ISOLATION OF PATHOGENIC BACTERIA FROM DIRTY ICE CREAM SOLD IN

ROLLING STORES IN INDANG, CAVITE

Marie Bernadette C. Digo

Viralyn M. Escalante

A research study submitted to the faculty of College of Nursing, Cavite State University, Indang,
Cavite in partial fulfillment of the requirements for Research 1. Prepared under the supervision
of Ms. Karen Krista Escobar.

INTRODUCTION
Ice cream is a frozen dairy food made by freezing a pasteurized mix. The mix is
composed of a combination of milk products (milk, condensed milk, milk powder and cream),
sugar, emulsifiers, stabilizers, flavoring and coloring agents. Ice cream is a palatable, nutritive
and healthful food. Therefore, ice cream production has increased rapidly in recent years in many
countries of the world (Kocak et al., 1998). Ice cream is a nutritious food for human and an
excellent medium for the growth of some microorganisms which may cause diseases in human
beings e.g. Cholera, typhoid, bacillary dysentery. Contaminated ice cream causes several
outbreaks of gastrointestinal diseases in a number of countries in Asia, Europe and North
America (Dijuretic et al., 1997; Dijuretic and Wall, 1996; Chug, 1997).
Quality of ice cream depends on extrinsic factors that include manufacture procedure, as
well as intrinsic procedure that include the proportion of ingredients used. Primary sources of
microbial contamination of ice cream include water and raw milk, whereas secondary sources

include, flavoring agents, utensils and handling. Possible sources of these microorganisms in ice
cream have been reported to include raw materials used for the composition of ice cream-mix,
such as milk and milk powder, cream, flavoring, and coloring substances and sanitizer (Verma,
1972; Bathla and Rao, 1973) and from contaminated air during the process (Gomez, 1969)
In the Philippines, ice cream is also called sorbetes. Its usual flavors are keso, ube and
tsokolate. According to Gimena, local ice cream is being considered as dirty ice cream due to
its native flavors and less aseptic production procedures.
As, ice cream can become contaminated while adding some ingredients after
pasteurization or by means of improper sanitation of the equipment and environment, many
psychrotroph and psychrotolerant microorganisms like Listeria monocytogenes, Staphylococcus
aureus, Bacillus, Salmonella, Shigella, Streptococus, Pseudomonas, Campylobacter, Brucella sp.
and coliform bacteria are generally present in this kind of product (Jay, 1992).
In this study, the researchers will focused on the determination of the presence of
potential pathogenic bacteria from dirty ice creams sold in rolling stores. Also, the study will
investigate on the bacteriological quality of dirty ice cream per variant.
Statement of the Problem
The study entitled Isolation of pathogenic bacteria from dirty ice cream sold in rolling
stores in Indang, Cavite sought to answer the following questions:
1. What are the potential pathogenic bacteria isolated from dirty ice cream sold from rolling
stores?
2. What is the microbiological load or colony forming per units per gram of the collected
dirty ice cream samples?

3. What bacteria have the highest and least amount of isolation?

4. What dirty ice cream variant has the highest and least amount of bacteria isolated?
Objectives of the study
This study aims to assess the bacteriological quality of dirty ice cream samples sold from
rolling stores. Specifically, it aims to:
1. Identify the potential pathogenic bacteria isolated from dirty ice cream sold from
rolling stores.
2. Determine the microbiological load or colony forming per units per gram of the
collected dirty ice cream samples.
3. Identify the highest and the least pathogenic bacteria isolated.
4. Compare the amount of bacteria isolated from different dirty ice cream variant.
Importance of the Study
This study will be of great importance to the public by giving them awareness to the
possible health hazards linked by consuming street-vended ice creams. Furthermore, this study
will also contribute to the general knowledge of the readers on one of the possible cause of food
contamination. Lastly, future researchers
Scope and limitation
The study focuses on the determination of potential pathogenic bacteria isolated from
dirty ice cream sold in rolling stores in Indang, Cavite only. The study will also concentrate on
the amount of pathogenic bacteria from different dirty ice cream variant specifically the common
variants which are keso, tsokolate and ube.
Time and place of the study

The ice cream samples will be collected from different barangays in Indang, Cavite. The
samples will be analyzed and interpreted at the laboratory of the Department of Medical
Technology, College of Nursing, Cavite State University, Indang, Cavite from March 2016 to
June 2016 under the supervision of Ms. Karen Krista Escobar.

REVIEW OF RELATED LITERATURE

According to Gimena, local ice cream is being considered as dirty ice cream due to its
native flavors and less aseptic production procedures. In the study of Orallo et al. regarding
microbial analysis of ice cream produced in big and small scale manufacturers in Metro Manila,
ice cream from small scale manufacturers were proven