EVALUATION OF MICROBIOLOGICAL QUALITY AND SAFETY OF LOCALLY PROCESSED ICE CREAM IN DHAKA CITY, BANGLADESH
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
Ice cream, a milk-based product, can be a good source for a microbial growth due to its nutrient content, optimal pH and long storage even though it is stored in a frozen state. A study was conducted to assess the microbiological quality and safety of locally processed ice cream in Dhaka city, Bangladesh. Seven different types of ice cream samples were collected from three local vendors in three different areas of Dhaka city. The APC was found ranging from 4.8 × 104 to 1.46 × 107 CFU ml-1 (log 4.68 and log 7.16 respectively) in all the samples. The Staphylococcus spp. counts were obtained from 9.0 × 102 to 2.1 × 104 CFU ml-1 (log 2.95 and 4.31 respectively). TFC was present in all samples. TFC was found ranging from 9.8 × 102 to 2.1 × 104 CFU ml-1 (log 4.32 and 2.99 respectively). Out of 21 samples 16 samples (76.19%) and 12 samples (57.14%) were contaminated with coliform and fecal coliform respectively. Coliform counts were fairly high (>10 MPN ml-1), pointed to the poor hygienic practices. Four samples (19.04%) were confirmed to have contamination with Salmonella spp and two samples (9.52%) were contaminated with S. aureus. The biochemical tests clearly indicated that most ice cream samples were contaminated with pathogenic bacterial strains which are responsible for infectious diseases. The current study reveals that locally processed ice cream are not conforming with microbiological as well as biochemical specifications and thus conferred that locally processed ice cream in Dhaka city may not be safe for consumption.
Authors and Affiliations
Md. Al Reza Sajib
Keywords
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