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A Comparison of Certain Methods for Determining the Sanitary Quality of Ice Cream

Department of Bacteriology, University of Washington, Seattle

ABSTRACT

1. A total of 124 samples of commercial ice cream were obtained from producers and retailers in Seattle and subjected to the following tests: (a) total count of bacteria; (b) colon group determination; and (c) anaerobic spore test.
   
2. The total count reveals the results of contamination and of subsequent multiplication of the bacteria introduced, but it does not distinguish between the two.
   
3. The colon group test functions like the total count, but it is somewhat more specific in indicating unsanitary conditions.
   
4. The anaerobic spore test shows unsanitary conditions only, but in the case of ice cream it fails to distinguish between the spores introduced through unsanitary conditions and those added with the sugar.
   
5. For freshly pasteurized products the first two methods are useless except for controlling pasteurizing efficiency; they have distinct value for testing subsequent contamination; the last method reveals contamination in both pasteurized and unpasteurized products.