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Original Research Article Evaluation of microbiological quality of ice creams marketed in Kolhapur city, Maharashtra, India

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A S Jadhav
A S Jadhav
A S Jadhav
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Prakash Dattatray Raut at Shivaji University
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Int.J.Curr.Microbiol.App.Sci
(201
4) 3(9) 78-84
78
Original Research Article
Evaluation of microbiological quality of ice creams marketed in
Kolhapur city, Maharashtra, India
A.S.
Jadhav
*
and
P.D.
Raut
Department of Environmental Science, Shivaji University, Kolhapur,
India
*Corresponding author
A B S T R A C T
Introduction
Ice cream is the major dairy product which
is one of the favorite food items in large
segments of the population. It is a
nutritionally enriched frozen dairy product
consumed by all age groups particularly
children mostly during summer (
Sharif
et
al
., 2005). Ice cream is a product of mixture
consisting milk, sweetening and stabilizing
agents together with flavoring and coloring
matter (
Graff
- Johnson, 1974). Different
ingredients like milk, cream, evaporated or
condensed milk, dried milk, coloring
material, flavors, fruits, nuts, sweetening
agents, egg products and stabilizers are used
in ice cream preparation. Also, there are
many parameters which should be controlled
accurately during processing to obtain a high
quality ice cream with the required taste,
flavor, viscosity, consistency and
appearance (
Yaman
et al., 2006). Due to its
composition, it can harbor many potent
pathogens.
Handling and storage conditions
ISSN: 2319
-7706
Volume
3
Number
9
(201
4
) pp.
78-84
http://
www.ijcmas.com
Keywords
Ice
cream,
Microbiological
quality,
Escherichia coli,
Salmonella,
Staphylococcus
aureus.
Ice cream is a favorite food item commonly consumed during summer in all age
groups. Due to its composition, it can harbor many potent pathogens. Most ice
creams become contaminated with microbes during production, transit, and
preservation. Such contaminated food product can be responsible for food borne
infections in children, elderly people and immune-suppressed patients. Therefore,
the study was conducted to evaluate the bacteriological quality of ice creams sold
in different areas of Kolhapur city, Maharashtra. Randomly collected ice cream
samples were analysed for Total Viable Count (
cfu
/g), Coli form count (per 100
ml)
, detection of
E.
coli, Shigella
species,
Salmonella
species and
Staphylococcus
aureus
. All samples showed positive growth of bacteria ranging from 1.2 x
10
3 to
8.0 x
10
7 cfu/g. The study revealed that all the samples showed positive growth of
coliform
bacteria while
40
% ice cream samples were contaminated by the
E.
coli
,
33% samples showed positive growth of
Salmonella
, 40% showed growth of
Staphylococcus aureus and 53% Shigella species. It indicates the lack of
maintenance of hygienic conditions during preparation, p
reservation
or serving of
ice cream. Hence, the present study is undertaken to assess potential of health risk
to public.
Int.J.Curr.Microbiol.App.Sci
(201
4) 3(9) 78-84
79
are some of these variables because they
affect the physical, chemical and microbial
quality of product
(Marshall
and
Arbuckle
,
1996,
Warke
et al.,
2000,
Champagne
et al.,
1994, Daniels et al. 2002). Most ice creams
become contaminated with microbes during
production, transit and preservation. The
possibility of acquiring food borne diseases
by infant, children, elderly people and
immune
-suppressed patients is more due to
contaminated ice creams. During last few
decades, it has been seen that consumption
of contaminated ice creams are responsible
for disease outbreaks in many countries
from
Asia, Europe, and North America
(
Chug
, 1996;
Djuretic
et al., 1997;
Digrak
and
Ozcelik
, 1991). Since the
consumption
of ice-cream is higher among children of
vulnerable age groups, there is a need to
maintain
a high microbiological safety
standard
(
Champagne
et al.,
1994).
It is a known fact that relatively low storage
temperature and pasteurization steps du
ring
processing of ice creams are considered to
eliminate most of the pathogenic
microorganisms. However, the addition of
contaminated ingredients, improper handling
and the use of improper storage
temperatures are the factors that contribute
to the potential hazards of the finished
products especially during processing after
pasteurization processes (
Verma
et al
.,
1992).
Bacteriological quality of ice cream reflects
hygienic practice in production and is an
indication of good practice in production.
It
is an indication of food
which
determines
the bacteriological quality of ice creams
(
Ambily
and Beena, 2012). Hence, the
present study was taken up to determine the
bacteriological quality of ice cream
marketed in Kolhapur city and to assess the
potential of th
ese
frozen products to pose
risk to public health.
