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2004, Cilt 34, Sayı 3, Sayfa(lar) 195-199
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Survival Characteristics of Some Pathogenic Bacteria in Vanilla Ice Cream at Different Storage Periods
Sinan Uzunlu2, İbrahim Yıldırım1, Muammer Demir2
1Akdeniz University, Faculty of Agriculture Department of Food Engineering, Antalya
2Akdeniz University, Institute of Natural and Applied Sciences Department of Food Engineering, Antalya
Keywords: Ice cream, pathogenic bacteria, hygiene, public health

Survival characteristics of Staphylococcus aureus (ATCC 29213), Escherichia coli (ATCC 25922), Enterococcus faecalis (ATCC 29212), Pseudomonas aeruginosa (ATCC 27853), Salmonella enterica serovar Enteritidis SZH (Nationales Referenzzentrum für Salmonellen und andere bakterielle Enteritis-erreger, Hygieneinstitut Hamburg, Germany) and Yersinia enterocolitica type 03 (RSKK 920) in pasteurised mixture at the different storage periods of vanilla ice cream were investigated. Organisms survived by the freezing process in either ice cream samples during the storage periods of two months. These results indicate the importance of the postproduction steps in frozen dairy desserts.

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