Aleksieva V
Vet Med Nauki. 1977;14(6):37-42.
Studies were a total of 85 samples of ice-cream assortments. It was found that the presence of enterococci was reduced--up to 21 per cent of the samples only had from 101 to 2000 microbial cells per cu. cm of the ice-cream mass. Enterococci of the fecal group predominated--81 per cent. The regime of thermal treatment applied to the ice-cream melange produced bactericidal effect on the Enterococcus microflora. After pasteurization, however, the product became contaminated with a secondary Enterococcus infection due to the improperly cleaned glassware and equipment. In freezing the ice-cream melange the amount of Enterococcus microflora dropped from 3.2 to 3.3 times. No changes in the microbial count were established after the deep-freezing storage of ice-cream for 24 months at -18 to -25 degrees C. The Enterococcus titer is suggested as an index in the hygiene evaluation of ice-cream.
共对85份冰淇淋产品样本进行了研究。结果发现，肠球菌数量有所减少——仅21%的样本每立方厘米冰淇淋中含有101至2000个微生物细胞。粪肠球菌占主导——占81%。对冰淇淋混合料进行的热处理方式对肠球菌菌群产生了杀菌作用。然而，巴氏杀菌后，由于玻璃器皿和设备清洁不当，产品受到了继发性肠球菌感染。在冷冻冰淇淋混合料时，肠球菌菌群数量下降了3.2至3.3倍。在-18至-25摄氏度下对冰淇淋进行24个月的深度冷冻储存后，微生物数量没有变化。建议将肠球菌滴度作为冰淇淋卫生评估的一个指标。
