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Research Journal of Biological Sciences
Year: 2009  |  Volume: 4  |  Issue: 8  |  Page No.: 925 - 927

Comparison of the Microbial Quality of Traditional Ice Cream Produced by Small-Scale Manufacturers in Kazeroon with the Iranian National Standard

M.S.A. Ghasemi, P. Azadnia and A. Maghsoodi    

Abstract: Since, ice-cream harbors many potent pathogens, its microbial quality has always been crucially important in public health. In this study, 50 samples of ice cream produced by 30 different small-scale traditional ice cream manufacturers in Kazeroon were studied for Total Bacterial Count (TBC), Enterobacteriacea count, coagulase positive Staphylococcal count, E. coli search and Salmonella sp. search, in order to determine if the samples meet the Ice cream standard set by the Iranian National Standard Center. Out of total ice cream of Kazeroon 50 samples (100%), 50 samples (100%) and 18 samples (36%) exceeded standard value of mesophilic aerobic count, Enterobacteriacea count and coagulase positive Staphylococcal count, respectively. Also, according to the results obtained from E. coli search, it was determined that 26% of ice-eream samples examined were not fit bacteriologieally to the Iranian Ice-Cream Standard. However, non of the samples were found to be contaminated with Salmonella sp. In the case of coagulase positive Staphylococcal count, the microbial quality of grade 2 ice cream samples was poorer in comparison to grade 1 samples but these two grade samples did not show significant differences in other cases. However, this study shows that the overall microbial quality of traditional ice cream samples being sold in Kazeroon is poor.

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