DETERMINATION OF BACTERIAL CONTAMINATION DIFFERENT ICE-CREAMS IN TEHRAN (2003)

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HOVEYDA L.; AMIR MOZAFARI N.; FOROUHESH TEHRANI H.

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Journal: Journal of Medical Council of Iran Year:2006 | Volume:23 | Issue:4 Page(s): 383-390

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Title

DETERMINATION OF BACTERIAL CONTAMINATION DIFFERENT ICE-CREAMS IN TEHRAN (2003)

Author(s)

HOVEYDA L. | AMIR MOZAFARI N. | FOROUHESH TEHRANI H. | Issue Writer Certificate

Keywords

PASTEURIZED ICE-CREAMQ4

UNPASTEURIZED ICE-CREAMQ4

MICROBIAL CONTAMINATIONQ3

Abstract

Ice-creams comprise the most widely consumed dairy products especially among children during warmer seasons. Ice-cream should contain extremely low bacterial load, but higher bacterial counts have been reported. This could be due to improper pasteurization process or post-process contamination. One hundred unPASTEURIZED ICE-CREAM samples and thirty PASTEURIZED ICE-CREAM samples, collected between June to September 2003, from various locations in Tehran, were processed by culture. They were examined in a specialized food microbiology laboratory and many different enrichment as well as selective media, such as BRI containing 7% NaCl, DNase agar, SS agar, CIN agar, PALCAM agar,... were employed for the isolation of coli form bacteria as well as Listeria, Yersinia and Staphylococcus aureus. Fifty ice-cream consuming disposable spoons and dishes were also examined.Eighty seven percent unPASTEURIZED ICE-CREAM samples had unacceptable high quantities of contaminating bacteria. Those included Staphylococcus aureus (74%), Klebsiella spp. (40%), Enterobacter spp. (37%), E.coli (24%), Pseudomonas spp.(19%), Proteus spp.(13%), Acinetobacter spp.(11 %), Rafnia(6%), Alcaligenes spp.(4%), Citrobacter spp.(3%), Edwardsiella spp.(2%) and Providensia spp.(1 %).Thirty percent PASTEURIZED ICE-CREAM samples had unacceptable high quantities of contaminating bacteria. Those included E.coli (13/4%), Staphylococcus aureus (6/7%), Klebsiella pneumoniae (6/7%), Pseudomonas aeruginosa (3/3%), Proteus vulgaris (3/3%), Enterobacter cloacae (3/3%) and Acintobacter baumanii (3/3%). No significant bacterial contamination was detected in the disposable spoons and ice-cream dishes.Isolation of Staphylococcus aureus, and Enterobacteriacea such as E.coli, which were the most prevalent contamination bacteria, must be due to improper processing, storage and handling. The other was environmental bacteria. The relatively high contamination of ice-creams with these pathogenic bacteria highlight the potential health hazard involved in ice-cream consumption. It also emphasizes of these dairy products the necessity of routine and periodic monitoring.

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APA: Copy

HOVEYDA, L., AMIR MOZAFARI, N., & FOROUHESH TEHRANI, H.. (2006). DETERMINATION OF BACTERIAL CONTAMINATION DIFFERENT ICE-CREAMS IN TEHRAN (2003). JOURNAL OF MEDICAL COUNCIL OF I.R.I., 23(4), 383-390. SID. https://sid.ir/paper/41001/en

Vancouver: Copy

HOVEYDA L., AMIR MOZAFARI N., FOROUHESH TEHRANI H.. DETERMINATION OF BACTERIAL CONTAMINATION DIFFERENT ICE-CREAMS IN TEHRAN (2003). JOURNAL OF MEDICAL COUNCIL OF I.R.I.[Internet]. 2006;23(4):383-390. Available from: https://sid.ir/paper/41001/en

IEEE: Copy

L. HOVEYDA, N. AMIR MOZAFARI, and H. FOROUHESH TEHRANI, “DETERMINATION OF BACTERIAL CONTAMINATION DIFFERENT ICE-CREAMS IN TEHRAN (2003),” JOURNAL OF MEDICAL COUNCIL OF I.R.I., vol. 23, no. 4, pp. 383–390, 2006, [Online]. Available: https://sid.ir/paper/41001/en

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