RECOVERY OF FREEZE INJURED PATHOGENIC BACTERIA FROM PACKED ICE CREAM

Abstract

This research was conducted to recovery and enumerates the Froze injured bacteria isolated from different brands of ice cream sold in Zakho – Duhok markets. A total of 100 samples of ice creams with different flavors (plain, Mix chocolate and Mix fruit) were analyzed. All samples showed aerobic mesophilic bacteria count within the standard. The injured Coliforms bacteria were recovered and the count was exceeded the limits in four brands (Chyaw, Amca, Twin and Mufid) while no coliforms bacteria had been detected in other brands (Adlin, PAK and Bernard) which indicate post-treatment contamination from water, and unpasteurized milk. All brand ice cream show recovery of injured Staphylococcus aureus ranged from (10 MPN/g) to (220 MPN/g). The results indicate that the highest contamination was found in Mix chocolate of PAK brand (220 MPN /g), Mix chocolate of Domino brand (210 MPN/g), Mix fruit and Mix chocolate of Mufid brand (201 MPN/g and 200 MPN/g), which indicate the contamination of flavorings and ingredients during production. None of the samples from Adlin, PAK and Bernard brands showed the presence of injured Salmonella spp. while in contrast of Chyaw, Amca, Twin and Mufid brands which showed heavy contamination ranged from (7 MPN/g) to (250 MPN/g), the highest contamination was found in all types of Twin and Mufid brands followed by Amca brand, which indicate post process contamination or contaminated the tank with raw milk. Results show ice cream is unsuitable for consumed and the need of observing the hygienic quality of markets. The presence of injured pathogenic bacteria in commonly consumed food should be concerned with the consumer, company and government.