Irradiated icecreams for immunosuppressed patients

Vanilla, raspberry, peach and milk jam icecreams were gamma irradiated with 3, 6 and 9 kGy doses in order to achieve microbial decontamination. Microbiological, sensory and some chemical analysis (acidity, peroxides, ultraviolet and visible absorption, thin-layer chromatography and sugar determination) were performed. Water-based icecreams (raspberry and peach) were more resistant to gamma radiation than cream-based ones (vanilla and milk jam). Gamma irradiation with 3 kGy reduced remarkably the microbial load of these icecreams without impairing the quality of the icecreams