(c) Bacteriological Aspects of Ice-cream, Synthetic Cream and Other Emulsified Products

Abstract

Details are given of food poisoning outbreaks arising from ice-cream and synthetic cream infected with organisms of the salmonella group and staphylococci. The value of bacteriological control and methods of controlling the manufacture of ice-cream is indicated, and it is suggested that far greater control should be exercised over synthetic cream. The type of sample desired, the method of sampling and the current methods in use for bacteriological examination are briefly described. The results of the grading of ice-cream by the methylene blue reduction test are summarized for the year I948-I950 and the efficiency of the tests for revealing the hygienic condition of samples is discussed.