CALIDAD MICROBIOLOGICA DE HELADOS ELABORADOS EN MEDELLIN
Investigación realizada en la Sección de Microbiología de los Alimentos del Laboratorio de Higiene Ambiental de la Escuela Nacional de Salud Pública de la Universidad de Antioquia
Abstract
For this study we worked with the twenty (20) factories registered in the Department of Environmental Hygiene of the Municipality of Medellín. The study is aimed at establishing the micro-biological quality of ice cream consumed in Medellín, in order to assist in a possible regulation.
Three categories of factories were established according to their operational capacity and were assigned a total number of samples per factory as follows: Large production factory, 33 units/factory; medium production factory, 25 units/factory; small production factory, 11 units/factory. For the classification of the factories in these three categories, we based on the operational capacity and an approximate figure of their monthly production. Considering an average of 7900 liters for large production factories, 4600 liters for medium production factories and 380 liters for small production factories.
A total of 422 units were studied: 86 glasses, 177 popsicles, 2 casatas, 12 cookies, 5 cups, 140 cream cones.
Each sample was studied to determine the presence of the staphylococcus group with emphasis on staphylococcus, coagulase positive and the cauliflower group with emphasis on Escherichia coli.
A percentage of positivity of 74.4% was observed for coliform group, 13% for staphylococcus.
Of the total positive samples for staphylococci, 47.2% were coagulase positive.
Following the study, we wanted to see if there was a relationship between the type of product and the contamination index, for which the CHI square test was carried out, which gave us a probability level of only 20%, indicating that “there is no association between the type of product and the contamination index”.
Downloads
References
American Public Health Association. Normas para el examen de los productos lácteos. 11ed. New York, 1960. p. 235-238, 145-149.
Standard methods for examination of dairy products. 9ed. New York, 1960. 448p.
Speck, M. L., y N. L. Lucas. "Some observations on the high temperature- short time pasteurization". J. Dairy Sci 34:333-341, 1951.
Abele, C. A. "El control de los organismos coliformes". Ind Lactt 14(4):12-16, 1965.
Weber, C.B. "Coliforms organismsin pasteurized milk" J Milk Technol 6(7):127, 1945.
Walter, D. T. "Practical applications of several coliform test for pasteurized milk". Technol 11(12):323, 1945.
Ramos, C. M. "Como prevenir la recontaminación post-pasteurizacion". Ind Lact 5(3):12, 1965.
Haskell, W. N. "Eslabón entre la salud pública y la sanidad". Ind Lact 5(3):12, 1965.
Henry, F., y J. Harry, La leche, sus productos y procesos industriales. 2ed. New York, John Wiley, 1954.
Ramirez M., Luis F., y Rigoberto Salazar V. Eficiencia de la pasteurización en las plantas procesadoras de leche de la ciudad de Medellín. U.N: * (Extracto).
Rosell, M. J., y S. I. Dos. Métodos analíticos de laboratorios lactológicos y microbiológicos de Industrias Lácteas Barcelona, Lober, 1952.
Kroger, M. "Curso de The Pennsylvania State University". Ind Lact 10(6):30-34, 1961.
Frayer, J. M. "Coliformes en el helado del fabricante al consumidor". Ind Lact 4(5):31-32, 1954.
Dahle, C. D. "Defectos de los helados" Ind Lact 3(1):13-14, 1955.
"Bacteriología del helado" Ind Lact 14(5):17-30, 1965.
Burroes, W. Tratado de Microbiología, México, Interamericana, 1968.
Smith, David T., and F. N. Connant. Bacteriología de Zinsser. 3ed. Madrid, Hispanoamericana, 1964.
White, Head and J. P. Sherman "Feature of ice cream. IV. The influence of fat content and coagulated fat on the structure of molted ice cream" Food Technol 21:1521, 1967.
Frazeir, D. P., and P. B. Harrington. "Low temperature and conventional frozen ice cream" Food Technol 22(7):98, 1968.
Eopechino, A.A., and J. G. Leeder. "Flavor modifications produced in ice cream mix made with corn syrup. I. Occurrence of syrup flavor masking and crocoming reaction" Food Technol 23:1215, 1969.
Dahle, C. D. "Defecto del helado" Ind Lact 12(4):24-28, 1963.
Julien, J. P. "Ingredientes para el helado de crema" Ind Lact 11(5): 27-32, 1962.
Libak, C. "Información de última hora sobre coliformes" Ind Lact 11(5):23, 1961.
American Public Health Association. Normas para el examen de los productos lácteos. 11ed. New York, 1960. p. 235-238, 145-149.
Standard methods for examination of dairy products. 9ed. New York, 1960. 448p.
Speck, M. L., y N. L. Lucas. "Some observations on the high temperature- short time pasteurization". J. Dairy Sci 34:333-341, 1951.
Abele, C. A. "El control de los organismos coliformes". Ind Lactt 14(4):12-16, 1965.
Weber, C.B. "Coliforms organismsin pasteurized milk" J Milk Technol 6(7):127, 1945.
