Bacteriological quality of market ice cream

Forty random samples of ice cream produced by small vendors and Organized dairy companies [20 of each] collected from different localities were subjected to bacteriological examination. The average values of Mesophilic bacterial count, Psychrotrophic bacteria, Staphylococci and Coliforms in small vendors samples were 1.2 x 10 7, 4.5 x 10 6, 1.1 x 10 5 and 1.5 x 10 6, respectively, while the samples of organized dairy companies showed values of 2.4 x 10 5, 6.0 x 10 4, 1.8 x 10 3 and 8.1 x 10 2, respectively. Salmonella and Escherichia coli failed to be detected. Enterobacter ssp., Citrobacter spp. and Klebsiella spp. for improving the quality of the product have been discussed

Diagnostic and treating trials for mycoplasmosis with emphasis on chemical analysis of blood components

Experimental infection of chicks with Mycoplasma gallisepticum and M. gallisepticum and M. synoviae was assessed to study the influence of infection on blood glucose and cholesterol levels as method of diagnosis. Infection with mycoplasma [reference and field strains] resulted in increase of serum glucose and cholesterol levels which returned to their normal levels after treatment with Kitamox

Rancidity and mycotoxins control in animal diets by antioxidants and mould inhibitors

Autoxidation and mould infestations are the most dangerous problems met with during manufacture and storage of animal diets associated with loss of nutritive value of feeding stuffs and production of harmful products manifested by many field problem. B.H.A. as antioxidant and Mycocurb as a mould inhibitor were tried to study their effect to inhibit autoxidation and moulding respectively. Yellow corn and soybean freshly obtained and free from rancidity and any contamination with moulds were treated with B.H.A. 500 g/ton and Mycocurb kg/ton and were stored together with untreated samples as control groups for 6 months. Samples of the treated and untreated ingredients were examined bi-weekly for the first three months and then monthly for determination of the fat percent and acid number as well as detection and determination of aflatoxin. The untreated ingredients can not be kept safe of rancidity more than 4 to 6 weeks, while the addition of B.H.A. antioxidant could keep the acid number in the stored commodities under the permissible limit for 4 months, after which rancidity appeared. Addition of Mycocurb as a mould inhibitor gave good results against moulding and aflatoxin production for 6 months, while the same commodities under the same storage conditions, but without addition of Mycocurb were affected with moulding and toxin production two weeks of storage which reached 10 times of the permissible limits