Ice Cream Linked to Food Poisoning Outbreaks: What you Need to know
Consumers should be aware of the potential for foodborne illness from ice cream, with recent concerns centering around bacterial contamination and improper handling. While typically a treat, ice cream can harbor harmful bacteria like Salmonella, E. coli, and Listeria, leading to diarrhea, vomiting, and fever. The risk is heightened with unpasteurized ingredients or if the product is allowed to melt and refreeze.
Ice cream’s base, often milk and cream, is susceptible to spoilage and bacterial growth. Unpasteurized, or raw, milk poses a meaningful risk as the heat treatment of pasteurization is crucial for destroying pathogenic microorganisms. According to experts, consuming ice cream containing these harmful bacteria can result in food poisoning, with symptoms appearing anywhere from hours to days after ingestion.
Symptoms of food poisoning from contaminated ice cream include fever, diarrhea, vomiting, and abdominal cramps. Most individuals recover without medical intervention, but those with weakened immune systems or worsening symptoms should seek medical attention.
Preventative measures are key. Experts recommend avoiding double-dipping, using clean utensils when scooping, and discarding ice cream that has completely melted. Maintaining a consistently frozen temperature is also vital. Consumers should also check ingredient lists and avoid products containing unpasteurized milk or eggs.
Signs of potential contamination or previous melting include a sticky container or large, crunchy ice crystals - indicative of freezer burn – on the surface of the ice cream. While freezer burn impacts flavor and texture, it doesn’t necessarily render the product unsafe, but melted and refrozen ice cream should be discarded. Refreezing does not kill bacteria.
