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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 3) |
| DOI | 10.11648/j.ijnfs.20140303.25 |
| 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), 2014. Published by Science Publishing Group |
Artisanal Ice Cream, Gaza, Microbiological Quality
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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
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
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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Download@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}
}
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 PY - 2014 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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