A review of the nutritional value of ice cream, its biological contamination, and its potential impact on human health.

Bagy, Nehal A.; Ouf, Salama A.; Tharwat, Nagwa A.; Sayed, Mohsen A.

doi:10.21608/ejchem.2025.339269.10894

A review of the nutritional value of ice cream, its biological contamination, and its potential impact on human health.

Document Type : Review Articles

Authors

¹ Botany and microbiology department faculty of science Cairo university

² Botany and Microbiology Department, Faculty of Science, Cairo University

³ Professor of Microbiology, Botany and Microbiology Department, Faculty of Science, Cairo University

10.21608/ejchem.2025.339269.10894

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.

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