Study of Salmonella contamination of traditional ice creams in Zabol City, Iran

Background and Aim: The ice cream is consumed in abundance due to its high nutritional value and flavor, also according to neutral pH and abundant nutrients, ice cream is a suitable environment for microbial growth. Some ice cream ingredients such as milk and egg can be contaminated with pathogenic microorganisms such as salmonella. Therefore ice cream consumption can cause food poisoning. The aim of this study was to determine the salmonella contamination of traditional ice creams in Zabol city . Materials and Methods: In this study descriptive - conducted an analysis in ۲۰۱۵ years , ۹۰ traditional ice cream samples were collected from different shops of Zabol city  and then in sterile conditions laboratory food and were taken microbiological tests on samples Results and Conclusion: In this study,of ۹۰ ice cream samples were collected, ۶۲ samples (۶۸.۸%) were found positive for Salmonella. Salmonella contamination is prevalent in ice creams from Zabol. Main causes of traditional ice cream contamination are using of unpasteurized milk, lack of attention to hygienic issues and lack of proper washing of dishes.So more accurate monitoring of ice cream shops in Zabol are required.

Keywords:

Traditional ice cream , Salmonella spp. , Zabol , بستنی سنتی , سالمونلا , زابل