Materials and Methods
There are different types of ice creams
available in market. The present study aims
to determine the microbiological quality of
ice
-creams marketed in Kolhapur city,
Maharashtra
, India. The microbiological
tests conducted for the ice cream samples
were Total Viable Count, Coliforms count
and detection of pathogenic micro
organisms.
For study purpose, ice cream samples were
divided in three categories like branded, non
branded an
d self
-
made ice creams. These ice
cream samples were collected from popular
ice cream shops as well as road
vendor
ice
creams from local places like public gardens
and ice cream parlors. The samples were
analyzed in the month of November, 2013
and in Febru
ary
, 2013. The ice cream
samples were collected and analyzed twice
.
During the analysis samples were collected
and preserved at lower temperature for
further analys
is.
Total Viable Counts were determined by
incorporating 10-fold diluted samples into
molte
n Nutrient Agar plates. The plates
were allowed to set and then incubated at
37ºC for 48 h. Coliform counts of the ice
cream samples were determined by Multiple
Tube Fermentation Technique (
Feng
et al.,
2007). The tubes showing acid and gas
production
s we
re
streaked on Mac Conkey s
agar plate to obtain discrete colonies.
Typical lactose fermenting colonies (n = 5)
were picked up and identified as
Escherichia
coli
by standard biochemical reactions
(
Collee
et al., 1996). In addition, the
samples were also screened for enteric
pathogens like Salmonella
sp
ecies
,
Shigella
sp
ecies
and Staphylococcus aureus. The
sample dilutions were spread on selective
and differential media by spread plate
method. Then, the plates were incubated at
Int.J.Curr.Microbiol.App.Sci
(201
4) 3(9) 78-84
80
37ºC for 24 hr. After incubation plates were
observed for presence of pathogenic bacteria
Results and Discussion
According to Indian Food Safety Standards
and Regulations (2011), Total Volatile
Count (TVC) of ice cream should not
exceed 2, 50,000 cfu/g. In the present study,
it was observed that the TVC for all the self
made ice creams was (2 x 105 to 7 x 105
cfu/g) and for branded (1.2 x 10
3
to 7.0 x103
cfu /g). However, none of the road vendor
ice cream samples showed TVC within the
standards (4.3 x 10
7
to 8.0 x 107 cfu/g). A
study
was conducted regarding
bacteriological quality of local made open
scoop ice creams sold by street hawkers in
different areas of Jalandhar city, Punjab
which showed heavy contamination of
bacteria ranging from 0.1×109 to 10.2×109
cfu/g (
Kumar
et al., 2011). The microbial
counts in ice cream samples may have
resulted from inadequate processing, such as
initial improper cooling of the hot ice cream
mix, which may lead to multiplication of
microorganisms present in ice cream
immediately after pasteurization (Ojokoh,
2006). It is also indicated that high microbial
count occurrence in virtually sterile mix may
occur when cooled slowly at a temperature
conducive to spore germination (Beck,
1973).
The presence of coli form organisms is
taken as an indication that other pathogenic
organisms may also present in the sample
(
Trabulsi
et al., 2002). During the present
study all the samples showed presence of
coli form bacteria. The maximum coli form
count was 400 cfu/gm in the road vender s
ice cream sample and minimum count was 9
cfu/gm in the branded samples. Coliforms
being non-spore formers should be
susceptible to pasteurization. Their post
pasteurization presence in ice creams
indicates faulty heat process during
preparation. Also, the other reasons for
contaminat
ion may either come from water,
lack of personal hygiene of the ice cream
manufacturer, utensils used for ice cream. It
was observed that coli form bacteria were
present in all samples. Similar, findings
were also reported by
Anuranjini
et al.,
(2008) also reported the incidence of high
coli form count in ice creams marketed in
Mangalore town.
Further, the isolation and confirmation of
E.
coli
was done by IMVIC test. It was
observed that about 40 % samples showed
presence of
E.
coli
with
maximum
E.
coli
count (4 cfu/ gm) in road vender ice cream
sample. A study conducted by Ahmed and
Shakoori
(2002) reported 640-
683
E. coli
colonies
per 100
ml of drinking water. Such
water can be the major source of
contamination when used for preparation of
ice creams. Once the ice cream become
contaminated, freezing temperature later
could not make the product safer (
Jay
,
1996).
About 40 % ice cream samples showed
presence of Staphylococcus
species
most of
them were purchased from road vendors in
the city. The maximum occurrence of these
organisms was in road venders ice cream
samples i.e. 7 cfu/gm. It is assumed that the
possible sources of this organism in ice
cream hands, skin and clothing of handlers
where it is commonly found; (
Hobbs
and
Golbert,1982). There are other sources like
coughing, talking and sneezing which
produce droplets. These droplets could settle
on ice cream during transportation, storage
and retailing (Ojokoh
, 2006).
