Determination of Certain Microbiological Quality Characteristics of Ice Cream, Detection of Salmonella by Conventional and Immunomagnetic Separation Methods and Antibiotic Susceptibility of Salmonellaspp. Isolates

摘要

This study aimed to evaluate certain microbiological quality characteristics, titration acidity and pH values, Staphylococcus aureus counts, presence of Salmonellaspp. in ice cream by conventional and immunomagnetic separation (IMS) methods. Also, the antibiotic susceptibility of Salmonellaspp. isolates was demonstrated by 10 different antibiotic disks. For this purpose, 55 ice cream samples were collected from markets and pastries and analyzed in terms of the specified parameters. The results showed that 3/55 ice cream samples were positive in terms of S.aureus, while 2/55 sample were found positive by the IMS method with respect to Salmonella. The Salmonella isolates were confirmed as 100% Salmonellaspp. by the conventional methods and API 20E test kit. The carried out antibiotic susceptibility test results indicated that these two isolates showed susceptibility to ciprofloxacin, sulfamethoxazole/trimethoprim, chloramphenicol, nalidixic acid, trimethoprim and tetracycline at 100% level, while their resistance to streptomycin, ampicillin and kanamycin were at 100% level.