Quality Assessment of Ice-cream & In Vitro Antibacterial Effect of Bitter Gourd Extract on the Isolated Pathogens.

Abstract

The study is performed to assist the microbial quality of different ice-cream & ice pops of different brands, to analyze the presence of contaminants that will cause pathogenesis. Antibacterial efficiency of Bitter Gourd is also studied against these isolated pathogens. Microbial count of ice cream estimated by performing serial dilution & spread plate technique, while further microbes isolated performing biochemical Test & confirmation test. The effectivity of Bitter Gourd was observed after the preparation of its aqueous extract & tested by performing antibacterial assay. Both Gram positive & negative groups of bacteria were isolated including Bacillus, Lactobacillus, S.aureus, S.epidermidis, E.coli, Klebsiella, Enterobacter, Shigella and Pseudomanas. Among these isolates, Pseudomonas, Klebsiella & S.epidermidis has shown sensitivity against the extract of bitter gourd, while all others are resistant to it. These contaminants can be avoided & the quality of Branded ice cream & ice pops can be improved if the industries set up under appropriate Food & Hygiene practices & Bitter Gourd can be used as the treatment or pre-treatment agent against the pathogens for which it is effective. As per being a natural product, it does not contain any side effects.

Keywords

• Ice cream
• sanitary measures
• pathogens
• food borne illnesses
• Momordica Charantia
• phytochemicals