Prevalence and antibiotic profile of Escherichia coli in traditionally made ice cream in retails of Khoy

Escherichia coli is among the most important intestinal foodborne bacterial pathogens. The objective of this study was to estimate the prevalence of E. coli in traditionally-made ice creams at retails of Khoy city. Moreover, the antibiotic profile of the isolates was investigated. For this, during April to September 2012, 150 ice cream samples collected from markets and confectionery shops. The samples were analyzed for the presence of E. coli. Afterwards, the antibiotic susceptibility and resistance of the isolates was evaluated on 10 different antibiotic using Kirby-Bauer test.According tothe results, 31.33% (47.150) of the samples were found positive for E. coli. The results of antibiogram test indicated that the highest level of sensitivity was determined for ceftizoxim (80.85%), ciprofloxacin (78.73%), and ceftriaxone (74.47%), respectively. In contrast, the most resistance antibiotics were amoxicillin (95.74%), oxacilin (82.98%), kanamycin (61.7%), respectively. The results revealed that the prevalence of E. coli, as the indication of fecal contamination, in traditionally made ice cream in Khoy retails and the antibiotic profile of the isolates were noticeable