Von der Herstellung bis zum Verkauf: Wie sicher ist slowenisches Eis?

Production and sale of ice cream in Slovenia have undergone significant changes over recent years, with shifts in both preparation methods and ingredient sourcing. While flavors and colors continue to evolve, the process of making ice cream has become increasingly industrialized. Fresh eggs, once commonly used in ice cream products, are now rarely found in finished goods. According to Nadja Škrk, head of the Food Safety, Veterinary Affairs and Plant Protection Office, modern ice creams are typically made from highly processed ingredients such as milk, cream, and other prepared bases. This shift reflects broader trends in food manufacturing toward efficiency and consistency. Mateja Jerovšek, owner of Gelaterie Romantika, notes that current production methods involve large containers filled with pre-mixed components. For example, dishes like tiramisu or strawberry desserts require opening a large jar containing a mixture of water, milk, or dairy base, which is then blended into the final product. In contrast, her shop takes a more traditional approach, using fresh ingredients and preparing each dessert from scratch. She describes their latest creation, a chili-infused marzipan, as being made entirely from raw materials, starting with washing and chopping the fruit. Fresh fruits used in their ice creams often come from local sources. When asked whether they use the kind of strawberries visible in markets or gardens, Jerovšek confirms that they do. Local market vendors occasionally contact them, offering surplus produce and asking if they can take it. This practice highlights the growing emphasis on sustainability and supporting regional agriculture within the ice cream industry. The popularity of ice cream production in Slovenia has reached new heights. Last year, 62 companies were engaged in its manufacture, the highest number in the past decade. However, much of this production does not remain within the country. Over 32,000 tons of ice cream were exported last year, primarily to the United Kingdom. As demand grows, concerns about safety have also increased. Food safety inspections over the past 13 years have not detected the presence of harmful bacteria such as salmonella or listeria in ice cream samples. Škrk explains that annually, around 20 to 25 samples are taken, prioritizing artisanal producers and dairy-based ice creams. All results have been deemed safe and compliant with regulations. Nevertheless, potential risks extend beyond the product itself. Dishes served in restaurants and cafes may pose greater health hazards due to serving tools, particularly bowls and containers holding water. Jerovškova warns that these vessels can create conditions favorable for bacterial growth. After service, leftover ice cream mixed with water can return to the container, creating an environment conducive to microbial proliferation. She emphasizes that even slightly lower temperatures, such as those below 30 degrees Celsius, are still ideal for bacterial growth. To mitigate these risks, Gelaterie Romantika uses a different method of portioning. Instead of serving directly from a shared bowl, they provide individual spoons for each customer. Each scoop comes with its own utensil, which remains in the dish, reducing cross-contamination. Despite these precautions, an inspection two years ago identified one hygiene issue. Škrk notes that the problem could stem from inadequate cleaning procedures or issues with the serving tools themselves. In addition to hygiene checks, regulatory bodies also monitor the use of artificial colorings in packaged ice creams sold in stores. Recent tests conducted last year and this year confirmed compliance with legal standards. These findings underscore the ongoing efforts to ensure that ice cream remains a safe and enjoyable treat for consumers.