Fecal Coliforms and Fecal Streptococci Contamination of Traditional Ice Cream in Tabriz

Most of present traditional ice cream from hygienic quality has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. Study of infection ratio of coliforms to enterococci is one of diagnostic method for fecal infection, therefore this study was performed in order to determine the presence of fecal coliforms and fecal streptococci in traditional ice cream and also determine the ratio of fecal coliforms to fecal streptococci for characterization of infection origins. In this study, 30 ice cream samples from different regions of Tabriz were collected and after provided, enumeration of fecal coliforms and Enterococcus according to standards of Iran respectively 356, 2946, 2198 was done. In this study means of coliform and Enterococcus infection were 6.676 and 307.10, respectively. According to result of this study and by attention to mean ratio of fecal coliforms to fecal streptococci in cow, therefore cow as origin of ice cream infection in Tabriz was distinguished, this probably is for direct and indirect contact with milks.