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The ice cream is a product that can multiply pathogens such as Salmonella, E.coli and Staphylococcus aureus, although the risk decreases or disappears with cold storage, a product is sensitive to temperature fluctuations. If you break the cold chain quality may be compromised. Whenever we reach granules or crystals of water means that at some [...]

Technological advances and the legal regulation have allowed to extend the shelf life of ice cream and ensure quality and safety. Manufacturers, ice cream artisans, distributors, wholesalers, importers and retailers must meet specific regulations. It includes the obligation to take a self-control and implement a system of hazard analysis and critical control point (HACCP), the [...]