Germs detected in ice cream and whipped cream

Partly high bacterial load in dairy food and whipped cream

28/08/2011

According to research results of the Hessian State Laboratory in Giessen, samples of over-the-counter milk ice cream showed a disproportionate number of bacteria. About every eighth ice was criticized in the analysis, as the authority stated in a recent press release. Exactly one year ago, seventh ice still had germs.

The state laboratory in Gießen warns against germs of milk-based ice cream, which is sold mainly in ice cream parlors in the ice cream cone or cups. This year, the laboratory examined a total of 557 ice samples, of which 64 (12.6 percent) samples of milk ice showed a high bacterial count. In addition to the ice cream products from Hessian ice cream parlors, cafés, pastry shops and bakeries, the experts also took samples of cream from automatic serveers, in order to also examine them for possible hygiene deficiencies. Here, the testers came to an even worse test result, as the ice. Of the 148 samples, 105 cream samples were contaminated with bacterial species. This corresponds to a case number of over 71 percent and is therefore no longer acceptable to health authorities. Despite the poor results, the state laboratory points out that there is currently no acute danger to consumers.

Slight decline in case numbers compared to the previous year
On behalf of the Hessian state government, the laboratory examines the ice cream ice cream parlors and cafés every summer. While a germination rate of 12.6 percent was determined this year, there was a slight decline compared to the same period of the previous year. „Compared with the previous year (13.6 percent), a slight decline in the complaint rate was recorded. The most commonly consumed types of ice cream were nut, chocolate, stracciatella, vanilla and amarena cherry.“, so the state laboratory.

One of the main reasons for bacteria in dairy foods is not in the manufacturing process, but in unhygienic handling during sales and storage. „The reason for the bacterial contamination of the ice cream is above all the unclean handling of the ice cream scoop. Often the scoop is not washed off under running water, but dipped in stagnant water, where the germs multiply rapidly“, said the director of the state laboratory, Prof. dr. Hubertus Brunn in Giessen. The most common cause of whipped cream sold is inadequate cleaning and disinfection of the whipping equipment. „The lack of or insufficient maintenance of the equipment or insufficient cooling of the liquid cream leads to a germ multiplication“, the director continued.

No danger to health
A health risk is currently excluded by the supervisory authority. In no sample were the dangerous Listeria bacteria found responsible for the onset of listeriosis. Salmonella were fortunately not found. Only enterobacteria were able to prove the inspectors, who point out hygiene deficiencies in dealing with ice cream and cream. Enterobacteria colonize primarily in the intestinal flora of humans and animals. Most germs of this genus are harmless to humans, but some species can cause nausea, abdominal pain, diarrhea and vomiting in immunocompromised patients. "Although there was no serious risk to the health of consumers despite the germ load, but the samples show that the necessary hygiene rules are not always respected," warned the Hessian Minister of Health Cornelia Prüfer-Storcks (SPD). All results are expected to be presented to the Hessian state parliament next Tuesday. The ice cream shops concerned will receive at least a warning from the Food Testing Authority. (Sb)

Read about bacteria and ice:
Germs & quality defects with ice cream from ice cream parlors
Every seventh ice is contaminated with germs
Every fourth ice is contaminated with germs

Picture: Stuelpner