Evaluation of Microbial Quality of Traditional Ice Cream Sold in East Azerbaijan Province

Subject Areas : Journal of Comparative Pathobiology

رضا Mohammadzadeh Khalkhali ¹ , , M Fardin ² , احمد Sabzi Balkhkanlu, ³ , , F Farhadi ⁴ , , R Abri ⁵

1 - Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.
2 - Department of Microbiology, Ardabil Branch, Islamic Azad University, Ardabil, Iran.
3 - Institute of Nutrition and Food Industry Research, Faculty of Nutrition and Food Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
4 - Department of Food industry, Tabriz Branch, Islamic Azad University, Tabriz, Iran
5 - Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.

Received: 2021-11-03 Accepted : 2021-11-03 Published : 2020-12-21

Keywords: Traditional Ice Cream, Microbial Contamination, East Azerbaijan province,

Abstract :

Ice cream as a popular dairy product used in summer, due to its unique physical and chemical nature, is a suitable environment for growth of microorganisms. Therefore, the aim of this study was to investigate the level of microbial contamination of traditional ice creams provided in East Azarbaijan province. In this study, microbial contamination of the traditional ice creams provided in East Azerbaijan province during 2018-2019 was investigated. A total of 274 ice creams were randomly collected from ice cream supply centers and studied to identify coagulase-positive Staphylococci, Escherichia coli, Salmonella, and total microorganism and Enterobacteriaceae count according to the Iranian National Standard. All tests were cultured according to the Iranian National Standard and were identified and counted by confirmatory tests. A total of 234 samples (85.4%) were not usable, according to the standard limit reported by the Iranian standard Department. In 18.2% and 10.9% of the samples, coagulase-positive Staphylococci and E. coli were isolated, respectively. In addition, 72.2% and 80.2% of the samples, showed the total Enterobacteriaceae and total microorganism count of higher than the limits, respectively. None of the samples were infected with Salmonella. The results showed a high microbial contamination of the studied samples. Accordingly, applying strict standards by the relevant organizations associated with food production, and also providing strict hygiene supervision and a comprehensive control over all stages of ice cream production are essential. The results also indicated the need for health education for ice cream makers.

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