Microbiological limits - ice cream

Aerobic colony count: 100 000 - 500 000 in 1g of sample weight (2/5)
Coliforms: 10 - 100 in 1g of sample weight (2/5)
Staphylococcus aureus: 10 - 100 in 1g of sample weight (2/5)
Salmonella species: 0 in 25g of sample weight (0/5)
Listeria monocytogens: 0 in 1g of sample weight (0/5)

reasons of poor quality:

• quality of ingredients
• insufficient heat treatment
• inadequate clean equipment
• poor handling (hygiene)
• poor storage conditions
• contamination (environmental)

Sources:

1. E.coli: inadequate/improper handwashing

2. Salmonella: faceal contamination

3. Listeria monocytogens: environmental factors

4. Staphylococcus aureus: food handlers with poor hygiene practice

Technical fact sheet No. 8. UK. Ice Cream Alliance Ltd. Available at: http://www.ice-cream.org/UPLOAD/ICAFACTSHEET8.PDF [accessed on: 14 April 2008]