Determination of Microbiological Quality of Ice Cream Sold in Istanbul and Their Evaluation in Terms of Public Health
Yazarlar (4)
Arş. Gör. Duygu Güçlü Bezm-İ Âlem Vakıf Üniversitesi, Türkiye
Doç. Dr. Ayşe GÜNEŞ BAYIR Türkiye
Dr. Öğr. Üyesi Özcan Erdoğan Türkiye
Bilge Özkan
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | KASAV International Journal of Health Sciences, | ||
| Dergi ISSN | 2630-6085 | ||
| Dergi Tarandığı Indeksler | ROAD | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2022 |
| Cilt / Sayı / Sayfa | 5 / 3 / 86–93 | DOI | – |
| Makale Linki | https://img1.wsimg.com/blobby/go/7db651f0-fe14-41a1-8336-f06c2135c386/downloads/Determination%20of%20Microbiological%20Quality%20of%20Ic.pdf?ver=1681025496380 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Teknolojisi
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| Özet |
| BACKGROUND: Food safety has been defined by the World Health Organization and the Food Agriculture Organization as the application of rules and measures to ensure healthy food production during the production, processing, storage, transportation and distribution of food. Ice cream, which is a type of dessert consumed with many different kindes especially in summer. It is rich in nutrients, thus creating a favorable environment for the reproduction of microorganisms. Considering the hygiene rules applied during the COVID-19 process, it is aimed to evaluate the ice creams sold in the open in terms of food safety. METHODS: In the present study, 75 ice cream samples flavored with plain, fruit, and nuts were collected aseptically from 25 enterprises in Istanbul, Türkiye. Microbiological quality of ice cream samples were evaluated in terms of public health risks which may occur during the production and storage of ice creams. For these goals, the presence and enumeration of Total Mesophilic Aerobic (TMA) bacteria, Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. were investigated. The results were assessed according to the Turkish Food Codex on Microbiological Criteria Regulation. RESULTS: About a third of all ice cream samples (32%; n= 8) from 25 enterprises were determined in accordance with the Turkish Food Codex on Microbiological Criteria Regulation in terms of hygiene and consumability. The TMA bacteria level was determined% 88 (n= 22) in plain ice creams,% 64 (n= 16) in fruit ice creams and% 92 (n= 23) in nuts ice creams. Enterobacteriaceae were detected at the level of 40%(n= 10) in plain ice creams, 12 … |
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