Bacteriological Quality of Packaged Ice Cream in Gaza City, Palestine

Khair, Emad Abou-El; Salama, Abd Al Raziq; Radwan, Hamdan; Khalaf-Allah, A M; Arafa, Hashem

doi:10.11648/j.jfns.20140203.14

Cited by 5 publications

(8 citation statements)

References 9 publications

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“…This substance is vehicle for transmission of this organism. Salmonella was not found in all samples that it is in agreement with studies in Iran and other countries (25,27,28,31), although the contamination levels of 3.7 to 33% have been reported in some studies (21,29,30).…”

Section: Discussionsupporting

confidence: 91%

“…In other surveys, more TBC (51 to 78.8%) than the current study has been reported (25)(26)(27). The Enterobacteriaceae and coliform count in food has been considered as an index of food hygiene.…”

Section: Discussionsupporting

confidence: 52%

“…The contamination level of 2.8% -41.8% with S. aureus was also reported in similar studies that were lower than our results (21,25,(27)(28)(29). The presence of S. aureus in ice cream can be due to poor hygiene practices of handlers.…”

Section: Discussionsupporting

confidence: 48%

“…The prevalence of Enterobacteriaceae in the present study (89.48%) was higher than the results of other studies (17.2 to 82.9%) (26)(27)(28). The coliform count in 55% of the samples was above the approved limit (10 CFU g -1 ) while 30% -46% of ice cream samples examined by Abou and Khair (2014) and Ambily et al (2012) had a higher coliform count than the legal limit (25,29). Although, contamination level of 100% was also found in a study conducted in India (30).…”

Section: Discussionmentioning

confidence: 79%

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Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

Ghadimi¹,

Heshmati²,

Shafa³

et al. 2016

Avicenna J Clin Microbiol Infect

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Background: Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria. Objectives:The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream. Methods: A total of 114 traditional ice creams were randomly collected from retail stores in Hamadan, Iran. Samples were investigated for the total bacteria count (TBC) and contamination with the coliform, Enterobacteriaceae and Salmonella as well as the prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli. Results: The count of Enterobacteriaceae (89.47%), mold and yeast (50%), coliform (40.35%) and TBC (28.07%) of samples was higher than Iran's standard. Salmonella was not found in all samples. The prevalence of Staphylococcus aureus and Escherichia coli was confirmed in 50% and 37.72% of samples, respectively. Collected Escherichia coli had the highest antibiotic resistance to ampicillin 67.44%, nalidixic acid 39.53% and co-amoxyclav 37.21%. Staphylococcus aureus showed a higher antibiotic resistance to penicillin (82.46% of isolates) and oxacillin (38% of isolates). Conclusions:The results showed high contamination levels of traditional ice cream with spoilage and pathogenic microorganisms as well as considerable resistance of isolated Staphylococcus aureus and Escherichia coli to common antibiotics. Therefore, good hygienic practice during processing and personal hygiene should be considered to improve the quality of ice cream. In addition, it is necessary that the regulatory authorities carry out more control on the production centers of traditional ice cream.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 52%

Section: Discussionsupporting

confidence: 48%

Section: Discussionmentioning

confidence: 79%

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Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

Ghadimi¹,

Heshmati²,

Shafa³

et al. 2016

Avicenna J Clin Microbiol Infect

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“…Under these conditions, injured bacterial cells within ice cream have an opportunity for recovery, which was considered as the main cause of foodborne illness. 14,17 The main microorganism activated under these conditions is Salmonella spp., which causes Salmonellosis. Salmonellosis is the most common foodborne illness and is associated with the major outbreaks from ice cream consumption.…”

Section: Introductionmentioning

confidence: 99%

Incidence of psychrotrophs bacteria with potential public health implications in ice cream sold in Zakho markets

et al. 2017

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Background: Foodborne illness are caused by the consumption of food that is contaminated with either bacteria or their toxins and the most common causes are psychotropic bacteria which cause major public health problem. The aim was to detect and enumerate pathogenic bacteria in locally made ice cream.Methods: 250 locally made ice cream samples were randomly collected from automatic soft machines and dipping cabinets in the markets of Zakho city over a period of ten months starting in July 2016 to May 2017. All collected samples were transported to the microbiology laboratory. The most probable number methods used for detection and enumeration of pathogenic psychotropic bacteria.Results: In general, both types of ice cream samples were showed heavy contamination with aerobic bacteria. The Staphylococcus aureus (MRSA) counts exceeded the standard limits in all samples; the count in dipping cabinets' samples was higher than automatic soft machines samples whereas Coliform count in automatic soft machines samples was higher than dipping cabinets' samples. High incidence of Salmonella and Listeria monocytogenes had been detected in all ice cream samples and the range in samples from automatic soft machines were higher than samples obtained from dipping cabinets.Conclusions: This study indicates a high prevalence of pathogenic psychrotrophs in unpacked ice cream and poor hygiene during production, which make local ice cream unsuitable for consumption and it is indicating the need to monitor the hygienic quality of markets and the health authorities must be informed about such cases to avoid food poisoning.

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Utilization of Cyanobacteria Extracts in Improving the Microbial Quality of Soft White Cheese

Younis¹,

Baka

Abo-Doubara

et al. 2020

Journal of Agricultural Chemistry and Biotechnology

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The current study was evaluated to determine the prevalence of Escherichia coli and Staphylococcus aureus in raw milk in addition to some dairy products which are sold in Dakahlia Governorate, Egypt. Hundred and fifty samples including raw milk, soft cheese (Talaga cheese), kariesh cheese; Ras cheese (Romy), ice cream and yoghurt. (25 samples from each product) were collected and then subjected to bacterial examination. In order to identify recovered isolates, an array of biochemical and polymerase chain reaction (PCR) was used. Our results detected that E. coli was noticed in 68%, 56%, 88%, 68%, 52% and 80% of raw milk, soft cheese (Talaga cheese), kariesh cheese; Ras cheese (Romy), ice cream and yoghurt, respectively. The prevalence of S. aureus was detected in 52%, 88%, 80%, 76%, 28% and 52%, respectively. The results showed that the aqueous extracts of the cyanobacteria such as Sprirulina plantensis and Arthrospira fusiformis were evaluated for their antibacterial activity by inhibiting the growth of E. coli and S. aureus. The soft cheese treated with cyanobacteria extract and wrapped with banana leaves showed a potentially reduction of bacterial contamination than that wrapped with plastic material. The results proved that the using these species of cyanobacteria could be used a good source for the production of promising antibacterial agents.

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Bacteriological Quality of Packaged Ice Cream in Gaza City, Palestine

Cited by 5 publications

References 9 publications

Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

Incidence of psychrotrophs bacteria with potential public health implications in ice cream sold in Zakho markets

Utilization of Cyanobacteria Extracts in Improving the Microbial Quality of Soft White Cheese

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