ABSTRACT
The temperatures at which ice cream is produced, stored, and served are below freezing, and microbial growth is of no concern. Because the viability of many microorganisms is preserved by freezing, this treatment is not expected to be lethal for microorganisms. Freezing and frozen storage are detrimental to some microorganisms, and these effects are discussed later in this chapter. Although ice cream itself does not suffer direct microbial spoilage, several ingredients of ice cream are susceptible to spoilage, because they are held at temperatures suitable for microbial growth.
