Physical, chemical and microbiological quality of ice used to cool drinks and foods in Greece and its public health implications

 
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2011 (EN)
Physical, chemical and microbiological quality of ice used to cool drinks and foods in Greece and its public health implications (EN)

Gerokomou, V. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Gerokomou, V. (EN)

Ice used for direct human consumption or to preserve foods and cool down drinks can be contaminated with pathogenic microorganisms and may potentially become a vehicle for consumer's infection. To evaluate physical, chemical and microbiological quality of commercial ice and ice used for fish and seafood, 100 ice samples collected at 10 different retail points in the region of Epirus were studied. The following microbiological parameters were determined: Total coliforms, fecal coliforms, Salmonella spp., Shigella spp., Yersinia spp., Escherichia coli, Campylobacter sp., Vibrio cholerae, Aeromonas spp., Pseudomonas aeruginosa and Clostridium perfringens. E. coli was detected in 22% and coliforms were detected in 31% of samples. Samples in which coliforms were detected fail to meet the microbiological criteria specified by the drinking water legislation. Aeromonas spp., Shigella spp., Campylobacter sp. and V. cholerae were not detected. Spore forms of C. perfringens were prevalent at 35% and the psychotropic bacterium's P. aeruginosa and Yersinia spp. were found only at three samples each. The presence of large numbers of coliforms as well as of other pathogenic strains suggested that commercial ice and ice used to make cool drinks or in preservation of fish and seafood may represent a potential hazard to the consumer. In view of the results reported herein, it is highly recommended that national regulatory guidelines should be established for the production of ice as long as regular inspections. (C) 2011 Elsevier Ltd. All rights reserved. (EN)

ice quality (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Anaerobe (EN)

English

2011

<Go to ISI>://000299982800024

Elsevier Masson (EN)



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