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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: (128 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
Received: 2025/12/6 | Accepted: 2026/02/10
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