Bacterial Quality of some Dessert Toppings

C.L. Duitschaever, D.R. Arnott, D.H. Bullock
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引用次数: 1

Abstract

One hundred and twenty-five imitation dairy toppings and forty real dairy toppings were examined for total place psychrotrophic, coliform and enterococci counts, and for the incidence of staphylococci and salmonellae. All samples were free of salmonellae and coagulase positive staphylococci. Five (3.03%) of the 165 samples had a total plate count of > 1000/ g. The psychrotrophic count for all samples averaged < 10/ g. Twelve percent of the samples were contaminated with eoliforms and 11.5% with enterococci. A comparison of aerosol containers of imitation dairy topping revealed that 5.0% of the imitation dairy topping samples were coliform positive as opposed to 0.0% of the real dairy toppings. In addition 30% of the imitation samples contained enterococci as compared to 7.5% of the samples of real dairy topping. The total plate counts and psychrotrophic counts for these products were similar.

一些甜点配料的细菌质量
对125种仿制乳制品配料和40种真正的乳制品配料进行了检查,以确定总场所的精神营养菌、大肠菌群和肠球菌数量,以及葡萄球菌和沙门氏菌的发病率。所有样品均未检出沙门氏菌和凝固酶阳性葡萄球菌。165份样本中有5份(3.03%)的总盘子数为>1000/ g。所有样品的精神营养计数平均值为<12%的样品被肠形菌污染,11.5%的样品被肠球菌污染。一项对喷雾容器的模拟乳制品浇头的比较显示,5.0%的模拟乳制品浇头样品大肠菌阳性,而真正的乳制品浇头样品则为0.0%。此外,30%的仿制样品含有肠球菌,而真正的乳制品配料样品中只有7.5%含有肠球菌。这些产品的总平板计数和精神营养计数是相似的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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