The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul

Detalhes bibliográficos
Autor(a) principal: Pinho,Beatriz Helena
Data de Publicação: 2000
Outros Autores: Furlong,Eliana Badiale
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007
Resumo: The quality of pre-cooked pizza dough was investigated by assessing the occurrence of molds, yeasts and mycotoxins. Random sampling of commercial pre-cooked pizza cakes was done in different stores in the cities of Rio Grande and Pelotas, RS, between 1996 and 1997. The products were analysed on the sampling day and after storage at room (22-30ºC) or refrigerated temperature (7ºC) following the shelf life stated by the manufacturer (25,30 and 45 days). The results showed that mold and yeast contamination was frequently above the maximum limits (10³CFU/g-1) established by Brazilian guide lines, even in samples kept at refrigerated temperatures up to the end of shelf life. Although no mycotoxin contamination was detected, a strain of the Penicillium genus, isolated from various samples, produced ochratoxin A at refrigeration temperatures.
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spelling The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sulpre-cooked pizza doughfungimycotoxinsThe quality of pre-cooked pizza dough was investigated by assessing the occurrence of molds, yeasts and mycotoxins. Random sampling of commercial pre-cooked pizza cakes was done in different stores in the cities of Rio Grande and Pelotas, RS, between 1996 and 1997. The products were analysed on the sampling day and after storage at room (22-30ºC) or refrigerated temperature (7ºC) following the shelf life stated by the manufacturer (25,30 and 45 days). The results showed that mold and yeast contamination was frequently above the maximum limits (10³CFU/g-1) established by Brazilian guide lines, even in samples kept at refrigerated temperatures up to the end of shelf life. Although no mycotoxin contamination was detected, a strain of the Penicillium genus, isolated from various samples, produced ochratoxin A at refrigeration temperatures.Sociedade Brasileira de Microbiologia2000-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007Brazilian Journal of Microbiology v.31 n.2 2000reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822000000200007info:eu-repo/semantics/openAccessPinho,Beatriz HelenaFurlong,Eliana Badialeeng2000-10-04T00:00:00Zoai:scielo:S1517-83822000000200007Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2000-10-04T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
title The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
spellingShingle The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
Pinho,Beatriz Helena
pre-cooked pizza dough
fungi
mycotoxins
title_short The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
title_full The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
title_fullStr The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
title_full_unstemmed The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
title_sort The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul
author Pinho,Beatriz Helena
author_facet Pinho,Beatriz Helena
Furlong,Eliana Badiale
author_role author
author2 Furlong,Eliana Badiale
author2_role author
dc.contributor.author.fl_str_mv Pinho,Beatriz Helena
Furlong,Eliana Badiale
dc.subject.por.fl_str_mv pre-cooked pizza dough
fungi
mycotoxins
topic pre-cooked pizza dough
fungi
mycotoxins
description The quality of pre-cooked pizza dough was investigated by assessing the occurrence of molds, yeasts and mycotoxins. Random sampling of commercial pre-cooked pizza cakes was done in different stores in the cities of Rio Grande and Pelotas, RS, between 1996 and 1997. The products were analysed on the sampling day and after storage at room (22-30ºC) or refrigerated temperature (7ºC) following the shelf life stated by the manufacturer (25,30 and 45 days). The results showed that mold and yeast contamination was frequently above the maximum limits (10³CFU/g-1) established by Brazilian guide lines, even in samples kept at refrigerated temperatures up to the end of shelf life. Although no mycotoxin contamination was detected, a strain of the Penicillium genus, isolated from various samples, produced ochratoxin A at refrigeration temperatures.
publishDate 2000
dc.date.none.fl_str_mv 2000-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1517-83822000000200007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.31 n.2 2000
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
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