Microbiological self-monitoring of ice cream and whipped cream is highly relevant: Hesse criticizes every second cream sample and every fifth ice cream
Aug 27, 2019 - Foods
Microbiological self-monitoring of ice cream and whipped cream is highly relevant: Hesse criticizes every second cream sample and every fifth ice cream
Summer is peak season for ice cream sales in ice cream parlors. Therefore, more risk-oriented samples are taken by the food control authorities.
From April to the end of July, 197 samples of ice cream were taken in Hesse. 33 planned samples were objected to due to hygiene deficiencies. Enterobacteria, Escherichia coli, and Salmonella found in ice cream samples are considered indicator germs for hygiene deficiencies, indicating fecal contamination. Compared to the previous year, there was a 3% increase in objections. However, no bacteria dangerous to humans, such as Salmonella, were detected in any sample. Detection of Salmonella would be considered a violation of good hygiene practice and, above all, a potential health hazard.
Of the 15 samples taken due to consumer complaints, only one sample showed excessively high germ counts.
Of the 71 whipped cream samples taken from whipping machines, 38 exceeded the reference and warning values of the German Society for Hygiene and Microbiology for whipped cream.
In contrast to the previous year, there was a decrease of seven percent in objections.
Possible causes for the poor microbiological results include improper handling of equipment, insufficient cleaning and disinfection, and inadequate maintenance of the equipment. During maintenance, in particular, the lack of replacement of porous seals leads to poor microbiological results. The presence of liquid cream overnight in the equipment and insufficient cooling can also lead to these results.
Please feel free to contact our customer advisors on how to best avoid objections. Conduct microbiological self-inspections to ensure safety and also observe the industry-specific hygiene guidelines from Uniteis.
If you need training, you are welcome to use our proven BAV online training courses.
We are happy to assist you as a partner on these topics and challenges. If you have any questions, please contact Ms. Christine Käfer by phone at 0781/96947-286 or by email at christine.kaefer@bav-institut.de.
Source: Landesbetrieb Hessisches Landeslabor