The ice cream bought was produced by experts last year: the longer it is, the easier it is to be contaminated.
7 29 months (reporter Ma Yunyun Intern Liu Qin Kou Minfang) sold ice cream this year, was produced last year. 27, reporters interviewed found that some of the provincial cities sell ice cream longer life expectancy, and some even have "one year old", which makes the public feel very uneasy. Experts say that the long life ice cream is more likely to be contaminated by bacteria, but as long as the surrounding environment meets the specifications, it will be fine.
27 days, the citizen Xiao Liu bought an ice-cream in a supermarket near Dachan Road near mountain. She found that the production date on the wrapping paper was August 2010, which made her very worried. "How can I sell the ice cream of last year and eat it for so long?"
the reporter then visited some ice cream outlets in the city, and found that most of the ice cream was produced in the last few months, and the shelf life was basically 18 months or 24 months. The production date of a few ice cream is earlier, and the packaging is marked in January 2011 or February. In a shop near Shan's teacher, the reporter found a "red jujube and milk flavored" ice cream. Its packaging reads "20101214", meaning it was produced in December 14th last year. In another shop, the production date of a "yogurt flavored Popsicle" was even May 12, 2010.
Yan Shichun, President of the Ji'nan Food Association, analyses the main ingredients of the ice cream, such as milk, sugar, water, cream and plant starch, and the length of its shelf life is related to the effect of sterilization and the composition of nutrients. Under the environment below 4 C, the bacteria will be dormant, "inactive nor breeding". Therefore, in the regular production process, the manufacturer will sterilize the ice cream itself and the wrapping paper, and then put it in the freezer at minus 18 degrees centigrade, and then put it in a cold storage under 0 centigrade. In accordance with the relevant regulations, after entering the transportation and retail links, the environment around the ice cream must also be maintained at 0 degrees Celsius. If the temperature rises above 4 C in this process, the bacteria will be active. If the bacteria are contaminated by the surrounding environment, the safety of these ice cream will also be greatly reduced.
Yan Shichun pointed out that if the temperature was controlled from the production, storage, transportation and retail links, and the environmental hygiene was maintained to prevent the bacteria from being invaded, the ice cream in the shelf life was basically no problem. But it can not be denied that the longer the ice cream circulated, the greater the chance of bacterial contamination. So when people buy ice cream, they try to choose ice cream with a shorter production date. It's best not to buy ice cream that has been turned to or near the "critical period" because it is cheap.