Evaluation of Microbial quality of 90 unpasteurized ice cream samples

Ice cream is a frozen dessert made from dairy products. Ice cream is undoubtedly one of most popular and favorite food product among children and adults especially during summer season. Ice cream is produced by freezing pasteurized mixture of milk solid and cream other than fat , suger , emulsifier and stabilizer . flavor enrichment of ice cream is because of optional addition of fruit , nuts , candies , syrups and other flavoring ingredients. Ice cream , a milk based product is good media for microbial growth due to high nutrient value , almost neutral pH value and storage duration .primary source of microbial contamination to ice cream include water and raw milk whereas secondary sources include flavoring agents , utensils and handling. Since it harbors potent pathogen microorganisms, its microbial quality has always been crucially important to public health and reflect hygienic practice in production . This study aims to access microbial quality of ice cream soled in Mashhad stores . This study carried out between spring and summer seasons of year 1387 to accessed the bacteriological quality of 90 unpasteurised ice creams being sold in Mashhad stores . Test & analyses for coliforms count & detection of presence of Escherichia coli and Staphylococcus aureus were done in order to determine if the samples conformed to the national Iranian standard no: 2406 : milk & dairy product -microbiological specifications all microbiological tests was carried out base of national iranian standards. In general total microbial contamination in 72 samples 80 % were beyond the standard limits and 18 samples 20% conformed with standards limits and detected free from any microbial contamination. Bacterial contaminations by coliforms were observed at maximum rate 80% and Escherichia coli with 22.23% and minimum contamination rate was observed to Staphylococus aureus with 6.67%. The presence of coliform and e.coli bacteria indicates the presence of fecal contamination these organisms are transmitted via fecal – oral route . The presence of Staphylococus aureus can lead to staphylococcal food poisoning as a result of growth of this organism and release of enterotoxins in the food. Enterotoxin production and secretion occur especially when ice cream products are not properly prepared and stored . The overall microbial quality of unpasturiezead ice cream samples being sold in Mashhad is poor & this shown the public health concern of food borne diseases due to poor sanitation during preparation or storage and serving of ice cream. Results are discussed in the context of present microbiological specifications and need for its implementation by regulatory agency to ward of possible health hazards arising from pathogens.