year 2, Issue 3 And 4 (3-2009)
Iran J Med Microbiol 2009, 2(3 And 4): 73-77 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Afraz V, Jazayery Moghadas A, Irajian G. Investigation of contamination of traditional non-pasteurized ice-creams with E.coliand Staphylococcus aureusin Semnan, Iran-year 2007-8. Iran J Med Microbiol 2009; 2 (3 and 4) :73-77
URL: http://ijmm.ir/article-1-132-en.html
URL: http://ijmm.ir/article-1-132-en.html
1- Food laboratory, Semnan University of Medical Sciences, Semnan, Iran
2- Department of Microbiology, School of Medicine, Semnan University of Medical Sciences, Semnan, Iran , sa_jazayery@yahoo.com
3- Department of Microbiology, School of Medicine, Ian University of Medical Sciences, Tehran, Iran
2- Department of Microbiology, School of Medicine, Semnan University of Medical Sciences, Semnan, Iran , sa_jazayery@yahoo.com
3- Department of Microbiology, School of Medicine, Ian University of Medical Sciences, Tehran, Iran
Abstract: (14976 Views)
Background and objectives: Ice cream is made from milk, cream, sugar, food additive and may contain
preservatives and edible colors as well. This product provides good condition for bacterial growth.
This study was conducted to determine the frequency of E.coli and/or Staphylococcus aureus contaminated
traditional non-pasteurized ice cream in Semnan.
Materials and Methods: In this descriptive cross sectional study, during two years, 136 samples of nonpasteurized ice creams were investigated in Semnan food and cosmetics laboratory. The samples were investigated for contamination with E.coli and Staphylococcus aureus according to Iranian standard guideline. The isolated bacteria were further identified by conventional bacteriologic tests.
Results: Of the 136 samples, 96 (70.6%) were contaminated with E. coli, 53 (38.9%) contaminated with Staphylococcus aureus, 52 (38.2%) contaminated with both bacteria and 39 (28.7%) were non contaminated.
Conclusion: Results of this study showed that frequency of traditional non-pasteurized ice creams which were contaminated with E.coli and Staphylococcus aureus was significantly higher than other surveys.
Materials and Methods: In this descriptive cross sectional study, during two years, 136 samples of nonpasteurized ice creams were investigated in Semnan food and cosmetics laboratory. The samples were investigated for contamination with E.coli and Staphylococcus aureus according to Iranian standard guideline. The isolated bacteria were further identified by conventional bacteriologic tests.
Results: Of the 136 samples, 96 (70.6%) were contaminated with E. coli, 53 (38.9%) contaminated with Staphylococcus aureus, 52 (38.2%) contaminated with both bacteria and 39 (28.7%) were non contaminated.
Conclusion: Results of this study showed that frequency of traditional non-pasteurized ice creams which were contaminated with E.coli and Staphylococcus aureus was significantly higher than other surveys.
Type of Study: Original Research Article |
Subject:
Medical Bacteriology
Received: 2013/11/16 | Accepted: 2013/11/16 | ePublished: 2013/11/16
Received: 2013/11/16 | Accepted: 2013/11/16 | ePublished: 2013/11/16
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
Copyright Policy
Iranian Journal of Medical Microbiology by Farname is licensed under CC BY-NC 4.0
