Assessment of Microbial Quality in Ice Cream within Tiruchirappalli City, Tamil Nadu, India

Author: A. Elango, V. Jayalalitha and T.R. Pugazhenthi

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Abstract

This study aimed to evaluate the microbial quality of ice cream sold at Tiruchirappalli city, Tamil Nadu, India. A total of 125 samples including branded ice cream packed in different packaging materials (75), kulfi samples (25) and softy ice cream (25) samples were subjected to total viable count (TVC), coliform, yeast and mould and Staphylococcus aureus count. The mean TVC and coliform count for ice cream, kulfi and softy, the mean coliform count were 0.6×101±0.25, 0.7×102±0.28 and 4.66×102±1.41 respectively. Few samples of kulfi and softy ice cream were harbouring few staphylococcus aureus which needs to be monitored strictly. The mean yeast and mould count were 0.65 × 102±0.26, 1.56 × 103±0.48 and 41.66×103±8.33. As the microbiological quality of few ice creams, most of the kulfi and softy are poor preventive measures have to be specifically targeted not only in production steps but also in postproduction period up to the consuming in order to prevent any food poisoning

Keywords

Ice cream, Kulfi, Total Viable Count, Staphylococcus aureus, Coliforms, Yeats and Mould

Conclusion

The microbiological integrity of the majority of softy ice cream, kulfi, and some branded ice creams requires enhancement to mitigate the risk of foodborne illness. The overall rates of dissatisfaction with soft ice cream were greater than those associated with hard ice cream. Implementing good manufacturing practice (GMP) could significantly enhance the hygienic quality of softy ice-cream, particularly in all processes following pasteurization. Consumers should be mindful of several important factors to minimize their risk of exposure to microbiological hazards. Therefore, the bacteriological quality of ice cream and its safety for human consumption rely completely on the manufacturing process and the handling during storage or sale, in addition to the health and hygienic practices of the personnel involved in its production

References

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How to cite this article

A. Elango, V. Jayalalitha and T.R. Pugazhenthi (2024). Assessment of Microbial Quality in Ice Cream within Tiruchirappalli City, Tamil Nadu, India. Biological Forum – An International Journal, 16(2): 176-178