Safety—Homemade Ice-Cream

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This Just In…Education and Training
Information courtesy of Kansas Farm Bureau’s Education and Training Division

Homemade ice cream is a summertime treat loved by people across the United States, but unfortunately, it is a cause of salmonella outbreaks every summer. Here are some tips to avoid that disaster:

Salmonella Enteritidis (SE) is the strain of Salmonella found most frequently in raw eggs. Because of the eggs in ice cream mixes, it is this that normally causes people to get sick. There are options you can take that allow you to avoid this hazard:

Use a Pasteurized Egg Product Substitute — Egg products are eggs that have been removed from their shells to be pasteurized. Being yolks, white or a mix of ingredients, these pasteurized products do not carry harmful bacteria and can be substituted in.
Cook Your Base — If your favorite ice cream recipe isn’t one you are willing to part with, you can cook the mix containing the eggs to 160 degrees F to kill any harmful bacteria. Once it reaches this temperature, you can cool it back down and freeze it without worrying about harmful bacteria.

For more information, check out this FDA (Food and Drug Administration) resource.

 

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