Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

• Main Authors: SS Khoramrooz, M Sarikhani, SA Khosravani, M Farhang Falah, Y Mahmoudi, A Sharifi
• Format: Article
• Language: fas
• Published: Yasuj University Of Medical Sciences 2015-09-01
• Series: Armaghane Danesh Bimonthly Journal
• Subjects: Microbial contamination; Cream suit; Traditional Ice Cream and Olovia
• Online Access: http://armaghanj.yums.ac.ir/browse.php?a_code=A-10-1-566&slc_lang=en&sid=1

Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cross sectional study was performed on 64 samples.The samples were taken from the ice cream and confectionery shops in Yasuj city and keep on cold box then the samples were transported in sterile conditions, to the department of medical microbiology laboratory in medical university of yasuj and  microbial contamination rate evaluated by national standard method. Collected data analysed with SPSS software for data description,from central dispersion and table frequency and draw chart.  RESULTS: The survey results showed that 40% o traditional ice cream,cream suit were infected by Staph aurous, Escherichia coli and salmonella respectly (6.7,87 and 0),(50,30 and 0).(0,0 and0) present, and no seen any bacteria on olowye. Conclusion: Due to our research contamination rate traditional ice cream,cream suit and olowye were by Staph aurous, Escherichia coli and salmonella were very high . therefore using different ways to control bacterial growth especaly E.coli the mostly transmited by fecal oral including the use of healthly and safe raw material for promoting health awareness of people involved in the food preparation and production is essential.