Akademik Veri Yönetim Sistemi
12. International Conference on Agriculture, Animal Science & Rural Development, Ordu, Türkiye, 6 - 08 Temmuz 2023, ss.895-903
Ice cream is a dairy product obtained by blending and freezing various ingredients. Ice cream is particularly enjoyed and consumed by all age groups, especially children, during the summer months. It is frequently preferred due to its nutritional content and easy digestibility. However, ice cream is susceptible to contamination due to pre-production, production, and post-production processes. The containers used for milk storage, personnel hygiene, the operating environment, and sales areas directly influence the microbiological quality of ice cream. The contamination of milk used in ice cream production, particularly by pathogenic microorganisms, not only leads to a decrease in the quality of the ice cream but also poses a risk of foodborne illnesses due to the introduction of certain microorganisms. Children, especially those who consume ice cream, are more susceptible to illnesses and have weaker immune systems compared to children who do not consume ice cream. The consumption of ice cream can lead to various illnesses in children, including pneumonia, gastroenteritis, sepsis, typhoid fever, dysentery, vomiting, meningitis, fever, and cough. The detection of microorganisms such as Escherichia coli, Enterobacteriaceae, Listeria spp., Salmonella spp., and Staphylococcus aureus in ice cream samples is considered an indication of inadequate hygiene conditions. It has been observed that ice cream samples sold without packaging are more susceptible to such microbial hazards compared to samples sold with packaging. In order to ensure food safety, identify potential hazards, and eliminate any associated risks in ice cream production, HACCP (Hazard Analysis and Critical Control Points) practices have been developed. HACCP applications provide a number of advantages such as obtaining safe products in ice cream production, ensuring the safety of the supply chain, eliminating risk factors, effectively controlling processes, preventing economic losses, and identifying investment areas. In traditional and industrial ice cream production, it is recommended that hygiene and sanitation rules should be followed and personnel should be adequately informed about these issues in order to avoid both a decrease in food quality and health problems.