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Microbial Destruction Rates in Soft-Serve Ice Cream during Freezing¹

Department of Dairy Science, University of Georgia, Athens

ABSTRACT

Lethal rates of Escherichia coli, Pseudomonas fluorescens, Staphylococcus aureus, Saccharomyces lactis, and spores of Bacillus subtilis, in soft-serve ice cream during 30 min of freezing, were investigated in mixes inoculated with suspensions of these microorganisms. Destruction rate curves of log counts V time for E. coli, P. fluorescens, and S. lactis were nonlinear but similar. S. aureus showed considerable resistance to freezing with agitation, whereas spores of B. subtilis were unaffected.

Statistical analyses indicated that the mean lethal rates of the organisms and the shape of the destruction rate curves were not influenced by the initial cell concentrations. The shape of the destruction rate curve and the mean lethal rate of E. coli were influenced by the freezing rate. Young cells of E. coli were more susceptible to destruction than older cells.

¹ Journal Paper No. 381 of the College Experiment Station, College of Agriculture Experiment Stations, University of Georgia, Athens, Georgia.