Academic journal article Iranian Journal of Public Health

Bacterial Contamination of Traditional Ice Cream in Tehran

Academic journal article Iranian Journal of Public Health

Bacterial Contamination of Traditional Ice Cream in Tehran

Article excerpt

Background: From hygienic quality aspect, most of the pre- sent traditional ice cream has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. The aim of this study wasto evaluate and to detect the pathogenic and opportunistic bacteria in traditional ice cream of Tehran city.

Methods: Thirty ice cream samples from different regions of Tehran city were collected. Ten grams from each ice cream sample were removed aseptically and homogenized in 90 ml of 1.5% peptone water, using a stomacher. The homogenized samples were inoculated onto the following media; MHA incubated at 37°C for 24h and MacConkey agar incubated at 37°C for 24-48h.Colonies with characteristic greenish metalic color were confirmed as E. coli with the indole, methyl-red, Voges Proskauer, and citrate utilization (IMVIC) tests. For the identification of S. aureus, typical and atypical presumptive Staphylococci spp. colonies were examined by Gram stain, coag- ulase, catalase,Dnase and manitol fermentation. To identify B. cereus, presumptive pink-purple, opaque B. cereus colonies were subjected to confirmatory tests of Gram stain, catalase, motility, anaerobic fermentation of glucose, Voges Proskauer reaction and production of acid from mannitol. …

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