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, 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 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 E. coli 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 Salmonella 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.
P. Azadnia, M. ShahAhmad Ghasemi, M.R. Abbasi, N. Taarof and M. Karimi Jashni, 2011. Microbial Quality of Traditional Ice Cream Produced by Small-Scale Manufacturers in Khormoj and Its Comparison with the Iranian National Standard. Journal of Animal and Veterinary Advances, 10: 742-744.