Aim: To assess the bacteriological quality of ice creams marketed in Thrissur town, Kerala. Materials and Methods: Twenty seven ice cream samples randomly collected from selected retail outlets and street vendors in the town over a period of two months were analyzed for total viable count and for the presence of coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. was high in the range of 5.2 x 10 to 6.6 x 10 CFU/g. Coliform counts were high in 30 % of the samples. 27 % of the samples had high Staphylococcal count. E coli were isolated from two samples from street vendors and Salmonella spp. from one of the samples. Listeria spp. was not isolated from any of the samples.
Conclusion:The presence of potential pathogens in the ice cream samples reveals the significance of implementation of quality control measures in marketing ice creams thus reducing the public health hazards.
The objective of this study was to evaluate the probiotic properties of lactic acid bacteria isolated from human milk. Based on biochemical characterization and 16S rRNA sequencing, the isolate was identified as Pediococcus pentosaceus DM101, the sequence of which is deposited in NCBI with accession number MK774704. Probiotic characterization in terms of acid tolerance, bile tolerance, adhesion potential, and safety of was done in vitro. Pediococcus pentosaceus DM101 was found to withstand pH 3.0 and 0.6% (w/v) bile salt for four hours. Auto-aggregation and cell surface hydrophobicity values of 68% and 60% signifies the good adhesion potential of the isolate. Inability to cause hemolysis and liquefy gelatin suggests the possible absence of virulence factors. Antibiogram revealed the isolate to be resistant to Vancomycin, Methicillin, Bacitracin, and Cephalosporin group of antibiotics. Exopolysaccharide producing nature of the isolate was confirmed by Congo red assay. DPPH assay of the cell free supernatant revealed an IC 50 value of 20.78mg/ml, endorsing its radical scavenging potential. The results obtained in this study decipher Pediococcus pentosaceus DM101 as a propitious candidate for designing foods to counteract oxidative stress proactively.
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