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KMID : 0881720140290030202
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 3 p.202 ~ p.206
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Monitoring on Microbiological Contamination of Packed Ice Creams from Manufacturing Factories in Korea
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Heo Eun-Jeong
Kim Young-Jo
Park Hyun-Jung
Ko Eun-Kyung
Seo Kun-Ho
Wee Sung-Hwan
Moon Jin-San
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Abstract
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In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus
aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between 2.5 × 103 and 5.5 × 105 cfu/g. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream (1.0 × 105 cfu/g) and others (5.0 × 104 cfu/g). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.
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KEYWORD
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Ice creams, Microbiological quality, HACCP
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