TY  - JOUR
T1  - Comparison of the Microbial Quality of Traditional Ice Cream Produced by Small-Scale Manufacturers in <I>Kazeroon</I> with the Iranian National Standard
AU - Azadnia, P. AU - Ghasemi, M.S.A. AU - Maghsoodi, A. 
JO  - Research Journal of Biological Sciences
VL  - 4
IS  - 8
SP  - 925
EP  - 927
PY  - 2009
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2009.925.927
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2009.925.927
KW  - Traditional ice cream
KW  -standard
KW  -Kazeroon
KW  -total bacterial count
KW  -coliform
KW  -Staphylococcus
KW  -E. coli
KW  -Salmonella
AB  - 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 <I>Kazeroon</I> were studied for Total Bacterial Count (TBC), Enterobacteriacea count, coagulase positive Staphylococcal count, <I>E. coli</I> search and <I>Salmonella</I> 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 <I>Kazeroon</I> 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 <I>E. coli</I> 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 <I>Salmonella</I> 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 <I>Kazeroon</I> is poor.
ER  -