Study prevalence of Escherichia coli in traditional and industrial ice creams presented in Tehran in 2022

In developing countries, food contamination and the diseases caused by it are always considered as one of the most important problems in the food hygiene system. Food is an important cause of poisoning and intestinal diseases. The presence of Escherichia coli in any food indicates a lack of hygiene. One of these foods that is very important in terms of pollution is milk and its products such as ice cream. The purpose of this study is to investigate the prevalence of Escherichia coli in traditional and pasteurized ice creams. 100 samples of traditional ice cream and 30 samples of pasteurized ice cream were collected from different parts of Tehran using systematic random sampling method. The samples were transferred to the laboratory at -4. Then it was transferred to EMB culture medium to detect Escherichia coli and after seeing the metallic green polish, biochemical tests were performed for the final diagnosis and finally a large number of Escherichia coli were numbered. The results showed that 87% of the traditional samples were non-edible and contained 24% of Escherichia coli, and in pasteurized ice creams, 30% of the samples were non-edible and contained 3.4% of Escherichia coli. Therefore, due to the high level of contamination, it is recommended to avoid the consumption of traditional ice cream and limit the consumption of pasteurized ice cream.