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PubMedDate not supplied

Comparison of sorbitol MacConkey and hemorrhagic coli agars for recovery of Escherichia coli O157:H7 from brie, ice cream, and whole milk.

The relative efficacies of hemorrhagic coli (HC) agar and several formulations of sorbitol MacConkey (SorMac) agar, with and without 0.1% (w/v) 4-methyllumbelliferyl-beta-D-glucuronide (MUG), in recovering unstressed and heat-stressed Escherichia coli O157:H7 from Brie cheese, ice cream, and whole milk were determined. Recovery of unstressed E. coli O157:H7 was determined quantitatively by spread-plating diluted samples onto different agars and performing plate counts. Recovery of stressed E. coli O157:H7 was determined qualitatively by enriching samples in modified trypticase soy broth, streaking the incubated enrichments, and isolating E. coli O157:H7 colonies from the agars. HC agar and the SorMac agar formulations did not differ significantly in their ability to recover unstressed E. coli O157:H7 from ice cream and whole milk; however, HC agar recovered significantly more unstressed E. coli O157:H7 from Brie cheese than did the SorMac agar formulations. Bacteriological Analytical Manual and Oxoid SorMac agar formulations made from individual ingredients, did not differ significantly in recovering unstressed E. coli O157:H7 from Brie cheese. The efficiency of the commercially available Oxoid SorMac agar could not be determined because of overgrowth by indigenous microflora. HC and SorMac agars did not differ significantly in recovering stressed E. coli O157:H7 from Brie cheese, ice cream, and whole milk. MUG had no apparent effect on recovery of either stressed or unstressed E. coli O157:H7 from the dairy foods examined.

Agar↗
PubMed2006

Ice cream illusions bowls, spoons, and self-served portion sizes.

BACKGROUND: Because people eat most of what they serve themselves, any contextual cues that lead them to over-serve should lead them to over-eat. In building on the size-contrast illusion, this research examines whether the size of a bowl or serving spoon unknowingly biases how much a person serves and eats. METHODS: The 2 x 2 between-subjects design involved 85 nutrition experts who were attending an ice cream social to celebrate the success of a colleague in 2002. They were randomly given either a smaller (17 oz) or a larger (34 oz) bowl and either a smaller (2 oz) or larger (3 oz) ice cream scoop. After serving themselves, they completed a brief survey as their ice cream was weighed. The analysis was conducted in 2003. RESULTS: Even when nutrition experts were given a larger bowl, they served themselves 31.0% more (6.25 vs 4.77 oz, F(1, 80) = 8.05, p < 0.01) without being aware of it. Their servings increased by 14.5% when they were given a larger serving spoon (5.77 vs 5.04 oz, F(1, 80)=2.70, p = 0.10). CONCLUSIONS: People could try using the size of their bowls and possibly serving spoons to help them better control how much they consume. Those interested in losing weight should use smaller bowls and spoons, while those needing to gain weight--such as the undernourished or aged--could be encouraged to use larger ones. Epidemiologic implications are discussed.

Eating↗
PubMed1996

[Street-vendor foods: quality of ice creams, sherbets and sorbets sold in the urban agglomeration of Antananarivo].

A survey of selling conditions and bacteriological examinations of ice-cream was carried-out in Antananarivo from June 1996 to May 1997. The way of investigation by vendors and of bacteriological examinations were widely described. Sellers had classic features of a street-vended food vendor: uneducated, no having professional training and mishandling foodstuffs. 202 samples of ice-cream were collected. The contamination prevalence rate was of 95% +/- 3.7%. Salmonella typhimurium was isolated from one sample. Immediate and rigourous measures ought to be put into effect by authorities to right this alarming situation.

Adolescent↗
PubMed1985

Detection of vegetable oil adulteration in ice cream.

