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Comparative Analysis of the Microbiological Quality between Industrially Produced and Street Vended Ice Creams Offered for Public Consumption in Dhaka City, Bangladesh


Bushra Jannat1*, Md. Mahmudul Hasan1,Mathilda Juthi Gomes1 ,Muhammad Ekhlas Uddin1,Sohana Al Sanjee1,Kanij Fatema1, Suvamoy Datta1

1Department of Microbiology, Primeasia University, Banani, Bangladesh

ABSTRACT: Ice cream is a frozen food usually consumed throughout summer. Because it is nutritionally enriched food, it may harbors several potential pathogenic microorganisms. Its microbiological quality has continuously been crucially vital in aspect of public health concern. Therefore, this study was conducted to determine the bacteriological quality of industrially produced and street-vended ice-creams sold out in different areas of Dhaka city, Bangladesh. Randomly collected 49 ice-cream samples were analyzed for total viable count (TVC) (cfu/ml), coliform count (cfu/ml) and detection of pathogenic microorganisms e.g. Staphylococcus spp., Escherichia coli and Salmonella spp. Total viable count ranged from 2.3103 to 1.7104 cfu/ml in industrial brands whereas in street vended samples it was high in the range of 7.0103 to 2.7105 cfu/ml. 76 % of industrially produced and 100% of the street vended ice-cream were contaminated with total Coliform whereas 12% industrially produced and 75% street vended ice cream exceeded the limit of Bangladesh Standards and testing Institution (BSTI) standard for Coliform count. Four samples (16%) from industrially produced and 15 samples (63%) from street vendors were confirmed the presence of contamination with E. coli. No Salmonella spp. was found in industrially produced ice-cream and 6 samples (25 %) from street vendors were contaminated with Salmonella spp. 52% of industrially produced and 71 % of street vended samples were contaminated with Staphylococcus aureus. The present study demonstrates that industrially produced ice creams are more hygienic contrast with locally produced ice creams. Locally produced ice-creams are not following the microbiological specifications of BSTI. It indicates that lack of maintenance of hygienic conditions during preparation, preservation and serving of ice cream. The presence of these pathogenic microorganisms in the samples should be seen with worry by the buyers, creating organization and the administration as food borne illness by Escherichia coli, Staphylococcus spp., Salmonella spp., is possible through consumption of contaminated ice cream. It is essential to educate local ice cream producers on good hygiene practices and good manufacturing practices to improve the quality of the product.

KEYWORDS: Ice cream, bacteriological quality, Escherichia coli, Staphylococcus aureus, Salmonella spp., Bangladesh

CORRESPONDENCE:Bushra Jannat, E-mail: bushra_jannat@yahoo.com

 

 
 
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