Influencia de las buenas prácticas de fabricación en la contaminación fúngica del queso de arzúa
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| _version_ | 1866815644388818944 |
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| author | C.A. Fente Sampayo |
| author_facet | C.A. Fente Sampayo |
| contents | Influencia de las buenas prácticas de fabricación en la contaminación fúngica del queso de arzúa C.A. Fente Sampayo B. Vazquez Belda C. Franco Abuin E. Quinto Fernandez A. Cepeda Saez Química Cheese fungal contamination good manufacturing practices We evaluated fungal contamination in 10 farm-level cheese-making units located in Arzúa (A Coruña, Spain).Samples were collected during one year from cheese, from processing room air and wall surfaces, and from ripeningchamber air and wall surfaces. Fungal culture was carried out on malt agar with and without Rose Bengal. According tothe degree of contamination, the dairies studied can be divided into three categories which correspond with the threegroups established following the suitability of the installations and the hygiene practices to the recommendations made byexperts on the fungal contamination: 103-104 c.f.u./cm2 from surfaces and 104-105 c.f.u./g from cheese in the two dairieswith acceptable level; 104-105 from surfaces and cheese in dairies with intermediate level and degree of contamination of105-106 from surfaces and 106-107 from cheese in dairies with unacceptable hygiene practices. © 2001 Altaga. All rightsreserved. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430307 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430307 |
| language | en |
| publishDate | 2001 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Influencia de las buenas prácticas de fabricación en la contaminación fúngica del queso de arzúa C.A. Fente Sampayo Química Cheese fungal contamination good manufacturing practices Influencia de las buenas prácticas de fabricación en la contaminación fúngica del queso de arzúa C.A. Fente Sampayo B. Vazquez Belda C. Franco Abuin E. Quinto Fernandez A. Cepeda Saez Química Cheese fungal contamination good manufacturing practices We evaluated fungal contamination in 10 farm-level cheese-making units located in Arzúa (A Coruña, Spain).Samples were collected during one year from cheese, from processing room air and wall surfaces, and from ripeningchamber air and wall surfaces. Fungal culture was carried out on malt agar with and without Rose Bengal. According tothe degree of contamination, the dairies studied can be divided into three categories which correspond with the threegroups established following the suitability of the installations and the hygiene practices to the recommendations made byexperts on the fungal contamination: 103-104 c.f.u./cm2 from surfaces and 104-105 c.f.u./g from cheese in the two dairieswith acceptable level; 104-105 from surfaces and cheese in dairies with intermediate level and degree of contamination of105-106 from surfaces and 106-107 from cheese in dairies with unacceptable hygiene practices. © 2001 Altaga. All rightsreserved. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430307 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.3 |
| title | Influencia de las buenas prácticas de fabricación en la contaminación fúngica del queso de arzúa |
| topic | Química Cheese fungal contamination good manufacturing practices |
| url | https://www.redalyc.org/articulo.oa?id=72430307 |