Microbiological quality and public health significance of ice-cream.
Fifty samples of ice-cream were subjected to microbiological examination. Of these 72% had total viable count over 10(6)/g while 66% had coliform count between 10(2)-10(3)/g. The micro-organisms isolated were Escherichia coli (46%), Enterobacter aerogenes (34%), Staphylococcus aureus (26%), proteus species (16%), Streptococcus faecalis (12%), Citrobacter species (10%) and Bacillus cereus (4%). The results showed that commercially prepared ice-cream sold in the market was not satisfactory for human consumption and preventive measures should be enforced for the supply of satisfactory products.
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D001424:Bacterial Infections / Q000209:etiology*; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D007054:Ice Cream; D010154:Pakistan; D011786:Quality Control; D012307:Risk Factors