Microbial contamination, community diversity and cross-contamination risk of food-contact ice

Liao, Xinyu; Shen, Wangwang; Wang, Yeru; Bai, Li; Ding, Tian

doi:10.1016/j.foodres.2022.112335

Cited by 8 publications

(2 citation statements)

References 55 publications

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“…Liao et al [10] recently investigated in China the hygienic status of food contact ice from farmers' markets, local supermarkets and restaurants by assessing the total bacterial count (TBC), coliform count and pathogenic bacteria contamination levels (S. aureus, V. parahaemolyticus, Salmonella spp., Listeria monocytogenes, Shigella). A total of 171 samples of ice used for food preservation were collected and analyzed.…”

Section: Bacterial Contaminationmentioning

confidence: 99%

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State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review

Triggiano,

Apollonio,

Diella

et al. 2024

Microorganisms

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Ice consumption has widely increased over the last decade. Cases of ice contamination by various microorganisms (bacteria, viruses and fungi) have been documented in the literature. In this review, we summarize the findings of selected articles on the hygienic and sanitary quality of food ice from 1 January 2013 to 31 December 2023. A total of 14 articles found via the PubMed search engine during the study period were reviewed. From the comparison between the ice produced on an industrial scale and the ice produced on a local scale in food businesses, the latter was found to be more contaminated by microorganisms. The most detected bacteria included Escherichia coli, coliforms, Pseudomonas spp., Staphylococcus aureus; three studies evaluated the presence of Vibrio cholerae and Vibrio parahaemolyticus; two studies highlighted the presence of viruses (Rotavirus and Norovirus). Finally, two studies detected the presence of fungi (molds and yeasts). Almost all authors of the studies argued that ice contamination also depends on the hygienic–sanitary quality of the ice-making machines. The results show that the information currently available in the literature on the hygienic–sanitary quality of ice is incomplete and that future national and international scientific studies need to be carried out.

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Section: Bacterial Contaminationmentioning

confidence: 99%

“…Depending on whether ice is used as a foodstuff or only intended to come in contact with food to keep it fresh, the hygienic conditions of ice differ [10]. A study conducted in the UK by Nichols et al [11] compared the microbial quality of edible ice used in drinks and used in contact with ready-to-eat food.…”

Section: Introductionmentioning

confidence: 99%