Ice cream is a popular food product and can be produced from dairy bases or water with the addition of fresh fruit and other ingredients. However, poor hygiene, unprocessed fruit and the absence of thermal treatment can contribute to the microbial content of the ice cream. This study aimed to determine the densities of the microorganisms that are indicators of the hygienic sanitary quality, as required by the Brazilian legislation. A total of 51 samples of tropical fruit ice creams were collected in Minas Gerais, Brazil. A questionnaire to evaluate Good Manufacturing Practices was completed, which allowed us to characterize handling conditions. Thermotolerant coliform and the high counts of psychrotrophic microorganisms suggest unsatisfactory sanitary quality. One sample was positive for the presence of coagulase-positive Staphylococcus. High counts of molds and yeasts were observed. The results suggest the need for the better control of sanitary conditions during the manufacturing of these products.
MENU
