Research of microorganisms indicating hygienic-sanitary quality in express ice cream in the city of Mossoró-RN/Brazil

Abstract

Ice cream is widely consumed in Brazil, being one of the main countries that consume this food, its production base may contain milk or eggs that are quite susceptible to microbial degradation, and the emergence of these microorganisms can cause foodborne diseases in consumers. . Thus, the microbiological control of the ice cream is essential, because after its final preparation it does not undergo any thermal treatment aimed at eliminating microorganisms that may be present in it. The work carried out a microbiological analysis of fecal and thermotolerant coliforms in ten samples of mixed flavored ice cream and chocolate cream. The Simmons citrate test was used to confirm the presence of enterobacteria, which are groups of bacteria where Escherichia coli is found, which, due to its adaptation in the human intestine and warm-blooded animals, causing diseases and / or food poisoning. Of the nine positive samples, in the medium containing the Escherichia coli (EC) broth, one sample confirmed the possible presence of this bacterium presented by the citrate test and only one sample had a negative result in all dilution series for total and thermotolerant coliforms. For this product to be able to be commercialized and consumed, it is necessary the participation of Organs competent bodies that act in the continuous inspection of the entire production process in order to comply with the current legislation and maintain the quality control of the food.