RESULTS OF BACTERIOLOGICAL INVESTIGATIONS OF ICE CREAM.

[In German. / En allemand.]

Type of article: Article

Summary

FROM 1982 TO 1985, 3,257 ICE CREAM SAMPLES WERE TAKEN: 97 COMMERCIAL TAKE HOME PACKAGES, 696 VARIETIES OF COMMERCIAL ICE CREAM FOR RESTAURANTS AND 2,464 ICE CREAMS PRODUCED ON SMALL SCALE. THE SHARE OF COMPLAINTS FOR THEINDUSTRIAL PRODUCTS AND OF THOSE SOLD IN RESTAURANTS WERE OF 2.1 TO 6% AND FOR THE SAMPLES OF ICE CREAM PRODUCED ON SMALL SCALE OF 6.2 TO 12.2%. COMMERCIAL TAKE HOME PACKAGES WERE UNOBJECTIONABLE. IN NO SAMPLE COAGULASE-POSITIVE STAPHYLOCOCCI OR SALMONELLAE COULD BE DETECTED. HYGIENE OF ICE CREAM IMPROVED CONSIDERABLY DURING THE LAST YEARS. SPECIAL ATTENTION SHOULD BE PAID TO THE SUFFICIENT PASTEURIZATION OF THE READY ICE MIX.

Details

Original title: [In German. / En allemand.]
Record ID : 1988-0687
Languages: German
Source: Milchwissenschaft - vol. 42 - n. 10
Publication date: 1987/10
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Ice creams
Keywords: Staphylococcus; Restaurant; Salmonella; Microbiology; FRG; Statistics; Shop; Hygiene; Ice cream