INVESTIGATING THE BACTERIAL CONTAMINANTS IN DAIRY PRODUCT (ICE CREAM) SOLD IN DIFFERENT FAST FOODS AND SUPERMARKETS WITHIN ABA NORTH.
Abstract
ABSTRACT
Ice cream, a widely consumed dairy product, serves as a potential medium for microbial contamination due to its rich nutrient composition. This study investigates the bacterial contaminants present in ice cream sold across selected fast food outlets and supermarkets within Aba North, Abia State, Nigeria. Samples were collected and analyzed using standard microbiological techniques to isolate and identify bacterial species.
The findings revealed the presence of pathogenic and non-pathogenic bacteria, including Escherichia coli, Staphylococcus aureus, and Salmonella species. The bacterial load varied significantly between locations, with some samples exceeding acceptable safety limits. Poor handling, inadequate storage conditions, and unhygienic processing environments were identified as major contributing factors.
This study highlights the potential health risks associated with contaminated ice cream and emphasizes the need for stricter hygiene practices, regulatory enforcement, and public awareness to ensure consumer safety.
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