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.
Bölüm | Articles |
---|---|
Yazarlar | |
Yayımlanma Tarihi | 30 Mayıs 2016 |
Gönderilme Tarihi | 24 Nisan 2016 |
Yayımlandığı Sayı | Yıl 2016Cilt: 2 Sayı: 3 |
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