Determination of Certain Microbiological Quality Characteristics of Ice Cream, Detection of Salmonella by Conventional and Immunomagnetic Separation Methods and Antibiotic Susceptibility of Salmonella spp. Isolates

Abstract

This study aimed to evaluate certain microbiological quality characteristics, titration acidity and pH values, Staphylococcus aureus counts, presence of Salmonella spp. in ice cream by conventional and immunomagnetic separation (IMS) methods. Also, the antibiotic susceptibility of Salmonella spp. isolates was demonstrated by 10 different antibiotic disks. For this purpose, 55 ice cream samples were collected from markets and pastries and analyzed in terms of the specified parameters. The results showed that 3/55 ice cream samples were positive in terms of S. aureus, while 2/55 sample were found positive by the IMS method with respect to Salmonella. The Salmonella isolates were confirmed as 100% Salmonella spp. by the conventional methods and API 20E test kit. The carried out antibiotic susceptibility test results indicated that these two isolates showed susceptibility to ciprofloxacin, sulfamethoxazole/trimethoprim, chloramphenicol, nalidixic acid, trimethoprim and tetracycline at 100% level, while their resistance to streptomycin, ampicillin and kanamycin were at 100% level. Practical Applications Ice cream is a popular frozen dairy product made with milk, cream, water and other ingredients. The quality of ice cream is affected by some factors, including wide variety of ingredients, production practices, transportation, storage conditions and temperature fluctuations. Although the potentially hazardous pathogenic microorganisms are rarely encountered in ice cream due to unsuitable conditions, they can be contaminated by the various types of microorganisms. The use of sensitive and specific methods for the isolation and identification of pathogen microorganisms is very important. Immunomagnetic separation system has been used for the selective capture and concentration of Salmonella from various foods. On the contrary, the antibiotic susceptibility of pathogens has a critical importance for human health. For this reason, it is thought that determination of antibiotic susceptibility and resistance of isolated and identified Salmonella spp. is very important in terms of food safety and human health.

Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream

“…Titratable acidity fluctuated between 0.028 and 0.084%, similar values have been found by Kavaz and Yüksel [ 29 ] that report acidity of 0.06 and 0. 09% for soft serve ice creams, but lower than those reported for ice creams where they replace non-fat milk solids, 0.12%; in the ice cream mix stabilized with tragacanth gum, 0.13%; for ice cream stabilized with a mixture of carob, karaya and guar gums, 0.12–0.14% [ 28 ].…”

Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream

“…Although Salmonella is sensitive to low pH, some strains can survive in low pH due to fact that they have acid-resistance (Ray, 2004). Salmonella is a heat-sensitive pathogen and it can be eliminated with heat processes (Mahmoud, 2012;Kavaz Yüksel & Yüksel, 2015). This pathogen is found in the environment such as water, soil, sewage and gastrointestinal tract of animals and humans (Ray, 2004;Mahmoud, 2012).…”

“…This pathogen is found in the environment such as water, soil, sewage and gastrointestinal tract of animals and humans (Ray, 2004;Mahmoud, 2012). Meat, poultry, fish, egg, milk, dairy products, fruits and vegetables are transmission vector of Salmonella (Ray, 2004;Kotzekidou, 2013;Mahmoud, 2012;Kavaz Yüksel & Yüksel, 2015;Paião et al, 2013;Newell et al, 2010;Holliday et al, 2003). The most common recorded cause of diarrheal illnesses is Salmonella contagion in industrialized countries and all over the world (Ray, 2004;Kotzekidou, 2013;Mahmoud, 2012).…”

“…In addition to that, the Ministry of Health in Italy was reported that Salmonella was the most important reason of the outbreaks (Argenio et al, 1999). Salmonella causes to Salmonellosis (Salmonella infection), which is infected by consuming Salmonella-contaminated foods and it can be fatal (Ray, 2004;Kotzekidou, 2013;Mahmoud, 2012;Kavaz Yüksel & Yüksel, 2015;Paião et al, 2013;Newell et al, 2010;Holliday et al, 2003). Therefore, it is essential to apply microbial control to foods such as pastry cream, which are suitable media for Salmonella growth based on both health and industrial prospects (Pajohi-Alamoti et al, 2016;Mahmoud, 2012).…”

“…While Salmonella infection is prevented with lots of different methods, including adding antibiotic or antimicrobial compounds such as spice or essential oil (Mahmoud, 2012;Kavaz Yüksel & Yüksel, 2015;Paião et al, 2013), last studies have been focused on using spice liquid extract for preventing Salmonella growth, because of increasing antibiotic resistance of some food borne Salmonella strains (Mahmoud, 2012;Amrutha et al, 2017;Bernbom et al, 2009;Mahgoub et al, 2013;Perumalla & Hettiarachchy, 2011;Sanchez et al, 2006;Kelati et al, 2017). A chemical compound of the plant extract or essential oils has various important antimicrobial ingredients which are terpenoides, phenols, alkaloids and flavanoids (Mahmoud, 2012;Botsoglou et al, 2003;Exarchou et al, 2002;Burt et al, 2007).…”