The Validity of the Methylene Blue Reduction Test in the Grading of Ice Cream

1974 ◽  
Vol 37 (4) ◽  
pp. 487-492 ◽  
Author(s):  
G. E. Anderson ◽  
J. A. Whitehead
Keyword(s):  
Methylene Blue ◽  
Ice Cream ◽  
Reduction Test ◽  
Methylene Blue Reduction

(c) Bacteriological Aspects of Ice-cream, Synthetic Cream and Other Emulsified Products

1951 ◽  
Vol 71 (4) ◽  
pp. 412-424 ◽  
Author(s):  
Betty C. Hobbs
Keyword(s):  
Methylene Blue ◽  
Food Poisoning ◽  
Ice Cream ◽  
Bacteriological Examination ◽  
Hygienic Condition ◽  
Reduction Test ◽  
Methylene Blue Reduction

Details are given of food poisoning outbreaks arising from ice-cream and synthetic cream infected with organisms of the salmonella group and staphylococci. The value of bacteriological control and methods of controlling the manufacture of ice-cream is indicated, and it is suggested that far greater control should be exercised over synthetic cream. The type of sample desired, the method of sampling and the current methods in use for bacteriological examination are briefly described. The results of the grading of ice-cream by the methylene blue reduction test are summarized for the year I948-I950 and the efficiency of the tests for revealing the hygienic condition of samples is discussed.

scholarly journals The source of bacteria in fresh cream, and the methylene blue reduction test as a guide to hygienic quality

1969 ◽  
Vol 67 (3) ◽  
pp. 401-408 ◽  
Author(s):  
H. R. Jenkins ◽  
R. J. Henderson
Keyword(s):  
Methylene Blue ◽  
County Council ◽  
Test Results ◽  
Reduction Test ◽  
Hygienic Quality ◽  
Methylene Blue Reduction ◽  
Methylene Blue Test ◽  
Manual Handling ◽  
The Many

SUMMARYOne hundred and twenty-nine samples of fresh cream collected in Worcestershire were examined bacteriologically. Sixty (46·5 %) creams had counts of over 100,000 bacteria/ml. The bacteria present were of many varieties, the commonest being Bacillus spp. (aerobic spore formers), Gram-negative bacilli, staphylococci and micrococci. Since most of the creams had been either pasteurized as cream or manufactured from pasteurized milk it was thought that the many bacteria were present because of contamination after pasteurization due to three main causes; unsatisfactory or unhygienic premises, unsuitable equipment, manual handling during the filling and capping process.The methylene blue test results related well with bacterial counts but there were seven (5·4 %) anomalous results. Although the methylene blue reduction test therefore could serve as a simple and reasonable guide to the hygienic quality of fresh cream, 5·4 % of anomalous results would perhaps make it unsuitable as a statutory test.We thank Mr R. Colenso, M.A.P.H.E., M.A.P.H.I., Chief Public Health Inspector, and Mr H. Beckett, Milk Sampling Officer of the Worcestershire County Council, for arranging the supply of samples.

scholarly journals Detection of Kids milk Quality using Methylene Blue Reduction test

2018 ◽  
Vol 3 (4) ◽  
pp. 1450-1456
Author(s):  
Sewgil S. Anwer ◽  
Sahar Muhammed Zaki ◽  
Sarween A. Rasul ◽  
Ronar J. Hassan ◽  
Iman J. Ahmad ◽  
...  
Keyword(s):  
Methylene Blue ◽  
Milk Quality ◽  
Reduction Test ◽  
Methylene Blue Reduction
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