Microbiological quality of ice used to refrigerate foods

Falcão, Juliana Pfrimer; Dias, Ângela Maria Girardi; Corrêa, Ednéia F.; Falcão, Deise Pasetto

doi:10.1006/fmic.2002.0490

Cited by 47 publications

(38 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Entretanto, em 50% das amostras de gelo dos freezers havia a presença de E. coli. Falcão et al (2002) Tabela 2. Contagens de aeróbios mesófilos (AM), coliformes totais (CT), E. coli (EC), S. aureus (SA), bolores e leveduras das superfícies das instalações, equipamentos, utensílios e mãos dos manipuladores do restaurante R1 da Ilha do Mel/PR (UFC/cm 2 ), em janeiro de 2010.…”

Section: Resultsunclassified

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

et al. 2012

View full text Add to dashboard Cite

ResumoVários surtos de Doenças Transmitidas por Alimentos são notificadas por ano no estado do Paraná, sendo as bactérias responsáveis por 70% destes surtos e 95% dos casos de toxinfecções alimentares. Existem relatos de que utensílios e equipamentos contaminados participam de, aproximadamente, 16% dos surtos. O objetivo deste trabalho foi avaliar a qualidade microbiológica da água, dos alimentos in natura, congelados e expostos ao consumo e as condições higiênico-sanitárias de três restaurantes da Ilha do Mel/PR. Para produtos de origem animal, foi determinada a contagem de aeróbios mesófilos, coliformes totais, E. coli e S. aureus. Para equipamentos e utensílios inclui-se, ainda, a contagem de bolores e leveduras. Das superfícies analisadas, 72,2% apresentaram condições higiênico-sanitárias insatisfatórias. Tábuas plásticas de corte, esponjas de louça, pias e os panos de prato e de pia apresentaram as maiores médias de contaminação. De acordo com a legislação brasileira, os alimentos encontrados em desacordo com os padrões estabelecidos foram: o mexilhão congelado, com contagens de E. coli de 7,0 x 10 2 UFC/g; o molho de camarão, com 1,4 x 10 4 UFC/g; as amostras de alface e cenoura ralada, consideradas limpas, com 1,0 x 10 3 e 2,0 x 10 5 UFC/g de EC, respectivamente. Os alimentos, de um modo geral, apresentaram altas contagens bacterianas. As verduras e os legumes foram os principais responsáveis pela contaminação de tábuas e pias. A água utilizada nos três restaurantes apresentou qualidade microbiológica satisfatória. O estabelecimento que apresentou melhores condições higiênico-sanitárias foi o estabelecimento onde os manipuladores foram treinados com cursos de boas práticas de manipulação. Palavras-chave: Contaminação, cozinhas, manipulação AbstractEach year, several outbreaks of foodborne diseases are reported in Parana state, Brazil. Bacteria are responsible for 70% of these outbreaks and 95% of cases of food poisoning. There are reports that kitchen equipment and utensils contaminated have participated of approximately 16% of outbreaks. The aim of this study was to evaluate the microbiological quality of water, fresh foods, frozen foods, ready to eat food and sanitary conditions of three restaurants in Ilha do Mel -Paraná, Brazil, using Petrifilm TM . The results showed that 72.2% surfaces of had unsatisfactory sanitary conditions. Cutting boards, scrub sponge, kitchen sinks and dish towels had the highest average contamination. According to Brazilian law, samples of food outside of the standard were: seafood sauce, with 7,0 x 10 2 CFU/g of E. Coli, frozen mussels, with 7,0 x 10 2 CFU/g of E. coli; sample lettuce and grated carrot, considered clean, with 1,0 x 10 3 e 2,0 x 10 5 CFU/g of EC, respectively. All samples of food, in general, had high bacterial counts. Vegetables were the main responsible for the contamination of kitchen boards and sinks. The water used in the three restaurants had satisfactory microbiological quality. Better hygienic sanitary conditions were found in the restaurant where the...

show abstract

Section: Resultsunclassified

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

et al. 2012

View full text Add to dashboard Cite

show abstract

“…The reason for this enterobacterial contamination could be related to errors and omissions in handling seafood, including cooling of freshly caught seafood products with contaminated seawater, the presence of illicit wastewater disposal in waters destined for the farming of molluscs and the habit of harvesting molluscs in uncontrolled areas as explained by Baffone et al (2000). Falcao et al (2002) have provided evidence that the ice used to refrigerate seafood may be contaminated with pathogenic microorganisms and become a vehicle for human infection, as they discovered the presence of high numbers of coliforms, heterotrophic indicator microorganisms and pathogenic strains in ice used for chilling fish and other seafood; therefore, some of the contamination detected in the current study could be due to the ice used for chilling purposes.…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

Popović¹,

Skukan²,

Džidara³

et al. 2010

Vet. Med. - Czech

View full text Add to dashboard Cite

Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/ frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

show abstract

“…In the same geographic area as the current study, previous investigations of food products have demonstrated the presence of Salmonella, but only in the final product, there being no information on contamination of the original material and/or the production line (Falcão et al1978, Leite et al 1988, Falcão et al 2002.…”

mentioning

confidence: 63%

Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage productionline of a sausage factory in the state of São Paulo, Brazil

Luiz¹,

Moreira

Corrêa

et al. 2004

Mem. Inst. Oswaldo Cruz

View full text Add to dashboard Cite

Microbiological quality of ice used to refrigerate foods

Cited by 47 publications

References 30 publications

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage productionline of a sausage factory in the state of São Paulo, Brazil

Contact Info

Product

Resources

About