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Pathogènes et questions de santé publique autour de la crème glacée.

Pathogens and public-health concerns in ice cream.

Auteurs : VASAVADA P. C.

Résumé

Ice cream and frozen desserts are relatively safe products. They are produced, stored and served at temperatures below freezing, and generally do not support growth of microorganisms. However, contamination from raw material and ingredients, improper pasteurization and environmental contamination can lead to microbial contamination. Of particular interests are emerging pathogens, particularly, Salmonella and Listeria monocytogenes. To date, several recalls of ice cream and frozen desserts involving millions of gallons of product have been reported. The FDA has adopted a zero-tolerance policy for L. monocytogenes. The industry has devoted much effort to minimizing the threat of pathogenic organisms, first by implementation of guidelines resulting from the FDA's Dairy Safety Initiative and, recently, by implementation of HACCP. The potential threat of terrorism and intentional tampering is being addressed by implementing food-plant biosecurity measures through operational risk management and similar proactive programs.

Détails

  • Titre original : Pathogens and public-health concerns in ice cream.
  • Identifiant de la fiche : 2006-2523
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

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