Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran National Standard

In this study، 70 ice cream shops، in the city of Shiraz، were randomly selected and ranked into 3 grades (1 to 3) according to the apparent hygienic condition of the shops and their workers. Seventy traditional Iranian ice cream samples were collected and total bacterial count، enterobacteriacae count، Staphylococcus aurous coagulase positive count، E. coli، Salmonella as well as acidity، milk solids non fat (MSNF)، fat and total solids were examined، in accordance with the Iran national standard. Nearly all samples failed for total bacterial count whereas، only 92. 6% of samples failed for enterobacteriacae count، 36. 6% for staphylococcus count، 20% for E. coli contamination، 7. 8% for acidity، 80% for MSNF، 70% for fat content and 1. 5% for dry matter. Salmonella was not detected in any sample. Staphylococcal count was high in 50% of grade 3 and 16. 7% of grade 1 shops and the difference was significant between the two types of shops. In other experiments، no significant difference was observed among the various grades of shops. This study showed that traditional Iranian ice cream produced in Shiraz had low hygienic qualities and potentially high risk for consumers and there is no significant correlation between apparent hygienic condition of shops and their workers and the hygienic quality of their products. In addition، the nutritional value of this product، as a dairy source، may be undesirable.