Microbiological status of ice cream and tamarind juice (tok) collected from various locations of Dhaka city
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The project was designed to take on a study on the microbiological status of the ice cream and tamarind juice (tok) samples taken from different shops and street vendors that are located in different areas of Dhaka city. Qualitative microbiological analysis of a total twenty samples was done and microbes were identified by the standard biochemical tests. The quantitative analysis and biochemical test results showed that the samples contained a number of microorganisms of which 11 isolates were identified. Cultural and biochemical examinations revealed the presence of Proteus mirabilis, Streptococcus spp, Alcalegenes spp, Bacillus spp, Klebshiella spp, Staphylococcus spp, Micrococcus luteus, Proteus vulgaris, Enterobacter spp, Staphylococcus aureus and E. coli. The highest microbial load was observed in Cornetto cone ice cream of I3 (1.6X103cfu/g) and tok sample collected from Shipahibag (1.5X104cfu/ml). Mango cup ice cream from I4 and tok sample from BRAC University showed the lowest microbial count; 6.3X102cfu/g and 2.35X103cfu/ml respectively. This study emphasized that the hygienically maintained food retained the best quality attributes required for consumer’s acceptability and safety.