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RECOVERY OF FREEZE INJURED PATHOGENIC BACTERIA FROM PACKED ICE CREAM

Year 2016, Volume: 2 Issue: 3, 123 - 129, 30.05.2016

Mohammad Ismail Al-berfkani Yosif Abdulla Albany Reem Qasim Mohammed

https://doi.org/10.3153/JFHS16013

Abstract

This
research was conducted to recovery and enumerates the Froze injured bacteria
isolated from different brands of ice cream sold in Zakho – Duhok markets. A
total of 100 samples of ice creams with different flavors (plain, Mix chocolate
and Mix fruit) were analyzed. All samples showed aerobic mesophilic bacteria
count within the standard. The injured Coliforms bacteria were recovered and
the count was exceeded the limits in four brands (Chyaw, Amca, Twin and Mufid)
while no coliforms bacteria had been detected in other brands (Adlin, PAK and
Bernard) which indicate post-treatment contamination from water, and
unpasteurized milk. All brand ice cream show recovery of injured Staphylococcus
aureus ranged from (10 MPN/g) to (220 MPN/g). The results indicate that the
highest contamination was found in Mix chocolate of PAK brand (220 MPN /g), Mix
chocolate of Domino brand (210 MPN/g), Mix fruit and Mix chocolate of Mufid
brand (201 MPN/g and 200 MPN/g), which indicate the contamination of flavorings
and ingredients during production. None of the samples from Adlin, PAK and
Bernard brands showed the presence of injured Salmonella spp. while in
contrast of Chyaw, Amca, Twin and Mufid brands which showed heavy contamination
ranged from (7 MPN/g) to (250 MPN/g), the highest contamination was found in
all types of Twin and Mufid brands followed by Amca brand, which indicate post
process contamination or contaminated the tank with raw milk. Results show ice
cream is unsuitable for consumed and the need of observing the hygienic quality
of markets. The presence of injured pathogenic bacteria in commonly consumed
food should be concerned with the consumer, company and government. 