Moreover,
Salmonella
species
(1 8 cfu/g)
and
Shigella
species
(1 5 cfu/g) were
also
isolated from some ice cream samples.
It
was observed that about 40% samples
Int.J.Curr.Microbiol.App.Sci
(201
4) 3(9) 78-84
81
showed presence of
Salmonella
species
while 53% samples showed presence of
Shigella
species.
Salmonella is still the most
important agent causing acute food bor
ne
diseases (
Tood
, 1997). Consumption of ice
cream contaminated with enteropathogenic
bacteria such as
Salmonella
has been the
cause of several
disease
outbreaks
(
Hennessy
et al
., 1996).
Contaminated ice creams could be
responsible for food poisoning in masses.
Therefore, the presence of possible
pathogenic organisms in the analyzed ice
cream samples should be viewed with
concern by the consumers. Not only bacteria
but some viruses and fungal species are also
responsible for spreading diseases. It should
also be noted that some species of
Aspergillus
are known to produce powerful
mycotoxins which are harmful to man, thus
their occurrence in ice cream is undesirable.
It is needed to continuously monitor the
food products. Sanitary education through
training and workshops to producers,
distributors and retailers during processing
and sale of the product can be the possible
remedy to avoid such problem
s.
Table
.1
Collection of different categories of ice creams from Kolhapur city
S.
No.
Road vendor ice-
creams
(X) (n=
6)
Self made ice creams
from parlors (Y) (n= 5)
Branded ice creams
(Z) (n= 4)
1
(X1)
(Y1)
(Z1)
2
(X2)
(Y2)
(Z2)
3
(X3)
(Y3)
(Z3)
4
(X4)
(Y4)
(Z4)
5
(X5)
( Y5)
----
6
(X6)
----
---
Total samples =15
Table
.2
Media used
for isolation of microorganisms
S. No.
Parameters
Media used
1.
Total Plate Count
Nutrient agar
2.
Coliform Group
Mac Conkeys broth
3.
Salmonella
species
Bismuth Sulph
i
te agar
4.
Staphylococcus a
ureus
Mannitol salt agar
5.
Shigella
species
. Deoxycholate citrate agar
6.
E.
coli
EMB agar
Int.J.Curr.Microbiol.App.Sci
(201
4) 3(9) 78-84
82
Table
.3
Types of microorganisms and their percentage (%) occurrence in ice cream samples
S.
No.
Types of microorganisms
Percentage (%)
1.
Coliform Count
100
2. Staphylococcal
species
(cfu/g)
40
3.
Salmonella
species
(cfu/g)
33
4.
E. coli
(cfu/g)
40
5.
Shigella Species
(cfu/g)
53
Table.
4
Bacteriological quality of ice creams marketed in Kolhapur City,
Maharas
htra, I
ndia
S.
No.
Type of ice
cream
TVC
(cfu/g)
Coliforms
Count
(Per 100 ml )
Staphylococcal
species
(cfu/g)
Salmonella
species
(cfu/g)
E. coli
(cfu/g)
Shigella
species
(cfu/g)
1.
Road vendor ice
-
creams (X1)
8.0 x 107
160 4 8 2
--
2.
Road vendo
r ice
-
creams (X2)
7 .1 x
107 61
--
3 4 2
3.
Road vendor ice
-
creams (X3)
4.8 x 107
24 5
--
3 4
4.
Road vendor ice
-
creams (X4)
6.5 x 107
180 7
--
--
2
5.
Road vendor ice
-
creams( X5)
5.8 x 107
350
--
---
4 5
6.
Road vendor ice
-
creams (X6)
4.3 x 107
400 3 7 3 1
7.
Self made ice
creams (Y1)
2 x 105 24
--
5
--
--
8.
Self made ice
creams (Y2)
7 x 105 10
--
--
--
--
9.
Self made ice
creams (Y3)
3 x 105 12
--
--
--
4
10.
Self made ice
creams (Y4)
2 x 105 17
---
--
--
2
11.
Self made ice
creams (Y5)
3.5 x 105
9 4
--
--
--
12.
Bra
nded ice
creams (Z1)
1.2 x103 10
--
--
--
--
13.
Branded ice
creams (Z2)
4.4 x103 12
--
--
2
--
14.
Branded ice
creams( Z3)
7.0 x103 6 3
--
--
--
15.
