Volume 9, Issue 2 (may,jun 2015[PERSIAN] 2015)                   mljgoums 2015, 9(2): 91-96 | Back to browse issues page

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Sadeghi, M, Amini, A, Behnampour, N, Ghasemi, SM, Arefian, A., Mohajer, S. Ferequency of Staphylococcus Aureus in Traditional Ice Cream and Homemade Juices. mljgoums 2015; 9 (2) :91-96
URL: http://mlj.goums.ac.ir/article-1-687-en.html
1- School of Public Health, Environmental Health Research Center, Golstan University of Medical Sciences, Gorgan, Iran , kargar@goums.ac.ir
2- Paramedical School, Golestan University of Medical Sciences, Gorgan, Iran
3- Golestan University of Medical Sciences, Gorgan, Iran
Abstract:   (13015 Views)

Abstract

Background and Objective: Staphylococcus aureus is an important cause of food poisoning. Due to the high consumption of fruit and ice cream in summer, this study aimed to determine the prevalence of S. aureus in traditional ice cream and juice in Gorgan, Iran.

Material and Methods: This cross-sectional study was conducted  on 25 places selling traditional ice cream and juice in the summer  of 2014 in Gorgan, Iran.

Results: Results showed that  the microbial contaminants  in traditional ice cream and  juice  centers  were  56%  and 14.28% of S. aureus, 44% and 33.3%  of  yeast, 28% and 28.57%  of B. cereus, 12% and 4.76%  of  Listeria, 8% and 14.28% of Bacillus subtilis and  4% and 4.76%  of  Bacillus licheniformis ,respectively.

Conclusion: The findings of this study indicated a high  contamination of traditional ice cream and juice with Staphylococcus aureus and various microorganisms.

Keywords: Ice Cream, Food Contamination, Staphylococcus Aureus

Research Article: Original Paper |
Received: 2015/07/21 | Accepted: 2015/07/21 | Published: 2015/07/21 | ePublished: 2015/07/21

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.