Keywords

Ice Cream Recovery Injured Bacteria

References

  • Acker, J.P. & McGann, L.E. (2003). Protective effect of intracellular ice during freezing. Cryobiolog,46(2),197–202.
  • Baird-parker AC. (1990). Foodborne salmonellosis. Lancet, 336, 1231-1235.
  • Chugh, K. (1996). Salmonella outbreak from ice cream. Indian Pediatr, 33: 976-977.
  • Cotton, L.N. & White, C.H. (1992) Listeria monocytogenes, Yersinia enterocolitica, and Salmonella in dairy plant environments. Journal of Dairy Science, 75(1), 51-57.
  • Dagnew, M., Tiruneh, M., Moges, F. & Tekeste, Z. (2012). Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia. BMC Public Health, 12(1), 0-1.
  • Frazier, W.C. & Westhoff, D.C., (1992) Food Microbiol., 295.
  • Barrow, G.I. & Feltham, R.K.A. (Eds.) (2004). Cowan and Steel's manual for the identification of medical bacteria. 3rd ed. Cambridge University Press, Cambridge, UK, ISBN: 9780521543286, p. 25-40.
  • Gill, C. (2002) Microbial control with cold temperatures. In Control of foodborne microorganisms ed. Juneja, V.K. and Sophos, J.N. New York: Marcel Dekker Inc. p. 54-74.
  • Gogov, I., Slavchev, G. & Peeva, T. (1984). Cold resistance of S. aureus and staphylococcal enterotoxins A and C2 in ice cream. Veterinarnomeditsinski Nauki, 21, 46–50.
  • Gücükoğlu, A. Çadırcı, Ö., Terzi, G., Kevenk, T.O. & Alişarlı, M. (2013). Determination of enterotoxigenic and methicillin resistant Staphylococcus aureus in ice cream. Journal of Food Science, 78(5), M738-M741.
  • Hennessy, T.W., Hedberg, C.W., Slutsker, L., White, K.E., Besser-Wiek, J.M., Moen, M.E., Feldman, J., Coleman, W.W., Edmonson, L.M. & MacDonald, K.L., (1996). A national outbreak of Salmonella enteritidis infections from ice cream. The Investigation Team. Journal of Medicine, 334(20), 1281-1286.
  • Hobbs, B.C. & Golbert, J.R. (1982). Food Poisoning and Food Hygiene 4 th., London: Eward Amold Limited. ISBN: 0-3409-0530-1, pp. 336.
  • Islam, M.T., Mohammad, R.A., S.M. Rezaul H. & Sharmin R.A. (2014). Microbial Loads And Association Of Enteropathogenic Bacteria In Ice- Creams Sold By Street Vendors At Dhaka City In Bangladesh Md. International Journal of Pharmaceutical Sciences and Research, 5(6), 2436-2440.
  • Jay, J.M., (2000). Modern Food Microbiology 4 th., New York, USA: Chapman and Hall Inc. ISBN 0-8342-1671-X, pp.620
  • Mazur, P., (1984). Freezing of living cells: mechanisms and implications. The American Journal of Physiology, 247, C125-C142.
  • Meryman, H.T. (1970). The exceeding of a minimum tolerable cell volume in hypertonic suspension as a cause of freezing injury. In G. E. Wolstenholme & M. O.Connor, eds. The Frozen Cell. London: Churchill, 51–68.
  • Muldrew, K., Acker, J.P. & Wan, R. (2000). Investigations into quantitative post-hypertonic lysis theory using cultured fibroblasts. In Cryobiology, 41, 337.
  • Pooran, A., Seepersadsingh, N., Georges, K. & Abiodun A.A. (2012). Evaluation of the bacteriological quality of ice cream sold in Trinidad. Journal of Food Agriculture and Environment, 10, 39-45.
  • Rastegar, H., Ahmadi, H.A., Afraz, K., Andalibi, M., Hallaj, N.S., Akbari, M., Rassam, H., Parvizi, S. & Anjarani, S. (2013). Detection , isolation and assessment of Salmonella entiritidis in milk by conventional culture methods and real-time PCR in Iran. American Journal of Research Communication,1(8), 81–97.
  • Rastegar, H., Ahmadi, H.A., Afraz, K., Anda-libi, M., Hallaj, N.S., Akbari, M., Rassam, H., Parvizi, S. & Anjarani, S. (2013). Detection , isolation and assessment of Salmonella entiritidis in milk by conventional culture methods and real-time PCR in Iran. American Journal of Research Communication,1(8), 81–97.
  • Robert T. Marshall & Arbuckle, W.S. (1996). Ice Cream 5th ed., New York: Chapman and Hall.
  • Roberts, D. & Greenwood, M. (2003). Practical Food Microbiology 3 th., London. ISBN: 1-40510-075-3, pp.294
  • Steponkus, P.L., Wolfe, J. & Dowgert, M.F. (1981). Stresses induced by contraction and expansion during a freeze– thaw cycle: a membrane perspective. In G. J. Morris & A. Clarke, eds. Effects of Low Temperatures on Biological Membranes. Toronto: Academic Press, 307-22.
  • Vasavada, P.C. (1988). Pathogenic bacteria in milk - a review. Journal of Dairy Science, 71(10), 2809-2816.
  • Walker, S.J., Archer, P. & Banks, J.G. (1990). Growth of Listeria monocytogenes at refrigeration temperatures. The Journal of Applied Bacteriology, 68(2), 157-162.
  • Wilson, I.G., Heaney, J.C. & Weatherup, S.T. (1997). The effect of ice-cream-scoop water on the hygiene of ice cream. Epi-demiology Infectious, 119(1), 35-40.
  • Zhang, G. et al., (2007) Isolation of Salmonella typhimurium from outbreak-associated cake mix. Journal of Food Protection, 70(4), 997-1001.

