Determination of Microbiological Quality of Ice-Cream Belong to Various Patisserie in Ankara

Authors: İrfan EROL, Özlem KÜPLÜLÜ, Belgin SIRIKEN, T. Halûk ÇELİK

Abstract: In this study, a total of 100 ice cream samples, collected from various patisserie in Ankara, 30 of them vanilla, 26 of them chocolate and 44 of them fruit ice cream samples, were analysed microbiologically. While coliform and E. coli counts were determined with MPN technique, in the isolation of the salmonella enrichment technique and in the isolation of the total viable count, lactobacilli, micrococci and staphylococci, coagulase positive staphylococci, enterobacteriaceae, enterococci, pseudomonas, yeast and molds, drop plating technique were used. According to analysis findings, it was determined that 63.2% to 73.1% of vanilla ice cream samples, 73.0% to 57.4% of chocolate ice cream samples; 61.3% to 52.1% of fruit ice cream samples didn't appropriated to the TSE ice cream regulation for total viable count and coliform bacteria, respectively. In addition to these, samples of 20-30.8% were found at the level of 10 2 -10 4 cfu/g coagulase positive staphylococci while E. coli and salmonella was isolated from the 2% of the samples. In conclusion, ice cream samples, which were examined for microbiologically, had been poor hygienic quality and because they contained pathogen microorganism, being caused food infections and intoxications, it would be formed the potential risk for public health, then the hygienic precautions should be provided and controlled periodically in that producers.

Keywords: Ice cream, microbiological quality, E. coli, salmonella.

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