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Register a new userStudy of the Microbiol Quality of some Local Tradional Ice Cream
دراسة بعض الصفات الميكروبية للمثلوجات اللبنية السائبة المحلية
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تم عمل تحليل ميكروبي لقرابة 100 عينة من المثلجات اللبنية المحلية المصنعة بطرائق تقليدية و المبيعة إلى المستهلك بشكل سائب و ذلك للكشف عن وجود بكتريا الكوليفورم و Staph. aureus موجبة التخثر و السالمونيلا و ذلك على مدار ثلاثة أعوام، و قد وجد أن نسبة المخالفة الصحية للمواصفة القياسية السورية قد بلغت 85.71 % بالنسبة للكوليفورم و 9.89 % بالنسبة ل Staph. Aureus موجبة التخثر و لم يتم العثور على جراثيم السالمونيلا في العينات المختبرة. كما تم تحديد هوية البكتريا السائدة من الكوليفورم في هذه المنتجات فوجد أنه بالإضافة إلى E.coli كان هنالك Enterobacter cloacae وKlebsiella planticola أو K.oxytoca و بشكل أقل عزلا أو Citrobacter freundii.
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 .
References used
Anderson, M.R.P. (1992). Microbiologia alimentaria “ed.Diaz de santos, S. A. Madrid, Spain
Beerens, H. and Luquet, F.M. (1990). “Guia practica para el analisis microbiologica de la leche y los productos lacteos“ Ed. Acribia ,.A.Zaragoza. Spain
Buchanan, R. E. and Gibbons, N. E. (1974). ”Bergey’s Manual of determinative bacteriology “ 8th Edn. Williams and Wilkins Baltimore
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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.
This study was conducted at the Faculty of Agriculture, Damascus
University, during the period from the beginning of January and the beginning
of April, during the year 2002, on 107 local rabbit offsprings at one day age,
were divided according to
the color into five groups: 27 white, 22 black, 25
brown, 14 red, and 19 gray, then given numbers at the birth on her abdomens
and were weighted weekly, after that they were weaned at age 28 days.
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.
This study was conducted in the Agricultural college, Damascus university
during the period from March 1ST until the beginning of July 2001 to determine
some productive parameters in local Syrian female rabbits.
Seventy six adult females and twelv
e bucks from the local rabbits were used
in the present study. These animals were divided according to their color into
five groups (6 females each). The colors were white, black, white and black ,
red, gray and one group (7 female) of brown color. The animals were housed
individually in cages. The females of each group were randomly bred with tow
bucks. The parameters studied were: conception rate, gestation period and
litter size at birth, 7 days, weaning (28 days), 56 days and at the Age of 84 days.
This study was carried out at the laboratory of Food Science Department,
Faculty of Agriculture, Damascus University in order to evaluate physical,
chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
ted randomly from different Syrian cities and urban
markets during 2011 were analyzed. Chemical and microbiological analyses
were applied to determine their suitability to the Syrian standards. Results
showed that the quality of cheese samples did not fulfill the set minimum
Syrian quality standards and the proportion of the violation of the Syrian
specification for total dry matter in cheese samples studied was nearly 10%,
and 100% for sodium chloride. The study also demonstrated differences in
chemical properties, with an average of acidity, moisture content 0.34 %, 53.9
% respectively. The fat content had a wide range for all cheese samples. On the
other hand, the proportion of health violation for this type of cheese from the
Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli.
but they were acceptable for the existence and account of Staphylococcus
aureus , Salmonella and Listeria.
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