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The Survival of Pathogenic Microorganisms in Ice Cream

Department of Bacteriology, University of Illinois, Urbana, Illinois

ABSTRACT

Salmonella enteritidis and Brucella abortus Bang have survived storage in ice cream at a temperature of -23.2° C. (-10° F.) for 7 years. Of the remaining organisms Mycobacterium tuberculosis hominis (strains A, I & S) and Mycobacterium tuberculosis bovis have survived for 6 years, Salmonella aertrycke for 6 years, Brucella melitensis for 5 years, Mycobacterium avium for 4 years and Brucella abortus porcine for 4 years. It should be made clear that Salmonella enteritidis, Brucella abortus Bang, Mycobacterium tuberculosis hominis (strains A, I & S) and Mycobacterium tuberculosis bovis were still viable and that later tests will be necessary to determine their longevity.