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Microbiological Quality Assessment of Industrially Produced and Street Vended Ice-cream in Dhaka City

Shahriar Alam
Department of Food Engineering & Technology, State University of Bangladesh, Dhaka, Bangladesh.

Anis Alam Siddiqui
Department of Food Engineering & Technology, State University of Bangladesh, Dhaka, Bangladesh.

Tasmia Bari
Department of Food Engineering & Technology, State University of Bangladesh, Dhaka, Bangladesh.

Shafi Ahmed
Department of Food Engineering & Technology, State University of Bangladesh, Dhaka, Bangladesh.

Abstract/ Executive Summary:

The present study was conducted to assess microbiological quality of industrially produced and street vended ice-cream. The ice-cream samples were collected from four different brands (Igloo, Polar, Kwality & Bellisimo) and street vendors in different areas of Dhaka city. The Aerobic Plate Count was found range from 20 x 102 to 200 × 102 cfu /ml in industrially produced ice-cream samples and 41 x 102 to 430 x 103 cfu/ml in street vended ice-cream samples. 72.5 % of industrially produced ice-cream and 100% of the street vended ice-cream were contaminated with total Coliform whereas 20% industrially produced and 90.90% street vended ice cream exceeded the limit of BSTI standard for Coliform. Among the industrially produced ice-cream highest extent of microbial contamination was found in Kuwality ice-cream. Two samples (5%) from industrially produced ice-cream and 11 samples (34%) from street vendors were confirmed to have contamination with E. coli. Salmonella spp was not found in industrially produced ice-cream and 5 samples (15.15 %) from street vendors were contaminated with Salmonella spp. 35 % of industrially produced and 85 % of street vended ice-cream samples were contaminated with Staphylococcus aureus. The present study demonstrates that industrially produced ice-cream samples were safer than street vendors. Street vended ice-cream samples did not complyed with microbiological specifications of BSTI indicating that street vending ice-cream in Dhaka city might not be safe for human consumption.

Keywords: Ice-cream; Microbiological quality; Salmonella; E. coli

Location: Dhaka city areas

Start Date: 00-05-2013

End Date: 00-02-2014

Program Area: Quality and Nutrition

Commodity: Ice-cream

Objectives:

To assess microbiological quality of industrially produced and street vended ice-cream.

Methodology:

A total of 40 industrially produced ice cream samples of four different brands (Igloo, Polar, Kuwality & Bellisimo) were collected randomly from retail stores, ten ice cream samples of each brand and four samples of each area of Dhaka city and 33 street vended ice cream samples were collected randomly from 11 different area of Dhaka city. All microbiological procedures were performed according to the methods described in Bacteriological Analytical Manual. A total of 73 samples were included in this study during period of May 2013 to February 2014. Enumeration of Aerobic Plate Count (APC), were performed according to ISO standard method (ISO-4833:2003(E), Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of microorganisms- Colony-count technique at 30oC). Enumeration of microorganisms were done by serial dilution technique followed by pour plate technique and plate count agar was used. For the determination of total coliform count, l ml of each tenfold dilution was transferred to Violet Red Bile Salt agar (VRBA). For each dilution five test plates containing Violet Red Bile Salt agar (VRBA) were used. All the agar plates were incubated at 37°C temperature for 48 hours. The results of the total coliform count were expressed as the number of organism or colony forming units per ml of ice cream sample. For the determination of total staphylococcal count 1 ml of each tenfold dilution was transferred to Mannitol Salt Agar (MSA). All the plates were incubated at 37°C temperature for 48 hours. The resul ts of the total staphylococcal count were expressed as the number of organism or colony funning units per ml of ice cream sample. Detection of Escherichia coli: Detection of E. coli was done by MacConkey broth with Durham's tube, were incubated at 37°C for 24 hours. If gas produced, one loopful of the samples was also inoculated onto Eosin Methylene Blue (EMB) agar to examine them for production of metallic sheen to confirm E. coli growth. A pure colony of each isolates was picked and Gram staining was performed. Then the shape, arrangement and gram reaction of the isolates were observed in a microscopic field. Detection of Salmonella spp. The samples were inoculated into Buffer peptone water for pre-enrichment and incubated at 35-37°C for 24±2 hrs. For selective enrichment the cultures from the preenrichment media were inoculated into Tetrathionate Broth, contents were mixed well and incubated at 35-37°C for 24±2 hrs. Vortex-mixed samples from Tetrathionate broths were streaked onto the surface of Xylose Lysine Deoxycholate (XLD) agar, Salmonella Shigella (SS) agar and Bismuth Sulfite Agar (BSA) using sterile inoculating loops and then the dishes were covered, inverted and incubated at 35-37°C for 24±2 hrs. The presumptive Salmonella isolates were identified by three confirmatory biochemical tests, Triple Sugar Iron (TSI) agar test, Lysine Iron Agar (LIA) test and the urease test.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 11, Issue: 1, Page: 87-92, March - April, 2015

Article Link (Online Journal): http://www.bdresearchpublications.com/admin/journal/upload/1410065/1410065.pdf

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study demonstrated that, industrially produced ice-cream samples are safer than street vendors. Street vended ice-cream samples did not complyed with microbiological specifications of BSTI and this indicates that street vending ice-cream in Dhaka city might not be safe for human consumption.

Knowledge Management: Journal