Microbial Contamination of Traditional Ice Cream in Behbahan-Iran in Comparison to Irainain Food Codex.

Ice cream is a favourite food product especially consumed during summer among all age groups. The high content of nutrients like lactose and proteins, long storage duration and alsoneutral Ph value lead microbial contamination which happen during production, transit, and preservation. Traditional ice cream made from unpasteurized milk. The aim of this study was conducted to determine the bacteriological quality of ice creams sold in Behbahan city in Iran. 50 traditional ice cream samples were randomly collected and were analysed for Total count,Coli form count, detection of Escherichia coli, and Staphylococcus aureus. In general total microbial contamination 62 % were exceed the standard limits. The study revealed that 70%of the samples showed positive growth of coliform bacteria while 60% ice cream samples were contaminated by the Escherichia coli and 4% showed growth of Staphylococcus aureus.It indicates the poor overall level of hygiene in traditional ice cream in Behbahan city in Iran. Sanitation and pasteurization are the best remedy to increase the microbial quality anddecrease the microbial contamination of ice cream.

کلیدواژه ها:

Ice cream ، Microbiological quality ، Mesophilic aerobic ، Escherichia coli ، Coliform ، Staphylococcus aureus