Microbiological self-inspections of ice cream
Aug 27, 2018 - Foods
Microbiological self-inspections of ice cream
Microbiological self-controls are an essential part of quality control for food businesses in Germany and the EU.
For artisanal ice cream producers, the scope of the investigations has been established in a guideline published by Uniteis e. V. in coordination with the food surveillance authorities. This document is available on the homepage of Uniteis e. V. (www.uniteis.com).
To provide you with more information on the significance of bacteria in food, we will offer you practical information on relevant bacteria below. This will help you identify possible causes for elevated bacterial counts and better derive appropriate improvement measures.
Relevant bacteria for ice cream investigations are:
- Aerobic mesophilic count
- Enterobacteria
- Escherichia coli
- Coagulase positive staphylococci
- Presumptive Bacillus cereus
- Listeria monocytogenes
- Salmonella
We are happy to support you as a partner on these topics and challenges. For questions, our customer advisors are at your disposal.