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
This research was conducted to recovery and enumer- ates the Froze injured bacteria isolated from different brands of ice cream sold in Zakho â€“ 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