ABSTRACT

Ice cream is a favorite food item commonly consumed during summer in all age groups. Due to its composition, it can habor many potent pathogens, most, ice creams become contaminated with microbes during production, transit, and presentation such contaminated food product  can be responsible for food borne infections in children, elderly people and immune-suppressed patents. Therefore, the study was conducted to evaluate the bacteriological quality of ice cream sold  in different areas  of Umuahia. Randomly collected ice cream samples were analyzed for total viable count (CFU/ml), coliform count (per 100ml), Biochemical characterization and sugar utilization. Selection of Escherichia. coli, Shigella species, Salmonella species, Staphylococcus aureus, Micrococcus species showed positive growth of bacteria ranging from 1.9102 to 6.2102 CFU/ml. The study revealed that all the samples showed positive growth of coliform bacteria while 50% ice cream samples positive growth of salmonella, 50% showed growth of Staphylococcus aureus, 40% shigella species, 30% showed growth of Micrococcus species and 10% Pseudomonas species. It indicates the lack of maintenance of hygienic conditions during preparation, preservation of seroing of ice cream. Hence, the present study is undertaken to assess potential health to public.