bacteriological analysis of creamy foodstuffs

nonpasturized cream is usually contaminated with different types of pathogens, and its use in foodstuffs such as creamy cake and ice-cream is the main cause of contamination of such foodstuffs. the purpose of the analysis was to show the contamination rate of nonpasturized cream and foodstuffs in which such creams are used. studies carried out on 70 samples from 231 distribution centers, from dec, 1987 to may, 1988, in the city of qazvin, iran revealed that 95% of the samples were contaminated with different types of pathogens. the microbial counts were as follows: total count, 95%; coliform, 77%; staphylococcus aureus, 62%, and positive cases of e. coli with feacal origin, 55%.