Branded ice
creams (Z4)
2.8 x103 5
--
1
--
1
Int.J.Curr.Microbiol.App.Sci
(201
4) 3(9) 78-84
83
Acknowledgement
Authors are thankful to Department of
Environmen
tal Science,
Shivaji
University
Kolhapur and authorities of Shivaji
University, Kolhapur, Maharashtra, for
providing facilities to carry out the
analysis work.
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... A previous study held at Akure, Nigeria determined the plate count was ranged 1.8× 10^3 -2.0 × 10^4 CFU/g (Ojokoh, 2006) which was almost parallel to present study. Another study conducted in India showed high TVC in samples ranging from 1.2 ×10^3 to 8.2 ×10^7 CFU/g (Jadhav and Raut, 2014).In Kolkata, study showed the standard plate count was ranging from 10^2 to 10^7 showing greater prevalence than present study (Barman et al., 2017). The differences may be due to environmental condition suitable for microbial proliferation, unhygienic measures practiced in local premises, poor quality of raw material and no pasteurization treatment during mixing and manufacturing. ...
Microbiological Assessment of Branded and Local Ice Cream Samples
Article
Full-text available
  • Apr 2020
Ice cream is the commonly used frozen milk product containing several nutrients, serving as media for the growth of microorganisms, potential to cause illness in human especially children. The study was planned to determine and compare the microbiological quality of branded (Movenpick, Walls and Omore) and Local ice cream samples collected from five towns of Lahore city. Total n=30 samples (n=15 from each brand) were collected and subjected to standard microbiological techniques for total viable counting (TVC), total coliform count (TCC) and identification of bacteria. Results showed that mean values of TVC and TCC was nil since no contamination was observed in branded ice cream samples while samples collected from local markets were harboring potential pathogen (100%) with mean value of 1.5×10^5 CFU/g (TVC) and 1.1×10^3 (TCC) ranging from 1.6×10^1 to 2.2×10^3 CFU/g. The confirmed bacteria isolated from samples (Local) were Staphylococcus aureus, Salmonella, Shigella and E. coli with percentage positivity of 43%, 33%, 49% and 52% respectively. Present study revealed that the local ice cream was contaminated with bacteria i.e. Staphylococcus aureus, Salmonella, Shigella and E. coli posing a potential hazard to human health while branded ice cream (Movenpick, Walls and Omore) was contamination free. Hygienic measures, pasteurization and HACCP implementation can reduce the risk in ice cream.
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... Tal produto recebe essa classificação por intermédio do processo de fabricação e pela maneira como é apresentado (Soukoulis;Fisk;Bohn, 2014). Durante o processo de produção, transporte e armazenamento pode sofrer algum tipo de contaminação por patógenos, em virtude da sua composição, o que torna o alimento inadequado para o consumo desencadeando doenças em pessoas vulneráveis (Jadhav;Rault, 2014). ...
Pesquisa de micro-organismos indicadores de qualidade higiênico-sanitária em sorvete expresso na Cidade de Mossoró, Rio Grande do Norte, Brasil
Article
Full-text available
  • Sep 2021
O sorvete é um alimento altamente consumido no Brasil e no mundo e que pode ser produzido à base de leite e ovos. Essas matérias-primas são bastante suscetíveis à degradação microbiana, podendo causar Doenças Transmitidas por Alimentos nos consumidores. Assim, o objetivo do presente trabalho foi avalizar a qualidade higiênico-sanitária de sorvete expresso na cidade de Mossoró, Rio Grande do Norte. Realizaram-se análises microbiológicas de coliformes totais e termotolerantes em dez amostras de sorvetes expressos. Todas as amostras foram positivas para a presença de coliformes totais. Das dez amostras estudadas, nove confirmaram a presença de coliformes termotolerantes quando incubadas em caldo Escherichia coli (EC). Aplicou-se o teste bioquímico do Citrato de Simmons dentre as amostras positivas para coliformes termotolerantes, sendo uma com resultado confirmativo. Assim, para que esse produto esteja apto à comercialização e ao consumo, faz-se necessária a participação dos órgãos competentes que atuam na fiscalização continuada de todo processo de produção do alimento, com o intuito de atender a legislação vigente e manter o controle de qualidade para o consumidor.
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... In the present work, 20% (6/30) of branded icecream samples were found to have E. coli. Jadhav and Raut (2014) have reported similar results from Maharashtra in which they found 25% of ice-cream samples to be positive for E. coli. Meanwhile, lower detection rates were observed from Pantnagar (6.25%) (Kumar and Prasad, 2010). ...
