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IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 1998-07-01 DOI:10.1080/11358129809487579

E. Sinde, C. S. Gallardo, A. Sáa, A. Castillo, L. Rodríguez

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引用次数: 1

摘要

对20个冷冻哈克棒样品进行了微生物分析，以评估后处理食品中的细菌污染。检测样本均未感染沙门氏菌、志贺氏菌、产气荚膜梭菌和金黄色葡萄球菌等病原体。= =地理= =根据美国人口普查，该县的总面积为，其中土地和(1.1%)水。它们都超过了西班牙法律所允许的限度。对总共20份冷冻鳕鱼棒样品进行了微生物分析，以评估这种食品加工后的污染。结果表明，未检测到沙门氏菌、志贺氏菌、产气荚膜梭菌和肠毒性金黄色葡萄球菌等病原。然而，出现了由肠杆菌组引起的污染，占总大肠菌群的20%和15%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

ESTUDIO BACTERIOLÓGICO DE PALITOS DE MERLUZA CONGELADOS BACTERIOLOGICAL STUDY OF FROZEN HAKE STICKS ESTUDO BACTERIOLÓXICO DE PAIÑOS DE PESCADA CONXELADOS

Abstract Resumen Resumo A microbiological analysis has been carry out on 20 samples of frozen hake sticks in order to evaluate bacterial contamination presents in post-processing food. None of the tested samples were contaminated with pathogens such as Salmonella, Shigella, Clostridium perfringens and Staphylococcus aureus. However, 20% of samples showed counts of Enterobacteria and 15% of samples showed counts of total coliforms. Both they are upper than the limit permitted by the spanish legislation. Se ha realizado un analisis microbiologico sobre un total de 20 muestras de palitos de merluza congelados, a fin de evaluar la contaminacion que presenta este alimento despues de su procesado. Los resultados obtenidos muestran que en ningun caso fueron detectados patogenos como Salmonella, Shigella, Clostridium perfringens y Staphylococcus aureus enterotoxigenico. Sin embargo, aparecen contaminaciones debidas al grupo Enterobacterias, representando un 20% y en un 15% de coliformes totales con concentracione...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.