International Journal of Nutrition and Food Sciences

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Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine

Received: 19 April 2014    Accepted: 10 May 2014    Published: 30 May 2014
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Abstract

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.

DOI 10.11648/j.ijnfs.20140303.25
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 3, May 2014)
Page(s) 222-229
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Artisanal Ice Cream, Gaza, Microbiological Quality

References
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Cite This Article
  • APA Style

    Emad Abou El Khair, Abd Al- Raziq Salama, Hatem I. Abu Mezyed, Sobhy M. Mohsen, Hashem Arafa. (2014). Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine. International Journal of Nutrition and Food Sciences, 3(3), 222-229. https://doi.org/10.11648/j.ijnfs.20140303.25

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    ACS Style

    Emad Abou El Khair; Abd Al- Raziq Salama; Hatem I. Abu Mezyed; Sobhy M. Mohsen; Hashem Arafa. Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine. Int. J. Nutr. Food Sci. 2014, 3(3), 222-229. doi: 10.11648/j.ijnfs.20140303.25

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    AMA Style

    Emad Abou El Khair, Abd Al- Raziq Salama, Hatem I. Abu Mezyed, Sobhy M. Mohsen, Hashem Arafa. Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine. Int J Nutr Food Sci. 2014;3(3):222-229. doi: 10.11648/j.ijnfs.20140303.25

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  • @article{10.11648/j.ijnfs.20140303.25,
      author = {Emad Abou El Khair and Abd Al- Raziq Salama and Hatem I. Abu Mezyed and Sobhy M. Mohsen and Hashem Arafa},
      title = {Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {3},
      pages = {222-229},
      doi = {10.11648/j.ijnfs.20140303.25},
      url = {https://doi.org/10.11648/j.ijnfs.20140303.25},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.25},
      abstract = {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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine
    AU  - Emad Abou El Khair
    AU  - Abd Al- Raziq Salama
    AU  - Hatem I. Abu Mezyed
    AU  - Sobhy M. Mohsen
    AU  - Hashem Arafa
    Y1  - 2014/05/30
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    N1  - https://doi.org/10.11648/j.ijnfs.20140303.25
    DO  - 10.11648/j.ijnfs.20140303.25
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 222
    EP  - 229
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140303.25
    AB  - 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.
    VL  - 3
    IS  - 3
    ER  - 

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Author Information
  • Department of Biology, Faculty of Science, Al-Azhar University- Gaza, Palestine

  • Department of Food Science & Technology, Faculty of Agriculture, Al-Azhar University- Gaza, Palestine

  • Department of Food Science & Technology, Faculty of Agriculture, Al-Azhar University- Gaza, Palestine

  • Department of Food & Technology, Faculty of Agriculture, Cairo University, Egypt

  • Department of Public Health, Ministry of Health, Gaza, Palestine

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