5 reasons to avoid soft-serve.
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When the weather is warm or it’s summertime, the craving for a refreshing ice cream is almost irresistible. However, if you’re a fan of soft-serve, you might want to think twice.
The hidden dangers of soft-serve
While some people prefer fruit-flavored popsicles, others lean towards creamy and soft ice cream. Unfortunately, the latter may not be a wise choice, especially if you want to avoid getting sick.
5 reasons to rethink your soft-serve choice
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Soft-serve machines harbor harmful bacteria: Soft-serve comes from a machine, making it susceptible to contamination if not cleaned properly. According to Janilyn Hutchings, a certified food safety professor, soft-serve machines should be “cleaned and disinfected every 10-24 hours.”
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Cleaning these machines is challenging: The machines often contain removable parts that need to be cleaned separately, making the cleaning process complex. Even if employees know how to clean them, this task is often overlooked.
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The soft-serve mix can also be contaminated: Many soft-serve bases are unpasteurized and must be stored at just below freezing temperatures. However, this creates an environment where bacteria can grow rapidly.
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Bacteria can make you seriously ill: Over the years, there have been numerous cases of food poisoning caused by soft-serve. In 2005, over 120 people in Ohio fell sick due to a machine contaminated with staphylococcus.
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There are safer alternatives: Don’t panic; there are other ways to satisfy your soft-serve cravings. You can make your own at home with a few simple ingredients or let regular ice cream soften for a few minutes and then whip it to a creamy texture.