Ice cream is one of the most loved frozen dessert by everyone. It is rich in protein, carbohydrates, fat and minerals such as vitamins A, B, C, D, E, calcium, phosphorus, magnesium, sodium, potassium, iron and zinc. Even though ice cream is a packaged and frozen food, it may have microbiological risks.Since ice cream is made from milk, there is a possibility of spoilage like any dairy product. In other words, since it is produced from milk, it is a food that is prone to the growth of microorganisms. Ice cream that is not stored in a hygienic environment can cause food poisoning.
Ice cream that is not packaged and served in a cone or bowl also poses microbiological risks. One of the biggest mistakes made for these ice creams is to put the ice cream spoon used to fill the cone or bowl for water. Ice cream is one of the most consumed foods, especially on summer days. Therefore, water in a bowl or glass may deteriorate under the influence of sunlight. Water creates bacteria over time. This bacteria transfers to the spoon. It can also get into ice cream from the spoon. This is just one example of bacterial contamination.
The most common cause of foodborne illnesses are microorganisms.Microorganisms such as bacteria, viruses and fungi pose a risk of contamination for public health during food production in the food industry. These creatures, which are too small to be seen with the naked eye, cause great harm to food. Many foods contaminated with bacteria can cause serious health problems when consumed. One of these problems is food poisoning.
Pests such as flies, cockroaches and mice can pose a major hygiene risk. Because these creatures can bring the bacteria they take from a bacterial nest to the freezer. This is a risk not only for ice cream but for the whole food industry. Foodborn diseases caused by pests are more difficult to prevent and diagnose. Because it can be ignored that pests can cause disease as a food source.
The most important issue that all employees in the food industry should pay attention to is cleanliness and hygiene. Food workers should pay attention to both their personal hygiene and the hygiene of the environment they work in.
As a result, cleanliness and hygiene during food production are an essential element of protecting consumer health and ensuring food safety. Businesses should make regular efforts to comply with hygiene standards and train their employees. This is a critical step in protecting both the health of consumers and the success of businesses.
Hand washing is one of the most basic hygiene practices during food production. Employees should wash their hands regularly and properly.
Production equipment and work surfaces should be cleaned and disinfected before and after each use. They must be stored in hygienic conditions.
Employees should be trained on food safety and hygiene. Knowing and understanding proper practices prevents wrong practices.
Raw materials and other materials used in food production should be kept in appropriate storage and transportation conditions. This reduces the risk of contamination.
It is very important during food production. High temperatures reduce bacterial growth, while low temperatures preserve the freshness of food. Keeping ice creams and ice cream cakes at the required temperature can prevent many foodborne diseases.
According to the Microbiological Criteria Regulations, there are microorganism limits that apply to ice creams. Ice cream production should be made by paying attention to these limitations. Salmonella and Staphylococcus aureus indicate that production is not carried out under hygienic conditions.
Ice cream is produced without applying the standard production method in businesses that do not have modern tools and equipment or sufficient knowledge. Under these conditions, various problems may occur in ice cream and hygienic situations may arise.
Ice cream must be produced under appropriate conditions and offered for sale in appropriate packaging. For food safety, all stages from production to consumption must comply with hygiene rules.
During the transportation and storage of ice cream from the production facility to the warehouse, from the warehouse to the distribution points, the cold chain should not be broken and temperature controls should be made frequently.
Ice cream made from raw milk or unpasteurized milk can be a source of infection. Because milk is the main ingredient for ice cream, ice cream can carry all the risks that milk carries.
Labels of ice creams sold in packaged form should be read carefully and attention should be paid to the expiration date and storage conditions.
Starch should not be in icecream recipes. Starch is the trick in the production of this food.
Some precautions can be taken to reduce the microbiological risks of frozen foods:
Food production is a vital process to meet the daily nutritional needs of millions of people around the world. However, in this process, health and safety must come first. Cleanliness and hygiene in food production are key to protecting consumer health and ensuring food safety.
Consumer Health: Cleaning and hygiene help control microorganisms contained in food products. This plays a critical role in preventing foodborne illnesses and poisonings.
Product Quality: A clean production environment improves the quality of products. Food produced under clean and hygienic conditions retains its freshness longer and tastes better.
Legal Compliance: Many countries legally mandate cleanliness and hygiene standards during food production. Adhering to these standards helps businesses protect their reputation, as well as avoid legal issues.
It is important to quickly freeze frozen foods at low temperatures. This prevents bacterial growth.
Storing food in sealed, hygienic and robust packaging plays a major role in food safety.
Frozen foods must be stored in accordance with home and commercial storage conditions. It should be ensured that freezers operate at low temperatures.
Consumers should pay attention to the expiration dates and recommended storage conditions of frozen foods.
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