Microbiological quality of traditional ice cream and homemade juices in Gorgan and its relationship with health conditions of workers and environment

Mahdi Sadeghi, Abolfazl Amini, Abdolvahab Arefian, Naser Behnampou, Soltan Mohammad Ghasemi

337

Abstract

Background and Aims: Staphylococcus aureus is an important cause of food poisoning. Owing to the high consumption of fruit and ice cream, this study was carried out to examine the contamination of traditional ice cream and homemade juices to gram positive bacteria.  
Materials and Methods: This cross-sectional study was conducted in Gorgan during the summer months. Totally, 25 distinct sites producing handmade traditional juice and ice cream were included in this study.  Ice cream (100 g) as well as carrot and cantaloupe juices (100 cc) were sampled in sterile containers. Collected
samples were then transported to the relevant laboratory in due time, where they were analyzed using methods specified for different types of microbes and bacteria. All the Operators participated in the study were completed informed consent form.
Results: Results showed that traditional ice cream samples were contaminated to S. aureus (56%), yeast (44%), B. cereus (28%), coagulase-negative staphylococci (16%), Listeria (12%), Bacillus subtilis (8%), Bacillus licheniformis (4%) and actinomycetes (4%). Furthermore, respectively 14.8, 33.3, 28.57, 4.76, 14.28, 4.28 and 0 percent infection was traced to contaminated homemade juices (carrot juice and cantaloupe).
Conclusion: The  findings of this study revealed the contamination of traditional ice cream and juice to Staphylococcus aureus and various other microorganisms. Therefore, the more surveillance of health care centers, promoting personal hygiene through health education, and enhancing sanitary conditions is required. The continuous sampling from corporate units should be noticed as well.   
Key words: Traditional Ice Cream, Juice, Staphylococcus Aureus

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