[Atypical spoilage microorganisms in Argentinean yogurts: Gas-producing molds and bacteria of the genus Gluconobacter].

Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts.

Quantification of aflatoxin M carry-over rate from feed to soft cheese.

From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average concentration of aflatoxin B (AFB), deoxynivalenol (DON) and zearalenone (ZEA) in feed was 3.

Effect of different sanitizers against Zygosaccharomyces rouxii.

Microbial contamination is a problem in food industry. The effects produced by the metabolic activity of yeasts are diverse. If they are found in high numbers it might affect the organoleptic quality of the product.

Mycoflora study in a wheat flour mill of Argentina.

wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incubated at 28°C for 5-7 days on Malt Extract Agar with chloramphenicol (100 mg L(-1)) and the results were expressed in colony forming units per cubic meter of air (CFU m(-3)) or per gram of sample (CFU g(-1)), respectively. Fungal genera and species were isolated and identified and the potential toxicogenic capacity of the Aspergillus flavus and Fusarium graminearum isolated was studied.

Exposure assessment of mycotoxins in cow's milk in Argentina.

A stochastic simulation model was developed to carry out the first quantitative risk exposure assessment of the mycotoxin level in cow's milk produced in Argentina. The prevalence and concentration of aflatoxin M1 (AFM1), deoxynivalenol (DON) and zearalenone (ZEA) were modeled at various stages through milk processes complying with Argentinean practices. Concentration of AFM1 (0.