Trovatelli L D, Schiesser A, Massa S, Cesaroni D, Poda G
Istituto di Microbiologia e Tecnologie Agrarie, Università della Tuscia, Viterbo, Italy.
Int J Food Microbiol. 1988 Aug;7(1):19-24. doi: 10.1016/0168-1605(88)90068-2.
The microbiological quality of fresh pasta dumplings sold in Bologna and the surrounding district was evaluated. A total of 60 lots (300 subsamples) of fresh pasta dumplings, both 'home-made' and manufactured, were analysed for aerobic plate count (APC), coliforms (total and fecal), Staphylococcus aureus, Clostridium perfringens and Salmonella spp. Thirty one of the 39 lots of 'home-made' pasta were found to exceed APC standards and six lots exceeded S. aureus standards. Five (24%) and six (29%) lots of the manufactured pasta were found to be unsatisfactory as regards APC standards and S. aureus standards respectively. The results obtained indicated that a high percentage of samples had a contamination of fecal origin. No Cl. perfringens or Salmonella spp. were found.
对博洛尼亚及其周边地区销售的新鲜意大利面饺的微生物质量进行了评估。共分析了60批（300个亚样本）新鲜意大利面饺，包括“自制”和工厂生产的，检测其需氧平板计数（APC）、大肠菌群（总大肠菌群和粪大肠菌群）、金黄色葡萄球菌、产气荚膜梭菌和沙门氏菌属。在39批“自制”意大利面中，有31批超过了APC标准，6批超过了金黄色葡萄球菌标准。工厂生产的意大利面中，分别有5批（24%）和6批（29%）在APC标准和金黄色葡萄球菌标准方面不合格。所得结果表明，高比例的样本受到粪便来源的污染。未发现产气荚膜梭菌或沙门氏菌属。
