Bacteriological quality of ice cream in Tripoli—Libya

摘要: Abstract Objective To determine the bacteriological quality of ice cream sold in Tripoli city and susceptibility isolated bacterial agents to commonly used antibiotics. Materials methods One hundred sixty samples were collected from six different small two large manufactures Tripoli. Standard techniques total count (TBC) coliforms, isolate pathogenic organisms their susceptibilities Results TBC examined ranged between 3 × 10 1 5 × 10 8  cfu/ml (mean = 6.9 × 10 7 ) MPN values coliforms 0.0 11/ml (mean = 8). Of studied Escherichia coli was 10 [including 2 serogroup O157] (6%), Salmonella spp. (5%), Aeromonas 30 (19%), Staphylococcus aureus 60 (38%) Listeria monocytogenes (4%). Nearly 80% did not conform Libyan Standards for Ice Cream (LSIC). Resistance one antibiotic detected more than pathogens multiple-drug resistance (resistance three antibiotics) 25%. Conclusion Antibiotic-resistant bacteria is uncommon particularly manufactures. Application HACCP system should be introduced into industry improve such products manufactured Libya.