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- Title
THE BACTERIOLOGY OF ICE CREAM STORED IN DOMESTIC REFRIGERATORS.
- Authors
SEAMAN, A.; SMITH, KATHLEEN N.; WOODBINE, M.
- Abstract
SUMMARY Retail blocks of ice cream from three manufacturers were stored for 4 weeks in domestic refrigerators set at 'normal' and 'lowest' temperatures. Samples from the surface of each block were taken at intervals of a week for one month and were tested by colony counts at 30° and at refrigerator temperature. Samples of the bulk of each block were examined by colony counts and methylene blue reduction tests. There were few bacteria in the standard ice cream and these did not increase in number during the storage period. The dye reduction time of one product was slightly shorter after the sample had been stored; the rest remained unchanged. The reduction time of the sample containing strawberry flavouring and colouring was shorter than that of the corresponding vanilla ice cream and decreased more rapidly. 'Dairy' ice cream contained more bacteria than the standard types and had a very much shorter initial reduction time. The only effect of storage of this ice cream was a slight reduction in bacterial numbers. Storage for a month induced surface hardening which made the ice cream unpalatable, but there was no bacterial increase and it was concluded that domestic storage of ice cream does not increase the bacterial load.
- Publication
Journal of Applied Microbiology, 1961, Vol 24, Issue 2, p229
- ISSN
1364-5072
- Publication type
Article
- DOI
10.1111/j.1365-2672.1961.tb00257.x