FOR MICROBIOLOGICAL ACTIVITY
Microbiological contamination is a very serious issue for all food products. We conducted this test for standard plate count, yeast and mould, count, , , , and anaerobic spore count. These microorganisms are responsible for many food-borne diseases. Due to improper or poor hygienic condition during the manufacturing process, microorganisms may occur in the finished product.
Total plate count: As per the Indian Standards, total plate count in ice cream should not be more than 2.5 x 105.
Yeast and mould: gram.
This should be less than 10 cfu/
count: Presence of coliform organism in frozen dairy products usually signifies improper processing, subsequent contamination from equipment, flies, personnel, etc., or addition of ingredients to mixes after pasteurisation and generally insanitary conditions of handling. As per the Indian Standards, coliform count in ice cream shall not be more 100 per gm.
A gram-positive bacterial pathogen, the can cause skin infections such as impetigo, cellulitis, and postoperative wound infections. It can also cause infections that are more serious, such as pneumonia, bacteremia, meningitis, and pericarditis. As per the Indian Standards, count in ice cream shall not be more than 10 cfu per gm.
It is a pathogenic bacterium that causes food poisoning in humans. It is responsible for salmonellosis, a kind of food poisoning caused by eating foods contaminated with . has to be absent in ice creams.
It is a group of bacteria that can cause an illness called shigellosis, marked by high fever and acute diarrhoea, sometimes mixed with blood (dysentery). has to be absent in ice creams.
It is one of the most virulent food-borne pathogens. Listeriosis is the leading cause of death among food-borne bacterial pathogens, with fatality rates exceeding even and . This pathogen is required to be absent in ice creams.