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The Bacterial Count of Ice Cream Held at Freezing Temperatures

Department of Bacteriology, University of Washington, Seattle

ABSTRACT

1. Thirty-three samples or bricks of ice cream from two producers were kept at temperatures below zero centrigrade and examined for numbers of bacteria per gram on alternate days. Twelve samples were held at –3°C., 12 at –6°C., and 9 at –10°C.
   
2. The results indicated that storage of ice cream at –10°C. or above does not prevent all bacterial multiplication or increase in the bacterial count.
   
3. The results furnish at least a partial explanation of the increased numbers of bacteria found in retailers' samples as compared with those from producers.