The Food and Drug Administration stated that dairy products and egg products in dairy ice cream raw materials may contain Salmonella and other pathogenic microorganisms that can easily cause food poisoning. Sterilization is an important step to maintain product hygiene and safety.

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[Health Channel/Comprehensive Report] There are many kinds of dairy ice cream on the market, especially now that after eating hot pot in the cold winter, it is a happy thing to have a scoop of ice cream to relieve the greasy; in this regard, the Food and Drug Administration stated , Dairy products and egg products in dairy ice cream raw materials may contain pathogenic microorganisms such as Salmonella that are likely to cause food poisoning, so it is necessary to use pasteurization at 65-85°C to remove pathogenic microorganisms that may exist in the product. During storage and transportation, in addition to avoiding cross-contamination, the transportation and storage temperature should also be kept below -18°C to ensure food hygiene and safety.

Rich taste comes from milk and fresh cream

The Food and Drug Administration pointed out that the basic raw materials of dairy ice cream include milk, fresh cream, sugar and eggs. Among them, the milk fat in milk and fresh cream can give the product a rich taste, while adding sugar can make the texture of the product smoother, and eggs play the role of ice cream. The role of emulsification helps the fat in the product to fully mix with the liquid raw materials.

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After the above raw materials are mixed, they are pasteurized to remove potential pathogenic bacteria, and the steps of homogenization, cooling, aging and aging are used to achieve a better fusion effect of the raw materials in the product. Finally, they can be filled and packaged after being frozen by an ice maker. Store and sell in low temperature environment.

Sterilize by pasteurization at 65-85°C

According to the Food and Drug Administration, in fact, dairy products and egg products in dairy ice cream raw materials may contain pathogenic microorganisms such as Salmonella that can easily cause food poisoning. Therefore, sterilization is an important step to maintain product hygiene and safety. Using 65 Pasteurization at -85°C removes pathogenic microorganisms that may be present in the product.

In addition, hygienic management during storage and transportation is also very important. Cross-contamination should be avoided, and the transportation and storage temperature should be kept below -18°C to ensure food hygiene and safety.

The Food and Drug Administration pointed out that in order to strengthen the production management of dairy ice cream, the Ministry of Health and Welfare announced on September 13, 2011 that "the dairy processed food industry should comply with the requirements of the food safety control system guidelines", and added management of the production of dairy ice cream The industry should establish a food safety control system (HACCP) from January 1, 2012. Through the implementation of HACCP, potential hazard factors in each step of the process can be identified, evaluated and controlled to ensure product hygiene and safety.

The Food and Drug Administration reminds that when purchasing dairy ice cream, you should pay attention to whether the storage environment of the sales place is clean, confirm that the freezing temperature is below -18°C, and check the product expiration date and packaging integrity.

If you do not eat it immediately after purchase, you should store it at low temperature as soon as possible, so that you can buy it with peace of mind and eat it with more confidence.

Reprinted from Issue 902 of the Drug and Food Safety Weekly Report of the Food and Drug Administration of the Ministry of Defense and Welfare

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