DETECTION OF ESCHERICHIA COLI FROM FOOD OF ANIMAL ORIGIN IN HISAR DISTRICT OF HARYANA
Article
Full-text available
  • Jan 2020
The present study was undertaken to estimate the occurrence of Escherichia coli (E. coli) in various foods of animal origin from Hisar district in Haryana, India. A total of 130 samples comprising of bovine milk (raw-30 and pasteurized-20), ice-cream (30) and fresh chicken meat (50) were collected for the study. The results revealed that 74/130 (56.92%) of the samples were positive for E. coli. E. coli were isolated from 14/30 (46.67%) raw milk samples, 13/20 (65%) pasteurized milk samples, 6/30 (20%) ice-creams and 41/50 (82%) fresh chicken meat samples. On analysis, it was found that there was significant difference in isolation of E. coli from chicken meat and 'milk & milk products' with odds ratio-6.49 (95% CI-2.77-15.20; p <0.001). Isolation of E. coli from a large number of samples is worrisome as it indicates poor quality of products being sold in market, and calls for appropriate steps to be taken for improving the prevailing status of food production and processing.
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... Although using Automatic Soft Machines for the production of ice cream minimizes direct hand manipulation and crosscontamination, the contamination levels were higher than in the samples from dipping cabinets due to unpasteurized milk, contaminated water and contaminated machine tanks. 44 The levels of Coliform contamination also exceeded the standard limits in samples obtained from dipping cabinets due to a lack of personal hygiene of the manufacturer and improper storage (e.g., frequent electrical cut off in the city). Similar, finding was also reported high incidence of E.coli form count in ice creams marketed in Iraq, Turkey, India and other countries. ...
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... Pasteurization kill coliform organism so their post pasteurization presence in ice creams refer to faulty heat process during preparation. Meanwhile, contamination may arise from water, bad personal hygiene of the ice cream manufacturer and utensils used for ice cream (Jadhav and Raut, 2014). ...
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... Although using Automatic Soft Machines for the production of ice cream minimizes direct hand manipulation and crosscontamination, the contamination levels were higher than in the samples from dipping cabinets due to unpasteurized milk, contaminated water and contaminated machine tanks. 44 The levels of Coliform contamination also exceeded the standard limits in samples obtained from dipping cabinets due to a lack of personal hygiene of the manufacturer and improper storage (e.g., frequent electrical cut off in the city). Similar, finding was also reported high incidence of E.coli form count in ice creams marketed in Iraq, Turkey, India and other countries. ...
Incidence of psychrotrophs bacteria with potential public health implications in ice cream sold in Zakho markets
Article
Full-text available
  • Oct 2017
Background: Foodborne illness are caused by the consumption of food that is contaminated with either bacteria or their toxins and the most common causes are psychotropic bacteria which cause major public health problem. The aim was to detect and enumerate pathogenic bacteria in locally made ice cream. Methods: 250 locally made ice cream samples were randomly collected from automatic soft machines and dipping cabinets in the markets of Zakho city over a period of ten months starting in July 2016 to May 2017. All collected samples were transported to the microbiology laboratory. The most probable number methods used for detection and enumeration of pathogenic psychotropic bacteria. Results: In general, both types of ice cream samples were showed heavy contamination with aerobic bacteria. The Staphylococcus aureus (MRSA) counts exceeded the standard limits in all samples; the count in dipping cabinets' samples was higher than automatic soft machines samples whereas Coliform count in automatic soft machines samples was higher than dipping cabinets' samples. High incidence of Salmonella and Listeria monocytogenes had been detected in all ice cream samples and the range in samples from automatic soft machines were higher than samples obtained from dipping cabinets. Conclusions: This study indicates a high prevalence of pathogenic psychrotrophs in unpacked ice cream and poor hygiene during production, which make local ice cream unsuitable for consumption and it is indicating the need to monitor the hygienic quality of markets and the health authorities must be informed about such cases to avoid food poisoning.
