Study of microbial contamination in traditional ice cream (Case study: City of Urmia)

Regarding that، the production of unpasteurized ice cream entitled to traditional ice cream is very common in our country and، on the other hand، the consumption of this product among different age groups especially children in warm seasons is high، Thus، the pollution of this product to pathogenic microorganisms could be the reason for food poisoning and infections in consumer. In this research، samples of traditional ice cream were collected from four regions of Urmia City (10 samples from each region) and transferred with in compliance with the standard condition for microbial testing to laboratory. The examination was conducted based on standard laboratory methods and the results were analyzed. The results showed that، in the mesophilic bacteria count 80% of samples in the entrobacteria count 92. 5% of samples were more than the standard rate. And in this case، the Escherichia coli bacteria 47. 5%، Staphylococcus 45% and Salmonella 40% was isolated from others. According to the results، using healthy and pasteurized milk in making ice cream، creating good condition for transit، and keeping milk، training for producers of ice cream to observance of personal hygiene in all steps of manufacturing and distribution of ice cream is essential and recommended