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http://dx.doi.org/10.5187/JAST.2005.47.5.867

Microbiological Contamination of Ice Cream Commercially Available in Korea and its Irradiation Effect  

Kim, Hyun-Joo (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Jo, Cheor-Un (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Dong-Soo (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Byun, Myung-Woo (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of Animal Science and Technology / v.47, no.5, 2005 , pp. 867-876 More about this Journal
Abstract
The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1-2 and 1-1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively. Coliforms were also detected 1-2 Log CFU/g in the ice cream with different flavors. Listeria inocua and Escherichia coli were detected from 3 commercial samples but Salmonella spp. was not detected using API kit. Gamma irradiation significantly reduced the level of the contaminated total aerobic bacteria, yeast and molds and coliform population in the ice creams. These results indicated that irradiation(5kGy or less) is effective to ensure safety of ice cream.
Keywords
Ice cream; Microbiological safety; Gamma irradiation;
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