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Biorefinery potential of newly isolated yeast Clavispora lusitaniae for co-production of erythritol and ethanol
Article
Full-text available
  • Nov 2021
This study reports the biorefinery potential of a newly isolated yeast, Clavispora lusitaniae JARR-1, for production of erythritol as a sweet low-calorie food additive, along with co-production of ethanol as a biofuel candidate. The co-production process for synthesis of ethanol and erythritol was optimized using two-stage response surface methodology employing Placket-Burman (PB) and Central Composite Rotatable (CCR) designs. PB design indicated that the medium components, glucose, peptone, urea, and MgSO4, significantly affected (p < 0.05) erythritol production. Furthermore, optimization of erythritol and ethanol co-production process by CCR design revealed the significant (p < 0.05) interactive effects of glucose and peptone on erythritol production and glucose, peptone, and MgSO4 on ethanol production. Under optimized co-production process, maximum titers of erythritol and ethanol were 22.02 ± 0.04 g/L and 68.00 ± 0.02 g/L, respectively. The optimized process resulted in fivefold increase in erythritol production. Thus, C. lusitaniae JARR-1 has potential for sustainable co-production of erythritol and ethanol using biorefinery approach. Graphical abstract
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Bacteriological quality of icecream marketed in Thrissur town, Kerala, India
Article
Full-text available
  • Jan 2012
Aim: To assess the bacteriological quality of ice creams marketed in Thrissur town, Kerala. Materials and Methods: Twenty seven ice cream samples randomly collected from selected retail outlets and street vendors in the town over a period of two months were analyzed for total viable count and for the presence of coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. 2 3 Results: Total Viable Count ranged from 1.2 × 102 to 8.2 × 103 CFU/g in industrial brands whereas in street vendor samples it was high in the range of 5.2 × 105 to 6.6 × 106 CFU/g. Coliform counts were high in 30 % of the samples. 27 % of the samples had high Staphylococcal count. E coli were isolated from two samples from street vendors and Salmonella spp. from one of the samples. Listeria spp. was not isolated from any of the samples. Conclusion: The presence of potential pathogens in the ice cream samples reveals the significance of implementation of quality control measures in marketing ice creams thus reducing the public health hazards.
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Microbial quality of ice cream sold openly by retail outlets in Turkey
Article
Full-text available
  • Oct 2006
  • REV MED VET-TOULOUSE
This study aimed to investigate microbiological quality of ice cream sam-ples sold openly (in small portions from bulk containers exposed to the open air) by retail markets in Turkey. The samples (n=73) were analyzed to deter-mine the hygienic status of the ice creams and also for the presence of some Gram positive and Gram negative pathogenic bacteria. Hygienic parameters included the total aerobic mesophilic bacteria (TAB), Enterobacteriaceae, coliforms, Enterococcus spp., yeast and mould counts. The pathogens inclu-ded Staphylococcus aureus (S. aureus), Bacillus cereus (B. cereus), Esche-richia coli (E. coli), E. coli O157 : H7, Salmonella spp., Yersinia spp. Of the 73 ice creams examined, 4.1 % of the samples had unacceptable hygienic quality according to the criterion (10 5 cfu/g) recommended in Turkish Food Codex (TFC), 78 % of the samples contained the Enterobacteriaceae which had a higher detection rate than coliforms (52 %), ranging from 10 2 to 10 6 cfu/g. The numbers of coliforms were not in accordance with the standard of TFC (95 MPN cfu/ml). Considering the percentage distribution of Entero-coccus spp. in samples, 47 % of the ice cream samples were within the range of 10 2 and 10 4 cfu/g. Total yeast and mould counts varied between 10 2 -10 4 cfu/g and 18 % of samples would not be acceptable, based on TFC level. The counts regarding the yeast and mould ice cream samples suggest the need for adequate heat treatment and appropriate storage conditions. E. coli was found in 15 out of 73 ice cream samples, but interestingly there was no indi-cation for the presence of E. coli O157 : H7. Out of 73 ice cream samples, 9.6 % gave positive result for Yersinia spp. Five (6.8 %) ice cream samples were found to be positive for the presence of Salmonella spp. while, 24 sam-ples yielded positive for S. aureus which is in the range of 10 2 to 10 4 and 15 % of the samples do not comply with the TFC standards (10 2 cfu/g). B. cereus was present in 19 % of ice cream samples. The detection level for B. cereus (+) samples in this work cannot be regarded as potential hazard ac-cording to TFC (No : 24511) which is recommended to be lower than 1.0x10 4 cfu/g. This study has indicated that the hygienic quality of the inves-tigated open ice creams samples were inaqueate. Considering the Enterobac-teriaceae, coliforms, Enterococcus spp., yeast and mould counts, and the presence of S. aureus, E. coli, Salmonella spp., ice creams sold in open may pose potential risk for public health especially for vulnerable people. This study supports the necessity of providing hygienic precautions by producers and retailers and their control periodically in Turkey. RÉSUMÉ Qualité microbiologique de glaces vendues en vrac dans les épiceries en Turquie L'objectif visé par cette recherche est l'analyse de la qualité microbiolo-gique d'échantillons de glaces vendues ouvertement (les glaces sont vendues en de petites portions dans des grands récipients exposés en