Fri, Jun 26, 2026
[Archive]
.png)
Volume 12, Issue 2 (4-2026)
jhehp 2026, 12(2): 143-149 |
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:
Balali S, Hassanzadazar H, Moradpey S, Azimzadeh N, Aminzare M, Mirza Alizadeh A et al . Microbial Contamination of Handmade Ice Creams Sold in Zanjan, Iran. jhehp 2026; 12 (2) :143-149
URL: http://jhehp.zums.ac.ir/article-1-753-en.html
URL: http://jhehp.zums.ac.ir/article-1-753-en.html
Sara Balali1, Hassan Hassanzadazar *2 
, Sara Moradpey2, Nessa Azimzadeh2, Majid Aminzare2 , Adel Mirza Alizadeh2 , Pegah Homauoni2
, Sara Moradpey2, Nessa Azimzadeh2, Majid Aminzare2 , Adel Mirza Alizadeh2 , Pegah Homauoni2
1- Student Research Committee of Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (281 Views)
Background: Ice cream is a widely consumed dairy product that provides a favorable environment for microbial growth. This study aimed to assess the microbiological quality and contamination levels of handmade and industrial ice creams sold in Zanjan, Iran.
Methods: A total of 70 ice cream samples, including traditional, industrial, chocolate, and fruit-flavored types, were randomly collected from different regions of Zanjan during the summer of 2024. The samples were analyzed for Staphylococcus aureus, Escherichia coli, Salmonella spp., Bacillus cereus, lactic acid bacteria, and coliforms using standard microbiological methods according to Iranian National Standards.
Results: The results showed that 85% of the ice cream samples exceeded permissible microbial limits. Contamination rates were as follows: Bacillus cereus (87%), Escherichia coli (84%), Staphylococcus aureus (68%), Salmonella spp. (80%), coliforms (81%), and lactic acid bacteria (84%). The highest total bacterial counts were observed in machine-made and traditional ice creams, suggesting poor hygienic conditions during processing and handling.
Conclusion: The presence of multiple pathogenic bacteria highlights the urgent need for strict hygienic control during ice cream production, the use of pasteurized milk, regular monitoring of production environments, and training of food handlers to reduce microbial hazards and protect public health.
Methods: A total of 70 ice cream samples, including traditional, industrial, chocolate, and fruit-flavored types, were randomly collected from different regions of Zanjan during the summer of 2024. The samples were analyzed for Staphylococcus aureus, Escherichia coli, Salmonella spp., Bacillus cereus, lactic acid bacteria, and coliforms using standard microbiological methods according to Iranian National Standards.
Results: The results showed that 85% of the ice cream samples exceeded permissible microbial limits. Contamination rates were as follows: Bacillus cereus (87%), Escherichia coli (84%), Staphylococcus aureus (68%), Salmonella spp. (80%), coliforms (81%), and lactic acid bacteria (84%). The highest total bacterial counts were observed in machine-made and traditional ice creams, suggesting poor hygienic conditions during processing and handling.
Conclusion: The presence of multiple pathogenic bacteria highlights the urgent need for strict hygienic control during ice cream production, the use of pasteurized milk, regular monitoring of production environments, and training of food handlers to reduce microbial hazards and protect public health.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2025/12/6 | Accepted: 2026/02/10 | Published: 2026/04/1
Received: 2025/12/6 | Accepted: 2026/02/10 | Published: 2026/04/1
References
1. Anvarinejad, M., & Mirzaei, H. (2013). Study of microbial contamination levels in traditional ice creams produced and sold in Maragheh city in 2012. Journal of Food Hygiene, 3(1), 75-82.
2. Bagheri Kakesh, S., & Saeebi, M. R. (2021). A systematic review of microbial factors in traditional ice creams in Iran from 1390 to 1400. Zoonosis, 1(1), 49-60.
3. Cook, K., & Hartel, R. (2010). Mechanisms of ice crystallization in ice cream production. Comprehensive Reviews in Food Science and Food Safety, 9(2), 213-222. [Crossref]
4. Eghbali, M., & Jafarpour, D. (2021). Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection. Iranian Journal of Food Science and Technology, 18(118), 79-91. [Crossref]
5. El-Mossalami, H. H., & Abd-El-Rahman, A. (2008). Prevalence of some food poisoning organisms in raw milk and ice cream with special reference to enteropathogenic Escherichia coli. Assiut Veterinary Medical Journal, 54(117), 89-106. [Crossref]
6. Ghadiri Hakim, H., Jamali Behnam, Y., Hashemi, M., Miri Disfani, A., Torbati Moghaddam, M. R., & Afshari, A. (2021). Prevalence of pathogenic microorganisms in traditional dairy products of Mashhad, Iran. Journal of Human Environment and Health Promotion, 7(3), 152-158. [Crossref]
7. Ghorbani Ranjabari, A., Yaryar, M., Kargar Jahromi, H., & Kalani, N. (2016). The microbial load in traditional ice-creams collected from across the suburbs of Shiraz. Pars Journal of Medical Sciences,13(4), 33-38. [Crossref]
8. Hassanzadazar, H., Abdollahi, R., Haj Qolizadeh, Gh., Delirrad, M., & Mahdizadeh, T. (2012). Investigation of bacterial contamination levels in traditional ice creams of Urmia County. Journal of Food Hygiene, 2(1), 1-9.
