Research Information System
REVUE DE MEDECINE VETERINAIRE, vol.157, no.10, pp.457-462, 2006 (SCI-Expanded)
This study aimed to investigate microbiological quality of ice cream samples sold openly (in small portions from bulk containers exposed to the open air) by retail markets in Turkey. The samples (n=73) were analyzed to determine the hygienic status of the ice creams and also for the presence of some Gram positive and Gram negative pathogenic bacteria. Hygienic parameters included the total aerobic mesophilic bacteria (TAB), Enterobacteriaceae, coliforms, Enterococcus spp., yeast and mould counts. The pathogens included Staphylococcus aureus (S. aureus), Bacillus cereus (B. cereus), Escherichia coli (E. coli), E. coli O157 : H7, Salmonella spp., Yersinia spp. Of the 73 ice creams examined, 4.1 % of the samples had unacceptable hygienic quality according to the criterion (10(5) cfu/g) recommended in Turkish Food Codex (TFC), 78 % of the samples contained the Enterobacteriaceae which had a higher detection rate than coliforms (52 %), ranging from 10(2) to 10(6) cfu/g. The numbers of coliforms were not in accordance with the standard of TFC (95 MPN cfu/ml). Considering the percentage distribution of Enterococcus spp. in samples, 47 % of the ice cream samples were within the range of 10(2) and 10(4) cfu/g. Total yeast and mould counts varied between 10(2)-10(4) cfu/g and 18 % of samples would not be acceptable, based on TFC level. The counts regarding the yeast and mould ice cream samples suggest the need for adequate heat treatment and appropriate storage conditions. E. coli was found in 15 out of 73 ice cream samples, but interestingly there was no indication for the presence of E. coli O157 : H7. Out of 73 ice cream samples, 9.6 % gave positive result for Yersinia spp. Five (6.8 %) ice cream samples were found to be positive for the presence of Salmonella spp. while, 24 samples yielded positive for S. aureus which is in the range of 10(2) to 10(4) and 15 % of the samples do not comply with the TFC standards (10(2) cfu/g). B. cercus was present in 19 % of ice cream samples. The detection level for B. cereus (+) samples in this work cannot be regarded as potential hazard according to TFC (No : 24511) which is recommended to be lower than 1.0x10(4) cfu/g. This study has indicated that the hygienic quality of the investigated open ice creams samples were inaqueate. Considering the Enterobacteriaceae, coliforms, Enterococcus spp., yeast and mould counts, and the presence of S. aureus, E. coli, Salmonella spp., ice creams sold in open may pose potential risk for public health especially for vulnerable people. This study supports the necessity of providing hygienic precautions by producers and retailers and their control periodically in Turkey.