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.

Fungal diversity and natural occurrence of fusaproliferin, beauvericin, deoxynivalenol and nivalenol in wheat cultivated in Santa Fe Province, Argentina.

The Fusarium diversity and the mycobiota associated with moldy wheat kernels from Santa Fe province, Argentine, was assessed. The wheat cultivated area in Santa Fe province is divided according to agrometeorological conditions into two zones: Zone I (north-central) and Zone II (south). The natural occurrence of Fusarium toxins BEA, FUP, DON and NIV was also determined.

Influence of environmental factors on airborne fungi in houses of Santa Fe City, Argentina.

This study investigated concentration and types of airborne fungi spores of indoor air. Forty nine houses of Santa Fe city (Argentina) were examined during one year. This city is characterized by a warm climate with an annual mean temperature of 18.

Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina.

The purpose of this study was to evaluate the microbiological and sensory quality as well as the safety of ready-to-eat (RTE) cooked foods prepared in and distributed from a centralized kitchen to schools in Argentina. A total of 101 cooked food samples delivered as hot RTE cooked foods (group A) and as RTE cooked foods at room temperature (group B) and 140 surface swab environment samples were collected from February to November 1999. Petrifilm plates were used for aerobic (PAC), coliform (PCC), and Escherichia coli (PEC) counts.