HYGIENIC-SANITARY INDICATORS FOR ICE-CREAM SOLD AT THE RETAIL SALE

Ice cream is a dairy product which favours the growth of microorganism s and can be exposed to contamination, during handling, while being so ld at the retail market. A total of 150 samples of ice cream, sold in retail from different non-industrial ice cream makers, were analysed. The chosen types were flavoured, with or without added ingredients (fr uits, walnuts, etc.). Forty seven % of the samples had mesophilic aero bic count in the range of greater than or equal to 1x10(5)-<1x10(6)CFU x g(-1). All samples were positive for total coliforms. The Enterobac teriaceae count was 1x10(3)-1x10(4) CrU x g(-1) for the majority of th e samples. Microbes belonging to the group D of Streptococcus genus we re found in the range of greater than or equal to 1x10(1) - <1x10(2) C FU x g(-1) in 49% of the samples. The presence of Salmonella spp., Shi gella spp. or enterotoxigenic Staphylococcus aureus were not detected in any of the samples.