Data/hora: 13/06/2024 07:37:54

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Isolation and survival of Yersinia enterocolitica in ice cream at different pH values, stored at -18°c	
Autores: 	Pederiva,Norma B. Barbini de; Guzmán,Ana M. Stefanini de.	
Data: 	2000-09-01	
Ano: 	2000	
Palavras-chave: 	Yersinia; Isolation; Survival; Ice cream; PH.	
Resumo: 	The presence of Yersinia enterocolitica was investigated in 203 samples of industrial (123) and non-industrial ice cream (80). Two Y. enterocolitica strains were isolated from non-industrial ice cream, which suggests the possibility of post-manufacturing contamination. One strain was typed as B:1A, O: 3,50,51; lis Xz, while the other one was biotyped as: B:1A but not serologically typed. Survival of Y. enterocolitica was investigated by inoculating nine samples of industrially manufactured ice cream to contain 20 CFU/ml of Y. enterocolitica and stored at -18°C for 480 days. The inoculated samples were classified into three different groups according to their pH (Group 1: pH 4-5; Group 2: pH 5-6 and Group 3: pH 6-7). Viability was determined by a combination of direct plating and enrichment. In Group 1, Y. enterocolitica was not detected after 150 days of storage, while in Groups 2 and 3, this microorganism was isolated until day 480 of storage. These findings suggest that the survival time of Y. enterocolitica in ice cream stored at -18°C is significantly (p &lt;= 0,05) lower at pH values under 5.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000300005	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-83822000000300005	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.31 n.3 2000	
Fonte: 	info:eu-repo/semantics/openAccess