Walter, D. T. "Practical applications of several coliform test for pasteurized milk". Technol 11(12):323, 1945.
Ramos, C. M. "Como prevenir la recontaminación post-pasteurizacion". Ind Lact 5(3):12, 1965.
Haskell, W. N. "Eslabón entre la salud pública y la sanidad". Ind Lact 5(3):12, 1965.
Henry, F., y J. Harry, La leche, sus productos y procesos industriales. 2ed. New York, John Wiley, 1954.
Ramirez M., Luis F., y Rigoberto Salazar V. Eficiencia de la pasteurización en las plantas procesadoras de leche de la ciudad de Medellín. U.N: * (Extracto).
Rosell, M. J., y S. I. Dos. Métodos analíticos de laboratorios lactológicos y microbiológicos de Industrias Lácteas Barcelona, Lober, 1952.
Kroger, M. "Curso de The Pennsylvania State University". Ind Lact 10(6):30-34, 1961.
Frayer, J. M. "Coliformes en el helado del fabricante al consumidor". Ind Lact 4(5):31-32, 1954.
Dahle, C. D. "Defectos de los helados" Ind Lact 3(1):13-14, 1955.
"Bacteriología del helado" Ind Lact 14(5):17-30, 1965.
Burroes, W. Tratado de Microbiología, México, Interamericana, 1968.
Smith, David T., and F. N. Connant. Bacteriología de Zinsser. 3ed. Madrid, Hispanoamericana, 1964.
White, Head and J. P. Sherman "Feature of ice cream. IV. The influence of fat content and coagulated fat on the structure of molted ice cream" Food Technol 21:1521, 1967.
Frazeir, D. P., and P. B. Harrington. "Low temperature and conventional frozen ice cream" Food Technol 22(7):98, 1968.
Eopechino, A.A., and J. G. Leeder. "Flavor modifications produced in ice cream mix made with corn syrup. I. Occurrence of syrup flavor masking and crocoming reaction" Food Technol 23:1215, 1969.
Dahle, C. D. "Defecto del helado" Ind Lact 12(4):24-28, 1963.
Julien, J. P. "Ingredientes para el helado de crema" Ind Lact 11(5): 27-32, 1962.
Libak, C. "Información de última hora sobre coliformes" Ind Lact 11(5):23, 1961.
American Public Health Association. Normas para el examen de los productos lácteos. 11ed. New York, 1960. p. 235-238, 145-149.
Standard methods for examination of dairy products. 9ed. New York, 1960. 448p.
Speck, M. L., y N. L. Lucas. "Some observations on the high temperature- short time pasteurization". J. Dairy Sci 34:333-341, 1951.
Abele, C. A. "El control de los organismos coliformes". Ind Lactt 14(4):12-16, 1965.
Weber, C.B. "Coliforms organismsin pasteurized milk" J Milk Technol 6(7):127, 1945.
Walter, D. T. "Practical applications of several coliform test for pasteurized milk". Technol 11(12):323, 1945.
Ramos, C. M. "Como prevenir la recontaminación post-pasteurizacion". Ind Lact 5(3):12, 1965.
Haskell, W. N. "Eslabón entre la salud pública y la sanidad". Ind Lact 5(3):12, 1965.
Henry, F., y J. Harry, La leche, sus productos y procesos industriales. 2ed. New York, John Wiley, 1954.
Ramirez M., Luis F., y Rigoberto Salazar V. Eficiencia de la pasteurización en las plantas procesadoras de leche de la ciudad de Medellín. U.N: * (Extracto).
Rosell, M. J., y S. I. Dos. Métodos analíticos de laboratorios lactológicos y microbiológicos de Industrias Lácteas Barcelona, Lober, 1952.
Kroger, M. "Curso de The Pennsylvania State University". Ind Lact 10(6):30-34, 1961.
Frayer, J. M. "Coliformes en el helado del fabricante al consumidor". Ind Lact 4(5):31-32, 1954.
Dahle, C. D. "Defectos de los helados" Ind Lact 3(1):13-14, 1955.
"Bacteriología del helado" Ind Lact 14(5):17-30, 1965.
Burroes, W. Tratado de Microbiología, México, Interamericana, 1968.
Smith, David T., and F. N. Connant. Bacteriología de Zinsser. 3ed. Madrid, Hispanoamericana, 1964.
White, Head and J. P. Sherman "Feature of ice cream. IV. The influence of fat content and coagulated fat on the structure of molted ice cream" Food Technol 21:1521, 1967.
Frazeir, D. P., and P. B. Harrington. "Low temperature and conventional frozen ice cream" Food Technol 22(7):98, 1968.
Eopechino, A.A., and J. G. Leeder. "Flavor modifications produced in ice cream mix made with corn syrup. I. Occurrence of syrup flavor masking and crocoming reaction" Food Technol 23:1215, 1969.
Dahle, C. D. "Defecto del helado" Ind Lact 12(4):24-28, 1963.
Julien, J. P. "Ingredientes para el helado de crema" Ind Lact 11(5): 27-32, 1962.
