IJFSNPHT 2016 Volume 8 Issue 2

International Journal of Food Safety, Nutrition, Public Health and Technology (IJFSNPHT) ISSN: 0975 – 8712

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Microbial Quality of Ice Creams sold by street vendors - A case study in Hyderabad. Santoshi Lakshmi N, Kavita Waghray. IJFSNPHT (2016), 8(2):6-10

Title:
Microbial Quality of Ice Creams sold by street vendors - A case study in Hyderabad

Authors & Affiliation:
Santoshi Lakshmi N 1, Kavita Waghray 2
1 Assistant Professor and Head, Department of Food and Nutrition, University College for Women, Osmania University, Koti, Hyderabad
2 Professor and Head, Department of Food Technology, University College of Technology, Osmania University, Hyderabad
santoshi.kulkarni1@gmail.com, kavitagl@rediffmail.com

Abstract:


Ice-cream is indeed one among the widely accepted dairy products among all age groups. The Process of Ice cream making involves various stages. At any stage of manufacture there can be a chance of microbial contamination from humans and environment sources. This study aims to assess the Microbial Quality of Local made ice-creams sold by the street vendors on Push carts in the Hyderabad City. Randomly collected 20 ice creams which are local made and packed in cups in the vicinity of University College for Women, Koti were collected and studied to determine the colony forming units per gram of the sample. Bio-chemical tests like Indole test, Vogue’s Proskauer test, citrate utilisation test; violet bile agar test, catalase test and methylene blue reduction test were done to identify the presence of coli forms and any other pathogenic microorganisms. The viable count of microbes was found in the range of 1×105 to 3×105. 70 % of the samples were found to be negative for the biochemical tests indicating that the quality of ice creams from local vendors was good. 7 out of 20 samples were positive for the Indole test while 4 out of 20 showed positive results in Voges- Proskauer test. These tests were done to study the presence of E. coli, coli forms, streptococci etc. The occurrence of microbes in 30% of the samples might be due to careless handling during the preparation, processing and packing of ice creams. Vendors of local areas like Santosh Nagar, Babanaga, are maintaining good hygienic environment for the preparation and storage of ice creams. While those manufacturing at Yakutpura, Talabkatta have some poor hygienic conditions which lead to contamination of microbes in the samples collected.
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Prof. Dr. Prabhu Britto Albert,
Nov 5, 2016, 2:10 AM