BACTERIAL ISOLATION FROM LOCALLY MADE MILK ICE CREAM SOLD IN AGBOR, DELTA STATE

Milk-based ice cream is widely consumed in Agbor, Delta State, due to its appealing taste and nutritional benefits. However, it can serve as a medium for bacterial growth, especially when produced or handled under unhygienic conditions. This research assessed the bacterial load and physicochemical quality of ice cream samples obtained from three different vendors in Agbor. The samples were transported under sterile conditions and analyzed using standard microbiological and physicochemical techniques. Following serial dilution, Nutrient Agar and De Man Rogosa Sharpe Agar were cultured using the pour plate method. Bacterial isolates were identified through Gram staining and biochemical tests. The results revealed the presence of Seven (7) bacterial isolates including Escherichia coli, Salmonella, Shigella, Corynebacterium, Lactobacillus sp., Lactobacillus acidophilus, Streptococcus sporganisms. Physicochemical results showed pH values between (4.17–5.14), electrical conductivity, total dissolved solids and titratable acidity indicating poor hygiene and spoilage in the sample. Salmonella exhibited the highest antibiotic resistance index (0.9), while L. acidophilus had the lowest (0.1).The findings indicate significant contamination with pathogenic and antibiotic-resistant bacteria, alongside acidity and mineral content changes suggestive of spoilage. It is recommended that stricter hygiene practices, cold chain management, and regular health inspections be enforced to ensure consumer safety.