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18.09.2023 - Foods

CVUA Stuttgart: Microbiological Status of Whipped Cream in the Gastronomy Industry

The Chemical and Veterinary Investigation Office in Stuttgart regularly conducts microbiological examinations of whipped cream in gastronomy. Last year, about 43% of the examined samples were criticized due to increased germ levels. The determined results were evaluated based on the recommendations of the German Society for Hygiene and Microbiology for whipped cream.

The increased germ levels are usually due to inadequate or missing cleaning and disinfection of the whipping machines. However, excessively long standing times can also cause high germ contamination. On our website and in a leaflet from the Bavarian State Office, you can find recommendations for cleaning the machines.

In our laboratory, we conduct microbiological examinations of whipped cream on a regular basis. We deliver quick and reliable results.

Our customer advisors are always available to answer your questions.