92 Chapter 3
- The ice cream had been made from pas-
teurized milk and contamination from one of
the food handlers was found to be the most
likely cause (de Schrijver et al., 2008 ).
References
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Araujo , V. S. , Pagliares , V. A. , Queiroz , M. L. P. and
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H. B. 1957. “ Food poisoning outbreaks associated
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Arocha M. M. , McVey , M. , Loder , S. D. , Rupnow , J. H.
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Asaah , N. O. , Fonteh , F. , Kamga , P. , Mendi , S. and
Imele , H. 2007. “ Activation of the lactoperoxidase
system as a method of preserving raw milk in areaspasteurized egg should be used, if added after
the heat treatment. In the United Kingdom it
is mandatory to heat treat the ice cream mix
with one of the following combinations
(Papademas, 2002 ):
- Not less than 65.6 ° C for not less than 30
minutes - Not less than 71.7 ° C for not less than 10
minutes - Not less than 79.4 ° C for not less than 15
seconds
After heating, the mix must be cooled to
no more than 7.2 ° C within 90 minutes and
stored below − 2.2 ° C, usually around − 20 ° C.
During freezing, water crystals form both
extracellularly, where they reduce available
water for microbial growth, and intracellu-
larly, where they have the potential to perfo-
rate the cell membrane.
Challenge testing with pathogens has been
performed with ice cream. Certainly L.
monocytogenes inoculated into both full - fat
(10% fat) and reduced - fat ice cream did not
signifi cantly decline in numbers during three
months of storage at − 18 ° C. In addition, a
survey of ice cream in England and Wales by
the Public Health Laboratory Service (PHLS)
found 2% of ice cream samples to be con-
taminated with L. monocytogenes (Greenwood
et al., 1991 ).
Food poisoning outbreaks have involved
ice cream. Perhaps the biggest was caused by
S. enteritidis in Minnesota, with approxi-
mately 22,400 individuals infected (Vought
and Tatini, 1998 ). This was caused by cross -
contamination of pasteurized ice cream mix
through transportation in a tanker previously
used to transport non - pasteurized liquid egg.
An outbreak of food poisoning affecting 60
to 80 people due primarily to Staph. aureus
enterotoxin in Norway was ascribed to ice
cream (Kvennejorde, 2003 ). In Belgium, a
food poisoning outbreak due to ice cream
occurred as a result of contamination with
verocytotoxin E. coli serotypes 0145 and