Libak, C. "Información de última hora sobre coliformes" Ind Lact 11(5):23, 1961.
American Public Health Association. Normas para el examen de los productos lácteos. 11ed. New York, 1960. p. 235-238, 145-149.
Standard methods for examination of dairy products. 9ed. New York, 1960. 448p.
Speck, M. L., y N. L. Lucas. "Some observations on the high temperature- short time pasteurization". J. Dairy Sci 34:333-341, 1951.
Abele, C. A. "El control de los organismos coliformes". Ind Lactt 14(4):12-16, 1965.
Weber, C.B. "Coliforms organismsin pasteurized milk" J Milk Technol 6(7):127, 1945.
Walter, D. T. "Practical applications of several coliform test for pasteurized milk". Technol 11(12):323, 1945.
Ramos, C. M. "Como prevenir la recontaminación post-pasteurizacion". Ind Lact 5(3):12, 1965.
Haskell, W. N. "Eslabón entre la salud pública y la sanidad". Ind Lact 5(3):12, 1965.
Henry, F., y J. Harry, La leche, sus productos y procesos industriales. 2ed. New York, John Wiley, 1954.
Ramirez M., Luis F., y Rigoberto Salazar V. Eficiencia de la pasteurización en las plantas procesadoras de leche de la ciudad de Medellín. U.N: * (Extracto).
Rosell, M. J., y S. I. Dos. Métodos analíticos de laboratorios lactológicos y microbiológicos de Industrias Lácteas Barcelona, Lober, 1952.
Kroger, M. "Curso de The Pennsylvania State University". Ind Lact 10(6):30-34, 1961.
Frayer, J. M. "Coliformes en el helado del fabricante al consumidor". Ind Lact 4(5):31-32, 1954.
Dahle, C. D. "Defectos de los helados" Ind Lact 3(1):13-14, 1955.
"Bacteriología del helado" Ind Lact 14(5):17-30, 1965.
Burroes, W. Tratado de Microbiología, México, Interamericana, 1968.
Smith, David T., and F. N. Connant. Bacteriología de Zinsser. 3ed. Madrid, Hispanoamericana, 1964.
White, Head and J. P. Sherman "Feature of ice cream. IV. The influence of fat content and coagulated fat on the structure of molted ice cream" Food Technol 21:1521, 1967.
Frazeir, D. P., and P. B. Harrington. "Low temperature and conventional frozen ice cream" Food Technol 22(7):98, 1968.
Eopechino, A.A., and J. G. Leeder. "Flavor modifications produced in ice cream mix made with corn syrup. I. Occurrence of syrup flavor masking and crocoming reaction" Food Technol 23:1215, 1969.
Dahle, C. D. "Defecto del helado" Ind Lact 12(4):24-28, 1963.
Julien, J. P. "Ingredientes para el helado de crema" Ind Lact 11(5): 27-32, 1962.
Libak, C. "Información de última hora sobre coliformes" Ind Lact 11(5):23, 1961.
Welser, H. L. "Applied bacteriology" Ind Lact 8(2):376, 1963.
Fransen, J. H., and W. S. Arbuckle. Ice cream and related products, Connecticut, the Avi Publishing, 1961.
Means and methodsof manufacturing frozen products. New York, American Corn Products, s.f.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Hernán Puerta C., Gloria Elena González V., Marcelo Huerta Boker, María Eugenia Mejía Mejia, Edilma Jaramillo Hernández
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The contents of the articles are the responsibility of the authors
The editorial committee has editorial independence from the National School of Public Health "Héctor Abad Gómez" of the University of Antioquia.
The editorial committee is not responsible for aspects related to copying, plagiarism or fraud that may appear in the articles published in it.
When you are going to reproduce and disclose photographs or personal data in printed or digital format, informed consent is required. Therefore, this requirement is required of the author at the time of receipt of the manuscript.
Authors are responsible for obtaining the necessary permissions to reproduce any material protected by reproduction rights.
The authors preserve the moral rights and assign the economic rights that will correspond to the University of Antioquia, to publish it, distribute electronic copies, include them in indexing services, directories or national and international databases in Open Access, under the Creative Commons Attribution license -Not Commercial-Share Equal 4.0 International Commercial (CC BY-NC-SA) which allows others to distribute, remix, retouch, and create from the work in a non-commercial way, as long as the respective credit and license are granted. new creations under the same conditions.
The authors will sign the declaration of transfer of economic rights to the University of Antioquia, after the acceptance of the manuscript.
The editorial committee reserves the right to reject the articles whose authors do not offer satisfactory explanations about the contribution of each author, to meet the criteria of authorship in the submission letter. All authors must meet the four criteria of authorship according to ICMJE: "a) .- That there is a substantial contribution to the conception or design of the article or to the acquisition, analysis or interpretation of the data. b) That they have participated in the design of the research work or in the critical review of its intellectual content. c) .- That has been intervened in the approval of the final version that will be published.d). That they have the capacity to respond to all aspects of the article in order to ensure that issues related to the accuracy or integrity of any part of the work are adequately investigated and resolved. "
-- 
--
