I. Introduction
Microbiological control of food is of primary importance to guarantee quality and safety of the products on the market [1]. This is particularly true for the ice-cream industry (and the dairy industry in general), since the product is a good media for microbial growth due to the high nutrient value, almost neutral pH (pH 6–7) and long storage duration [2]. The need to assure the microbiological quality of the products on the market requires determining either the presence of particular pathogenic bacteria or the total microbial concentration (that should not be higher than ).