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ABSTRACT
Ice cream, a milk based product, is an important commodity in the international trade as it is consumed globally. It may sometimes serve a good medium for the growth of many organisms. Some may be pathogenic to humans and others can cause the spoilage of the product. The potential microbial hazards found in ice cream can be introduced after the pasteurization through the addition of contaminated ingredients and improper handling procedures. Hence this study is aimed at evaluating the fungi found in ice cream sold in Benin metropolis. Samples were collected aseptically from 5 L.G.As in Benin metropolis and transported to Mycofarms Research Laboratory for microbial analysis. The results from this research showed the least count 0.35 ± 0.25 was observed in sample A at day zero and the highest 6.71 ± 0.21 count was observed in sample B at day four. Statistically, there was no significant difference in sample A, B, and C at day 3 and 4. Fungal count gotten from malt extract agar ranges from 0.35 ± 0.25 to 6.71 ± 0.21. Fungal count gotten from potato dextrose agar ranges from 1.10 ± 0.14 to 4.55 ± 0.07, it was observed that there was significant difference (p> 0.05) between fungi heterotophic count of different ice cream samples collected within Benin metropolis. The sample showed different fungal spoilage microorganism present (Aspergillus niger, Trichoderma sp., Penicillium italicum,Fusarium sp. and Saccharomyces sp.) with Penicillium italicum showing the highest occurrence of 33.3% of fungal isolate and Saccharomyces sp. shows the least occurrence of 1.33% of fungal isolate. These findings demonstrate that the communally prepared ice cream products sold in Benin metropolis are unsatisfactory for human consumption. Improper storage temperature and prolonged storage time affects the fungal quality of the ice cream. Good manufacturing practice (GMP) is mandatory especially at all post pasteurizing steps, application of HACCP (Hazard Analysis of Critical Control Point) principles in the system along with education of workers on personal hygiene is imperative.
