Ice cream and frozen desserts tested for bacteria

The Consumer Council and Food Safety Centre have tested several ice cream and frozen dessert products for bacteria. The issue is pertinent in the aftermath of Typhoon Hato and the ensuing power shortages. 

The Consumer Council (CC) issued a statement yesterday recommending only moderate consumption of such products, given that “ice creams and frozen desserts are high-calorie and high-sugar foods.”

All 30 samples, including ice pops and ice cream, were tested for the presence of pathogenic bacteria. No signs of staphylococcus aureus, listeria monocytogenes or salmonella were found in the samples.

According to the CC statement, the World Health Organization recommends sugar intake of less than 25g (approximately five sugar cubes) per day for an adult on a standard diet of 2,000 calories per day. The test results show that half of the samples contain about 20g to 28g of sugar per 100g.

The CC also notes that as “ice cream and frozen dessert are heat-sensitive, their quality will be affected and bacteria will grow if temperature is not well-controlled during transfer or storage.”

The CC has reminded consumers to pay attention to the packaging of frozen desserts and check if they have melted before consumption.