Ice cream is a frozen dessert made from milk, cream, and sugar. It is often flavored with fruits and spices. There are many different variations of ice cream, including sherbet, sorbet, and gelato. Some people may choose to make their own ice cream. Usually, ice cream is purchased and eaten as a snack. However, in the past, it has been associated with food poisoning and outbreaks. These outbreaks have caused up to five deaths and 92 hospitalizations.
The origin of ice cream can be traced back to ancient Rome. Originally, it was a luxury desert. Later, it was introduced to Europe from the East. In the 16th century, man discovered that the liquid could be frozen. At the same time, iced desserts were also being introduced into Europe. During the Georgian era, savoury ices were very popular. Savoury ices include beer ices, tea-flavored ices, and black pudding ices.
Traditionally, ice cream was a luxury desert, reserved for the wealthy. However, as mass production of ice cream increased, the cost of the product decreased. A number of companies, including Dairy Queen and Carvel, began to offer soft-serve ice cream. Soft-serve ice cream must be treated with special care when it is transported.
Initially, ice cream was made by hand. In the United States, it was only after the 1850s that Americans began to have a ready supply of ice. Jacob Fussell began making ice cream in 1851. His business, the Seven Valleys Ice Cream Factory, was the first to manufacture ice cream on a large scale. He sold dairy products from farmers in Pennsylvania. He later opened factories in several other cities.
아이스팝니다 was considered a luxury desert in ancient Rome. Early American confectioners, such as George Washington and Thomas Jefferson, also served ice cream. But it was not until the early 20th century that it became widely available in the United States. It is estimated that between 1890 and 1900, nearly one hundred thousand cases of ice cream-related gastroenteritis were diagnosed.
One of the primary causes of food poisoning from ice cream is the presence of microbes. Pathogenic bacteria such as Salmonella and Escherichia coli can cause outbreaks. Other causes of contamination include viruses, parasites, and other toxins. If ice cream is left untreated or improperly stored, it can also be contaminated with a wide variety of pathogens. Foodborne diseases are more common in people who are overweight, and in children and young adults.
Many industrial countries have legislated microbiological standards for commercial production of ice cream. These standards are used to eliminate any possible routes for contamination, so that the product is safe. Manufacturers must ensure that ice cream has a low bacterial content. They can accomplish this by ensuring that all the ingredients are heat-treated. This includes ensuring that milk proteins are present. Milk proteins are crucial to the taste and creaminess of ice cream.
Other additives are emulsifiers, which keep the fat and water from separating. Emulsifiers can improve the texture of ice cream and can prevent ice crystal formation. Additionally, stabilizers are sometimes added to help ice cream remain smooth.
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