آلودگي ميكروبي بستني هاي سنتي و آب ميوه هاي دست ساز (آب هويج و شير نارگيل ) در واحدهاي صنفي قنادي و آب ميوه فروشي در تهران

Determination of microbial contamination in traditionally manufactured ice-creams & handmade fruit juices (carrot juice and coconut milk) in Tehran

A cross-sectional study from July through November 2000 was made in the south of Tehran to determine bacterial contamination in ice-creams produced by traditional ways and handmade fruit, juices including carrot juice and coconut milk. Samples were taken from every other unit (confectioneries and workshops). The EPl-info software was used for analysis of the data. The results showed that 75% of ice-creams produced in confectioneries and 94.7% produced in workshops, as well as 94.6% of carrot juice and 87.7% of coconut milk samples were contaminated. The study revealed that 84% of shopkeepers did not observe personal hygiene, 97.7% of them did not use hygienic instruments, 87.2% never paid any attention to hygienic measures when constructing their shops, and 56.4% never took hygienic percautions when preparing food stuffs. According to this study and the previous study we suggest that appropriate technology for , food preservation and industrial modification for food products such as ice-cream and, fruit juice should be taken into consideration. In this way we can prevent the production of non-industrial food stuffs, ice-cream, coconut milk and carrot juice. On the other hand training of the personnel involved in food preparation about some subjects such as personal hygiene, healthy procedures in the buildings, healthy food preparation and healthy procedures about worktooLs should be taken into consideration and be studied throughly. Activities of the shops and groceries that don ʹt meet healthy procedures should be prevented.