Uncovering the Hidden Dangers in Dessert.

Desserts are meant to be sweet, fun and a perfect way to end a meal but sometimes, they can come with a hidden risk. While most people worry about food poisoning from meat or seafood, desserts can also cause serious illness, especially when certain ingredients are not handled properly.

Raw eggs, often used in cake batter, mousse or homemade ice cream, can carry harmful bacteria like salmonella. Even fresh fruits, like berries or sliced mangoes can be a problem if they have not been washed well or have been stored wrongly. Dairy products such as cream or milk can spoil easily if left out too long, especially in hot weather. And sometimes, cross-contamination happens when clean food touches dirty surfaces, like knives or chopping boards used for raw meat.

   

This is where food traceability becomes very important. When ingredients are traceable, it means their journey from the farm to the store is well recorded. You can tell where the milk came from, how the fruit was handled and whether the eggs passed safety checks. If something goes wrong, traceability helps health experts quickly find the source of the problem and stop it from spreading further.

Food traceability does not just protect businesses it protects us at home too. When we buy ingredients that follow food safety and tracking standards, we reduce the risk of sickness. So, the next time you enjoy a slice of cake or a scoop of ice cream, know that food safety begins long before dessert is served and traceability plays a key part in that sweet ending.