A review of the nutritional value of ice cream, its biological contamination, and its potential impact on human health. | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 68, Issue 9, September 2025, Page 267-282 PDF (1.12 MB) | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/ejchem.2025.339269.10894 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nehal A. Bagy  1; Salama A. Ouf2; Nagwa A. Tharwat3; Mohsen A. sayed3
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| 1Botany and microbiology department faculty of science Cairo university | ||||
| 2Botany and Microbiology Department, Faculty of Science, Cairo University | ||||
| 3Professor of Microbiology, Botany and Microbiology Department, Faculty of Science, Cairo University | ||||
| Abstract | ||||
| Ice cream is a well-loved and frequently consumed dessert that brings enjoyment to many individuals throughout the year. The product combines ingredients like milk, coloring agents, flavors, fruits, nuts, sweeteners, eggs, and stabilizers. These compounds can influence microorganisms, which can subsequently compromise the quality of the product. Microbes can be eliminated with the use of pasteurization however, there are still risks connected with pathogens that generate spores. The occurrence of infections in ice cream samples is mostly ascribed to the utilization of tools, equipment, water, personnel, the surrounding environment, packaging materials, and transportation. There is a new approach of Creating more nutritious dairy ice cream alternatives that specifically target a diverse variety of customers, including individuals with diabetes, allergies, and obesity. The HACCP (hazard analysis and critical control point) system is well recognized as a cost-effective approach to ensuring food safety. It is universally recognized as a food safety precaution and should be applied across the whole food production process. | ||||
| Keywords | ||||
| ice cream; microorganisms; HACCP; nutritional value | ||||
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