Enumeration, Evaluation And Survival Of Staphylococcus aureus In Ice Cream Samples:- Ibeabuchi, Amarachi T

ABSTRACT

Ice cream is a frozen dairy food made by freezing a processed mix. The mix is composed of a combination of milk products (condensed milk, milk powder and cream), sugar, emulsifiers, stabilizers, flavouring and colouring agents. Ice cream samples were collected from ten (10) outlets or eateries categorized under two groups namely fast foods restaurant and road side restaurant. The ice cream samples were collected from four fast food outlets in Umuahia namely: Crunches, De choice, shoprite, hoeffers, Chilies and was transported to the laboratory for microbial analysis. The total heterotrophic count of bacteria from ice cream during storage revealed that at Ohr it ranged from 1.2 x 105 to 8. lx 105, Ihr 1.28 x 105 to 6.4 x 105, 2hr 1.64 x 105 to 9.2 x 105, 3hr 1.08 xlO5 to 6.2 x 105 The total Staphylococcal count recorded in this study shows that at Ohr ranged from 1.2 x 104, Ihr 1.7 x 104 to 5.0 x 103, 2hr 1.5 x 103 to 6.0 x 10J while at 3hr it ranged from 1.2 x 104 to 8.0 x 103.This study revealed that, some ice cream sold in different eatries in Umuahia, Abia State was contaminated with Staph. awezrswhich may cause food poisoning. It also indicates the lack of hygienic conditions during preparation and preservation of ice cream.