Status of ice cream in the local markets 2. Microbiological Properties
1987
Abdel-Kadder, A.K. | Saleem, R.M. (Mosul Univ., Nineveh province (Iraq). Coll. of Agriculture and Forestry)
Icecream samples showed high microbiological content. The total count average was 3.6 X 10** (7) C/ml. The samples within the Iraqi standard 1.5%. The average coliform bacteria was 4.2 X 10** (6) C/ml. The samples agreed within the Iraqi standard were 5.5%. The average psychrophillic bacteria was 1.9 X 10** (6) C/ml. No samples were free from those types, The average of molds and yeasts was 0.8 X 10** (5) C/ml, and it was found in all samples. About 47% of the samples contained Salmonella and Shigella and the average was 3.7 X 10** (3) C/ml. The Staphylococcus appeared in 90% of the samples, their average was 1.3 X 10** (5) C/ml. This study indicates that the product was poor in the sanitation conditions
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