plein air) par les épiceries en Turquie. Les 73 échantillons ont été analysés pour les bactéries pathogènes à Gram positif et à Gram négatif. Les paramètres hygiéniques re-cherchés ont été : la flore totale aérobie mésophile, les Enterobacteriaceae, les coliformes, les Enterococcus spp., le dénombrement des levures et moi-sissures. Les pathogènes recherchés sont les Staphylococcus aureus (S. aureus), les Bacillus cereus (B. cereus), les Escherichia coli O157 : H7, les Salmonella spp, et les Yersinia spp. Sur les 73 échantillons analysés, 4.1 % de ceux-ci ont dépassé les normes hygièniques établies par le codex de l'ali-mentation turc (TFC. 78 % des échantillons contiennent des Enterobacteria-ceae. Le pourcentage observé des coliformes ne correspond pas aux normes du Codex de l'Alimentation Turc (95 MPN cfu/ml). Lorsqu'on prend en con-sidération le pourcentage de la dispersion de l'Enterococcus spp dans les échantillons, 47 % des échantillons de glace avaient les valeurs comprises entre 10 2 et 10 4 cfu/g. Le dénombrement des levures et des moisissures était compris entre 10 2 et 10 4 cfu/g et, selon les normes du Codex de l'Alimenta-tion Turc, 18 % des échantillons ne seraient pas acceptables. Nous avons noté la présence d'E. coli dans les 15 échantillons des 73 analysés mais il n'y avait aucun signe de la présence d'E. coli O157 : H7. 9.6 % des 73 échantillons ont donné un résultat positif pour Yersinia spp. Pour la présence de Salmonella spp, 5 échantillons (6,8 %) de glace ont don-né un résultat positif. 24 échantillons ont donné un résultat positif pour la présence de S. aureus ; cette bactérie a été observée à des teneurs allant de 10 2 a 10 4 cfu/g et 15 % des échantillons n'étaient pas conformes aux normes (10 2 cfu/g) du Codex de l'Alimentation Turc (TFC). B. Cereus était présent dans 19 % des échantillons de glace mais a un niveau inférieur aux recom-mandations sanitaires. Cette recherche a démontré que les qualités hygiéni-ques des échantillons de glaces vendues ouvertement étaient insuffisantes. La présence d'Enterobacteriaceae, de coliformes, d'Enterococcus spp, et de certaines bactéries pathogènes peut représenter un risque potentiel pour la santé publique, surtout pour les enfants et pour les personnes sensibles. Ce travail montre la nécessité d'améliorer les pratiques hygiéniques chez les producteurs en Turquie et d'effectuer des contrôles réguliers. MOTS CLÉS : glaces (crème glacée), sécurité alimentaire, bactéries pathogènes, qualité microbiologique, santé pu-blique, hygiène.
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Psychrotrophs in dairy products: Their effects and their control
Article
Full-text available
  • Feb 1994
Health concerns and technological effects of psychrotrophic bacteria in dairy products are reviewed, as well as methods to control their presence and development. The various Gram-negative and Gram-positive psychrotrophic species are listed and, with respect to pathogenic psychrotrophs, emphasis is given on Listeria monocytogenes, Yersinia enterocolitica, and Bacillus cereus. The influence of psychrotrophic bacteria on the quality of raw milk, pasteurized and UHT milks, butter, ice cream, cheese, and powders is examined. Public health considerations of Listeria monocytogenes, Yersinia enterocolitica, and Bacillus cereus of these various dairy products are also presented. Methods that can be used to eliminate or control the development of psychrotropic bacteria include low or high temperatures, chemicals, gases, the lactoperoxidase system, lactic acid bacteria, microfiltration, bactofugation, lactoferrin-related proteins, sanitation, flavors, and naturally occurring spore germinants.
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A National Outbreak of Salmonella enteritidis Infections from Ice Cream
Article
Full-text available
  • Jun 1996
In September 1994, the Minnesota Department of Health detected an increase in the number of reports of Salmonella enteritidis infections. After a case-control study implicated a nationally distributed brand of ice cream (Schwan's) in the outbreak, the product was recalled and further epidemiologic and microbiologic investigations were conducted. We defined an outbreak-associated case of S. enteritidis infection as one in which S. enteritidis was cultured from a person who became ill in September or October 1994. We established national surveillance and surveyed customers of the implicated manufacturer. The steps involved in the manufacture of ice cream associated with cases of S. enteritidis infection were compared with those of products not known to be associated with infection matched for the date of manufacture. Cultures for bacteria were obtained from ice cream samples, the ice cream plant, and tanker trailers that had transported the ice cream base (premix) to the plant. We estimate that S. enteritidis gastroenteritis developed in 224,000 persons in the United States after they ate Schwan's ice cream. The attack rate for consumers was 6.6 percent. Ice cream associated with infection contained a higher percentage of premix that had been transported by tanker that had carried nonpasteurized eggs immediately before (P = 0.02). S. enteritidis was isolated from 8 of 226 ice cream products (3 percent), but not from environmental samples obtained from the ice cream plant (n = 157) or tanker trailers (n = 204). This nationwide outbreak of salmonellosis was most likely the result of contamination of pasteurized ice cream premix during transport in tanker trailers that had previously carried nonpasteurized liquid eggs containing S. enteritidis. To prevent further outbreaks, food products not destined for repasteurization should be transported in dedicated containers.
