title: [Hygiene and microbiologic quality of ice creams produced in Cameroon. A public health problem].
abstract: Three hundred samples of ice cream produced in two main towns in Cameroon (Douala and Yaoundé) are evaluated for their hygienic quality. The microbiologic examinations show that many of them are contaminated with bacteria of faecal origin, pathogenic Staphylococcus and Salmonella respectively in 71.3, 49.6 and 5% of the products examinations in the study. The use of non potable water and the disrespect of the hygienic rules during the production are the main causes of contamination. Recommendations are made to preserve the public health in the developing country.
authors.affiliation: Centre Pasteur du Cameroun, Yaoundé.
authors.forename: M N
authors.initials: MN
authors.lastname: Wouafo
authors.forename: T
authors.initials: T
authors.lastname: Njine
authors.forename: R
authors.initials: R
authors.lastname: Tailliez
mesh_terms: D002163:Cameroon; D005511:Food Handling / Q000592:standards*; D005513:Food Inspection; D006801:Humans; D006920:Hygiene / Q000592:standards*; D007054:Ice Cream / Q000382:microbiology* / Q000600:supply & distribution; D014504:Urban Health; D018508:Water Purification