Volume 8, Issue 2 (summer 2014[PERSIAN] 2014)                   mljgoums 2014, 8(2): 88-92 | Back to browse issues page

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Rezaei M, Ghasemi khah R, Parviz M, Zarei O. Frequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011). mljgoums 2014; 8 (2) :88-92
URL: http://mlj.goums.ac.ir/article-1-455-en.html
Frequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011)
M Rezaei1 , R Ghasemi khah 2, M Parviz3 , O Zarei4
1- MSc of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2- Assistant Professor of Medical Parasitology, Department of Parasitology & Mycology, Arak University of Medical Sciences, Arak, Iran , Dr.ghasemikhah@Arakmu.ac.ir
3- PhD of Veterinary medicine, Department of Animal Science, Islamic Azad University, Saveh branch, Iran
4- MSc of Food Science, Islamic Azad University, Damghan branch, Iran
Abstract:   (14182 Views)
Abstract Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30) were randomly obtained from different parts of Arak in, 2011. The Samples were shipped in cold conditions and total count of microorganisms test was performed according to Iranian national standards. Results: In 16.66%, the microbial contamination was below the limit of microbial load (5×104), and in 83.3% the contamination was more than allowed level. Conclusion: This study highlights the dire situation for bacterial contamination of traditional ice cream in Arak city. Keywords: Arak, Ice Cream, Microbial Contamination
Keywords: Arak, Ice Cream, Microbial Contamination
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Research Article: Brief Report |
Received: 2014/04/5 | Accepted: 2014/04/5 | Published: 2014/04/5 | ePublished: 2014/04/5
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.