Ice as a vehicle for diarrheagenic Escherichia coli

Falcão, Juliana Pfrimer; Falcão, Deise Pasetto; Gomes, Tânia A. T.

doi:10.1016/s0168-1605(03)00327-1

Cited by 22 publications

(17 citation statements)

References 37 publications

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“…The microbiological investigation of ice used for foods and drinks in several countries revealed that it could be the cause for human health concerns due to the occurrence of gastroenteritis (Falcao et al, 2004;Gerokomou et al, 2011;Graman et al, 1997;Lateef et al, 2006;Nichols et al, 2000;Noor Izani et al, 2012;Wilson et al, 1997). The presence of pathogenic microorganisms in ice cubes is attributable to the contamination of the water used (Lateef et al, 2006;Northcutt and Smith, 2010), poor sanitary conditions during production, improper handling (Noor Izani et al, 2012) and/or the final packaging containers or bags (Chavasit et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks

et al. 2017

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“…Ice is a known transmission vector of pathogenic microorganisms in human foodborne illness (Levine, Stephenson & Craun, 1990;Reis et al, 1992;Falcao et al 2004). In these studies the pathogen was carried in water used to create the ice however, cross contamination due to handling food and ice is also a cause of foodborne illness (Fendler, Dolan & Williams, 1998;Montville, Chen & Schaffner, 2002).…”

Section: Experiments 2 Transfer Of E Coli To Ice From Hands and Metamentioning

confidence: 99%

“…These drink items are also often handled by a server or the individual consuming the drink which offers an opportunity for contamination which is a possible source of contamination leading to foodborne illness. diarrheagenic E. coli has been found in commercial ice produced in Brazil (Falcao, Falcao & Gomez, 2004). In the past, pathogens have been detected in ice from ice making machines (Stout, Yu & Muraca, 1985;Panwalker & Fuhse, 1986;Laussucq, Baltch, Smith, Smithwick, Davis et al, 1988;Wilson, Hogg & Barr, 1997).…”

Section: Introductionmentioning

confidence: 99%

Transfer of Escherichia Coli to Lemons Slices and Ice during Handling

Dawson

Han

Buyukyavuz

et al. 2017

JFR

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The objective of this study was to determine the transfer and survival of bacteria during the handling and storage of lemons and transfer of bacteria during handling of ice. Ice and lemon slices are handled and stored in public eating places and used in beverages. During handling and storage the contamination and growth of bacteria may occur leading to the spread of disease. To fulfill the objective, hands were inoculated with Escherichia coli prior to handling of wet and dry whole lemons and in a separate experiment, ice cubes were handled. E. coli transferred to whole lemons or ice after handling were determined. The CFU per lemon and percentage of E. coli transferred were greater for wet lemons -6123 cfu and 4.62% compared to 469 cfu and .2% for dry lemons. The second experiment found from 2 to 67% of the bacteria on hands were transferred to ice by hands and from 30 to 83% of the bacteria on scoops were transferred to ice. In a third experiment, lemons were inoculated with E. coli, then sliced and stored at 4 or 22C and tested at 0, 4 and 24 hr. Lemons stored at room temperature (22°C) had an increase in E. coli population after 24 hour while those stored under refrigeration had a decrease even though bacteria did survive on lemons in either case.

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“…Due to several hygiene issues related to direct (used for cooling drinks) or indirect (used for cooling fish soon after catching) ice consumption that led to the occurrence of gastroenteritis (Graman et al 1997;Wilson et al 1997; Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13213-017-1311-1) contains supplementary material, which is available to authorized users. Nichols et al 2000;Pawsey and Howard 2001;Falcao et al 2004;Lateef et al 2006;Gerokomou et al 2011;Noor Izani et al 2012), the industrial manufacturing of ice cubes still has to undergo high process standards (Hampikyan et al 2017). The general flow diagram for ice cube production applied at industrial level, indicating the critical points related to the microbiological contaminations, is reported in Fig.…”

Section: Introductionmentioning

confidence: 99%

Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems

Settanni

Gaglio

Stucchi³

et al. 2017

Ann Microbiol

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In this study, 60 samples of ice cubes produced at different levels (domestic, restaurant and industrial facilities), within a restricted geographical area, were investigated for their general microbiological characteristics through the analysis of populations other than enteric bacteria. Total mesophilic bacteria were in the range 1.01 × 10 2 -9.55 × 10 3 , 3.12 × 10 2 -6.31 × 10 3 and 1.30 × 10 2 -3.99 × 10 3 CFU/ 100 mL of thawed ice from domestic freezer (DF), stock boxes (SB) for self-production performed with ice machines in bars and pubs, and from sales packages (SP) of industrial productions, respectively. Some DF and SP samples were negative for the presence of total psychrotrophic bacteria, showing that there are no specific microbial groups associated with ice. Pseudomonads were found in the majority of ice samples analyzed. The levels of contamination of the ice samples were significantly different among the three ice cube production levels. The samples produced at domestic level and those collected from bars and pubs were characterised by the highest cell densities. The colonies representative for the different bacterial morphologies were randomly picked up from plates, purified to homogeneity and subjected to the phenotypic and genotypic characterisation. Fifty-two strains representing 31 species of eight bacterial genera were identified, with the most numerous groups included in Pseudomonas, Staphylococcus, Bacillus and Acinetobacter. A consistent percentage of the microorganisms identified from ice are known agents of human infections, and their presence indicate an environmental contamination. In order to evaluate the effectiveness of the ice cubes to transfer pathogenic agents to consumers, a bar consumption was simulated with different drink systems added with ice cubes artificially contaminated with the strains found at dominant levels (Acinetobacter lwoffii ICE100, Bacillus cereus ICE170, Pseudomonas putida ICE224 and Staphylococcus haemolyticus ICE182), and the results showed a consistent reduction of bacterial risk due to alcohol, CO 2 , pH and antibacterial ingredients of vodka, whisky, Martini, peach tea, tonic water and coke.

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Ice as a vehicle for diarrheagenic Escherichia coli

Cited by 22 publications

References 37 publications

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks

Transfer of Escherichia Coli to Lemons Slices and Ice during Handling

Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems

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