Bacterial Analysis of Different Types of Ice Creams from Dhaka City

Authors

  • Sabrina Akter Department of Microbiology, University of Dhaka, Dhaka 1000
  • Sangita Ahmed Department of Microbiology, University of Dhaka, Dhaka 1000

DOI:

https://doi.org/10.3329/bjm.v29i1.28434

Keywords:

Ice cream, Bacteria, Food borne disease

Abstract

Different types of ice creams available in Dhaka were analyzed for their bacteriological quality. A total number of 24 ice cream samples from two different brands (Brand 1 and 2) were collected from street vendors and local shops of different parts of Dhaka city. Average total viable count in the Brand 1 samples ranged from 9.5x102 to 4.72 x104 cfu/ml, while total coliform count and fecal coliform counts were 2.3x101 to 2.43x103 cfu/ml and zero to 100 cfu/ml, respectively. In case of Brand 2, average total viable count, total coliform count and fecal coliform count were 9.5x103 to 4.43x104 cfu/ml; 10 to 2.49x103 cfu/ml and zero to 200 cfu/ml, respectively. Bacteria isolated from the ice cream samples included Staphylococcus sp. (96%), Bacillus sp (50%), Listeria sp. (41.66%), Micrococcus sp. (12.5%), Escherichia coli (8.33%) and Klebsiella sp (8.33%). Presence of these bacteria in the ice cream indicates the lack of good manufacturing practice in the production of ice cream, which imposes great risk to the consumers.

Bangladesh J Microbiol, Volume 29, Number 1, June 2012, pp 41-43

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Author Biography

Sabrina Akter, Department of Microbiology, University of Dhaka, Dhaka 1000



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Published

2016-06-25

How to Cite

Akter, S., & Ahmed, S. (2016). Bacterial Analysis of Different Types of Ice Creams from Dhaka City. Bangladesh Journal of Microbiology, 29(1), 41–43. https://doi.org/10.3329/bjm.v29i1.28434

Issue

Section

Short Communications