Başlık: BACTERIOLOGICAL QUALITY OF ICE CREAM MARKETED IN ANKARAYazar(lar):KOÇAK, C.Cilt: 45 Sayı: 1 DOI: 10.1501/Vetfak_0000000607 Yayın Tarihi: 1998 PDF

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Ankara Univ. Vet. Fak. Derg . .ıS: 131-134, 1998

BACTERIOLOGICAL QUALITY OF ICE CREAM

MARKETED IN ANKARA

C. KOÇAKl

M.AKAN

2

H. YARDıMCı

2

Ankara'da

Tüketime

Sunulan

Dondurmalarm

Bakteriyolojik

Kalitesi

Özet

: Ankara 'da tüketime

sunulan

dondurmaların

bakteriyolajik

kalitesini

belirlemek

amacıyla

gerçekleştirilen

bu çalrşmada,

46

adet

dondurma

örneği

incelenmiştir.

Dondurma

örneklerinin yedisinden fekal koli

(%15.2),

ikisinden

(%4.3)

Staphylococeus

aureus izole edilmiştir.

S.aureus,

koliform

ve toplam

mezofilik

aerobik

bakteri sayılan

dikkate

alındığmda,

dondurma

örneklerinden

15'inin

(%32.6)

bakteriyalojik

yönden

dondurma

standartlanna

uygun

olmadığı

görülmüştür.

Anahtar kelimeler:

Dondurma, bakteriyolajik kalite

Summary

: In this study, 46 samples of iee cream purehased from dil/erent markets in Ankara

were examined for bacteriological

quality. Staphyloeoccus

aureus and fecal eoliforms were isolated

from two

(4.3%)

and seven

(/5.2%)

of

46

samples, respeetively. According

to the total counts of

aerobie bacteria, eoliforms and S.aureus obtained, it was determined that

32.6%

of iee-eream samples

examined were not fit bacteriologieally

to the Turkish ice-cream standarts.

Key words : Ice-cream, bacteriological quality.

Inlroduction

Ice cream is a frozen dairy food made

by freezing

a pasteurized

mix. The mix is

composed

of combination

of milk products

(milk, condensed

milk, milk powder cream),

sugar, emulsifiers,

stabilizers

and f1avouring

and coloring agents (4,5,9,

i

7)

Ice cream is a palatable, nutritive and

healthful

food.

Therefore,

ice

cream

production

has

increased

rapidly

in recent

years in many countries of world. In Turkey,

the production

of ice cream is made in two

different

ways.

These

are

the

traditional

methods

and the industrial

production.

The

traditional

production

method

refers

to the

manufactoring of open/artisanal (pastry shop' s)

ice cream. Kahramanmaraş

type ice cream, a

popular one in Turkey, can also be included in

this group. The manufactoring

of this kind of

ice cream in generaııy

made in small-scaled

production

units like pastry shop' s. They do

not

follow

a

standardized

procedure

for

manufacture

of ice cream. Conversely

to the

traditional method, the industrial

ice cream is

J

Ankara Univ., Fac. Agriculture, Dairy Tech. Dept., 061

Lo

Ankara, Türkiye

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132

produced in a hygienic conditions at modern plants. These kind of modern factories produce ice cream in a great variety of shapes, flavors and flavol' combinations. AIso their marketing nets are huge. Therefore, industrial ice cream production has been inereasing rapidly in Turkey.

Microorganisms cannot grow in ice cream since the temperatures remain below - iO

Oc.

However, ice cream can become contamİnated by ingredients those are added post pasteurization and by improper sanitation of equipment and the environmenL Therefore, the presence of microorganisms in these products can give information about the raw ingrediem quality and the sanitary nature of processing and packaging (16). Hence, there are some surveys on the bacteriological quality of ıce crcam and related products (6,8.10, i 1,12,15). Their results also showcd that ice cream and related products can become contaminated by

S.aureus

and coliforms.

Besides, owing to the differents methods adopted in ice cream production, their bacterial quality may vary a great dea!' Therefore a study on the bacteriological quality of market ice cream would be of great importance.

Material and Methods

Materials

:

In this study, fourty-six samples of market ice cream coIlected from 18 different localitics of Ankara were used. These included 27 open/artisanal ice crcam and 19 packed/industrial ice cream samples. The samples were coIlected in an ice box and taken directly to the laboratory where they were examincd for bacteriological quality immcdiately.

Methods

:

Total bacteria, coliforms and fecal coliforms counts were determined by the methods described in Anon 1992 (3). Detection of

S.aureus

was examined by the methods of Anon 1989 (I). In addition, Salmoneıla was determined according to Anon

199

ı

(2).

C. KOÇAK - M. AKAN - H. YARDıMCı

Results and Discussion

Data obtained from the ice cream samples are presented in Table

i.

