EPIDEMIOLOGICAL STUDY OF TRADITIONAL ICE CREAM IN YASUJ

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POURMAHMOODI A.; MOHAMMADI J.; MIRZAI A.; MOMENI NEGAD M.; AFSHAR REZA

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Journal: Armaghane Danesh Year:2003 | Volume:8 | Issue:29 Page(s): 59-65

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Information Journal Paper

Title

EPIDEMIOLOGICAL STUDY OF TRADITIONAL ICE CREAM IN YASUJ

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Keywords

TRADITIONAL ICE CREAMQ4

MICROBIAL CONTAMINATIONSQ4

PREVALENCEQ3

Abstract

Introduction & Objective: Ice cream is a Frozen product that is made of suitable creaem and other dairy products, sugar, and flavoring agents. It also can contain stablizer and color agents. Nowadays, 80-90% of ice cream in the world is made of solely dairy products and vegetable fats. Since the traditional producers of ice cream are numerous, thus the consumption of ice cream is very high in the summer. Because of the importance of the subject an, epidemiological study has conducted to screen ice cream on the basis of microbiological contents and hygienic processes , and to determine the regulations of Iranian food and drug administration ( article 13). Materials and Methods: This was a descriptive - analytic and time - dependent study that all TRADITIONAL ICE CREAM producers and distributors are screened randomly in Yasuj . The 13th article of Iranian FDA is related to hygienic and technical rules and this article studies them. All producers and distributors are screened regularly during one week .Samples are collected and transferred to reference lab according to hygienic procedures. The samples are tested according to the national standards such as E .coli, coliform, salmonella, Aureus bacillus, Saph. aureus. 70% of the producers and distributors had contaminations. In order to determine the source of the contaminations, samples of raw materials, milk, water, containers, during transportation, workers hands are taken. All data are collected and input to computer using spss soft ware, and findings are analized.Results: 70% of the samples had MICROBIAL CONTAMINATIONS. The sources of contamination were produced, transferred and held by containers and workers hands. Working places are infected by coliform (80%), E. coli (50%), Staph. aureus (40%), serus bacillus (10%) and Salmonelli (0%) The whole Samples were contaminated by coliform (51.5%), E. coli (17% ), Staph. aureus (28.6%) , serus bacillus (1.5 %) and Salmonella (%). 50% of workers had no hygienic card. 70% of producing Pcenters were not protected against insects and had grooves on the walls.There was a meaningful and significant relation between in crease of workers experience and decrease of contamination retes. According to Fischer test, there was meaningful relation between those workers had high school diploma and those who did not. Conclusion: According to the study, producing and holding containers were contaminated up to 100% by Coliform. Workers and containers were contaminated 71.4% and 52.1% by E.Coli respectively holding containers 57.1 %, workers hands 45.4 %, producing containers 14.3% and carring containers zero percent Water and milk had no MICROBIAL CONTAMINATIONS.

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APA: Copy

POURMAHMOODI, A., MOHAMMADI, J., MIRZAI, A., MOMENI NEGAD, M., & AFSHAR, REZA. (2003). EPIDEMIOLOGICAL STUDY OF TRADITIONAL ICE CREAM IN YASUJ. ARMAGHAN DANESH, 8(29), 59-65. SID. https://sid.ir/paper/77976/en

Vancouver: Copy

POURMAHMOODI A., MOHAMMADI J., MIRZAI A., MOMENI NEGAD M., AFSHAR REZA. EPIDEMIOLOGICAL STUDY OF TRADITIONAL ICE CREAM IN YASUJ. ARMAGHAN DANESH[Internet]. 2003;8(29):59-65. Available from: https://sid.ir/paper/77976/en

IEEE: Copy

A. POURMAHMOODI, J. MOHAMMADI, A. MIRZAI, M. MOMENI NEGAD, and REZA AFSHAR, “EPIDEMIOLOGICAL STUDY OF TRADITIONAL ICE CREAM IN YASUJ,” ARMAGHAN DANESH, vol. 8, no. 29, pp. 59–65, 2003, [Online]. Available: https://sid.ir/paper/77976/en

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