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BACTERIOLOGICAL SURVEY OF FROZEN MEXICAN-STYLE FOODS PRODUCED AT ESTABLISHMENTS UNDER FEDERAL INSPECTION.

Author(s) : SURKIEWICZ B. F., CAMPBELL D. F., HARRIS M. E.

Type of article: Article

Summary

DURING VISITS TO 20 ESTALBISHMENT PRODUCING FROZEN MEXICAN-STYLE FOODS (BURRITOS, TACO ROLLS, AND TACOS), PRODUCTION LINE SAMPLES AND FINISHED PRODUCT UNITS WERE COLLECTED. THE SETS OF FINISHED PRODUCT HAD AN AEROBIC PLATE COUNT OF FEWER THAN 50,000/G (GEOMETRIC MEANS), ALL HAD TWO OR FEWER STAPHYLOCOCCUS AUREUS-POSITIVE UNITS, AND ALL WERE NEGATIVE FOR ESCHERICHIA COLI AND SALMONELLAE. IN ADDITION, 78% OF THE SETS HAD THREE OR FEWER COLIFORM-POSITIVE UNITS.

Details

  • Original title: BACTERIOLOGICAL SURVEY OF FROZEN MEXICAN-STYLE FOODS PRODUCED AT ESTABLISHMENTS UNDER FEDERAL INSPECTION.
  • Record ID : 1981-0073
  • Languages: English
  • Source: Journal of Food Protection - vol. 42 - n. 1
  • Publication date: 1979/01
  • Document available for consultation in the library of the IIR headquarters only.

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