Microbiological quality and public health significance of ice-cream

Fifty samples of ice-cream were subjected to microbiological examination. Of these 72% had total viable count over 10(6)/g while 66% had coliform count between 10(2)-10(3)/g. The micro-organisms isolated were Escherichia coli (46%), Enterobacter aerogenes (34%), Staphylococcus aureus (26%), proteus species (16%), Streptococcus faecalis (12%), Citrobacter species (10%) and Bacillus cereus (4%). The results showed that commercially prepared ice-cream sold in the market was not satisfactory for human consumption and preventive measures should be enforced for the supply of satisfactory products.