Akademik Veri Yönetim Sistemi
3rd International Egean Health Sciences Symposium, Uşak, Türkiye, 7 - 08 Mart 2023, ss.8-9, (Özet Bildiri)
Ice cream is a kind of dessert consumed with various
flavors. However, considering the nutrients of ice creams, it seems to be a
good environment for the propagation of microorganisms. Therefore, it was aimed
to determinate the microbiological quality of ice creams sold in the open
according to Turkish Food Codex on Microbiological Criteria Regulation in this
study. Microbiological
quality of ice cream samples was evaluated in terms of public health risks and
food unsafety which may occur during the production, storage and sales of ice
creams. Seventy-five ice cream samples
flavored with plain, fruit, and nuts were collected aseptically from 25
enterprises in Istanbul, Türkiye. The presence or absence and enumeration of
Total Mesophilic Aerobic (TMA) bacteria, Enterobacteriaceae,
Staphylococcus aureus and Salmonella spp. were investigated using related
media. The results were evaluated according to the Turkish Food Codex on
Microbiological Criteria Regulation. S.
aureus found in some ice cream samples was examined for antibiotic
resistance against 7 different antibiotics. About a third of all ice cream
samples (32%; n=8) from 25 enterprises were found as ‘safe’ in accordance with
the Turkish Food Codex on Microbiological Criteria Regulation in terms of public
health. The TMA bacteria was determined %88 (n=22) in plain ice creams, %64
(n=16) in fruit ice creams and %92 (n=23) in nuts ice creams. Enterobacteriaceae were found 40% (n=10)
of plain ice creams, 12% (n=3) of fruits and 40% (n=10) of nuts. Multiple
antibiotic resistance was determined for S.
aureus in only one enterprises's nuts flavored ice cream. Salmonella spp. was not found in any of collected
ice cream samples. Ice creams sold in the open was seen that the
microbiological quality of less than half of the enterprises was not at the
desired level. Possibly, the unhygienic conditions of production,
transportation and sale are eroding the food safety of this delicious dessert. According to the findings of our study, the high
prevalence of microbial contamination in ice cream sold in the open may poses a
risk to public health.
Keywords: Ice cream,
microbiological quality, public health, food safety.