Bacteriological Evaluation of Locally Marketed Ice Cream in Navsari City of Gujarat

The high percentage of lactose and proteins in ice cream, as well as the neutral pH, make it a good growth medium for many microorganisms that eventually cause diseases in the consumers, such as cholera, typhoid and chronic intestinal diarrhea (Jabuk et al., 2019). Growth and multiplication of various bacteria may take place during production, packaging, storage and distribution of the product. Psychrotrophic bacteria like Listeria monocytogens, Staphylococcus aureus, Bacillus spp., Salmonella spp., Shigella, Streptococcus spp., Psedudomonas spp. have been recovered from dairy food products (Das et al., 2020). This study was conducted to assess the microbiological quality of locally produced ice cream sold in Navsari city International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 12 (2020) Journal homepage: http://www.ijcmas.com

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