Assessment of the types and rate of contamination in traditional ice-cream in Kurdistan Province and its relationship to environmental and personal health care

Factors such as duration of preservation and ingredients of ice-cream provide a favorable condition for growth of different kinds of microorganisms and if contaminated, can cause poisoning among the consumers. The aim of this study was to determine the kind and rate of contamination in traditional ice-cream in Kurdistan province and also its relationship with environmental and individual health. This is a descriptive-analytic study. 170 samples of ice-cream were selected randomly from different ice-cream shops from March to September 2005. Under standard condition total bacterial and coliforms count, and tests for Escherichia coli (E. coli) and Staphylococcus were performed. The data were analyzed by means of SPSS software, descriptive statistic formulas and X2 tests. 1.7% of the samples were contaminated by Staphylococcus, 2.9% by E. coli, 69.9% by coliforms. Regarding total bacterial count, 68.4% of the samples were contaminated. On the whole 75% of the samples were not fit for consumption. Either individual or environmental health revealed a significant relationship with the rate of contamination p<0.01. considering the results of this study, it is necessary for the health authorities in this province to pay more attention to the health of ice-cream workers, production and delivery of ice-cream and use of pasteurized milk in the production of ice-cream.