Professional Documents
Culture Documents
Microbiological
Microbiological
Microbiological
CREAM
CHAPTER 1
Introduction
Ice cream stands as one of the most popular desserts being consumed as of today. With overall sales of
ice cream in the United States averaging $10 billion annually since 2010 (Gaille, 2017), it is a colossal
industry of modern culture. Usually popular in hot climates, it serves as a way for one to help alleviate the
heat of the weather. Ice cream is made up of different dairy products such as milk, cream, and whip
cream; and a variety of flavorings such as vanilla (bean or extract), strawberry, chocolate, etc., and then
frozen (Kidz World, 2015). Believed to date back to the era of Tang Dynasty between 618 to 907 AD and
increased in popularity in 17th century Naples (Avey Tori, 2012). Many varieties are found around the
world and in the Philippines, the version of ice cream is known as sorbetes or dirty ice cream originally
made out of carabao’s milk but now it is replaced with cheaper milk to cut costs. During 2016, annual
revenues of ice cream reached up to $356 million (Statista, 2017). This does not include actual
Sorbetes is usually sold by street vendors with the use of colorfully painted wooden pushcarts
filled with ice and advertise themselves with a small bell. In these carts can hold different batches with
different flavors such as chocolate, keso (cheese), and ube (purple colored ice cream made up of taro).
Each scoop will cost only ten pesos in cone or in a plastic cup while it costs twenty pesos if it is an ice
With little to no quality assurance or licenses concerning the safety of street vended foods, an
everyday consumer can be harmed if a consumed product is unknowingly contaminated with pathogenic
bacteria. Different factors can cause contamination of harmful bacteria such as improper practices in
preparing the ice cream, unhygienic selling and distribution, and contaminated containers used. A study
by Orallo et al. (1999), found out that small-scale industries of sorbetes in Metro Manila had fecally
contaminated ice cream and even pathogenic bacteria (i.e. Staphylococcus aureus). This raises the
concern if the sorbetes vendors are selling potentially harmful food to the students.
This study was conducted to analyze potentially harmful bacteria that can be found within this so
called “dirty ice cream” sold within the university. Through this microbiological analysis, the researchers
will be able to determine the bacterial flora of the dirty ice cream, as well identify pathogenic bacteria that
may potentially cause harm to the consumer. Through this study, the researchers will be able to know
whether it is safe to eat sorbetes or dirty ice cream within the university or not.
•General Objective
This research aims to determine whether the following bacteria are present in dirty ice cream
samples: Listeria monocytogenes, Coagulase positive Staphylococci, and Escherichia coli collected
during weekdays.
This research aims to analyze the consistency of the bacterial flora in the samples obtained from
Monday to Friday.
The research aims to differentiate non-pathogenic bacteria from pathogenic bacteria (if present).
The researchers aim to determine the cause of contamination through analysis, if there is
pathogenic bacterial contamination. If it is caused by ice cream manufacturing, food handling, sanitation,
The research aims to evaluate the safety of the dirty ice cream sold in the university.
The research aims to help ensure the safety of the Thomasian students consuming the dirty ice
cream.
•Specific Objectives
This study will be a significant endeavor in informing the Thomasian community regarding the
bacterial analysis of the dirty ice cream or sorbetes. Sorbetes had been a popular snack among the
Thomasian community and Filipinos, in general. The study gives information that will provide awareness
to the students regarding the safety of the ice cream. The study can ensure the safety of the ice cream
which can be beneficial for both the consumer and the producer. On the other hand, if the study would be
positive for pathogenic bacteria, this study can serve notice. Thomasians will be aware of the risk, and the
food manufacturer and vendor will be informed as well, and may improve their product’s safety.
Conceptual Framework
In this analysis, the following factors are to be considered: food cleanliness and hygiene, presence
For the food cleanliness and hygiene, it includes the appearance of ice cream, the scoop, and the
containers used. Second, the presence of foodborne pathogens as the researches perform the tests in the
laboratory. While the demographic variables are the researchers themselves as the participants of this
study. Lastly, the food handling practices of the vendor (eg. use of gloves) and the participants.
Scope and Limitation
The study aims to determine and analyze the microorganisms found in a dirty ice cream. Through
this analysis, the researchers will be able to identify the bacterial contamination of the ice cream.
Emphasis will be made on discovery of pathogenic bacteria as this is an indication that the ice cream
could cause illness to the consumer. The sample will be gathered from Mang Tomas ice cream. Three
Definition of Terms
Bacteria. Bacteria are living things that have only one cell. Under a microscope, they look like balls, rods,
or spirals.
Catalase Test. The catalase test is primarily used to distinguish among Gram-positive cocci: members of
the genus Staphylococcus are catalase-positive, and members of the genera Streptococcus and
Dirty Ice Cream. Another name for Filipino street vended ice cream. May originate from Filipino
bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded
organisms
Ice cream. A soft frozen food made with sweetened and flavored milk fat
Listeria monocytogenes. One of the species of pathogenic bacteria that causes the infection listeriosis.
Microbiological analysis. This refers to the use of biological, biochemical, molecular or chemical
methods for the detection, identification or enumeration of microorganisms in a material (e.g. food, drink,
environmental or clinical sample). It is often applied to disease causing and spoilage microorganisms.
Staphylococcus. A genus of Gram-positive bacteria. Under the microscope, they appear round, and form
in grape-like clusters
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