Assessment of Microbial Load of Milk Shakes Available in Various Educational Institutes of Lahore

Main Article Content

Wasim Sajjad Awan
Waqas Ahmed
Touseef Iqbal
Aniq Ur Rehman
Iftikhar Younus
Azmat Ullah Khan
Naveed Shahzad Khan

Abstract

Background: A milkshake is a delicious and non-carbonated refreshment produced using dairy, frozen flavour related item. The growth of microbes is inevitable in milk shakes when proper hygienic conditions were not maintained. These microbes may produce toxins which are harmful and may lead to food poisoning. This study was established to calculate total plate count (Staphylococcus aureus, Total coliform and Salmonella) present in Apple and Banana milk shakes.

Study Design: The samples from 25 different public and private educational institutes were collected to analyse using pour plate method to determinate total microbial load in apple and banana milk shake.

Results and Discussion: Total plate count in August was significantly higher than in November. In August TPC range of banana shake was between 2.3x107-7.2x107 cfu/ml and respectively in November range between 2.1 x107-6.7 x107cfu/ml. In August TPC range of apple shake between 2.2x107-7.5x107 cfu/ml and respectively in November range between 2.08 x107-6.5 x107cfu/ml. The S. aureus in banana milk shake were positive 19 (76%) in the month of August and 15 (60%) were also positive in the month of November. The S. aureus in apple milk shake were found to be positive 18 (72%) during August and 16 (64%) were also positive during November. The Total coliform count in apple milk shake was positive 16 (64%) in August and 14 (56%) were also positive in November. The total positive coliforms were 15 (64%) in August and 14 (56%) were also positive in November.

Conclusion: The findings of the present study showed a much higher prevalence of microbial load in banana and apple. We suggested that in most of the samples, the total bacterial load was much higher than recommended by the Gulf standard. So these drinks are not fit for consumption.

Keywords:
Microbial load, milk shakes, food poisoning, microbial load, Staphylococcus aureus, coliform bacteria.

Article Details

How to Cite
Awan, W. S., Ahmed, W., Iqbal, T., Rehman, A. U., Younus, I., Khan, A. U., & Khan, N. (2019). Assessment of Microbial Load of Milk Shakes Available in Various Educational Institutes of Lahore. Asian Food Science Journal, 10(4), 1-11. https://doi.org/10.9734/afsj/2019/v10i430045
Section
Original Research Article

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