Survey of sanitation condition in ice cream making in Los Banos and Calamba, Laguna [Philippines]
2001
Garcia, A.M. | Eala, L.C. | Lerpido, V.C. | Dulay, T.A.
The preliminary survey on the sanitation practices used in local factories of Los Banos and Calamba, Laguna engaged in small scale production of ice cream was conducted. The result of 80 ice cream samples - 40 ice cream mix and 40 frozen ice cream examined for total microbial colony count in tryptone-glucose-yeast extract agar showed a mean microbial count as high as as 9.9 x 10E6 (ice cream mix), and 4.1 x 10E6 (frozen ice cream) colonies per ml. Some samples examined for coliform contamination in brilliant green bile broth, 2% gave Most Probable Number (MPN) of coliform not exceeding 10 colonies per ml. This later result suggested that the ice cream could classify as Grade A Pasteurized Dairy Product as recommended by Milk Ordinance and Code (1953). Likewise, microbial contents of swabs and rinses obtained from the utensils used in the processing of ice cream as possible sources of microbial contamination was conducted on tryptone-glucose-yeast extract agar. The efficiency of cleaning the ladles (swab) was reflected on the low mean microbial count (3.4 and 2.5 x 10E3 colonies per square feet) shown by two factories, however, cleaning of the churns (rinse) was unsatisfactory giving a count more than 50,000 colonies per ml as suggested by Harrigan and McCance (1966). The coliform content of these utensils examined in violet red bile agar were excessively high, but this count did not affect the quality of the frozen ice cream because coliform organisms were destroyed during the heat treatment of the ice cream mix
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