Microbiological quality and public health significance of ice-cream

ABSTRACT

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 co/l [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