The microbiological quality of 40 ice cream samples of various flavours produced by one large-scale manufacturer in Alba County, Romania, was evaluated. Total number of mesophyll bacteria (cfu/g), total coliforms, E. coli and presence of Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes were performed on all samples. Total bacterial count (TCB) ranged to 3.0×104 cfu/g and coliform bacteria to 60/g. The level of bacterial contamination found in this study reflects the unhygienic conditions prevalent in manufacturing and storage of ice creams. In the mean time it was confirmed that the overall risk associated with the consumption of ice-cream is low. The experimental study results suggest that ice cream processing factory must adopt quality guarantee systems, such as good manufacturing practices, hazard analysis and critical control points system.Grape seed oil obtained by extraction with petroleum ether can be used for technical purposes only.
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