This study was to demonstrate the application of various analytical methods to the detection, identification, and quantitation of vegetable oil adulteration of ice cream. Total fat content, sterols, long- and short-chain fatty acids, vitamin E, Reichert-Meissl values, and Polenske values were measured in ice cream. All methods except total fat determination were capable of detecting vegetable oil adulteration. Sterol determination was the most effective and versatile measurement because it provided information not only on the detection and extent of adulteration but also on the possible identity of the adulterant.

Chromatography, Gas↗
PubMedDate not supplied

Continuous flow and liquid chromatographic determination of p-toluenesulfonamide in ice cream: interlaboratory study.

A collaborative study of the continuous flow (CF) and liquid chromatographic determination of p-toluene-sulfonamide (p-TSA) in ice cream was conducted by the Project Group on Collaborative Studies (PCS) of the Inspectorate for Health Protection, Food Inspection Service, The Netherlands. The procedure involves extraction of samples with water followed by cleanup of the extracts by dialysis in the CF system. Dialysates are injected by using a loop injector (500 microL) on a reversed-phase octadecylsilane bonded-phase (C18) column, chromatographed with methanol-water (25 + 75, v/v) as mobile phase, and quantitated by fluorescence detection at 230 nm (excitation) and 295 nm (emission). Seven ice-cream samples containing 0-6.35 mg/kg p-TSA at 4 different levels (1 blank and 3 pairs of split-level samples) were singularly analyzed according to the proposed procedure by 11 laboratories. The data were analyzed by the International Union of Pure and Applied Chemistry/International Organization for Standardization/AOAC protocol for statistics. No Cochran and Grubbs outliers were found among the participants. For all samples analyzed, repeatability relative standard deviations (RSDr) varied from 2.08 to 3.67%, whereas the reproducibility relative standard deviations (RSDR) ranged from 7.79 to 11.68%. The average p-TSA values for the split levels 1, 2, and 3 were 0.55, 1.02, and 4.44 mg p-TSA/kg, respectively, with mean recoveries ranging from 76 to 79% (overall recovery range for all levels, 63-101%). No false-positive results were reported for the blank sample, and no interference was encountered by the presence of vanilla in samples.

Chromatography, Liquid↗
PubMed2005

Solid-state characterization of spray-dried ice cream mixes.

The main physicochemical properties of spray-dried ice cream mixes (i.e. surface composition, wettability, flowability and microstructure) were analyzed. Emulsions contained 19-44% milk fat on a dry basis and included mixes with no added emulsifier and/or sucrose. The time necessary for complete wetting of the powders correlated with the amount of surface free-fat measured by means of solvent extraction. Non-micellar casein (sodium caseinate) showed to be a better co-encapsulant than micellar casein (skim milk) as demonstrated by surface fat coverage measured by electron spectroscopy for chemical analysis (ESCA). Emulsifiers influenced the fat surface composition of the powders by reducing the amount of surface protein due to their lower interfacial tension. Surface fat caused an initial overestimation of the particle size of the powders due to fat-related caking. Powders showed no flow before and after surface fat extraction which was attributed to fat-related caking and very small particle size (<80 microm), respectively.

Calorimetry, Differential Scanning↗
PubMedDate not supplied

[Determination of the sanitary quality and detection of Salmonella spp and Yersinia enterocolitica in ice cream].

In order to determine the sanitary quality of ice-creams and the presence of pathogenic or potentially pathogenic species of Salmonella and Yersinia enterocolitica, 50 samples from 5 different industrial and semi-industrial producers in San Luis (Argentine) were examined. The enumeration of coliforms was positive for all the samples with values less than or equal to 20/g. Fourteen per cent of the samples were positive for the investigation of Staphylococcus aureus in 1 g. For the plates enumeration 12.0% of the samples gave less than 10 u.f.c./g, 4.0% between 101 and 1000 and 4.0% between 1001 and 10,000. Fifteen strains were isolated, 26.6% biotype A (human ecovar) and the others biotype C (bovine ecovar). All of them were susceptible to chloramphenicol, cephalosporin and erythromycin; 46.6% to penicillin G and ampicillin; 93.3% to kanamycin (6.6% intermediate ones = I); 73.3% to methicillin (26.6% I); 86.6% to tetracycline (13.3% I). Six per cent of the samples over came the acceptability limit for S. aureus. Salmonella spp was not isolated. In 4.0% of the samples Y. enterocolitica were isolated, one of them typified as B1; 0:3, 50, 51, Lis Xz. The latter, isolated in samples with values of coliforms inferior to the limit fixed by some legislations, suggests a post elaboration contamination.

