Microbiological Studies on Market Ice-cream InCairo and Its Suburbs

One hundred nnd five rano.oH samplGs of ice-crec.:.mcollected fron large s co Lo producers, sH8,11 se a Le pr-oduc o r sand strnot vendors in difforent districts in Cairo and itsSuburbs were used in this work for physical and microbio-logical studies.The phys Lc a l eXilllinr’tion of col1ec tee s arip Le s rev-cu Lod t.ha t 6 scrtp.l.es (5. 7jh) she, ’ec: El poor flavour, 32(30.6%) showed El s ano y o ons Ls t ono y , wh i Le a coarse consi8-’t e nc y could bo detected in 23 aar.ip.Lo s (21.9%) •The methylene blue reduction t.es t s1101:8d 8. reductiont Lue (0) in 39 s amp.Les (37.14~0) • In 29 s arip Lcs (27.62~~),the reduction tine ranged r r-on 0.5 to 2 hours, wh i Le in30 aarap Los (28.57%), the tine ranged r r or, 2.5 to 4 hoursand in 7 sanp1es (6.67%), the reduction ti~e \1\!TlS over !±hours.Tho microbiological study revnale~ that the total2 9colony count I 1nl. ranged from lllxlO to 265xlO , with8 J 8’£1 I•18an value’ of 76.29xlO ! 35.41xlO A gnner81 inverse relationship between the methyleneblue reduction time and total colony connt seoms to exist( r = - 0.019).