Ice cream is a nutritionally congealed dairy product consumed by all age groups. The ingredients used in its preparation if not controlled accurately during processing may serve as a substrate for microbial growth which may lead to food borne illness. Methodology: Bacteriological quality assessment of ice cream sold within Gombe metropolis, Nigeria was analyzed by standard microbiological culture method. The populations of bacteria in each ice cream were enumerated using serial dilution method. Representative organisms were identified by Gram staining, biochemical tests and plating on differential media. Test for Enterobacteraceae was used to determine presence of indicator organ
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