egg yolk-polymyxin B (MYP) agar medium was used as selective
medium for isolation of this group. All isolates were identified by
several biochemical tests. Accordingly, psychrotolerant B. cereus group
was found in 32% of the total ice cream samples. Also, psychrotolerant
B. cereus group count in each sample was estimated. B. thuringiensis
was isolated from the examined three kinds of ice cream samples.
Antibiotic sensitivity test was done by disc diffusion method using 8
different antibiotics. High resistance rate was found to ampicillin,
amoxicillin, streptomycin and neomycin. Whereas, sensitive to
erythromycin, chloramphenical, cephalexin and kanamycin. Therefore,
the presence of B. cereus especially antibiotic resistant strains indicate
poor sanitary conditions during processing which create a health risk for
the consumers.