| || ||Cream is generally safe because it has been pasteurised or sterilized. However, fat has a protective effect on micro-organisms and stronger heat treatments are necessary than for liquid milk. Most food poisoning associated with cream is due to contamination with harmful bacteria in the kitchen. |
The picture shows an example of poor personal hygiene that could lead to food poisoning. The cook has an itchy nose whilst making a cream dessert and can’t resist rubbing it. Staphylococcus aureus bacteria which sometimes live harmlessly on the skin or in the nose get on to her fingers, and from there on to the spoon being used for stirring the cream. In warm conditions, the bacteria will grow and anyone eating the food could become ill. Cases of salmonellosis are also often associated with cream in this case due to cross-contamination from foods such as raw meats.