Hygiene and microbiological quality of ice cream produced in Cameroon. A problem of public health.

Three hundred samples of ice cream produced in two main towns in Cameroon (Douala and Yaounde) are evaluated for their hygienic quality. The microbiologic examinations show that many of them are contaminated with bacteria of faecal origin, pathogenic Staphylococcus and Salmonella respectively in 71.3, 49.6 and 5 % of the products examinations in the study. The use of non potable water and the disrespect of the hygienic rules during the production are the main causes of contamination. Recommendations are made to preserve the public health in the developing country.