Evaluation of Traditional Ice Cream Contamination to Escherichia coli and Enterobacteriaceae in Gorgan Ice Cream Enterprises in 2010

The production of unpasteurized ice cream known as Traditional ice cream is common in Iran. Since pasteurization conditions and personal health normally don’t be fully applied in preparation and distribution of this product, probability of foodborne disease outbreaks due to these products are high. The aim of this study was to assess microbial pollution in traditional ice creams to Escherichia coli and Enterobacteriaceae as indicators of contamination in Gorgan city. In this cross-sectional study, 100 ice-cream samples were taken randomly from all related enterprises in Gorgan city in 2010. The samples were taken to food laboratory under sterile condition and examined for microbial contamination and the results were compared with national standards. Research findings showed that the contamination rate of ice cream to Escherichia Coli and Enterobacteriaceae were 36 and 11 percent, respectively. About 40 percent of total samples were contaminated. E. coli contamination in ice-cream was appreciably higher than Enterobacteriaceae contamination. Statistically significant relationships were observed between level of contamination and employee literacy, personal hygiene, and sanitation of workplaces. Using unpasteurized milk in production of ice cream, non-compliance with health regulations, including insufficient personal hygiene, lack of properly washing and disinfection of glassware were identified as the main sources of microbial contamination of traditional ice cream. Milk pasteurization, personal hygiene, and environmental health inspections are required to prevent poisoning occurrence caused by the consumption of unhealthy ice cream. According to these results, it is necessary that health officials to consider production of ice cream to shift from traditional into industrialized one.