46E-22 |
The evaluation of chemical and microbiological quality of ice creams sold in retail markets in Manisa, Turkey |
F. Korel1, S. Ömeroglu, G. Tan, and A. Z. ODABASI4. (1) Celal Bayar University, Engineering Faculty, Food Engineering Department, Manisa, 45140, Turkey, (2) Food Science and Human Nutrition Department, University of Florida, 359 FSHN Building, Gainesville, FL 32601 Ice cream is the major dairy product that dominates interest of large segments of the population. The microbiological quality of ice cream during retail marketing mainly depends on the post contamination during the product handling as well as efficiency and sanitary conditions during frozen storage. Many food poisoning cases reported have been associated with the consumption of ice cream. The objective of this research was to determine the chemical and microbiological quality of ice cream sold in retail markets in Manisa, Turkey. Seventy samples (17 vanilla, 17 chocolate, 11 strawberry flavored, 11 lemon flavored, 14 sour cherry flavored) of ice creams were purchased from 17 different stores in Manisa. The pH, titratable acidity, % dry matter, % protein, and % fat of ice creams were determined. Total aerobic, psychrophilic, coliform, fecal coliform, enterohemarogenic E.coli, Salmonella, Staphylococcus areus, mold and yeast counts were performed. The counts were determined in between 2.5x102-2.1x108 cfu/ml, <1.0x102-2.1x108 cfu/ml, <10-1.4x103< cfu/ml, <10-1.4x103< cfu/ml and <10-1.0x105 cfu/ml for aerobic, psychrophilic, coliform, fecal coliform, yeast and mold counts, respectively. Salmonella was detected in 16% of the samples. S. aureus and enterohemarogenic E. coli were not detected in any of the samples. The microbiological quality of most of the ice creams needs to be improved in order to prevent any food poisoning events.
Session 46E, International
|