Food Safety Focus (216th Issue, July 2024) – Article 4

Microbiological Risks in Frozen Confections

With summer in full swing, ice-creams, ice lollies, soft ice-creams and other frozen confections are popular food for combating the intense heat. However, one must take proper precautions as improperly produced or stored frozen confections are conductive to microbiological growth (e.g. pathogens like Salmonella species, E. coli, Listeria monocytogenes) due to the abundance of nutrients and high temperatures.

When purchasing frozen confections, purchase only from reputable sources. Keep them out of dangerous temperatures (i.e. above 4°C) as much as possible to prevent bacterial growth, as re-freezing cannot eliminate the bacteria present. Keeping ice-cream frozen during transit can also maintain their quality, as air bubbles in the ice-cream which contribute to the soft texture will dissipate while melting. Therefore, ice-cream will become firm after re-freezing at home. Use chiller bags and ice packs to carry frozen confections home and store them in the freezer as soon as possible.

For soft ice-creams, poor hygiene and cleaning of the dispensing machines can lead to bacterial contaminations like Listeria and coliforms. Pregnant women should avoid them to prevent miscarriages caused by listeriosis.