Assessment of Bacteriological Quality and Antibiotic Resistance in Locally and Industrially Produced Ice Creams: A Study on Probiotic Incorporation for Enhanced Safety and Health Benefits in Kushtia City, Bangladesh.

Abstract

Ice creams are consumable foods that have the potential to be used as probiotic carriers. The purpose of this study was to evaluate the bacteriological quality (i.e., antibiotic response, bacterial identification, and fermentation using bacterial culture) of ice creams. The 16S rDNA sequence analysis was used to identify the isolates, and the disc diffusion method was used to measure antibiotic responses. The total viable counts (TVC) of all the branded ice cream samples were within the permitted limits (1.0 × 10⁵ cfu/ml) stipulated by Bangladesh guidelines. On the other hand, locally produced ice cream was not within permitted limits, exceeding these criteria and suggesting possible health hazards. Six (6) antibiotic-resistant bacteria were identified by 16S rDNA sequencing, namely Brevundimonas sp., Exiguobacterium sp., Brevundimonas terrae-IARI-ABR-33., Pseudomonas geniculate, Stenotrophomonas sp., and Brevundimonas terrae. Lactobacillus acidophillus had antagonistic activity against test pathogens, exhibiting varied degrees of inhibition. To make probiotic ice cream, a standard ice cream mix was fermented using L. acidophillus bacteria. After the fermentation mixture was frozen for storage, there was a one log cycle decline in Lactobacillus viable counts. So, it may be concluded that probiotic ice cream created with L. acidophillus will be safer, healthier, and more hygienic than industrial or locally produced ice cream.