This study was conducted in the years 2008-2009-2010, it has analyzed for
Staph. aureus and isolated from 100 samples of traditional ice cream sold to
customers it has had collected from different regions parts of Damascus and his
countryside. The
study has been found that there was no violation of the Syrian
standard for Staph. aureus. And the results were also diagnosed using the
techniques of API Staph and PCR equal.
Bacteriological critical control points (CCPS) for automatic ice cream
industry were identified based on the primary ingradients of such industry,
processing stages and working environment.
Three thousand samples were analyzed during two productio
n seasons.
There were four critical control points in the company in which the study
was conducted, Pasteurization (mix) stage, cold (tanks) stage, freezing stage,
and hardning (tunnel) stage. The end-product did not coincide with the Syrian
standard because of these critical control point, which contributed by 15%,
25%, 35% and 25% respectively, meanwhile the remaining pointes, such as the
used water, choclate, air and workers were not critical control points under the
production conditions of the investigated company.
100 samples of some tradional ice cream sold in Damascus to customers
have been analyzed for coliform, Staphylococcus aureus and Salmonella during
the last three year.
The study showed that the rate of rejection for Syrian normal standard was
85.
71 % for coliform, 9.89 % for Staph. aureus and 0 % for Salmonella .
In addition to identification of E.coli often found in ice cream there were
Enterobacter cloacae, Klebsiella planticola or Klebsiella oxytoca and to less
degree Citrobacter freundii .
