The ratio of fecal coliform to fecal streptococci traditional ice cream marketed in Tabriz

Origin of contamination for traditional ice cream consist of using of using primarilycontaminated or unpasteurized ingredients (i.e., milk or cream). Determination of coliform-Enterococcns ratio is among methods used for investigation of fecal coliform's origin. Thisstudy aims to enumerate fecal coliform and Enterococci as well as their ratio, in order to findout the origin of contamination in traditional ice cream. Consequently, 21 traditional icecream samples were collected throughout Tabriz. Samples were prepared and then enumationof fecal coliforms and Enterococci were performed according to the Iranian standards (No.356, 2946 and 2198 respectively). Mean level of contamination for fecal coliforms was 6.67and for Enterococci was 307.1. on the other hand, the fecal coliforms-Enterococci ratio wasdetermined as 0.0217. Regarding the normal mean ratio of coliforms and Enterococci incow's intestine, therefore the origin of contamination for traditional ice creams weredistinguished as cow's feces which could enter cow's milk direct and lor indirectly.