Determination of microbial contamination in traditionally manufactured ice-creams and hand made fruit juices in summer 2007and summer 2008 in Bojnurd

Ice- crams are among food stuffs which are made and distributed during warm seasons of the year. The aims of this study was to detect samples from traditionally ice –creams and hand- made fruit juices shops in Bojnurd and also to determine the relationship between level of contamination and personal and structural health. The research is descriptive – analytic and was conducted cross – sectionally. The research domain were 20 centers of the production and distribution of ice creams and 8 hand made fruit juice centers throughout Bojnurd during summer 2007 and summer 2008. The data were analyzed by using descriptive statistics and Mann-Whitney tests. The level of microbial contamination in ice-cream production and distribution centers for E.coli, coli form and S.aurous were 58%, 95% and 80%, respectively. Significant relationship with personal and structural health was found (p= 0.28). Investigations over fruit juices indicated that 70%, 94% and 90% of samples were infected by E.coli, coli form and S.aurous respectively. It is necessary to reduce contamination by emphasizing health criteria and transformation of traditional production to industrial form.