Germ contamination in ice cream: Every seventh ice cream in Hessen complained.
(03.08.2010) 362 ice cream samples were examined by the Hessian State Laboratory and 49 of them objected to for hygienic reasons. The testers came to the frightening result after testing the summer over vanilla, chocolate and nut ice cream from various ice cream parlors in Hesse. The state laboratory has recognized the unclean ice cream scoops as one of the key uncertainty factors, which are an expression of less careful handling of the processing of the ice cream. Not under running water, but only wiped with a damp cloth or immersed in standing water, germs quickly form on the portioners, which are then spread further during processing. The same grievances were also observed in subsequent repeat tests in a third of the companies.
Although the results regarding the hygienic conditions in the ice cream parlors are unsettling, there is no serious health risk from the bacterial contamination, since they are only germs such as Enterobacteriacae and germs such as Salmonella or listeria have not been detected, according to the Hessian State Laboratory .
The also examined cream and "cream whipping machines", however, had a significantly worse result. Here almost 3/4 of the samples were objected to for hygienic reasons. The reasons mostly lie in the incorrect handling of the devices, inadequate cleaning and disinfection as well as a lack of and poor maintenance, says Roy Ackmann from the Hessian state laboratory to the Hessischer Rundfunk.
In order to counter the overall unsatisfactory results, the Hessian parliamentary group of the Greens is calling for further expansion of preventive consumer protection. "It is completely incomprehensible that the authorities are once again finding hygiene deficiencies in foodstuffs and Consumer Protection Minister Lautenschläger remains inactive. The Minister must ensure greater transparency for consumers and ensure that hygiene deficiencies are remedied in the future as far as possible," Angela Dorn, consumer policy advocate Spokeswoman for the Greens, opposite Hessischer Rundfunk.
For preventive consumer protection, an incentive-punishment system should be introduced, which awards a smiley badge to food businesses that are characterized by particularly good hygiene during controls. Companies that stand out negatively should, on the other hand, be published on the Internet at the first violation (after the statutory objection period has expired) in order to ensure the greatest possible transparency for the consumer. "The combination of incentive and punishment creates positive pressure for food businesses to take care of good hygiene in their businesses," says Angela Dorn. (Fp)
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Image: Kathrin Brechbühler / pixelio.de