9. Institute of Standards and Industrial Research of Iran (ISIRI). No 4721. (1998). Microbiology of mesophilic lactic acid bacteria – colony count technique at 30°c 3- lactic. Acide bacteria as protective cultvrers in meat and meat products. standard.inso.gov.ir
10. Institute of Standards and Industrial Research of Iran (ISIRI). No 5272. (2015). Microbiology of the food chain Horizontal method for the enumeration of microorganisms part 1:Colony count at 30 °C by the pour plate technique. standard.inso.gov.ir
11. Institute of Standards and Industrial Research of Iran (ISIRI). No 2946. (2005). Microbiology of food and animal feeding stuffs - Detection and enumeration of presumptive Escherichia coli-Most probable number technique. standard.inso.gov.ir
12. Institute of Standards and Industrial Research of Iran (ISIRI). No 14130. (2012). Milk and milk products – Quality control in microbiological laboratories part 1: Analyst performance assessment for colony counts. standard.inso.gov.ir
13. Institute of Standards and Industrial Research of Iran (ISIRI). No 2450. (2020). Ice cream-specifications and test methods. standard.inso.gov.ir
14. Institute of Standards and Industrial Research of Iran (ISIRI). No 9263. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms - Colony-count technique. standard.inso.gov.ir
15. Institute of Standards and Industrial Research of Iran (ISIRI). No 6806-3. (2007). Microbiology of food and animal feeding stuffsHorizontal method for the enumeration of positive Staphylococci –coagulase (Staphylococcus aureus and other species )- Part 3: Detection and MPN technique for low numbers. standard.inso.gov.ir
16. Institute of Standards and Industrial Research of Iran (ISIRI). No 2324. (2004). Microbiology of food and animal feeding stuffsHorizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30°C. standard.inso.gov.ir
17. Kanbakan, U., Çon, A. H., & Ayar, A. (2004). Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control, 15(6), 463-470. [Crossref]
18. Khalkhali, M. R., Fardin, M., Sabzi Balkhakanlu, A., Farhadi, F., & Abri, R. (2021). Evaluation of the microbial quality of traditional ice creams offered in East Azerbaijan Province. Journal of Comparative Pathobiology, 17(4), 3349-3354.
19. Khorramruz, S. S., Sarikhani, M., Khosrowani, S. A., Farhang Fallah, M., Mahmoudi Mordraz, Y., & Sharifi, A. (2015). Determining microbial contamination in cream pastries, traditional ice cream, and Olivier salad consumed in Yasuj city in 2014. Armaghan Danesh, 20(6), 526-537.
20. Pourmahmoodi, A., Mohammadi, J., Mirzai, A., Momeni Negad, M., & Afshar, R. (2003). Epidemiological study of traditional ice cream in YASUJ. Armaghan Danesh, 8(29), 59- 65.
21. Ranjbar, M., Nedaeinia, R., Gholi, M., Maniyan, M., Meracy, M. R., Faizi, M., & Kargarani, N. (2016). Evaluation of the Escherichia coli (E. coli) strains based on protein profiles obtained from traditional Ice cream in Isfahan City. Biological Journal of Microorganism, 17, 171-184.
22. Salehian, M., Salehifar, E., Esfahanizadeh, M., Karimzadeh, L., Rezaei, R., & Molanejad, M. (2013). Microbial contamination in traditional ice cream and effective factors. Journal of Mazandaran University of Medical Sciences, 23(99), 18-33.
23. Shadan, M. R., Khushabi, F., & Safari, F. (2002). Physicochemical and microbial status of traditional ice creams in Zahedan. Zahedan Journal of Research in Medical Sciences (Tabib Shargh), 4(4), 215-222.
24. Shahryari, A., Tabarsa, H., Ghasemi, S. M., Shahini, A., & Qodes Mofidi, E. (2010). Assessment of contamination of traditional ice cream with Escherichia coli and Enterobacteriaceae in production and sales centers of ice cream in the city of Gorgan in the year 1388. Journal of Health, 1(2), 7-14.
25. Yaman, H., Elmali, M., Ulukanli, Z., Tuzcu, M., & Genctav, K. (2006). Microbial quality of ice cream sold openly by retail outlets in Turkey. Revue de Médecine Vétérinaire, 157(10), 457.
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
© 2024 The Author(s)
