Ice alarm in Upper Austria: 20% of the rehearsals!

Ice alarm in Upper Austria: 20% of the rehearsals!

Oberösterreich, Österreich - In Upper Austria, the food supervision in April and May 2025 carried out an extensive test of ice cream. A total of 66 ice tests were taken from 39 companies and pulled directly from the sales showcases. The results are sobering: almost 20 percent of the rehearsals had to be objected to. While only 4.7 percent were complained about in 2024, the current rate of 20 percent indicates a worrying development. It is particularly alarming that two rehearsals were unsuitable for human consumption, such as BAV-Institut .

health risks and causes

The test results make it clear that microbe contamination is often due to inadequate production and storage conditions. Bacillus cereus can survive temperatures from 4 ° C to 50 ° C, whereby toxin production is optimized at 37 ° C to 42 ° C. Too low temperatures when keeping warm and long cooling phases are typical causes of excessive germ numbers. According to estimates, between 1.4 and 12 percent of food -related outbreaks can be traced back to Bacillus Cereus, which shows how critical hygiene in the catering is href = "https://www.biofocus.de/zeensmittel/mikrobiology/pathogenyekeime/bacillus-cereus"> Biofocus ).

In Upper Austria, all affected companies were informed immediately and the district administrative authorities were informed. Measures were taken for the eleven -the -counter companies to improve the hygiene and quality of the products. Six samples that were not officially objected to received information due to increased germ numbers or residues below the limit values.

sustainable quality assurance

The current incidents illustrate the need for strict microbiological controls within the ice cream industry. In Germany, the German Society for Hygiene and Microbiology published guidelines and warning values for examining ice cream in 2013. This step is crucial to ensure consumers' security and minimize the risk of food -related diseases. In the summer months, in which the demand for ice cream increases significantly, it is all the more caution.

The affected companies in Upper Austria must now wonder how they can raise their quality standards in order to avoid similar incidents in the future. Responsible product production and close -knit controls are the key so that not only consumers, but also producers can rely on the high quality of their products. The traceability and the monitoring of microbiological parameters are essential to maintain a good reputation in the industry and to strengthen the trust of customers.