Czech J. Food Sci., 2008, 26(5):383-391 | DOI: 10.17221/1126-CJFS

Microbiological quality of ice cream after HACCP implementation: a factory case study

Emmanuel N. Kokkinakis1, 2, Georgios A. Fragkiadakis1, Souzana H. Ioakeimidi1, Ilias B. Giankoulof1, Aikaterini N. Kokkinaki2
1 Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece
2 Department of Commerce & Advertising, Technological Education Institute of Crete, Ierapetra, Crete, Greece

The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel's hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms - TC, aerobic plate counts - APC) in ice cream and the environment were reduced by 20-35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81.

Keywords: ice cream; microbiological quality; Hazard Analysis Critical Control Points

Published: October 31, 2008  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Kokkinakis EN, Fragkiadakis GA, Ioakeimidi SH, Giankoulof IB, Kokkinaki AN. Microbiological quality of ice cream after HACCP implementation: a factory case study. Czech J. Food Sci. 2008;26(5):383-391. doi: 10.17221/1126-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. ADASC (2000): Minimum sampling guidelines for dairy products. November 2000, Australian Dairy Authorities' Standards Committee. http://www.daffa.gov.au/__data/assets/pdf_file/0016/113560/adasc_min_testing_requirements.pdf
    2. Asao T., Kumeda Y., Kawai T., Shibata T., Oda H., Haruki K., Nakazawa H., Kozaki S. (2003): An extensive outbreak of staphylococcal food poisoning due to low-fat milk in Japan: Estimation of enterotoxin A in the incriminated milk and powdered skim milk. Epidemiology and Infection, 130: 33-40. Go to original source... Go to PubMed...
    3. Barry A.L., Badal R.E., Effinger L.J. (1979): Reproducibility of three microdilution systems for identification of Enterobacteriaceae, compared with API 20E and MicroID test systems. Current Microbiology, 3: 21-25. Go to original source...
    4. Baylis C.L., Macphee S., Etts R.P. (2000): Comparison of methods for the recovery and detection of low levels of injured Salmonella in ice cream and milk powder. Letters in Applied Microbiology, 30: 320-324. Go to original source... Go to PubMed...
    5. Buchanan R.L. (1995): The role of microbiological criteria and risk assessment in HACCP. Food Microbiology, 12: 421-424. Go to original source...
    6. CAC (Codex Alimentarious Commission) (1997): Hazard analysis and critical control point (HACCP) system and guidelines for its application. 2nd Ed. Food and Agriculture Organization of the United Nations, Rome.
    7. EC (1999): Opinion of the Scientific Committee on Veterinary Measures Relating to Public Health on "The evaluation of microbiological criteria for food products of animal origin for human consumption". Health and Consumer Directorate-General. Directorate B - Scientific Health Opinions. Unit B3 - Management of scientific committees II, SC4, 23 September 1999, European Commission, Brussels.
    8. EC (2004): Directive 2004/41/EC of the European Parliament and of the Council of 21 April 2004, repealing certain directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption and amending Council Directives 89/662/EEC and 92/118/EEC and Council Decision 95/408/EC. The Council of the European Communities. Official Journal of the European Communities, 2. 6. 2004, L 195: 12-15.
    9. EC (2005): Commission Regulation No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. The Council of the European Communities. Official Journal of the European Communities, 22. 12. 2005, L 338: 1-25.
    10. EEC (1992): Council Directive 92/46/EEC of 16 June 1992, laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products. The Council of the European Communities. Official Journal of the European Communities, 14. 9. 1992, L 268: 1-13.
    11. EEC (1998): Council Directive 98/83/EEC of 3 November 1998, on the quality of water intended for human consumption. The Council of the European Communities. Official Journal of the European Communities, 5. 12. 1998, L 330: 32-54.
    12. El-Sherbini M., Al-Agili S., El-Jali H., Aboshkiwa M., Koha M. (1999): Isolation of Yersinia enterocolitica from cases of acute appendicitis and ice cream. East Mediterranean Health Journal, 5: 130-135. Go to original source...
    13. Foschino R. (2002): Freezing injury of Escherichia coli during the production of ice cream. Annals of Microbiology, 52: 39-46.
