Germs in every ninth ice cream

Hessian State Laboratory identifies hygiene deficiencies in ice cream

08/02/2012

The Hessian state laboratory has again found significant hygiene deficiencies in ice cream and whipped cream from vending machines. The ice cream parlors in Hesse are regularly inspected by the state laboratory, "so that the enjoyment of ice cream remains unclouded in the summer," according to the statement of the authority.

In the first seven months of the year, the Hessian State Laboratory, according to its own statements, examined 415 plano samples of ice cream, which were mainly taken from ice cream parlors with artisan self-production. The flavors of vanilla, chocolate and nut flavors were among the most widely sampled varieties according to consumer preferences. In addition, numerous whipped-cream vending machines were checked by the authority for hygiene deficiencies. Both in the ice and in the whipped cream, the state laboratory noted increased bacterial load. However, there is no health risk for consumers, according to the official communication.

Eleven percent of ice cream samples complained of germs
Of the ice cream samples examined, around one in nine (11.3 percent) complained about hygienic deficiencies, according to the director of the state laboratory, Professor Dr. Hessische Landeslabor. Hubertus Brunn in the current press release. "Compared with the previous year (12.6 percent), the situation has stabilized," continued Prof. Brunn. The cause of the increased bacterial load on the ice cream is above all the unclean handling of the ice cream scoop. If this is not washed off under running water, but only immersed in stagnant water, the germs can multiply rapidly, according to the expert. At worst, disease-causing bacteria such as Salmonella enter the ice, causing symptoms such as diarrhea, abdominal pain, nausea and vomiting. In the ice cream samples from Hesse, however, according to the information provided by the state laboratory only healthier germs, such as enterobacteria, were detected. Although these indicate hygiene deficiencies, they do not represent a serious health risk.

Too little milk content in milk ice, colorants not included
In addition to the hygiene shortcomings, the state laboratory criticized the ice cream, among other things, the "too small amounts of milk in milk ice and lack of identification of dyes in varieties such as Blue Angel.According to the director of the state laboratory, 15 samples also included water ice, so-called "slush ice cream", to the sampled range. Although this was not noticed because of hygiene shortcomings, in two samples, however, the colorants and preservatives contained were not identified to the consumer at the time of delivery, according to Prof. Brunn. Overall, the results of the ice cream inspection of the Hessian State Laboratory show that there is still room for improvement in terms of hygiene and quality in some ice cream parlors, but at least the ice does not pose a risk to health.

Most of the whipped cream from machines with hygiene shortcomings
Not only with ice cream, even with whipped cream from the machine in the past often had difficulties with germs. Therefore, "in addition to the ice samples in ice cream parlors, cafes and other catering establishments and cream from impact machines randomly examined for hygiene deficiencies," said the director of the Hessian State Laboratory. Of the 118 samples, 83 (70 percent) had to be complained of due to increased bacterial load. This alarmingly high value has hardly changed since 2011. "The complaint rate has remained at almost the same level as the previous year's 71 percent," explained Prof. Brunn. The increased bacterial load of the whipped cream is, according to the expert, often due to the inadequate cleaning and disinfection of whipped cream machines. "The lack of or insufficient maintenance of the equipment or insufficient cooling of the liquid cream leads to a germ multiplication," said the director of the state laboratory. A health hazard for consumers is not expected due to the hygiene deficiencies in the whipped cream. (Fp)

Also read about ice cream:
Germs detected in ice cream and whipped cream