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Gelatin as a Source of Bacteria in Ice Cream

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

Studies have shown that ice cream may be highly contaminated with bacteria. Gelatin, which is used in most commercial ice cream to the extent of about 0.5 per cent, has been considered by some as an important source of contamination. The investigations of Gordon (1), Hammar (2), Ellenberger (3), and Parfitt (4) have shown that the different brands of gelatin vary widely in the number of bacteria they contain.

It was the purpose of this investigation to study the bacteriological condition of gelatin found on the market at the present time (1923–1924),and to determine the importance of this product as a source of contamination of ice cream.

The samples for this study were obtained from eleven leading gelatin manufacturers and distributors and from ice cream manufacturers throughout the state, as well as from a few in Wisconsin and Oklahoma.

The samples from the gelatin manufacturers and jobbers were received in various kinds of containers.

¹ This work was suggested and planned, and samples were secured by P. H. Tracy; the bacteriological work was done by J. M. Brannon. The authors wish to take this opportunity to express their appreciations of the coöperative spirit shown by the gelatin manufacturers and jobbers and ice cream manufacturers from whom the gelatin samples for this study were obtained. Thanks are also due Prof. M. J. Prucha, of the Division of Dairy Bacteriology, for his constructive criticism of the manuscript.