This study examined the microbiological quality of ice cream, which has been consumed in a period of approximately 6 months (April -September) in the city of Thessaloniki, in order to (a) reach conclusions on the general microbiological state of the ice cream, and (b) confirm some improvements of ice cream quality in comparison to previous studies. Overall, 65 ice cream samples were analyzed (30 industrially produced piece ice cream samples, and 35 samples of bulk (open) ice cream from 7 retail stores and patisseries). All samples were evaluated for (a) aerobic plate count (APC), (b) coliform count (TCC), (c) detection of Escherichia coli, (d) Staphylococcus aureus count, (e) detection of Salmonella spp. and (f) yeast and mold count. The results ofthis study showed that there was a significant difference (p<0,001) between the aerobic plate counts of piece ice cream samples and bulk ice cream samples (mean value of the Iog_(10) APC: 3.37 and 4,80, respectively). The average number of coliforms found in piece ice cream samples (1.0/g) was lower than the number found in bulk ice cream samples (11.35/g). Other bacterial indicatorswere enumerated in significantly lower numbers as required by microbiological limits. The results of this study were compared with findings of previous similar studies in the Greek market and indicated interesting conclusions.
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