The evaluation of physicochemical and microbial status of traditional ice creams in Zahedan

MR Shadan; F Khoushabi; F Safari

Zahedan Journal of Research in Medical Sciences

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The evaluation of physicochemical and microbial status of traditional ice creams in Zahedan

Author(s):

MR Shadan^1,*,

F Khoushabi²,

F Safari³

1Food and Hygenie Administration, Zahedan University of Medical Sciences and health services, Zahedan, Iran.

2Basic Sciences dept, Zabol faculty of Medical Sciences and health services, Zabol , Iran.

3Food and Hygenie Laboratory, Zahedan University of Medical Sciences and health services, Zahedan, Iran.

Zahedan Journal of Research in Medical Sciences:Vol. 4, issue 4; e95312

Published online:Dec 08, 2002

Article type:Research Article

Received:Oct 24, 2002

Accepted:Nov 07, 2002

How to Cite:MR Shadan, F Khoushabi, F Safari, The evaluation of physicochemical and microbial status of traditional ice creams in Zahedan.Zahedan J Res Med Sci.2002;4(4):e95312.

Abstract

In our country production of unpasturized ice cream is customary that produced by manual
method in respect to traditional ice cream, the consumption of which is high in warm seasons.
Contamination of this product with pathogenic microorganisms can lead to food poisoning and
food borne infection and can endanger the sanitation of human. Being which can cause countless
economic lessees.
The aim of this research was to assess physiochemical and microbial status traditional ice
creams in Zahedan. Due to production and maximization centers of this type of ice cream we
divided the Zahedan city in to 10 regions and then 25 samples from each region were selected by
cluster sampling during spring and summer. They were moved to a laboratory under sterile
condition and examined consequently. The collected dates were analyzed statistically using
ANOVA and Mean procedure. The results showed that: The average percentage for total solid,
acidity, pH, fat and sucrose were respectively 30± 2, 0.25 ± 0.001, 6.3±0.2, 2.7±0.2 and 14±1
(The calculation of fat has been according to grams in proportion to the final weight product.
Microbial contaminations of the products included aerobic mesophilic, Coliform, E.Coli and
staphylococcus aurous in (56%, 53%), (72%, 64%), (2%, 5.3%) and (8%, 5.3%)of samples in
spring and summer respectively. None of the samples was contaminated with Salmonella.
To prevent outbreak of poisoning and microbial infectious due to consumption of ice cream,
pasteurization of milk and traditional ice cream as well as supervision and control during the
production are essential.

Keywords

Traditional ice cream

Microbial status

Physicochemical status

Zahedan.

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References

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