Facts About Ice Cream - Not Many People Know

Ice cream is open to microbial contamination from various sources. It may contaminate during manufacturing, packaging and distribution process as well. The article is about how to manufacture ice cream and how to contain microbial contamination. Many species of micro organisms, including pathogenic and toxin producing may gain entry into ice cream. They are also able to grow in the product when exposed to atmospheric temperatures, thus rendering the product potentially harmful to human consumption.

Ice Cream is a frozen product obtained from milk, from cream or from other milk products. It is one of the most popular food items widely consumed by people around the globe.

Its contents are given hereunder:-

1) Milk
2) Cream
3) Butter
4) Cane sugar (with or without)
5) Eggs,
6) Fruits,
7) Fruit juices,
8) Nuts,
9) Cocoa or liquid chocolates,
10) Edible flavors,
11) Food colors
12) Air

It is open to microbial contamination from various sources. It may contaminate during manufacturing, packaging and distribution process as well.

Many species of micro organisms, including pathogenic and toxin producing may gain entry into the product. They are also able to grow in the product when exposed to atmospheric temperatures, thus rendering the product potentially harmful to human consumption.

It is, therefore, imperative that:

1) High standards of sanitation should be maintained at all stages from production to distribution;

2) The product mix before freezing should be subjected to efficient pasteurization treatment to destroy all pathogens;

3) The ingredients like fruits, nuts, etc., added to the product mix after pasteurization should be of high quality and processed properly to cut the microbiological load in the final product;

4) Adequate precautions are necessary to prevent contamination of the product during its freezing, packaging, storage and distribution;

5) All persons engaged in manufacturing process and supply chain should have adequate awareness and should practice a high standard of hygiene.

Few Steps to shun Bacterial Growth during Manufacturing

Ice cream manufacturing premises should be maintained hygienically. Equipment and containers are properly cleaned and sanitized before use. Milk and milk products are fresh, sweet, and free from the foreign matter. Cocoa or liquor chocolate of good quality is used and stored in a clean and dry place. Heat the product mix and pasteurized in less than an hour to control the bacterial growth. The pasteurized mix cooled to a temperature of 4.5 degree centigrade within one and half hours of heat treatment and stored at that temperature until taken out of freezing.

The dry colours dissolve in hot water at eighty degree centigrade and then stored at four degree centigrade. Air, a prominent ingredient of the product, passed through suitable sterile filters while incorporating in ice cream.

Few Steps to shun Bacterial Growth during Distribution

The push carts of vendors should maintain at least minus five degree centigrade temperature. Only licensed vendors or hawkers shall sell the product. It is better to immerse periodically Ice cream scoops or other appliances in hot water, maintained at a temperature of eighty degree centigrade, or in bacterial solution. No person should touch the product with their hands during filling in cups or serving to the customers. The person selling or handling ice cream should be healthy and free from infectious disease. They should wear clean clothes and observe strict hygienic practices. Ice cream returned in broken or open condition should be discarded. Melted ice cream during storage can only be used after its re-pasteurization.

The above steps not only help to the manufacturer but also to the consumers and vendors.