Enterobacteriaceae↗
PubMedDate not supplied

[Microbiological testing of commercial ice cream in Messina as required by the Ministerial Ordinance of 11 October 1978].

The Authors in accordance with the Government Ordinance of the October 11, 1978, made a microbiological control on 50 artisan made ice-creams produced in Messina town in March-April 1979. The 24% of the products analyzed presented one or more parameters not in conformity with the law; whereas 34.78% of the 23 locals controlled commercialised not completely hygienic ice-creams. Commenting the results obtained the Authors wish that the application of the law should have principally an educational and not punishing aim.

Bacteria↗
PubMed1989

[Microbiological quality of vanilla ice cream manufactured in Caracas, Venezuela].

A total of 122 samples of vanilla ice cream, the base product used for all flavors, prepared by eight different large firms at the Metropolitan Area of Caracas, Venezuela, were analyzed for aerobic mesophilic and psicrophilic bacteria, Staphylococcus aureus, Enterobacteriaceae, and Filamentous fungi. Findings revealed that within the sampling, 56.6% complied with the international standards proposed for aerobic mesophilic bacteria, 68% for Staphylococcus aureus, and 23% for Enterobacteriaceae. Three serotypes of enteropathogenic Escherichia coli, one of Salmonella, and one of Shigella were found. Ten genera of Filamentous fungi were isolated and identified.

Bacteria, Aerobic↗
PubMed1996

[Hygiene and microbiologic quality of ice creams produced in Cameroon. A public health problem].

Three hundred samples of ice cream produced in two main towns in Cameroon (Douala and Yaoundé) are evaluated for their hygienic quality. The microbiologic examinations show that many of them are contaminated with bacteria of faecal origin, pathogenic Staphylococcus and Salmonella respectively in 71.3, 49.6 and 5% of the products examinations in the study. The use of non potable water and the disrespect of the hygienic rules during the production are the main causes of contamination. Recommendations are made to preserve the public health in the developing country.

Cameroon↗
PubMed2000

Prevalence of enterotoxigenic motile aeromonads in children, fish, milk and ice-cream and their public health significance.

Motile aeromonads, which have been implicated as causative agents of human gastroenteritis, meningitis. endocarditis and osteomyelitis, were isolated from fish, pasteurized and flavored milk and ice creams. Forty-five isolates of Aeromonas from diarrheic children (100) and 285 food samples comprising of fish (100), milk (85) and ice creams (100) were identified as A. hydrophila (21), A. sobria (16) and A. caviae (8). Five of these 45 isolates of Aeromonoas (3 A. sobria, 2 A. hydrophila) were from fecal samples of diarrheic children under five years of age. Twenty-six of these 45 isolates were found to be enterotoxin producing by ligated rabbit ileum loop technique. Isolation of enterotoxigenic motile aeromonads from food as well as diarrheic children have great public health significance which will be further discussed.

Aeromonas hydrophila↗
PubMed1997

Rapid and sensitive immunomagnetic separation-polymerase chain reaction method for the detection of Escherichia coli O157:H7 in raw milk and ice-cream.

Escherichia coli O157:H7 in spiked samples of raw milk and ice-cream was enriched in tryptic soy broth for 4 h, captured by immunomagnetic separation, subjected to amplification by polymerase chain reaction of parts of the verotoxin genes (SLT-I and SLT-II), and detected by agarose gel electrophoresis. Using this method, as few as 1 cfu Esch. coli O157:H7/g food could be detected in < 10 h.

Animals↗