Question

The thermophilic count in Canners sugar used in ice cream mix should NOT exceed

• A. 150 cfu/10 g
• B. 50 cfu/10 g
• C. 200 cfu/10 g
• D. 250 cfu/10 g

Hint:

Sugar Microbiological Standards: Canners Grade Sugar for Ice Cream $\rightarrow$ Total Thermophilic Spore Count must NOT exceed 150 cfu/10 g.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
National Canners Association (NCA) NFPA microbiological standards for refined sucrose used in dairy and canning: thermophilic spore counts are restricted to $\le 150 ext{ spores/10 g}$ to prevent thermophilic flat sour and sulfide spoilage.
Key Formula or Approach:
\[ \text{Canners Sugar Standard: Total Thermophilic Spore Count } \le \mathbf{150 \text{ cfu / 10 g}} \quad (\text{Flat Sour } \le 75/10\text{ g}) \]

Step 2: Detailed Explanation:
In ice cream ingredient quality control and microbiological canning standards (NCA US Standards for Canners' Grade Sugar):
- Refined granulated sucrose (cane/beet sugar) added to ice cream mixes ($14 - 16\%$) can be a vehicle for highly heat-resistant thermophilic bacterial endospores (e.g., Geobacillus stearothermophilus, Thermoanaerobacterium).
- Under standard Canners' Grade specifications:
1. Total Thermophilic Spore Count must NOT exceed 150 cfu per 10 grams of sugar.
2. Flat sour spore count must not exceed $75\text{ cfu / 10 g}$.
3. Thermophilic anaerobes must be present in not more than $60\%$ of tested tubes.

Step 3: Final Answer:
Therefore, the thermophilic count should NOT exceed 150 cfu/10 g, corresponding to option (A).