Bacteriological Examination of Locally Prepared Ice cream in Lahore, Pakistan
Abid Sarwar 1,2*, Jalal ud Din 1, Hina Fatima 2, Fareeha Chaudhry 2, Ayesha Zahoor 2, Dur E Najaf Ali 2
1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
2 Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, 54000, Pakistan
Ice cream is a milk-based product which is consumed throughout the year in Pakistan but maximum in the summer season. The ice cream is prepared with different method and ingredients are introduced at different stages which can make ice-cream contaminated by bacteria either by unhygienic conditions or usage of unsterilized mixing utensils, dirty handlers, packing materials and utensils. This study was planned to reconnoiter the bacteriological count of ice cream prepared and sold locally in Lahore, Pakistan. Total sixty samples were collected of three different flavors (mango, vanilla, kulfa) from the different areas which include Johar Town, Mall Road, Thokar Niaz Baig, Liberty market and Raiwind road of Lahore, Pakistan. Twenty samples of each flavor were collected. Mean total bacterial count (CFU/g) in mango ice cream were 2.4x103, 4.47x103, 6.62x104, 7.62x103, 8.47x103, in vanilla ice cream were 2.3x103, 4.5x103, 6.6x104, 7.67x103, 8.5x103 and in kulfa ice cream were 2.27x103, 4.48x103, 6.5x104, 7.62x103 and 8.57x103, respectively. All analyzed ice-cream samples (n=60) were found contaminated with bacteria (E. coli, Klebsiella and Staphylococcus aureus). The isolation of the probable potential pathogen from the ice cream samples analyzed is of public health significance. Strict measures to control unregistered ice-cream makers and to ensure quality assurance from production to consumer is required.