Food safety system application during production of ice cream

Abstract

ce cream is one of the main dairy products and a nutritionally food. It is one of the favorite food items to a large segment of the population particularly by children. This study investigates to hygienic quality of ice cream through the application of Food Safety System. Ninety samples were collected during the production of ice cream. Thirty samples were collected before the application of the system; thirty samples were collected after the application of the system and thirty samples were collected from swabs. The samples were examined for the presence of, coliforms, fecal coliforms, Bacillus cereus, Staphylococcus aureus, mold, and yeast count. The obtained results indicated that the microbial count of samples before the application of the Food Safety System was higher than those after the application of the system. They ranged between 1.2 x 106 to 1.8 x 103, 8.0 x 101 to negative, 2 x 102 to negative, 7.0 x 102 to 1.9 x 102 and 2.4 x 105 to 2.3 x 103 / gm in the packaging stage at aerobic total count, coliforms, Bacillus cereus, Staphylococcus aureus, mold and yeast count respectively, while fecal coliforms were not detected in both before and after system application.