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Original Research

IJHSR. 2016; 6(12): 235-240


Bacteriological quality analysis of ice cream produced by the small factories of Dhaka city.

Mansura Mokbul, Tazul Islam, Sharmin Rumi Alim.

Abstract
In summer season, mainly the children of lower socioeconomic class usually consume ice creams which are locally sold by the street vendors. It is important to analyze the microbial quality because it is directly related to the health of the children. This study the bacteriological profile of two types of ice cream, kulfi and lolly, collected from different factories of four different zones of Dhaka city. The factories were located in zone 1 (Shamoli), zone 2 (Sadarghat), zone 3 (Shankar) and zone 4 (Khilghao). It was found that, in all factories, the microbial load was above the cut off level (2×105 CFU/ml). For kulfi, the highest count was found in zone 2 (2.4×107 CFU/ml) and lowest in zone 4 (3.0×105 CFU/ml). For lolly the highest count was found in zone 2 (8.1×107 CFU/ml) and lowest count was found in zone 4 (2.6×105 CFU/ml). Pathogenic bacteria like Salmonella, Shigella, Vibrio, E. coli, Enterobacter along with other bacteria were found in all the samples tested. These results suggest that consumption of these ice creams might cause GI disturbances, stomach abscess, diarrhea and other diseases. As children are the main consumers of these types of low grade microbially contaminated ice cream, careful monitoring is necessary before the marketing of the products.

Key words: Bacteriological quality, Ice cream, Gram negative organism, Salmonella, E.coli.



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