Study of Listeria and E.coli, microbial load and infection in conventional ice-creams of shiraz suburb

Due to composition and PH near to neutral, ice-cram is appropriate environment for microorganism growth. In iran, non-pasturized ice-cream production under conventional ice- name is prevalent and pathogenic microorganism infection of this product cause food poisoning and infection and also endanger individual health. Therefore, the current study was performed in order to study Listeria and E.coli microbial load and infection in conventional ice-creams of shiraz suburb. One hundred twenty ice-creams samples randomly were gathered from distribution centre of shiraz suburb during spring and summer, and were tested in standard condition due to their total bactrial count, anthrobactria count, and also required experiments were done in order to present Listeria monocyto- genes and E.coli on the samples. Findings of this research showed that 37.08% of samples were unacceptable due to total bacteria based on determined limit of iran standard organization. In other hand, 16.25 % of samples excess approved limit in average 1.7*104 per due to Enterobacteriaceae number. E.coli infection in spring was 5% and in summer it was 6.25% while none of these samples were infected by Listeria Its worth to mention that it was not observed significant and meaningful difference between E.coli infection in studied seasons. (p