Abstract
This study was aimed to evaluate some dried dairy drinks as salep, hot chocolate and coffee milk powder. A total of 75 random samples (25 each) were purchased from different dairy shops and supermarkets in Assiut city, Egypt. Each sample was microbiologically examined in both forms; powdered form (as it was packed) and reconstituted form (as manufacturing instructions) as well as isolation of Bacillus cereus and detection of its toxigenic genes (cytK, and hblC) using PCR technique was performed. The obtained results showed that the average psychrotrophic counts in the powdered form were 1.2x103, 3.6x102 and 80cfu/g, respectively; and the counts in the reconstituted form were 1.25x104, 1.69x104 and 7.8x103cfu/g, respectively. Moreover, the average thermophilic counts in the powdered form were 2.68x103, 40 and 40 cfu/g, respectively; and in the reconstituted form were 6.8x102,40 and <10 cfu/g, respectively. The average counts of total yeasts and molds in the powdered form of the examined samples were 1.72X103, 1.6X102 and 1.01X103 cfu/g, respectively, and the counts in the reconstituted form were 9.6X102, 9.2X102 and 2.6X103 cfu/g, respectively. Regarding the total Bacillus count, the average counts in the powdered form were 4x102, 3.2x102 and 40cfu/g, respectively;1.8x103, 1.96x103 and 2x102cfu/g were the counts in the reconstituted form, respectively. In addition, identification of the isolated Bacillus species was performed and recorded in the previous products. By using PCR, twenty eight strains of the isolated B. cereus were enterotoxigenic.
Highlights
Nowadays, there are many dried dairy drinks that consumed as hot drinks in Egypt as salep, hot chocolate and coffee milk powder
The microbiological results of total psychrotrophic count of the tested dried dairy drinks are presented in Table 1.Out of 25 samples of salep, 8 samples in a percentage of 32% were positive for counting of total psychrotrophes in the powdered form
The number of positive samples increased after reconstitution of the salep samples to become 13 samples in a percentage of 52%. 9x103 and 1.4x105 were the maximum counts of the hot chocolate examined samples of the powdered and reconstituted forms, respectively in percentages of 4 and 36% as shown in Table 1.4 and 8% of the examined samples of coffee milk powder were positive for total psychrotrophic count in the powdered and reconstituted forms, respectively with maximum numbers of 2x103 and 1.3x105cfu/g
Summary
There are many dried dairy drinks that consumed as hot drinks in Egypt as salep, hot chocolate and coffee milk powder. Hot chocolate and coffee milk powder are generally prepared for immediate consumption and not stored in sealed bottles or cans. These drinks are consumed at home or through takeaway beverage shops, these drinks may have variable microbiological quality. Unhygienic handling of these ingredients may result in contamination and improper storage which allow microorganisms to multiply to a high level. Hotserved drinks are generally prepared with boiling hot water where microbiological hazards could be reduced by the high temperature; these drinks are more likely to be prepared upon ordering
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