Showing 2 results for Ice Cream
M Rezaei, R Ghasemi Khah, M Parviz, O Zarei,
Volume 8, Issue 2 (7-2014)
Abstract
Abstract Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30) were randomly obtained from different parts of Arak in, 2011. The Samples were shipped in cold conditions and total count of microorganisms test was performed according to Iranian national standards. Results: In 16.66%, the microbial contamination was below the limit of microbial load (5×104), and in 83.3% the contamination was more than allowed level. Conclusion: This study highlights the dire situation for bacterial contamination of traditional ice cream in Arak city. Keywords: Arak, Ice Cream, Microbial Contamination
Sadeghi, M, Amini, A, Behnampour, N, Ghasemi, Sm, Arefian, A., Mohajer, S,
Volume 9, Issue 2 (7-2015)
Abstract
Background and Objective: Staphylococcus aureus is an important cause of food poisoning. Due to the high consumption of fruit and ice cream in summer, this study aimed to determine the prevalence of S. aureus in traditional ice cream and juice in Gorgan, Iran.
Material and Methods: This cross-sectional study was conducted on 25 places selling traditional ice cream and juice in the summer of 2014 in Gorgan, Iran.
Results: Results showed that the microbial contaminants in traditional ice cream and juice centers were 56% and 14.28% of S. aureus, 44% and 33.3% of yeast, 28% and 28.57% of B. cereus, 12% and 4.76% of Listeria, 8% and 14.28% of Bacillus subtilis and 4% and 4.76% of Bacillus licheniformis ,respectively.
Conclusion: The findings of this study indicated a high contamination of traditional ice cream and juice with Staphylococcus aureus and various microorganisms.
Keywords: Ice Cream, Food Contamination, Staphylococcus Aureus
