MICROBIOLOGICAL CONTAMINATION OF THE TRADITIONAL ICE CREAM SOLD IN SHIRAZ SUBURB

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GHORBANI RANJBARY A.; YARYAR M.R.; KARGAR JAHROMI H.; KALANI N.

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Journal: Pars Journal of Medical Sciences Year:2016 | Volume:13 | Issue:4 Page(s): 33-38

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Title

MICROBIOLOGICAL CONTAMINATION OF THE TRADITIONAL ICE CREAM SOLD IN SHIRAZ SUBURB

Author(s)

GHORBANI RANJBARY A. | YARYAR M.R. | KARGAR JAHROMI H. | KALANI N. | Issue Writer Certificate

Keywords

MICROBIAL LADQ2

TRADITIONALQ3

ICE-CREAMQ2

LISTERIAQ3

E.COLIQ2

Abstract

Introduction: Given their ingredients and a close-to-neutral pH, ICE-CREAMs provide a favorable environment for the proliferation of microorganisms that cause food poisoning and infections and present health risks. The present study was conducted to investigate microbial load and contamination with LISTERIA monocytogenes and Escherichia coli in TRADITIONAL ICE-CREAMs sold across the suburbs of Shiraz, Iran Methods and Materials: A total of 240 ICE-CREAM samples were randomly collected from the distribution centers located across the suburbs of Shiraz in spring and summer 2013 and were tested under standard conditions for total bacterial and Enterobacteriaceae count and form so as to determine their microbial load and potential contamination with LISTERIA monocytogenes and E. coli.Results: The results obtained showed that 89 samples (37.08%) failed to meet the permissible limits of total bacteria determined by the Institute of Standards and Industrial Research of Iran.Moreover, 39 samples (16.25%) exceeded the permissible limits of Enterobacteriaceae. No significant differences were observed between the samples procured during the spring (5%) and those procured during the summer (6.25%) in terms of contamination with E. coli (P≤0.05). None of the samples were contaminated with LISTERIA monocytogenes.Conclusions: The results obtained suggest a high level of contamination. A more extensive health monitoring and control of ICE-CREAM production, distribution and supply centers and ensuring the use of pasteurized milk are essential for improving the quality of this food product.

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APA: Copy

GHORBANI RANJBARY, A., YARYAR, M.R., KARGAR JAHROMI, H., & KALANI, N.. (2016). MICROBIOLOGICAL CONTAMINATION OF THE TRADITIONAL ICE CREAM SOLD IN SHIRAZ SUBURB. PARS JOURNAL OF MEDICAL SCIENCES (JAHROM MEDICAL JOURNAL), 13(4), 33-38. SID. https://sid.ir/paper/130886/en

Vancouver: Copy

GHORBANI RANJBARY A., YARYAR M.R., KARGAR JAHROMI H., KALANI N.. MICROBIOLOGICAL CONTAMINATION OF THE TRADITIONAL ICE CREAM SOLD IN SHIRAZ SUBURB. PARS JOURNAL OF MEDICAL SCIENCES (JAHROM MEDICAL JOURNAL)[Internet]. 2016;13(4):33-38. Available from: https://sid.ir/paper/130886/en

IEEE: Copy

A. GHORBANI RANJBARY, M.R. YARYAR, H. KARGAR JAHROMI, and N. KALANI, “MICROBIOLOGICAL CONTAMINATION OF THE TRADITIONAL ICE CREAM SOLD IN SHIRAZ SUBURB,” PARS JOURNAL OF MEDICAL SCIENCES (JAHROM MEDICAL JOURNAL), vol. 13, no. 4, pp. 33–38, 2016, [Online]. Available: https://sid.ir/paper/130886/en

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