الفهرس 
Microbiological quality of ice cream with reference to some biological hazards
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Abstract
One hundred and twenty random samples of ice cream were collected from Cairo and Giza Governorates. Collected samples representing 40 samples each of: street vendors, small scale (from ice cream shops) and large scale manufacturers (from supermarkets). Collected samples were flavored with different flavors as vanilla, chocolate, mango or strawberry. Collected samples were subjected to microbiological examination for detection of some biological hazards. The results reveal the presence of aerobic mesophilic bacteria, psychrotrophic bacteria, aerobic spore formers, staphylococci, coliforms and yeast and mould in different percentages and at variable counts. On the other hand, results for detection of pathogens reveal the presence of Staph. aureus in the examined samples at varying percentages and counts. E. coli and Salmonellae failed to be detected in all examined samples. The degree of acceptability of the examined ice cream samples as compared with Egyptian Standards # 1185/01-2005 was determined. The economic and public health significance of contamination of ice cream with biological hazards were discussed, as well as the suggestive preventive and control measures to monitor production of high quality and safe products were suggested