Year 2016, Volume: 2 Issue: 3, 123 - 129, 30.05.2016

Mohammad Ismail Al-berfkani Yosif Abdulla Albany Reem Qasim Mohammed

https://doi.org/10.3153/JFHS16013

Abstract

References

  • Acker, J.P. & McGann, L.E. (2003). Protective effect of intracellular ice during freezing. Cryobiolog,46(2),197–202.
  • Baird-parker AC. (1990). Foodborne salmonellosis. Lancet, 336, 1231-1235.
  • Chugh, K. (1996). Salmonella outbreak from ice cream. Indian Pediatr, 33: 976-977.
  • Cotton, L.N. & White, C.H. (1992) Listeria monocytogenes, Yersinia enterocolitica, and Salmonella in dairy plant environments. Journal of Dairy Science, 75(1), 51-57.
  • Dagnew, M., Tiruneh, M., Moges, F. & Tekeste, Z. (2012). Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia. BMC Public Health, 12(1), 0-1.
  • Frazier, W.C. & Westhoff, D.C., (1992) Food Microbiol., 295.
  • Barrow, G.I. & Feltham, R.K.A. (Eds.) (2004). Cowan and Steel's manual for the identification of medical bacteria. 3rd ed. Cambridge University Press, Cambridge, UK, ISBN: 9780521543286, p. 25-40.
  • Gill, C. (2002) Microbial control with cold temperatures. In Control of foodborne microorganisms ed. Juneja, V.K. and Sophos, J.N. New York: Marcel Dekker Inc. p. 54-74.
  • Gogov, I., Slavchev, G. & Peeva, T. (1984). Cold resistance of S. aureus and staphylococcal enterotoxins A and C2 in ice cream. Veterinarnomeditsinski Nauki, 21, 46–50.
  • Gücükoğlu, A. Çadırcı, Ö., Terzi, G., Kevenk, T.O. & Alişarlı, M. (2013). Determination of enterotoxigenic and methicillin resistant Staphylococcus aureus in ice cream. Journal of Food Science, 78(5), M738-M741.
  • Hennessy, T.W., Hedberg, C.W., Slutsker, L., White, K.E., Besser-Wiek, J.M., Moen, M.E., Feldman, J., Coleman, W.W., Edmonson, L.M. & MacDonald, K.L., (1996). A national outbreak of Salmonella enteritidis infections from ice cream. The Investigation Team. Journal of Medicine, 334(20), 1281-1286.
  • Hobbs, B.C. & Golbert, J.R. (1982). Food Poisoning and Food Hygiene 4 th., London: Eward Amold Limited. ISBN: 0-3409-0530-1, pp. 336.
  • Islam, M.T., Mohammad, R.A., S.M. Rezaul H. & Sharmin R.A. (2014). Microbial Loads And Association Of Enteropathogenic Bacteria In Ice- Creams Sold By Street Vendors At Dhaka City In Bangladesh Md. International Journal of Pharmaceutical Sciences and Research, 5(6), 2436-2440.
  • Jay, J.M., (2000). Modern Food Microbiology 4 th., New York, USA: Chapman and Hall Inc. ISBN 0-8342-1671-X, pp.620
  • Mazur, P., (1984). Freezing of living cells: mechanisms and implications. The American Journal of Physiology, 247, C125-C142.
  • Meryman, H.T. (1970). The exceeding of a minimum tolerable cell volume in hypertonic suspension as a cause of freezing injury. In G. E. Wolstenholme & M. O.Connor, eds. The Frozen Cell. London: Churchill, 51–68.
  • Muldrew, K., Acker, J.P. & Wan, R. (2000). Investigations into quantitative post-hypertonic lysis theory using cultured fibroblasts. In Cryobiology, 41, 337.
  • Pooran, A., Seepersadsingh, N., Georges, K. & Abiodun A.A. (2012). Evaluation of the bacteriological quality of ice cream sold in Trinidad. Journal of Food Agriculture and Environment, 10, 39-45.
  • Rastegar, H., Ahmadi, H.A., Afraz, K., Andalibi, M., Hallaj, N.S., Akbari, M., Rassam, H., Parvizi, S. & Anjarani, S. (2013). Detection , isolation and assessment of Salmonella entiritidis in milk by conventional culture methods and real-time PCR in Iran. American Journal of Research Communication,1(8), 81–97.
  • Rastegar, H., Ahmadi, H.A., Afraz, K., Anda-libi, M., Hallaj, N.S., Akbari, M., Rassam, H., Parvizi, S. & Anjarani, S. (2013). Detection , isolation and assessment of Salmonella entiritidis in milk by conventional culture methods and real-time PCR in Iran. American Journal of Research Communication,1(8), 81–97.
  • Robert T. Marshall & Arbuckle, W.S. (1996). Ice Cream 5th ed., New York: Chapman and Hall.
  • Roberts, D. & Greenwood, M. (2003). Practical Food Microbiology 3 th., London. ISBN: 1-40510-075-3, pp.294
  • Steponkus, P.L., Wolfe, J. & Dowgert, M.F. (1981). Stresses induced by contraction and expansion during a freeze– thaw cycle: a membrane perspective. In G. J. Morris & A. Clarke, eds. Effects of Low Temperatures on Biological Membranes. Toronto: Academic Press, 307-22.
  • Vasavada, P.C. (1988). Pathogenic bacteria in milk - a review. Journal of Dairy Science, 71(10), 2809-2816.
  • Walker, S.J., Archer, P. & Banks, J.G. (1990). Growth of Listeria monocytogenes at refrigeration temperatures. The Journal of Applied Bacteriology, 68(2), 157-162.
  • Wilson, I.G., Heaney, J.C. & Weatherup, S.T. (1997). The effect of ice-cream-scoop water on the hygiene of ice cream. Epi-demiology Infectious, 119(1), 35-40.
  • Zhang, G. et al., (2007) Isolation of Salmonella typhimurium from outbreak-associated cake mix. Journal of Food Protection, 70(4), 997-1001.
There are 27 citations in total.

Details

Journal Section Articles
Authors

Mohammad Ismail Al-berfkani

Yosif Abdulla Albany

Reem Qasim Mohammed

Publication Date May 30, 2016
Submission Date April 24, 2016
Published in Issue Year 2016Volume: 2 Issue: 3

Cite

APA Al-berfkani, M. I., Albany, Y. A., & Mohammed, R. Q. (2016). RECOVERY OF FREEZE INJURED PATHOGENIC BACTERIA FROM PACKED ICE CREAM. Food and Health, 2(3), 123-129. https://doi.org/10.3153/JFHS16013
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