EVALUATION OF MICROBIOLOGICAL QUALITY OF ICE CREAM AND MOMOS IN JAMMU

A.DUTTA¹*, S.K.KOTWAL², F. MEHRAJ³, R.A. BHAT⁴, S. DUTTA^5
1Department of Veterinary Epidemiology and Public Health, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, 180009, India
²Department of Veterinary Epidemiology and Public Health, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, 180009, India
³Division of Animal Nutrition, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, 190025, India
⁴Veterinary Medicine, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, 190025, India
⁵Veterinary Pathology, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, 180009, India
* Corresponding Author : aanchaldutta05@gmail.com

Received : 22-11-2018     Accepted : 12-12-2018     Published : 15-12-2018
Volume : 10     Issue : 23       Pages : 7566 - 7568
Int J Agr Sci 10.23 (2018):7566-7568

Keywords : Ice-Cream, Momos, Bacterial Load, Spc
Academic Editor : Dr Tawheed Shafi
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, 180009, India
Author Contribution : All authors equally contributed

Consumption of ready-to-eat (RTE) foods is on the rise encouraged by growing urban population and public demand for their cheapness and readily availability. However, the generally unregulated street food vendors tend to follow poor hygienic practices leading to various public health problems. A total of 68 samples comprising of two RTE products viz. ice-cream (36 samples) and momos (32 samples) obtained from four different zones of Jammu district were screened for microbial quality. The standard plate count estimated for each zone i.e., East Zone, West Zone, North Zone and Central Zone for ice-cream was (Mean±SE) 3.89±0.19, 4.09±0.16, 3.78±0.28 and 4.29±0.24 log10cfu/g respectively, and for momos it was found to be 3.92±0.22, 4.21±0.14, 4.01±0.15and 3.86±0.45 log10cfu/g respectively, and making the average standard plate count (Mean±SE) 4.02±0.11 and 4.00±0.48 log10cfu/g, for ice-cream and momos, respectively.

1. Latham M.C. (1997) Human nutrition in Tropical Africa, Rome, FAO, 329-437.
2. Omemu A.M., and Aderoju S.T. (2008) Food Control, 19 (4), 396-402.
3. Tambekar D.H., Jaiswal V., Dhanorkar D., Gulhane P. and Dudhane M. (2008) Journal of Applied Biosciences, 7,195-201.
4. World Health Organization. (2007) Food safety and foodborne illness. http,//www.who.int/mediacentre/factsheets/fs237/en/.
5. Campbell M.E., Gardner C.E., Dwyer J.J., Isaacs S.M., Krueger P.D., Ying J.Y. (1998) Canadian Journal of Public Health, 89(3),197-202.
6. World Health Organization. (2010) Ten facts on food safety.
7. World Health Organization. (2005) Food safety and food borne illness. www.who.int/mediacentre/factsheets/fs237/en/.
8. Centres of Disease prevention and Control (CDC) (2009) Outbreak surveillance data. http,//www.cdc.gov/outbreaknet/surveillance-data.html.
9. Adak G.L., Long S.M. and O’Brein S.J. (2002) Gut Journal, 51,832-841.
10. Henson S. (2003) ESA Working Paper No. 03-19.
11. World Health Organization. (2006) Core Health Indicators.
12. United Nations International Children's Emergency Fund. (2004) Mapping India’s Children, UNICEF in Action.
13. APHA. (1984) Compendium of methods for Microbiological Examination of foods. 2nd edn.(ed.M.L.Speck). American Public Health Association, Washington, DC.
14. Diane R., William H. and Melody G. (1995) Practical Food Microbiology 2nd Ed. Public Health Laboratory Services, London.
15. Jadhav A.S. and Raut P.D. (2014) International Journal Current Microbiology and Applied Sciences, 3(9), 78-84.
16. Desai S.V. and Varadaraj M.C. (2009) Journal of Microbiology and Antimicrobials, 1(2), 27-34.
17. Yusuf M.A., Abdul T.H. and Hmid T.A. (2013) Journal of Pharmacy, 3,25-30.
18. Feglo P. and Sakyi K. (2012) Journal of Medical and Biomedical Sciences,1(1), 1-8.
19. Ansary M.A. (2014) Alexandria Journal of Veterinary Sciences, 44, 54-58.
20. Joshi D.R., Shah P.K., Manandhar S., Sharma S. and Banmali P. (2004) Journal of Nepal Health Research Council, 2(2), 37-40.
21. Ambily R. and Beena A.K. (2012) Indian Veterinary World, 5(12), 738-741.
22. Ojokoh A.O. (2006) Pakistan Journal of Nutrition, 5 (6), 536-538.
23. Roopam, G. and Goyal, M. (2018) Food Science Research Journal, 9(1), 198-200.
24. Thapa P., Singh A. and Karki T.B. (2008) Nepal Journal of Science and Technology, 9,49-56.
25. DU S.J., Shih Y.C., and Lin S.Y. (1996) Journal of Food and Drug Analysis,4(3), 247-256.
26. Tuladhar R. and Singh A. (2012) Journal of Natural History Museum, 26, 1-9.
27. Nansal N. and Madhu K. (2003) The Indian Journal of Nutrition and Dietetics, 41, 352-358.
28. Kharell N., Palni U. and Tamang J.P. (2015) Internet Journal of Food Safety,17,6-9.
29. Sharma A., Bhardwaj H. and Ravi I. (2015) Indian Journal of Applied Research, 5(2),291-293.
30. Chauhan N., Uniyal1 V. and Rawat, D.S. (2015) International Journal of Current Microbiology and Applied Science, 4(1), 340-347.
31. ICMSF (1978) International Commission on Microbiological Specification for Foods. Microorganisms in foods-1, their significance and method of enumeration. 2nd edn. University of Toronto Press, Toronto.
32. Ghourchain S., South's M., Nathaniel A. and Dallas M. M. (2018). Journal of Food Quality and Hazard Control, 5(29-32).