Question

Which of the following bacterial pathogens are associated with the consumption of ice cream?
(A). Bacillus cereus
(B). Salmonella
(C). Listeria monocytogenes
(D). Lactobacillus planterum
Choose the correct answer from the options given below:

• A. (A), (B) and (D) only.
• B. (A), (B) and (C) only.
• C. (A), (B), (C) and (D).
• D. (B) and (C).

Hint:

Lactobacillus species are beneficial probiotic/starter bacteria. Removing option (D) from the choices quickly leads to the correct option.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Although ice cream is stored at freezing temperatures (\(\le -18^\circ\text{C}\)), freezing does not sterilize the product. Several pathogens can survive these cold temperatures and cause foodborne illness.

Step 2: Detailed Explanation:
Let us analyze the list of organisms:

• (A) Bacillus cereus: A spore-forming bacterium whose spores can survive pasteurization and freezing. It can germinate and grow if the ice cream mix is held at ambient temperatures during processing. (Correct)

• (B) Salmonella: Can contaminate ice cream through raw ingredients (like eggs) or post-pasteurization contact. It is highly resistant to freezing and has been linked to major ice cream outbreaks. (Correct)

• (C) Listeria monocytogenes: A psychrotrophic pathogen that can survive and grow at refrigeration temperatures. It is a major concern in dairy plants and can persist in freezing environments like ice cream. (Correct)

• (D) Lactobacillus plantarum (planterum): A non-pathogenic, beneficial lactic acid bacterium used in food fermentations. It is not a foodborne pathogen. (Incorrect)
Thus, the pathogens associated with ice cream consumption are (A), (B), and (C) only.

Step 3: Final Answer
The correct choice is (A), (B) and (C) only.