As sbown in Table, the counts of total bacteria of ice cream samples ranged from 1.3x

i

OL cfu/g (sampels i and 43) to 2. ix 106 cfu/g (sample

i

I). These results indicated that samples i,2, i i and 24 had the highcr count of total bacteria than

ix 105 cfu/g which is the legal limit (3). AIso,

7 samples (samples 1,3,11,12,19,20 and 25) had fecal coliforms exceeding the O cfu/g legal limit (3).

S.aureus

was isolated from two samples (samples 3 and 8) but none of samples had salmoneIla. According to the total count of aerobic bacteria, coliforms and

S.aureus

obtained, it was determined that 32.6% of İce cream samples examined were not fit bacteriologicaIly to the Turkish ice cream standard. However all of the samples of factory made(packed/industrial) ice cream were fit bacteriologicaIly to the Turkish ice cream standarts (3).

The results obtained from experimental ice cream C1early indicate that the pastry shops' (open/artisanal) ice cream samplcs are more contaminated by coliforms,

S.aureus

and other aerobic bacteria than the others'. The results are generaIly similar by other authcrs' (7,10, i2, i3, 14, 15).

The study shows the substandard microbiological quality of open/artisanal ice cream, that is in a way justifies and confirms the natural shift of consumers to packed/industrial ice cream with consistently good quality. The study caIls for actian in two fold:

*

Production permissions for artisanal ice cream manufacture should be given only af ter a proper inspection against set standards. Periodical controls should be conducted to serve to the same purpose.

*

Consumer should be made aware regarding the hygienic quality and consisteney of other quality parameters of industria\ ice cream.

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BACTERIOlOGICAl QUAUTY OF ICE CREAM MARKETED IN ANKARA

Table 1. Bacteriological quality of ice cream marketed in Ankara

Tablo i. Ankara' da tüketime sunulan dondurmaların bakteriyolajik kalitesi

Samplcs Total bactcria Coliforms Fecal S.aureus Salmonclla

No* (dulg) (dulg) Coliforms spp.

i 1.2 x 105 150 ₊ - -2 1.8 x LO) 23 - - -3 2.0 x 104 II ₊ ₊ -4 1.0 x 104 120 -

-

-5 5.1 x LO- - - - -6 2.3x 102 -

-

- -7 6.7 x Lo 150 - - -8 9.2 X 102 210 - + -9 3.9 x ıo- 120 -

-

-LO 2.0 x 104 23

-

-ii 2.1 x 106 460 ₊

-

-12 3.9 x 104 240 ₊ - -13 1.7 x LO] 120 -

-

-14 2.2 x 104 - - - -15 9.1 x LO] 93 - - -16 7.6 x 104

-

- -

-17 4.4 x LO-

-

-18 8.1 x LO] - - - -19 2.0 x lOl 23 + -

-20 3.7 x LO] 150 + -

-21 4.8 x 102 93 -

-

-22 1.8 x 104 210

-

-23 4.7 x LO] 93 - - -24 1.1 x LO) 460 -

-

-25 2.3 x 104 43 ₊

-

-26 1.6 x 104 73

-

_- -27 4.9 x LO] -

-

-28 2.1 x IoL - - - -29 1.1X 104 93

-

_- -30 1.7X 101 -

-

- -31 1.3 x 102

-

-32 6.2 x ıol

-

- - -33 8.2 x 101 - - - -34 1.0 x ıol - - - -35 4.5 x LO]

_-

- -36 6.4 x ıol

-

- -37 3.4 x 10- -

-

- -38 2.8 x LO -

-

- -39 9.5 x 10-

_-

- -40 7.4 x ıol -

-

- -41 1.3 x 101 - -

-

-42 6.1 x ıol - - - -43 1.3 x 101

-

- -44 2.2 x 101 -

-

-45 1.0 x ıol -

-

- -46 4.9 x 101

-

-* : 1-27 open/artisanal ice cream; 28-46 packed/industrial ice cream

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134

Referenees

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2. Anon. (199i) Süt ve süt mamülleri- salmonella aranması. TS 8907. Türk Standartları Enstitüsü. Ankara.

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Türk Standartları Enstİtüsü. Ankara.

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i.,

Türk,

i.,

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i.

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(1994) Eskişehir 'de ha/kın tüketimine sunulan

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SEGEM yayın no: i03, Ankara.

C. KOÇAK - M. AKAN - H. YARDıMCı

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BiL.Arş. ve İne. 2141.

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J.J.,

Gough, R.H. (1982)

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ı

3. Saldamlı,

i.,

Temiz, A. (ı988) Ankara 'da

tüketime sımulan Maraş dondurma/anmn kaliteleri üzerinde araştırma/ar. Sütçülük 7,17-21.

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microbiology and safety. In:"Dairy Scİence and Tecnology Handbook Volume 2: Product Manufactoring" 301-426. YCH Publishers, Ine. New York.

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