Microbiological quality of Argentinian paprika

The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from dif...

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Detalles Bibliográficos
Autores principales: Melo González, M.G., Romero, S.M., Arjona, M., Larumbe, A.G., Vaamonde, G.
Formato: JOUR
Materias:
Microbial contamination
Mycobiota
Paprika
Toxigenic fungi
mycotoxin
Article
Aspergillus chevalieri
Aspergillus flavus
Aspergillus niger
Aspergillus ochraceus
Aspergillus parasiticus
Aspergillus restrictus
Aspergillus ruber
Aspergillus terreus
coliform bacterium
colony forming unit
Eurotium herbariorum
mesophilic bacterium
microbial contamination
microbiology
mould
nonhuman
pathogen load
Penicillium chrysogenum
Penicillium crustosum
Penicillium expansum
Penicillium italicum
pepper
plate count
Salmonella
yeast
Argentina
food contamination
fungus
isolation and purification
Penicillium
Capsicum
Food Contamination
Fungi
Mycotoxins
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03257541_v49_n4_p339_MeloGonzalez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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