Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?

Giuseppina Caggiano, Vincenzo Marcotrigiano, Paolo Trerotoli, Giusy Diella, Serafina Rutigliano, Francesca Apollonio, Angelo Marzella, Francesco Triggiano, Matilde Gramegna, Domenico Lagravinese, Giovanni Trifone Sorrenti, Pantaleo Magarelli, Umberto Moscato and Maria Teresa Montagna
Additional contact information
Giuseppina Caggiano: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy
Vincenzo Marcotrigiano: Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy
Paolo Trerotoli: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy
Giusy Diella: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy
Serafina Rutigliano: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy
Francesca Apollonio: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy
Angelo Marzella: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy
Francesco Triggiano: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy
Matilde Gramegna: Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit Bari–Metropolitan Area, 70100 Bari, Italy
Domenico Lagravinese: Department of Prevention, ASL Bari, 70132 Bari, Italy
Giovanni Trifone Sorrenti: Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy
Pantaleo Magarelli: Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy
Umberto Moscato: Department of Health Science of Woman and Child and Public Health-Occupational Health and Hygiene Section-Fondazione Policlinico Universitario “A.Gemelli” IRCCS, 00168 Rome, Italy
Maria Teresa Montagna: Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy

IJERPH, 2020, vol. 17, issue 7, 1-10

Abstract: Food ice is used as an ingredient or as a coolant in drinks and in the storage of food, especially fishery products. Studies show that ice can be polluted both by chemical substances and by bacteria and fungi. In particular, the presence of fungi in these food matrices has acquired an important role in Public Health, as it can represent a risk factor for fungal complications in immunocompromised subjects. In the present study we evaluated the hygiene–sanitary quality of food ice from public and collective catering establishments in a large area of Southern Italy, investigating the mandatory parameters ( Escherichia coli, coliform and Enterococci) and some accessory parameters ( Staphylococcus aureus, Pseudomonas aeruginosa and fungi) provided for Italian Legislative Decree 31/01. Although 54.5% of samples were compliant, the results highlight a vast contamination of food ice by bacteria and fungi. In particular, 95.8% of samples were contaminated by fungi, stressing no difference between compliant and non-compliant samples. Their presence is generally attributable to the poor sanitation conditions in the production and/or administration phase and to the incorrect sanitization and ordinary maintenance procedures. It seems appropriate to suggest the need to carry out a specific risk assessment with respect to the self-control plans.

Keywords: food ice; ice machines; Public Health; microbial contamination; E. coli; coliform; food hygiene; fungi (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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