الفهرس 
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Abstract
Ice-cream is one of the most highly nutritive, appetising and refreshing dairy products, especially during hot weather when energy is apt to be at low ebb.
One hundred random samples of frozen dairy desserts (ice-cream), collected from groceries, supermarkets and pedlars in Mansoura City, Dakahlia, were checked bacterio-logically for determination of total colony count/g, incidence of coliform and incidence of some pathogenes.
The mean value of total colony counts/g of ice cream samples obtained from small scale producers, large scale producers and overall samples were, 4.8X105, 3.0X104 and 2.54X105 respectively, while coliform count of ice cream samples were, 1.8X105, 2.4X104 and 1.04X105 respectively.
Out of 110 isolated coliforms obtained from overall ice cream samples, 9 (9%) were Escherichia coli, 12 (12%) Enterobacter aerogenes, 21 (21%) Ent. cloacae, 5 (5%) Ent. agglomerans, 16 (16%) Citrobacter freundii, 4 (4%) Cit. amalonaticus, 3 (3%) Cit diversus, 23 (23%) Klebsiella pneumoniae, 8 (8%) K. ozoenae and 9 (9%) K. oxytoca.
Serological typing of isolated E. coli strains from small scale samples revealed that serotypes 055; 0111; 0124
and 0125 could be identified, while 088; 0124 and 0126 could be detected from ice-cream samples produced from a large scale.
Staphylococcus aureus could be detected in 54% of examined ice-cream samples obtained from small scale producers, while it could be detected in 18% of large scale samples. The overall results of ice-cream samples indicated that S. aureus were detected in 36%. Staph. epidermidis proved to be detected in 21% of ice-cream samples.
The trials applied for isolation of Salmonellae in this study failed to recover these organisms from all examined samples of ice cream.
It is evident from the results achieved that ice-cream is liable to contamination from different sources during manufacturing and distribution as well as from ingredients of inferior quality especially in samples produced on small scale. The sanitary and public health significance of isolates were discussed. Moreover, suggestive control measures to improve the quality of products were discussed.