Aspecto Higiênico-Sanitário De Sorvetes Artesanais E Industriais: Análise Da Variabilidade Genética E Da Resistência a Antimicrobianos Em Escherichia Coli Isoladas
Abstract:Objective: The aim of the present study was to verify the Hygienicsanitary aspect of artisanal and industrial ice creams and antimicrobial resistance in Escherichia coli isolated. Methods: 27 ice cream samples were purchase, detecting total coliforms at 30-35 °C by fermentation in multiple tubes. The tubes with positivity were inoculated in EC Broth and SS agar for the detection of Escherichia coli and Salmonella spp, respectively. To antimicrobial tests, plaque diffusion technique was used, discriminating lev… Show more
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