Knowing the microbes in traditional ice cream
Traditional ice cream impresses everyone with its delicious taste, but there are microbes in traditional ice cream that can make you sick.
One of the delicious desserts that has many fans in our country is traditional ice cream, and the consumption of this unpasteurized ice cream is very common in the summer season. Research shows that traditional ice cream in Iran and other producing countries is contaminated with various types of disease microorganisms. which can cause food infection and poisoning with symptoms such as diarrhea, vomiting, heartburn and severe headaches. Assuming that these ice creams are produced with pasteurized milk, it may be through the cream used in them, which is usually unpasteurized lead to poisoning. Secondary contaminations that increase the microbial load of ice cream when the product is supplied should not be ignored. The containers in which traditional ice creams are stored are often made of aluminum and their walls are full of scratches. due to non-continuous and improper washing, it causes chemical and microbial contamination of the product. On the other hand, all stages of preparation and production of traditional ice creams are done manually in places and shops in the city, and unfortunately, the supervision of health inspectors Dr. Araseb Dabagh Moghadam, expert in food science and industry, is weak in this field Aye, a member of the academic staff of the University of Medical Sciences, while referring to this issue, says: Microbes in traditional ice cream generally come from two sources; One is the pollution that occurs during the production or distribution of ice cream, and the other is the pollution of the raw materials used in the production of ice cream. The pollution that occurs during the production and supply of ice cream enters the ice cream through three ways: equipment and tools, workers and air, and all the ingredients used in the production of ice cream, such as milk, cream, sugar, fox, saffron and Rose water, each in turn, may contaminate the ice cream.
The origin of microbes in traditional ice cream
In a research conducted by Dr. Dabagh Moghadam on samples of traditional ice creams in one of the country’s cities, it shows that non-observance of hygiene of work materials and equipment, lack of hygiene in production places and unsanitary workers are important and effective factors. which directly or indirectly increases the amount of contamination of traditional ice creams. Dr. Dabagh Moghadam refers to the results of microbial tests on samples of traditional ice creams and says: The presence of a percentage of aerobic bacteria in traditional ice creams indicates that the transportation and storage conditions of the product are unhealthy and unprincipled. The existence of the general forms that have the highest level of contamination in traditional ice creams indicates the use of unpasteurized milk and non-observance of personal hygiene and the contamination of raw materials with the origin of feces that entered the ice cream through the hands of contaminated workers during the production and storage of the product.
Contamination of traditional ice cream bread
Another thing, bread is a type of traditional ice cream that is placed on both sides of the ice cream like a wafer biscuit. This bread is prepared from a mixture of water, flour, salt, a percentage of oil and some improving substances, which do not have much nutritional value, and in order for this bread to take on a shiny and shining state, a substance called titanium oxide is added to it. Pointing out that titanium oxide has edible and non-edible (industrial) types and is often imported, this expert says: Titanium oxide is used in workshops where this bread is baked illegally for funnel and traditional ice creams. It is possible that it has a low quality and degree of purity and is a threat to the health of the consumer due to the presence of non-edible toxic substances and metals. On the other hand, these breads have direct contact with the contaminated hands of the workers during the preparation of ice cream and can transfer more germs to the ice cream.
A suggestion
This expert in food science and industry states that considering that the conditions of contamination of traditional ice creams have been proven in all researches and considering that the places of ice cream production and distribution are not evaluated as suitable, it is suggested to intensify the health monitoring and Compulsory training of operators of production and distribution facilities Traditional ice creamIn relation to the observance of personal hygiene, building hygiene and hygiene of work equipment, more care should be taken and the continuation of the activities of trade units that produce and distribute contaminated traditional ice creams should be prevented. Finally, it is recommended to use the types of ice cream factories that have a date of use and manufacturing license number from the Ministry of Health, and the milk is prepared from livestock farms under the health supervision of the country’s veterinary organization.
Source: Jam Jam