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Vibrio cholerae El Tor, Ogawa 01 as the main etiological agent of the two major outbreaks of gastroenteritis in the Northern areas of Pakistan, Gilgit
Article
  • Jan 2002
  • PAK J ZOOL
Two major outbreaks of acute gastroenteritis occured in the Northern Areas of Pakistan, Gilgit, during the last three years of the last millenium. The first was from 21st August 1997 to 10th October 1997 and the second from 25th June 1999 to 11th August 1999. A total of 332 fecal samples of suspected gastroenteritis patients were investigated at District Headquarter Hospital, Gilgit. Laboratory investigations showed that 120 (36.14%) cases were because of Vibrio cholerae EI Tor, Ogawa 01. All isolated strains of 1999 outbreak were found sensitive to ceftriaxone, cefotaxime, ciprofloxacin, chloramphenicol, ampicillin and enoxacin, while in 1997 outbreak some strains showed resistance to ciprofloxacin and chloramphenicol.
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In Modern Food Microbiology
Chapter
  • Jan 1992
Numerous food products owe their production and characteristics to the activities of microorganisms. Many of these, including such foods as ripened cheeses, pickles, sauerkraut, and fermented sausages, are preserved products in that their shelf life is extended considerably over that of the raw materials from which they are made. In addition to being made more shelf stable, all fermented foods have aroma and flavor characteristics that result directly or indirectly from the fermenting organisms. In some instances, the vitamin content of the fermented food is increased along with an increased digestibility of the raw materials. The fermentation process reduces the toxicity of some foods (for example, gari and peujeum), while others may become extremely toxic during fermentation (as in the case of bongkrek). From all indications, no other single group or category of foods or food products is as important as these are and have been relative to nutritional well-being throughout the world. Included in this chapter along with the classical fermented foods are such products as coffee beans, wines, and distilled spirits, for these and similar products either result from or are improved by microbial fermentation activities.
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Incidence of pathogenic psychrotrophs in ice creams sold in some retail outlets in Mumbai, India
Article
  • Apr 2000
  • FOOD CONTROL
With a view to determine the microbial quality of ice creams, 30 samples of commercial brands of three flavours sold in the `open' and `packaged, (cone, cup)' forms were analyzed for their total bacterial counts (TBC), yeast and mold counts (YMC), coliforms and pathogenic psychrotrophs; Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitica and Salmonella spp. In general in both the types of ice creams bacterial load (2.3 × 104–8.5 × 106 cfu/ml) was higher; particularly coliform levels were 10–100 fold higher (3.0 × 102–5.8 × 104 cfu/ml) than the safety limits prescribed by Indian Standards Institute (ISI). Staph. aureus was detected in both the types of ice creams but occurrence of B. cereus was more frequent in open samples (40%) than in packed ones (26.6%). Salmonella was not detected in any of the 30 samples tested. While 53% of the packed and 100% of the open ice creams exhibited Listeria contamination, Yersinia were detected in 33% of packed and 40% of open ones. L. monocytogenes and/or Y. enterocolitica was detected only in one of the open ice cream samples. Growth profile of Y. enterocolitica 5692 and L. monocytogenes 036 at simulated temperature abuse conditions during commercial frozen storage showed that after 10 days L. monocytogenes could grow to >1 log and 1 log cycle at 8–10°C and 2–4°C, respectively and Y. enterocolitica grew 2 log cycles at both the temperatures. Results are discussed in the context of present microbiological specifications and the need for its implementation by regulatory agencies to ward off possible health hazards arising from pathogens.
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Microbiological Examination of Ice Cream Sold in Akure
Article
  • Jun 2006
  • Pakistan J Nutr
Studies on the microbiological quality of ice cream obtained from vendors in Akure was carried out. The samples were screened for total viable counts which ranged 1.8 X 10<SUP>3</SUP> cfu/g - 2.0 X 10<SUP>4</SUP> cfu/g. Ten (10) genera of microflora were isolated, characterized and identified. The isolates were seven (7) bacteria and three (3) moulds. Staphylococcus species, Klebsiella species and Aspergillus species recorded maximum percentage occurrence of 100% while the least value of 10% occurrence was for Streptococcus species isolated from one (1) sample. The isolation of probable potential pathogens from ice cream samples analyzed is of public health significance.
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