Effect of gamma rays radiation on the bacteriological quality of ice cream [electronic resource]

Includes bibliographic reference.

In this study, 100 samples of ice cream which were divided into 2 groups (50 vanilla and 50 chocolate) collected individually from different supermarkets in Mansoura city, Egypt, for sensory and bacteriological examination before subjection for radiation, then each group was divided into 2 subgroups and exposed to radiation. The 1st subgroup from the 2 groups was exposed to 2 KGy of gamma rays and the 2nd subgroup from the 2 groups was exposed to 3 KGy of gamma rays. After the radiation exposure, all the subgroups were subjected to sensory and bacteriological examination to detect the counts of aerobic plate bacteria; Staph. aureus; Bacillus cereus and coliforms. For the vanilla samples before radiation, the counts were 1.8x104 ± 0.14x102, 0.28x102 ± 0.095x102, 2.2x102 ± 0.4x102 and 1.6x102 ± 0.06x102 cfu/ ml respectively, and the counts after radiation in the 1st subgroup were 1.7x103 ± 0.03x102, 0.06x102 ± 0.04x102, 0.6x102 ± 0.13x102 and 0.06x102 ± 0.026x102 cfu/ml respectively, and in the 2nd subgroup were 0.7x102 ± 0.07x102, ND (not detected), 0.08x102 ± 0.07x102 and ND cfu/ml respectively. For the chocolate samples before radiation, the counts were 3.8x104 ± 0.27x102; 0.5x102 ± 0.03x102; 0.8x102 ± 0.15x102 and 1.5x102 ± 0.07x102 cfu/ml respectively, and the counts after radiation in the 1st subgroup were 2.4x103 ± 0.04x102, ND, 0.13x102 ± 0.025x102 and 0.04x102 ± 0.017x102 cfu/ml respectively, and in the 2nd subgroup were 1.6x102 ± 0.026x102, ND, 0.04x102 ± 0.01x102 and ND cfu/ml respectively.

Summary in Arabic