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Hygiene and safety aspects in the manufacture of ice cream.

Author(s) : BINTSIS T.

Summary

The manufacture of ice cream and frozen desserts is certainly a complex operation and a number of steps are involved which to some extent may affect the microbiological quality of these products. In addition, nowadays, a wide variety of ice cream and related products are manufactured worldwide, and published reports on the bacteriological conditions of ice cream in different countries show that there is a wide variation both in the quality of the products examined and in the overall standards of hygiene. The review covers topics on i) the presence of potentially pathogenic bacteria; ii) occurrence of pathogens; and iii) reported food-poisoning outbreaks in ice cream and related products. Aspects of the microbiological quality and the production of safe products is discussed with regard to i) implementation of HACCP in the manufacture of ice cream; ii) application of process control; iii) HACCP at the related level; and iv) bacteriological control.

Details

  • Original title: Hygiene and safety aspects in the manufacture of ice cream.
  • Record ID : 2006-2520
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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