Abstract
During the period 1966 to 1976, 22 outbreaks with 292 individual cases of salmonellosis associated with the consumption of homemade ice cream were reported to the Center for Disease Control. Salmonella typhimurium accounted for 45% of the outbreaks. The source of eggs used was known in 13 outbreaks, and all were ungraded farm- or home-produced eggs, a potential source of salmonellae. In 11 outbreaks, the method of preparation was known, and in all, the ice-cream custard had not been cooked before freezing.
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