Bacteriological quality of icecream marketed in

Aim: To assess the bacteriological quality of ice creams marketed in Thrissur town, Kerala. 
 
Materials and Methods: Twenty seven ice cream samples randomly collected from selected retail outlets and street vendors in the town over a period of two months were analyzed for total viable count and for the presence of coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. 
 
Results: Total Viable Count ranged from 1.2 x 10 2 to 8.2 x 10 3 CFU/g in industrial brands whereas in street vendor samples it was high in the range of 5.2 x 10 5 to 6.6 x 10 6 CFU/g. Coliform counts were high in 30 % of the samples. 27 % of the samples had high Staphylococcal count. E coli were isolated from two samples from street vendors and Salmonella spp. from one of the samples. Listeria spp. was not isolated from any of the samples. 
 
Conclusion: The presence of potential pathogens in the ice cream samples reveals the significance of implementation of quality control measures in marketing ice creams thus reducing the public health hazards.


Introduction
ice cream to act as a vehicle for pathogens.
Microbial quality of ice cream is determined by Ice cream is indeed one of the widely accepted total viable bacterial count, coliform count and presence food products in Kerala among children and adults.It of pathogenic microorganisms.Many psychrophiles is prepared by freezing a pasteurized mix containing and psychrotolerant bacteria like Listeria monocytogens, milk products (milk, condensed milk, milk powder Staphylococcus aureus, Salmonella spp., E. coli and and cream), sugar, emulsifiers, stabilizers, flavouring other coliforms were isolated from ice creams [2].and colouring agents, blended in a desirable proportion.Bacteriological quality of ice cream reflects hygienic Pasteurization is effective in destroying most of the practice in production and is an indication of food pathogenic bacteria and freezing and hardening safety.Hence, the present study was taken up to processes can inhibit the microbial growth; the use of determine the bacteriological quality of ice cream automated machines minimizes direct handling of the marketed in Thrissur town, Kerala and to assess the product, thus eliminating all the possibilities of potential of this frozen product to pose risk to public contamination.In spite of all these, ice cream has been health.recently implicated in food poisoning outbreaks in Kerala [1].The high content of nutrients like lactose Materials and Methods and proteins and its neutral pH make it an excellent In this study, 27 ice cream samples were growth medium for microbes some of which may collected randomly from selected retail outlets and cause serious disease outbreaks like cholera, typhoid street vendors in Thrissur town.The samples and bacillary dysentery in human beings [2].The comprised of seven packed/industrial ice cream source of microbial contamination can be at various stages brands; three samples each were collected for each of manufacture from humans and environmental brand over a period of two months.Six vendor samples sources [3].Inappropriate product handling especially collected during the same period were also assessed at the selling point will further increase the chance of

To cite this article:
Ambily R and Beena AK (2012) Bacteriological quality of icecream marketed in Thrissur town, Kerala, India, Vet World, 5(12): 738-741, doi: 10.5455/vetworld.2012.738-741 for their microbiological quality.Total viable count having lesser counts, they were not in the safe limits.(TVC), total coliform count and Staphylococcal count Better microbiological quality of branded ice cream were determined in plate count agar (PCA), Violet Red samples may be attributed to pasteurization of the ice Bile Salt Agar (VRBA) and Mannitol salt agar (MSA) cream mix, clear industry guidance on microbiorespectively as per the standard procedures [4].Eosin logical standards and prompt adherence to cold chain.methylene blue (EMB) agar was used for E. coli count.Contamination of the mix, temperature abuse of the For the detection of Salmonella and Listeria, mix and inadequate cleaning of the equipment and enrichment was initially done using Selenite F broth premises of sale can lead to TVC counts in excess of 6 and Listeria Enrichment Broth and then plated on 10 cells [4].TVC of the frozen dairy products are Brilliant Green Agar and PALCAM agar respectively.generally considered as indices of plant sanitation and Typical colonies were selected and their identity was handling conditions.confirmed by standard biochemical reactions [5].
As per FSSA [6], the coliform count in ice cream should not be more than 100/gram.In the present

