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Incidence of pathogenic psychrotrophs in ice creams sold in some retail outlets in Mumbai, India.

Author(s) : WARKE R., KAMAT A., KAMAT M., et al.

Type of article: Article

Summary

With a view to determine the microbial quality of ice creams, 30 samples of commercial brands of three flavours sold in the 'open' and 'packaged, (cone, cup)' forms were analyzed for their total bacterial counts (TBC), yeast and mould counts (YMC), coliforms and pathogenic psychrotrophs; Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitica and Salmonella spp. In general, in both the types of ice creams, bacterial load was higher; particularly coliform levels were 10-100 fold higher than the safety limits prescribed by Indian Standards Institute (ISI). S. aureus was detected in both types of ice creams but occurrence of B. cereus was more frequent in open samples (40%) than in packed ones (26.6%). Salmonella was not detected in any of the 30 samples tested. While 53% of the packed and 100% of the open ice creams exhibited Listeria contamination, Yersinia were detected in 33% of packed and 40% of open ones. Results are discussed in the context of present microbiological specifications and the need for its implementation by regulatory agencies go prevent possible health hazards.

Details

  • Original title: Incidence of pathogenic psychrotrophs in ice creams sold in some retail outlets in Mumbai, India.
  • Record ID : 2001-1491
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 11 - n. 2
  • Publication date: 2000/04

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