Determination of microbiological contamination sources during ice cream production in Denizli, Turkey

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dc.contributor.authorKanbakan, U
dc.contributor.authorCon, AH
dc.contributor.authorAyar, A
dc.date.accessioned2020-03-26T16:48:09Z
dc.date.available2020-03-26T16:48:09Z
dc.date.issued2004
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIce cream is a food commodity consumed widely during summer. The aim of this research is to determine the microbiological contamination sources during ice cream production. The samples were collected from four different pastry shops in Denizli area in Turkey. Samples were taken for microbial analyses from six points (premix, fresh ice cream, sold ice cream, ice cream cabinet, firming dish, scoop water and the hands of factory and sales department personnel). The results showed that premix had low levels of coliforms, Staphylococcus aureus, total aerobic mesophilic bacteria (TAMB) and yeast and mould. The levels of these microorganisms wore higher in the fresh ice cream than their corresponding premixes. Moreover, sold ice cream had the highest levels of all microorganism groups. The samples taken from ice cream cabinet and firming dishes contained low levels of TAMB and yeast-mould but no coliform, faecal coliform or S. aureus. On the contrary, high levels of coliforms, faecal coliform and S. aureus, TAMB and yeast-mould were found in the samples collected from factory/sales department personnel hands and scoop water. Overall results showed that cooling method, personnel hands and scoop water were the main sources of the microbial contamination of ice cream produced and sold in pastry shops. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0956-7135(03)00131-2en_US
dc.identifier.endpage470en_US
dc.identifier.issn0956-7135en_US
dc.identifier.issn1873-7129en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage463en_US
dc.identifier.urihttps://dx.doi.org/10.1016/S0956-7135(03)00131-2
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18991
dc.identifier.volume15en_US
dc.identifier.wosWOS:000222056300008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CONTROLen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleDetermination of microbiological contamination sources during ice cream production in Denizli, Turkeyen_US
dc.typeArticleen_US

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