RECOVERY OF FREEZE INJURED PATHOGENIC BACTERIA FROM PACKED ICE CREAM


RECOVERY OF FREEZE INJURED PATHOGENIC BACTERIA

FROM PACKED ICE CREAM





Mohammad Ismail AL-BERFKANI1, Yosif Abdulla ALBANY2,

Reem Qasim MOHAMMED3





1 Duhok Polytechnic University, Zakho technical Institute, Department of Medical Laboratory Technology, Zakho, Duhok, Iraq

2 Duhok Polytechnic University, Bardarash Technical Institute. Department of Nursing, Bardarash, Duhok, Iraq

3 University of Zakho, Department of Biology, Zakho, Duhok, Iraq



 



Abstract:

This research was conducted to recovery and enumer- ates 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-treat- ment  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 con- tamination 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 con- tamination of flavorings and ingredients during produc- tion. None of the samples from Adlin, PAK and Ber- nard brands showed the presence of injured Salmonella spp, while in contrast of Chyaw, Amca, Twin and Mu- fid brands which showed heavy contamination ranged from (7 MPN/g) to (250 MPN/g), the highest contami- nation 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  com- monly consumed  food  should  be  concerned  with  the consumer, company and government.



Keywords:  Ice Cream, Recovery, Injured, Bacteria