Effect of Washing and Cooling Treatments on Microbial Contents and Sensory Evaluation of Eggs During Storage

The objective of this investigation was to determine the effect of washing and cooling treatments on microbial content and sensory evaluation of eggs during storage. Four treatments were applied: first unwashed and uncooled (UW-UC), second unwashed, but cooled (UW-C), third washed and uncooled (W-UC), and finally: washed and cooled (W-C). Microbiological studies ( total count of bacteria, yeast, fungi and salmonella) and sensory evaluation of eggs have been carried out to determine the best treatment applied on eggs during storage time (92 days). Result showed that all treatments were free from Salmonella. The washing and cooling treatment (W-C) was the best, followed by the unwashed but cooled (UW-C). the third in order was the washed uncooled and finally the unwashed uncooled treatment.

Identification of Critical Control Points for Automatic Ice Cream Industry

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 production 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.

Study of the Microbiol Quality of some Local Tradional Ice Cream

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 .