TY  - JOUR
T1  - Microbial Quality of Traditional Ice Cream Produced by Small-Scale Manufacturers in Khormoj and Its Comparison with the Iranian National Standard
AU - Jashni, M. Karimi AU - Taarof, N. AU - Abbasi, M.R. AU - Ghasemi, M. ShahAhmad AU - Azadnia, P. 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 6
SP  - 742
EP  - 744
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.742.744
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.742.744
KW  - total bacterial count
KW  -Khormoj
KW  -standard
KW  -Traditional ice cream
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 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.
ER  -