Naslov
Microbiological assessment of ice from ice making machines in Dubrovnik area

Autori
Jadrušić Marija ; Grilec, Dolores ; Ljevaković- Musladin, Ivana ; Matijašević, Irena ; Lakić, Mato

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Arhiv za higijenu rada i toksikologiju / - Zagreb : Institute for Medical Research and Occupational Health, Zagreb, 2018, 42-42

Skup
2. međunarodni kongres o sigurnosti i kvaliteti hrane = 2nd International Congress on Food Safety and Quality

Mjesto i datum
Opatija, Hrvatska, 13.11.2018. - 16.11.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
ice ; Enterococcus spp. ; microbiological quality ; Pseudomonas aeruginosa ; water for ice making
(ice ; microbiological quality ; Enterococcus spp. ; Pseudomonas aeruginosa ; water for ice making)

Sažetak
The aim of this study was to assess microbiological quality of ice used for food and drinks in food premises in a Dubrovnik area. Analysis have been conducted according to Croatian National Guidelines on microbiological criteria for foodstuffs, by using ISO standard methods for aerobic plate count, Escherichia coli, Enterococcus spp., Pseudomonas aeruginosa and sulphite-reducing clostridia. In 2018, 685 samples were collected from 217 ice making machines. 65 out of 217 (30%) ice making machines were unsatisfactory. The assessment showed that 197 samples of ice (28, 8%) had unsatisfactory microbiological quality due to high levels of aerobic plate count and the presence of Pseudomonas aeruginosa and Enterococcus spp. High levels of aerobic plate count were found in 172 samples (25, 1%). The presence of Pseudomonas aeruginosa and Enterococcus spp. were detected in 110 samples (16, 1%) and 28 samples (4, 1%), respectively. Poor hygiene of ice making machines, mishandling of ice scoops, along with bottle cooling on ice, are the most common reasons for unsatisfactory results. Also poor microbiological quality of water for ice making had an adverse effect on ice. Frequent and regular cleaning and desinfection of ice making machines and ice scoops, control of the source water alongside with the education of food handlers is the key to satisfactory microbiological quality of ice.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita

POVEZANOST RADA