Özet:

Ice cream is a commonly consumed milk product with a high nutritive value. In this study, microbiological properties of packaged ice cream (40) and unpackaged ice cream (40) samples marketed in Afyonkarahisar were investigated. The results of the study showed that minimum and maximum levels of total mesophilic aerobic bacteria, total psychrophilic bacteria, Enterobacteriaceae, coliform, coagulase-positive staphylococci, yeast/mould determined as <2.00 and 4.30; <2.00 and 2.48; <2.00 and 3.42; <2.00 and 2.48; <2.00 and 2.60; <2.00 and 3.78 log cfu/g for packaged ice cream samples; 3.20 and 5.96; <2.00 and 2.82; <2.00 and 6.20; <2.00 and 5.68; <2.00 and 5.53; <2.00 and 3.60 log cfu/g for unpackaged ice cream samples. Also, E. coli was only found in unpackaged ice cream samples. In addition, none of the ice cream samples was contaminated with Salmonella spp. and Listeria spp. In conclusion, microbiological analysis of ice cream samples showed that especially unpackaged ice cream samples contain different levels of E.coli, coliform and coagulase-positive staphylococci, which indicates an insufficient hygienic quality. To bring hygienic quality to the desired level, hygienic measures must be followed at all stages of ice cream production.

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