Results and Discussion
study, 30 % of the samples contained coliforms above The results are given in Table No. 1.According the prescribed limit.Though TVC was within the to Food Safety and Standards Regulations [6], TVC of prescribed range, coliform count exceeded the limits ice cream should not exceed 2, 50,000 /gram.In the in three brands.Satisfactory TVC with high coliform present study, we observed that the TVC was within count clearly indicates inadequate handling practices the prescribed limit for all the industrial ice cream at the selling point.Plant hygiene and personnel 2 3 brands (1.2 x10 to 8.2 x 10 CFU/g).However, none of hygiene should be suspected when coliform count of the street vendor samples conformed to the standards the product is high [8].The scoop water can get 5 6 contaminated by the unhygienic conditions during the (5.2x10 to 6.6x10 CFU/g).Kumar et al. [7] conducted a sale.Kanbakan et al. [9] reported that inadequate study to assess the bacteriological quality of local cleaning of the hands, same person selling ice cream made open scoop ice cream sold by street hawkers in and collecting money, open cones and unclean cloth different areas of Jalandhar city, Punjab and found that for cleaning the scoops can contribute to high coliform the samples of all the areas show heavy contamination 9 9 count.Anuranjini et al. [10] also reported the incidence of bacteria ranging from 0.1×10 CFU/g to 10.2×10 of high coliform count in ice creams marketed in CFU/g.Although the samples we analyzed were Mangalore town.
In the present study, we could not isolate L. FSSA [6] stipulates that E. coli should be absent monocytogenes from any of the samples.El-Sharef et in one gram of ice cream.In the present trial, E. coli, al. [16] in Libya reported an isolation rate of 6% for indicative of feacal contamination were isolated from Listeria from ice cream.Windrantz and Arias [17] two samples marketed by street vendors.This finding succeded in isolating L. monocytogenes in 12.3% of 65 highlights the importance of personnel hygiene at the ice cream samples.In our case inability to isolate may selling point.In many cases, the final stages of packing be due to the small sample size taken and it does not and marketing is likely to be frequently contaminated guarantee excellent processing and storage conditions.by human carriers.Equipment hygiene at the food In this study, we found a correlation between the service establishment is also very important to assure coliform count and the Staphylococcal count.Samples safe products for consumers.
with high coliform count had a high Staphylococcal Handler's hygiene is to be suspected in case of count also.Escherichia coli count was also found to be increased Staphylococcal count.Results of Staphylorelated to this.We could isolate E. coli from the coccal count also suggest the need to improve handling samples sold by street vendors 1 and 3 which were measures of finished products.According to FSSA [6], high in coliforms and Staphylococcus aureus.The Staphylococcus aureus should be less than 10/gram of bacteriological analysis of the ice cream from the the sample.In this study, we noticed that 27 % of the street vendor 3 reflected the unhygienic vendor samples showed a higher count.Warke et al. [11] handling practices.This sample was found to have the 6 2 reported presence of S. aureus in all ice cream samples highest TVC (6.6 x10 cfu/g), coliform (2.48 x 10 2 sold in some retail outlets in Mumbai, India.Although, cfu/g) and S. aureus (1.07 x 10 cfu /g).E. coli and we found organisms at a lower rate than the above Salmonella were also isolated from the same sample.mentioned study, they were high when compared to

Conclusion
reports from developed countries.Joshi et al. [12] found that Staphylococcus aureus can survive better in Ice cream is one of most popular and favorite frozen products like ice creams and can elaborate food products all over the world.It is an ideal media enterotoxins leading to food poisoning outbreaks.The for microbial growth due to high nutritive value and presence of starch and protein are reported to favour long storage duration.Once the ice cream becomes enterotoxin production.The possible sources of this contaminated, freezing temperature could not make organism in ice cream could be from human hands, the product safer later.At retail shops, improper nose, skin and clothing of handlers.Coughing, talking storage temperature and prolonged storage time and sneezing produce droplets which could settle on affects the microbiological quality of ice-cream.The ice cream during transportation which may act as a same reasons would have contributed to poor quality source of contamination [13].
of branded ice cream also.To improve quality of ice-Salmonella was isolated from one sample sold cream, Good manufacturing practice (GMP) is by a street vendor which incidentally had high mandatory especially at all post pasteurization steps.coliform count also.As per the standards, Salmonella The use of good quality raw materials and automatic should be absent in 25 gram of the sample.In the machines to minimize handling will be effective in present work, Salmonella was isolated from represenassuring quality.Adoption of good sanitation practices tative sample of one gram itself.The result is suggestive and application of the HACCP principles in the system of the alarming situation that the product poses to along with education of workers on personal hygiene public health.Raw material quality, processing quality will definitely improve the quality of ice cream.and hygiene at all levels till consumption are crucial to assure product safety.Consumption of contaminated Author's contribution ice cream has been the cause of several food poisoning RA conducted the study and prepared the manuscript outbreaks [14,15].A recent report [1] on gastrointestinal under the guidance of AKB.Both authors read and infections in children due to consumption of contaapproved the final manuscript.minated ice creams from the make-shift stall outside the temple premises in Kinanur-Karindalam village Acknowledgement near Neeleswaram, North Kerala also supports the We thank the Dean, College of Dairy Science view that there is an urgent requirement to implement and Technology for providing the facilities for carrying food safety guidelines to ensure the safety and quality out the work. of ice creams all over Kerala.