Microbiological Analysis of Commercially Prepared Ice Cream Sold in Imo State Univeristy, Owerri

The current study assessed the microbiological analysis of commercially prepared ice cream sold in Imo state University, Owerri. In this study, Total Heterotrophic Bacterial Count ranged from 2.7 – 5.0 x 106Cfu/g; Total Coliform Count ranged from 1.7 – 2.7 x 106Cfu/g, Total Salmonella Shigella Count ranged from 1.8 – 3.7 x 106Cfu/g and Total Fungi Count ranged from 1.2 – 3.0 x 106Cfu/g. The isolation of bacteria and fungi in this study confirmed the contamination of commercially prepared iced cream sold in Imo state University, Owerri. Five bacteria were isolated which are; Escherichia coli, Staphylococcus spp., Bacillus spp., Enterobacter spp. and Salmonella spp. Also, three fungi were also identified which are Yeast spp., Mold spp. and Rhizopus spp. The contamination of ice cream could have been due to handling processes. Differences in ice cream handling practices, ingredients, processing methods and variation in environmental factors may influence the microbial load of ice cream. The fungi Rhizopusspp., Mucor spp., and Yeast spp. isolated are capable of producing mycotoxins which when ingested can causes toxicities human. it is recommended that, ice cream producers and sellers should be educated on the importance of hygiene and sanitation when selling their products, and also ice cream inspectors should ensure that ice cream identified to be unfit for consumption should be disposed properly.