Background and Aim: The fresh milk and its products are the cause of some nutritional diseases due to their perfection and the ease of being infected. This study was carried out to examine the quality of traditional ice cream being consumed. Materials and Methods: In this cross-sectional study 100 samples of traditional ice cream were randomly selected from different area of Mashhad city and test for bacterial contamination. The data were analyzed according to season and area. Results: The result shows, that %91 of the samples were contaminated higher than standard level (5×105 cpu/gr).84% of the samples were contaminated higher than standard level (>102 cpu/gr) with Entrobacteriacea. 67% the samples contained more than 102/gr of staphylococcus aurous. Escheria coli were isolated from 11% of the samples. No salmonella was isolated from samples. Conclusion: A high percentage of the traditional ice cream was not accordance with the current standards regarding the hygienic quality. It seems that pasteurizing the primary mixture of ice cream through sufficient temperature in order to control the primary infection helps to increase the quality of this product.

Keywords: Traditional ice cream; Bacterial contamination; Mashhad

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