The research of microbial characteristic of plain and strawberry flavored ice cream samples sold in Tekirdağ

In this research, 30 plain and 30 strawberry flavored ice-cream were collected from Tekirdağ and their microbiological properties were analyzed according to the Turkish Food Codex - Microbiological Criteria Announcement. The values of surveyed plain ice-creams were founded 4,0x103 ? 1,8x106 cfu/g for total aerobic mesophilic bacteria, <1 ? 7,0x105 cfu/g for Enterobacteriaceae, <1 ? 3,0x105 cfu/g for coliform bacteria and <1 ? 3,2x104 cfu/g for yeast-mould. L. monocytogenes were encountered in the non of samples. S. aureus were founded in the all of samples, while in 5 samples (16,6 %) E. coli and in 2 samples (6,7 %) Salmonella were established. The values of surveyed strawberry ice-creams were founded 2,4x102 ? 7,0x106 cfu/g for total aerobic mesophilic bacteria, <1 ? 4,5x105 cfu/g for Enterobacteriaceae, <1 ? 2,5x105 cfu/g for coliform bacteria and <1 ? 4,2x104 cfu/g for yeast-mould. L.monocytogenes and Salmonella were encountered in the non of samples. S. aureus were founded in the all of samples, while in 3 samples (10 %) E. coli were established.