yeasts / Q000302:isolation & purification*
vernacular_title: Determinación de la calidad higiénico-sanitaria de fideos frescos.