[Evaluation of the hygienico-sanitary quality of fresh noodles].
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.
de Cortinez
Y J
YJ
Cátedra de Microbiología, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Argentina.
Velázquez
L
L
Eiguer
T
T
Caffer
M I
MI
de Guzmán
A M
AM
D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D012475:Salmonella / Q000302:isolation & purification; D015003:Yeasts / Q000302:isolation & purification*
Determinación de la calidad higiénico-sanitaria de fideos frescos.