International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 222-229
Received: Apr. 19, 2014;
Accepted: May 10, 2014;
Published: May 30, 2014
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Emad Abou El Khair, Department of Biology, Faculty of Science, Al-Azhar University- Gaza, Palestine
Abd Al- Raziq Salama, Department of Food Science & Technology, Faculty of Agriculture, Al-Azhar University- Gaza, Palestine
Hatem I. Abu Mezyed, Department of Food Science & Technology, Faculty of Agriculture, Al-Azhar University- Gaza, Palestine
Sobhy M. Mohsen, Department of Food & Technology, Faculty of Agriculture, Cairo University, Egypt
Hashem Arafa, Department of Public Health, Ministry of Health, Gaza, Palestine
This research aimed to investigate the bacteriological quality of artisanal ice cream sold in the local shops in Gaza city, Palestine. A total of 102 random samples of artisanal ice cream were collected from 5 different popular local shops from Gaza city markets were selected. Ice cream ingredients, shops air, plastic cups, and seller's hands were examined microbiologically. All samples were free from Staphylococci, Salmonella and Shigella. Incidence of pathogenic bacteria such as E. coli and fecal coliforms were found in the higher numbers. The percentage failure in complying the standards is distributed as follows; 32.4% with Total Plate Count, 55.9% with coliforms, 55.9% with fecal coliforms, 26.5% with E. coli, 5.9% with molds, 2.9% with O. lactis and 20.6% with yeasts. Examination of ice cream ingredients showed that primary sources of microbial contamination to ice cream could include water and raw milk whereas secondary sources include flavoring agents, utensils and handling. The results emphasize the need to use good and healthy ice cream ingredients and observing the hygienic conditions of the retail shops including common area, equipment, utensils and food handling.
Emad Abou El Khair,
Abd Al- Raziq Salama,
Hatem I. Abu Mezyed,
Sobhy M. Mohsen,
Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine, International Journal of Nutrition and Food Sciences.
Vol. 3, No. 3,
2014, pp. 222-229.
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