Abstract：
: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.
journal_name
Anaerobejournal_title
Anaerobeauthors
Gerokomou V,Voidarou C,Vatopoulos A,Velonakis E,Rozos G,Alexopoulos A,Plessas S,Stavropoulou E,Bezirtzoglou E,Demertzis PG,Akrida-Demertzi Kdoi
10.1016/j.anaerobe.2011.06.005subject
Has Abstractpub_date
2011-12-01 00:00:00pages
351-3issue
6eissn
1075-9964issn
1095-8274pii
S1075-9964(11)00113-2journal_volume
17pub_type
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