Physical, chemical and microbiological quality of ice used to cool drinks and foods in Greece and its public health implications
Φόρτωση...
Ημερομηνία
Συγγραφείς
Gerokomou, V.
Voidarou, C.
Vatopoulos, A.
Velonakis, E.
Rozos, G.
Alexopoulos, A.
Plessas, S.
Stavropoulou, E.
Bezirtzoglou, E.
Demertzis, P. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier Masson
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Anaerobe
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
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.
Περιγραφή
Λέξεις-κλειδιά
ice quality, microbiology, coliforms, anaerobes, c. perfringens, escherichia-coli, araraquara, brazil, retail, water
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000299982800024
http://ac.els-cdn.com/S1075996411001132/1-s2.0-S1075996411001132-main.pdf?_tid=349acf58-37c9-11e3-a69e-00000aacb35f&acdnat=1382082486_586ebcdeaf8489f6da67c950fd166c25
http://ac.els-cdn.com/S1075996411001132/1-s2.0-S1075996411001132-main.pdf?_tid=349acf58-37c9-11e3-a69e-00000aacb35f&acdnat=1382082486_586ebcdeaf8489f6da67c950fd166c25
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας