@article{MAKHILLJAVA20111062663,
    title = {Microbial Quality of Traditional Ice Cream Produced by Small-Scale Manufacturers in Khormoj and Its Comparison with the Iranian National Standard},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {10},
    number = {6},
    pages = {742-744},
    year = {2011},
    issn = {1680-5593},
    doi = {javaa.2011.742.744},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2011.742.744},
    author = {M. Karimi,N.,M.R.,M. ShahAhmad and},
    keywords = {total bacterial count,Khormoj,standard,Traditional ice cream,coliform,staphylococcus,E. coli,salmonella},
    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 25 different small-scale traditional ice cream manufacturers in Khormoj 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 Khormoj 44 samples (88%), 31 samples (62%) and 10 samples (20%) 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 16% of ice cream 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. The microbial quality of grade 1 and 2 ice cream samples did not show significant differences. However, this study shows that the overall microbial quality of traditional ice cream samples being sold in Khormoj is poor.}
    }