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2 August 2007
BRUSSELS – Because of poor maintenance of the equipment, almost 50 percent of the soft serve ice cream portions served contain bacteria, according to the annual account from the federal food agency (FAVV).
Almost half of the samples of soft serve ice cream tested by the food agency last year contained bacteria that increase the risk of illness. These bacteria multiply in the ice cream when ice cream vendors fail to clean their machines thoroughly or when the ice cream is stored at too high a temperature.
The risk of bacteria is higher in soft serve than regular ice cream because it is produced in the machine on site.
[Copyright Expatica News 2007]
Subject: Belgian news