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Handmade ice-cream: microbiological profiles in a HACCP system.

Helados artesanos: niveles microbiologicos tras la implantacion de un sistema APPCC.

Author(s) : GALLARDO C. S., GONZÁLEZ J. A., DIZ BENGOCHEA M., et al.

Type of article: Article

Summary

In order to evaluate the correct application of a HACCP system, these autocontrol systems should be quantified, although no normative picks up considerations about this. Results showed that: the number of microorganisms present in the batches varied according to the composition and the elaboration process. Composition and the elaboration process determine the presence of microorganisms indicating an absence of hygiene and an increment in mesophilic aerobic recounts in relation to less processed samples. Therefore, the implantation of a HACCP system should be carried out based on the most complex elaboration process. The HACCP system takes into account the elimination of all pathogenic microorganisms included in the legislation but does not imply the eradication of microorganisms used as indicators.

Details

  • Original title: Helados artesanos: niveles microbiologicos tras la implantacion de un sistema APPCC.
  • Record ID : 2002-0899
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 37 - n. 318
  • Publication date: 2000/12
  • Document available for consultation in the library of the IIR headquarters only.

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