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Microbial assessment of pathogenic bacterial growth in ice cream and kulfa
Author(s) -
Shaheen Shabnum,
Jaffer Mehwish,
Aslam Barira,
Hussain Khadim,
Khan Asaf,
Ashfaq Muhammad,
Ulfat Mobina,
Sardar Andaleeb Anwar,
Ahmad Mushtaq,
Zafar Muhammad,
Khan Farah
Publication year - 2018
Publication title -
microscopy research and technique
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.536
H-Index - 118
eISSN - 1097-0029
pISSN - 1059-910X
DOI - 10.1002/jemt.23150
Subject(s) - ice cream , plate count , bacterial growth , bacterial colony , agar , total viable count , colony forming unit , viable count , bacteria , food science , microbiological culture , microbiology and biotechnology , biology , veterinary medicine , medicine , genetics
Current study was focused to examine the total bacterial count in packed and unpacked ice cream and kulfa collected from 12 different localities of Lahore. The bacterial colonies were isolated and grown on agar‐broth media under sterilized conditions. Serial dilution technique was used to compose the replicates to get total viable count of bacteria. Results in case of packed ice cream samples indicated maximum (618 × 10 –6 CFU/g) and minimum (79 × 10 –6 CFU/g) bacterial count while in case of unpacked ice cream samples maximum and minimum bacterial count was 163 × 10 –6 CFU/g and 71 × 10 –6 CFU/g, respectively. Whereas in case of packed kulfa samples, maximum and minimum recorded bacterial count was 163 × 10 –6 CFU/g and 72 × 10 –6 CFU/g, respectively. The LM and SEM of the isolated bacteria were also performed for correct identification. Results indicated that the total bacterial count recorded in the samples exceeded the standard tolerable range which can lead to serious health damage of consumers.