Business in Brno captivated the public with an unconventional product that he presented – ice cream with the flavor of čabajka. Čabajská klobása or čabajka is a spicy sausage typical of Hungarian cuisine. In the offer of 44 types of this summer delicacy, you will also find such gems as dill ice cream, cottage cheese, gummy ice cream, ice cream with a name „I don’t know“ or sea buckthorn sorbet.
However, the most people were interested in the sausage variant, which evoked mixed reactions and quickly became the subject of discussions. “Ice cream and 4 rolls,” joked Jan. “A hundred people, 100 tastes, but unappealing to me,” Magdalena thinks. “Your majesty, I’m going to bleat!” another commenter wrote a message from the popular comedy Sun, hay… “You can only come up with that in Brno,” David came from the second largest city of the Czech Republic. PHOTOS of ice cream can be found in the gallery!
Similar experiments are not exceptional nowadays, since many businesses try to differentiate themselves with creative products. It is not yet clear whether the Čabajk ice cream will become a permanent part of the offer, or whether it will only be a short-term attraction.
Color, taste and consistency reveal the quality
Quality unpackaged ice cream should have a color corresponding to the ingredients used, smooth, malleable consistency without ice crystals and lumps and a pleasant taste, characterized by the ingredients used. The Office of Public Health (ÚVZ) of the Slovak Republic reminds of this on the social network.
“If the ice cream is repeatedly frozen, pieces of ice can form in it, which not only spoils the ice cream’s sensory quality, but can even be a source of microbiological contamination. Digestive problems such as nausea, vomiting and diarrhea may also appear after eating such ice cream. Children, the elderly or people with weakened immunity are more susceptible to the disease,” warned the office.
He emphasized that experts from regional public health offices regularly take ice cream samples every summer and determine their composition through laboratory analysis. “They check, for example, whether or not the ice cream was contaminated with microorganisms such as coliform bacteria or salmonella, whether it contains unauthorized dyes, or whether the highest permissible amount of dye was exceeded,” he explained.
They also check the origin of raw materials and semi-finished products for the production of ice cream, their expiration date and minimum shelf life, the hygiene of the ice cream production process, the level of its serving, the operational hygiene of the equipment, and the professional and medical qualifications of the workers. They also randomly take smears from the environment, clothing and hands of workers and work surfaces.
