Microbial analysis of ice cream produced by big-scale and small-scale manufacturers
Date of Publication
1999
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Biology
Subject Categories
Biology
College
College of Science
Department/Unit
Biology
Abstract/Summary
Ice cream produced by three large-scale and three small-scale manufacturers were studied to determine the bacterial load or colony forming units per gram (cfu/g) using the standard aerobic plate count. Analyses for the presence of coliforms, fecal coliforms, coagulase positive Staphylococcus, and Salmonella were also done in order to determine if the samples conformed to the standards or limits set by the Bureau of Food and Drugs (BFAD). All the nine samples of ice cream produced by the big-scale manufacturers were within the limits imposed by BFAD and were therefore considered safe for consumption. On the other hand, although samples from the small-scale manufacturers had colony forming units per gram (cfu/g) which were acceptable in terms of BFAD standard, all the nine samples were positive for coagulate positive Staphylococcus, fecal coliforms, and coliforms. It was concluded that the latter group of ice cream products were not safe for consumption.
Abstract Format
html
Language
English
Format
Accession Number
TU08999
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
28 leaves ; Computer printout
Keywords
Ice cream/ices/etc.--Microbiology
Recommended Citation
Orallo, G. O., & Pangan, A. H. (1999). Microbial analysis of ice cream produced by big-scale and small-scale manufacturers. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/4473
Embargo Period
2-1-2021