    14. Gilbert R.J., De Louvois J., Donovan T., Little C., Nye K., Ribeiro C.D., Richards J., Roberts D., Bolton F.J. (2000): Guidelines for the microbiological quality of some ready-to-eat food sampled at the point of sale. Communicable Diseases and Public Health, 3: 163-167.
    15. Gracias K.S., McKillip J.L. (2004): A review of conventional detection and enumeration methods for pathogenic bacteria in food. Canadian Journal of Microbiology/Revue Canadiene de Microbiologie, 50: 883-890. Go to original source... Go to PubMed...
    16. Harrigan W.F. (1998): Laboratory Methods in Food Microbiology. 3rd Ed. Academic Press, San Diego.
    17. ICA (Ice cream Alliance) (2004): Technical fact sheet No 8. Laboratory testing. ICA Ltd, Derby.
    18. ISO 11290-1:1997 (1997): Microbiology of food and animal feeding stuffs. Horizontal method for the detection and enumeration of Listeria monocytogenes - Part 1: Detection method. International Organization for Standardization, Geneva.
    19. ISO 6888-1:1999 (1999): Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium. International Organization for Standardization, Geneva.
    20. ISO 7899-2:2000 (2000): Water quality - Detection and enumeration of intestinal enterococci - Part 2: Membrane filtration method, International Organization for Standardization, Geneva.
    21. ISO 9001:2000 (2000): Quality management systems - Requirements. ISO/TC 76, SC2. International Organization for Standardization, Geneva.
    22. ISO 9308-1:2000 (2000): Water quality - Detection and enumeration of Escherichia coli and coliform bacteria - Part 1: Membrane filtration method. International Organization for Standardization, Geneva.
    23. ISO 6579:2002 (2002): Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp. International Organization for Standardization, Geneva.
    24. Kanbakan U., Con A.H., Ayar A. (2004): Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control, 15: 463-470. Go to original source...
    25. Kokkinakis E., Fragkiadakis G.A. (2007): HACCP effect on microbiological quality of minimally processed vegetables: a survey in six mass-catering establishments. International Journal of Food Science and Technology, 42: 18-23. Go to original source...
    26. Massa S., Podan G., Cesaroniz D., Trovatelli L.D. (1989): A microbiological survey of retail ice cream. Food Microbiology, 6: 129-l34. Go to original source...
    27. NZICMA (2002): Interim Code of Practice for Ice Cream. Annual General Meeting of New Zealand Ice Cream Manufacturers' Association Inc., June 2004, Wellington.
    28. Raugel P.J. (1999): Rapid food analysis and hygiene monitoring: Kits, Instruments and Systems. Springer Verlag, Berlin, Heidelberg. Go to original source...
    29. Reij M.W., Den Aantrekker E.D., ILSI Europe Risk Analysis in Microbiology Task Force (2004): Recontamination as a source of pathogens in processed foods. International Journal of Food Microbiology, 91: 1-11. Go to original source... Go to PubMed...
    30. Roberto C.D., Brandäo S.C.C., da Silva C.A.B. (2006): Costs and investments of implementing and maintaining HACCP in a pasteurized milk plant. Food Control, 17: 599-603. Go to original source...
    31. Snyder O.P. (1998): Hand washing for retail food operations - a review. Dairy, Food and Environmental Sanitation, 18: 149-162.
    32. Soriano J.M., Rico H., Molto J.C., Manes J. (2002): Effect of introduction of HACCP on the microbial quality of some restaurant meals. Food Control, 13: 253-261. Go to original source...
    33. Swanson K.M.J., Anderson J.E. (2000): Industry perspective on the use of microbial data for HACCP validation and verification. Journal of Food Protection, 63: 815-818. Go to original source... Go to PubMed...
    34. Torkar K.J., Mozina S.S. (2000): Differentiation of Bacillus cereus isolates from milk and milk products with biochemical, immunological, AP-PCR and PCRRFLP methods. Food Technology and Biotechnology, 38: 135-142.
    35. Vought K.J., Tatini S.R. (1998): Salmonella enteritidis contamination of ice cream associated with a 1994 multistate outbreak. Journal of Food Protection, 61: 1493-1496. Go to original source... Go to PubMed...
    36. Wallace C., Williams T. (2001): Pre-requisites: A help or a hindrance to HACCP. Food Control, 12: 235-240. Go to original source...
    37. WHO (1998): Food-borne Listeriosis. Report of WHO Informal Working Group. WHO/EHE/FOS/88.5, Geneva.
    38. WHO (1999): Strategies for Implementing HACCP in Small and/or Less Developed Business. Report of a WHO Consultation. WHO/SDE/PHE/FOS/99.7, Geneva.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content