Wilson I G, Heaney J C, Weatherup S T
Northern Ireland Public Health Laboratory, Belfast City Hospital Trust, UK.
Epidemiol Infect. 1997 Aug;119(1):35-40. doi: 10.1017/s0950268897007668.
A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n = 91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 10(6) c.f.u. ml-1 was the modal value for scoop waters. Unopened ice creams generally had counts around 10(3)-10(4) c.f.u. ml-1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained > 100 c.f.u. ml-1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples.
为了确定舀勺水卫生状况对冰淇淋微生物质量的影响，我们对未开封的冰淇淋、正在使用的冰淇淋以及冰淇淋舀勺水（n = 91）进行了一项调查。舀勺水中需氧平板计数约为10⁶ c.f.u. /ml是常见值。未开封的冰淇淋菌落总数通常约为10³ - 10⁴ c.f.u. /ml，使用时会增加一个数量级。许多舀勺水的大肠菌群数较低，但几乎一半的舀勺水含有> 100 c.f.u. /ml。在18%正在使用的冰淇淋和10%未开封的冰淇淋中分离出了大肠杆菌。在任何样本中均未检测到金黄色葡萄球菌。统计分析表明指示菌与正在使用的冰淇淋中菌落数增加之间存在密切关联。高达56%的样本超出了冰淇淋中指示菌的欧盟标准。
