Determination of Microbiological Quality of Ice-Cream  Belong to Various Patisserie in Ankara

İrfan EROL; Özlem KÜPLÜLÜ; Belgin SIRIKEN; T. Halûk ÇELİK

Makale detayları

Determination of Microbiological Quality of Ice-Cream Belong to Various Patisserie in Ankara

Yazarlar:

İrfan EROL | Özlem KÜPLÜLÜ | Belgin SIRIKEN | T. Halûk ÇELİK

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 4, pp.345-352

Belge Tipi:

Makale

Yayın Tarihi:

3/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772545

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

In this study, a total of 100 ice cream samples, collected from various patisserie in Ankara, 30 of them vanilla, 26 of them  chocolate and 44 of them fruit ice cream samples, were analysed microbiologically. While coliform and E. coli counts were determined  with MPN technique, in the isolation of the salmonella enrichment technique and in the isolation of the total viable count,  lactobacilli, micrococci and staphylococci, coagulase positive staphylococci, enterobacteriaceae, enterococci, pseudomonas, yeast and  molds, drop plating technique were used.  According to analysis findings, it was determined that 63.2% to 73.1% of vanilla ice cream samples, 73.0% to 57.4% of chocolate  ice cream samples; 61.3% to 52.1% of fruit ice cream samples didn't appropriated to the TSE ice cream regulation for total viable  count and coliform bacteria, respectively. In addition to these, samples of 20-30.8% were found at the level of 10 2 -10 4 cfu/g  coagulase positive staphylococci while E. coli and salmonella was isolated from the 2% of the samples.  In conclusion, ice cream samples, which were examined for microbiologically, had been poor hygienic quality and because they  contained pathogen microorganism, being caused food infections and intoxications, it would be formed the potential risk for public  health, then the hygienic precautions should be provided and controlled periodically in that producers.

 

In this study, a total of 100 ice cream samples, collected from various patisserie in Ankara, 30 of them vanilla, 26 of them  chocolate and 44 of them fruit ice cream samples, were analysed microbiologically. While coliform and E. coli counts were determined  with MPN technique, in the isolation of the salmonella enrichment technique and in the isolation of the total viable count,  lactobacilli, micrococci and staphylococci, coagulase positive staphylococci, enterobacteriaceae, enterococci, pseudomonas, yeast and  molds, drop plating technique were used.  According to analysis findings, it was determined that 63.2% to 73.1% of vanilla ice cream samples, 73.0% to 57.4% of chocolate  ice cream samples; 61.3% to 52.1% of fruit ice cream samples didn't appropriated to the TSE ice cream regulation for total viable  count and coliform bacteria, respectively. In addition to these, samples of 20-30.8% were found at the level of 10 2 -10 4 cfu/g  coagulase positive staphylococci while E. coli and salmonella was isolated from the 2% of the samples.  In conclusion, ice cream samples, which were examined for microbiologically, had been poor hygienic quality and because they  contained pathogen microorganism, being caused food infections and intoxications, it would be formed the potential risk for public  health, then the hygienic precautions should be provided and controlled periodically in that producers.

Makale detayları

Determination of Microbiological Quality of Ice-Cream Belong to Various Patisserie in Ankara

Yazarlar:

İrfan EROL | Özlem KÜPLÜLÜ | Belgin SIRIKEN | T. Halûk ÇELİK

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 4, pp.345-352

Belge Tipi:

Makale

Yayın Tarihi:

3/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772545

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Ice cream

microbiological quality

E. coli

salmonella.

Sayı

Makale detayları

Determination of Microbiological Quality of Ice-Cream Belong to Various Patisserie in Ankara

Yazarlar: İrfan EROL | Özlem KÜPLÜLÜ | Belgin SIRIKEN | T. Halûk ÇELİK

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 4, pp.345-352

Belge Tipi: Makale

Yayın Tarihi: 3/1998

Belge Dili: Türkçe

Document ID (Org No.): 2000772545

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Ice cream

microbiological quality

E. coli

salmonella.

Sayı

Yazarlar:

İrfan EROL | Özlem KÜPLÜLÜ | Belgin SIRIKEN | T. Halûk ÇELİK

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 4, pp.345-352

Belge Tipi:

Makale

Yayın Tarihi:

3/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772545

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128