And the site “House Beautiful” published 4 reasons to think twice before eating this type of ice cream.
bacteria organs
Since soft serve ice creams are extracted from a particular machine, they are susceptible to contamination if not properly sterilized. According to Jeanlyn Hutchings, head of the American Food Safety Organization, “Soft ice cream machines…should be cleaned and sanitized every 10 to 24 hours.”
Difficulty of cleaning
Cleaning a soft serve ice cream maker is not a simple process. According to Hutchings, these machines “often have parts that can be removed and cleaned” while “other parts must be cleaned in place.” Staff training on this subject is essential.
mix contamination
Many “ice creams” are made from an unpasteurized base which must be kept at the temperature of a refrigerated appliance, that is to say below 4°C. In addition, it should not be frozen at very low temperatures, so that the mixture does not freeze. Keeping cold without completely freezing is sometimes difficult to do.
Poisoning case
Over the past few decades, there have been many cases of food poisoning caused by soft serve ice cream. In 2005, more than 120 people in Ohio became ill when a soft serve ice cream machine became infected with staph. In a more recent case from 2016, two Seattle hospital patients became sicker after consuming a milkshake from the hospital cafeteria.
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