ABSTRACT
Ice
cream is a favorite food item commonly consumed during summer in all age
groups. Due to its composition, it can habor many potent pathogens, most, ice
creams become contaminated with microbes during production, transit, and
presentation such contaminated food product
can be responsible for food borne infections in children, elderly people
and immune-suppressed patents. Therefore, the study was conducted to evaluate
the bacteriological quality of ice cream sold
in different areas of Umuahia.
Randomly collected ice cream samples were analyzed for total viable count
(CFU/ml), coliform count (per 100ml), Biochemical characterization and sugar
utilization. Selection of Escherichia.
coli, Shigella species, Salmonella species, Staphylococcus aureus, Micrococcus species showed positive growth
of bacteria ranging from 1.9
102 to
6.2102
CFU/ml. The study revealed that all the samples showed positive growth of
coliform bacteria while 50% ice cream samples positive growth of salmonella,
50% showed growth of Staphylococcus aureus, 40% shigella species, 30% showed growth of Micrococcus species and 10% Pseudomonas
species. It indicates the lack of maintenance of hygienic conditions during
preparation, preservation of seroing of ice cream. Hence, the present study is
undertaken to assess potential health to public.
TABLE OF CONTENTS
Cover Page
Title Page I
Certification Ii
Dedication Iii
Acknowledgements IV
Abstract V
Table Of Contents VI
List Of Tables X
CHAPTER ONE
1.0 Introduction 1
CHAPTER TWO
2.1 Definition Of Ice Cream: 3
2.2 History Of Ice Cream: 3
2.3 Nutritive Value Of Ice Cream: 4
2.4 Ice Cream Ingredients: 4
2.4.1 Milk Fat: 5
2.4.2 Milk Solids Nonfat: 6
2.4.3 Sugar And Sweetening Agents: 7
2.4.4 Stabilizing Agents: 7
2.4.5 Emulsifying Agents: 8
2.4.6 Flavoring Materials: 9
2.4.7
Coloring Materials: 10
2.4.8 Air: 10
2.5 Factors Affecting Of Manufacturing Procedures: 10
2.5.1 Mixing Of Ingredients: 10
2.5.2 Heat Treatment: 10
2.5.3 Homogenization: 11
2.5.4 Cooling: 13
2.5.5 Aging: 14
2.5.6 Freezing: 14
2.5.7 Overrun: 15
2.5.8 Hardness: 15
2.5.9 Packaging: 16
2.5.10 Storage And Distribution: 17
2.6 Defects Of Ice Cream: 17
2.6.1 Body And Texture Defects: 17
2.6.2 Flavor Defects 18
2.6.3 Shrinkage Defects: 19
2.6.4 Color Defects: 19
2.7 Microbiology Of Ice Cream Ingredients: 20
2.8 Potential Microbiological Hazards Associated
With Ice Cream: 21
2.9 Major Diseases Transmitted Through Ice Cream: 22
CHAPTER THREE
3.0 Materials And
Methods 25
3.1 Collection Of
Sample 25
3.2 Media
Preparation 25
3.3 Micobiological
Analysis 26
3.4 Culture Of
Sample 26
3.5 Coliform Count 26
3.6
Identification And Characteristic Of Isolation: 27
3.7
Gram Staining Techniques: 27
3.8
Biochemical Test 27
3.8.1
Motility Test: 27
3.8.2
Catalase Test 28 3.8.3 Coagulase Test 28
3.8.4
Indole Test 28
3.8.5
`Citrate Test 29
3.9
Sugar Fermentation 29
CHAPTER FOUR
4.0 RESULT 30
CHAPTER FIVE
DISCUSION CONCLUSION AND
RECOMMENDATION
5.0 Discusion 36
5.1 Conclusion 36
5.2 Recommendation
37
References
LIST OF TABLES
Table Title
Page
1.
Collection
of different categories of ice cream
25
2.
Total
viable bacterial count of ice cream 31
3.
Occurrence
of presumptive coliform in tubes 32
4.
Percentage occurrence of bacterial isolated
from ice cream 33
5.
Biochemical
characterization of isolated bacteria from ice cream 35
CHAPTER ONE
INTRODUCTION
Ice cream is a nutritionally
enriched congealed daily product
consumed by all age groups particularly children, during summer (Sharf et a., 2005). The ingredients of ice
cream may be various combinations of milk, cream, evaporated or condensed
milk, dried milk, colouring material, flavours,
fruits, nuts, sweetening agents, eggs and ages products stabilizer. Any of
these may account for the various specific species of bacteria (Yaman et al, 2006).
Ice cream is a nutrient food for
human and also excellent medium for the growth of many micro-organization some of
which may cause diseases in human beings e.g cholera, Typhoid, bacillary
dysentery. Contaminated ice cream cause several outbreaks of gastrointestinal
diseases in a number of countries. In, also, turpe and North America (Dijretic et al, 1997); Dijuretic and woll, 1996;
Chng, 1994).
Bacterial contamination is the main danger posed by aid ice cream. Foods
spoiled by bacteria which may look small land taste just fix can make us sick. quality
of ice cream depends on extrinsic factors that include the proportion of ingredients
used. Primary sources of microbial contamination of ice cream include water and
raw milk, whereas secondary sources include flavouring agents, utensils and
handling.
AIM
Hence the aim of this study was to
evaluate the sector quality and the bacteriological quality of road vendor and
branded ice cream.
Quality and price are two major
factors in determining not only the volume of current business but also the
future of the entire ice cream Umuahia.
THE OBJECTIVE
1. Chemical
composition of ice cream offered for sale in the tree towns of Umuahia.
2. Microbiological
ability of ice cream produced in Umuahia.
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