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

Author

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  • Emmanuel N. Kokkinakis

    (Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece
    Department of Commerce & Advertising, Technological Education Institute of Crete, Ierapetra, Crete, Greece)

  • Georgios A. Fragkiadakis

    (Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece)

  • Souzana H. Ioakeimidi

    (Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece)

  • Ilias B. Giankoulof

    (Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece)

  • Aikaterini N. Kokkinaki

    (Department of Commerce & Advertising, Technological Education Institute of Crete, Ierapetra, Crete, Greece)

Abstract

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.

Suggested Citation

  • Emmanuel N. Kokkinakis & Georgios A. Fragkiadakis & Souzana H. Ioakeimidi & Ilias B. Giankoulof & Aikaterini N. Kokkinaki, 2008. "Microbiological quality of ice cream after HACCP implementation: a factory case study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(5), pages 383-391.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:1126-cjfs
    DOI: 10.17221/1126-CJFS
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    Cited by:

    1. Krzysztof Przystupa, 2019. "The methods analysis of hazards and product defects in food processing," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(1), pages 44-50.

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