文档介绍：American-Eurasian J. Agric. & Environ. Sci., 11 (6): 812-814, 2011 ISSN 1818-6769 ? IDOSI Publications, 2011 Corresponding Author: A. Javadi, Department of food hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran. Tel: +989141165059. 812 Fecal Coliforms and Fecal i Contamination of Traditional Ice Cream in Tabriz Javadi Afshin and Safarmashaei Saeid 12 Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran 1 Young Researchers Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran 2 Abstract: Most of present traditional ice cream from hygienic quality has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. Study of infection ratio of coliforms to i is one of diagnostic method for fecal infection, therefore this study was performed in order to determine the presence of fecal coliforms and fecal i in traditional ice cream and also determine the ratio of fecal coliforms to fecal i for characterization of infection origins. In this study, 30 ice cream samples from different regions of Tabriz were collected and after provided, enumeration of fecal coliforms and us acco