Role of small and large scale producers in transmission of food poisoning organisms through consumption of ice cream [electronic resource].

Includes references.

One hundred and twenty random samples of each of small scale and large scale ice cream lots were collected from groceries, peddlers and supermarkets in Zagazig City to be examined for their sanitary condition. Coliform counts Ig. were 4.3xI06 ,4.9xI06 and 3.2xI06 in plain, fruit and chocolate ice cream samples respectively in small scale samples mean while that of ice cream (cups) in large scale samples was 1.4x 104 The most prevalent Coliform species isolated from examined small scale ice cream samples were Citrobacter freundii, Enterobacter aerogenes. Enterobacter cloacae, Erwinia amylovara. Erwinia cycripedii. Klebsiella pneumoniae and Serratia marcenscens, while in case of large scale samples the most prevalent Coliform species were Enterobacter cloacae, Enterobacter agglomerans and Klebsiella terrigena. E.coli could not be detected in all samples. concerning the Staphylococci count the mean value in examined small scale ice cream samples was 3.2x104 , 2.7xlO and 1.5x104 in plain, fruit and chocolate ice cream samples respectively in small scale samples, while it was recorded as 1.9x102 , 6x1O and 4.9xlO in cups, bars and cones ice cream respectively in large scale samples. Staphylococcus aureus and Staphylococcus epidermidis were the predominated staphylococci isolated from the examined small scale ice cream samples, while in case of large scale ice cream samples Staphylococcus aureus was isolated only from cups ice cream samples. Yersinia enterocolitica could be detected only in 2.5% of examined chocolate ice cream samples.

Summary in Arabic.