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Abstract
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Abstract
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% (n=3) in
fruits and 40% (n=10) in nuts. Multiple
antibiotic resistance was found for S. aureus in
only one enterprises's nuts flavored ice cream.
Salmonella spp. was not found in any of 75 ice
cream samples.
CONCLUSION: Ice creams sold in the open
was seen that the microbiological quality of less
than half of the enterprises was not at the
desired level. Due to the probably production,
transportation and sales conditions were
unhygienic which this flavour dessert may be a
potential danger to public health.