| Summary, etc. |
This study aimed to evaluate the safety and microbiological quality of frozen dairy desserts sold in different shops and supermarkets <br/>in Alexandria city. One hundred samples of frozen dairy desserts; eighty samples of ice cream of 4 different flavours (Vanilla, Chocolate, <br/>Mango and Strawberry) 20 of each and 20 samples of frozen yoghurt were collected randomly from Alexandria city. All samples were subjected <br/>to sanitary and microbiological evaluation. Regarding to Methylene Blue Reduction test results revealed that 15(75%), 10(50%), 7(35%) and <br/>2(10%) of examined of ice cream samples (Vanilla, Chocolate, Mango and Strawberry) were qualified as Grade (1); respectively. While samples <br/>with Grade (2) were 2(1%), 1(5%), 0(0%) and 1(5%) of examined samples, respectively. While 2(10%), 2(10%), 6(30%) and 2 (10%) of the four <br/>different flavours were Grade (3) with poor quality respectively. Also 1(5%), 7(35%),7(35%) and 15(75%), of samples were grade (4), respectively. <br/>17(85%) frozen yoghurt samples were categorized as Grade (4) and 3(15%) showed grade(3) for methylene blue reduction test; mean values of aerobic <br/>mesophilic count (cfu/g) in examined flavoured ice cream (Vanilla, Chocolate, Mango and Strawberry) were 1.5x 105 ± 6.1x104, 9.5x106±6.4x105, <br/>4.8x 106 ± 2.4x106 and 5.1x 107 ± 1.8x 107, respectively. Also, mean values of coliforms count (cfu/g) in vanilla, chocolate, mango, strawberry <br/>and frozen yoghurt were 2.5x102 ±7.1x10, 6.6x102±2.5x102, 9.9x103 ± 6.3x103, 4x103 ±1.4x103 and 1.5x102±2.9x1, respectively; while, the respective <br/>mean values of Staph. aureus count (cfu/g) were 1.6x 102 ±7.0x 10, 3.4x102±9.4x102, 1.9x103±1.5x103, 7.4x102±2.9x102 and 3.33x102±1.2x102, <br/>respectively. Finally, mean values of mold count (cfu/g) were 2.2x102 ± 8.4x10, 9.6x102±4.4x102, 3.2x103±1.3x103, 3.7x103±1x 103and 1.3x104±6.4x103in <br/>examined Vanilla, chocolate, Mango, Strawberry ice cream samples and frozen yoghurt; respectively. The present investigation revealed that the communally <br/>prepared ice cream products sold at local markets in Alexandria city are unsatisfactory for human consumption. At retail shops, improper storage <br/>temperature and prolonged storage time affects the microbiological quality of ice-cream. To improve quality of ice cream, Good manufacturing practice <br/>(GMP) is mandatory especially at all post pasteurization steps, use of good quality raw materials and automatic machines to minimize handling, adoption <br/>of good sanitation practices and application of the HACCP principles in the system along with education of workers on personal hygiene.<br/> |