Microbiological evaluation of pequi (Caryocar brasiliense Camb.) preserves made from a typical Brazilian fruit

被引：13

作者：

Ferreira, Luiz C. ^{[1
]}

Junqueira, Roberto G. ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, Dept Alimentos, Fac Farm, FAFAR, BR-31270010 Belo Horizonte, MG, Brazil

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 2007年 / 23卷 / 08期

关键词：

Caryocar brasiliense Cambess; microbial hazards; microbiological quality; pequi preserves;

D O I：

10.1007/s11274-006-9335-x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The microbiological quality of preserves made from the pulp of the pequi (Caryocar brasiliense Camb.), a typical Brazilian fruit, was assessed. The total aerobic mesophilic and the yeast and mould counts in the samples suggest inadequate hygienic conditions during the processing of the product. Low levels of contamination by coliform bacteria and enterobacteria were observed; however, the presence of injured cells of these microorganisms was demonstrated. The presence of Staphylococcus aureus and sulfite-reducing clostridia was not shown. Salmonella spp. was found in 33% of the samples analysed, indicating that the product can represent a public health risk.

引用

页码：1179 / 1181

页数：3

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