Survival of Bacterial Enteropathogens in the Ice of Popular Drinks

Dickens, D. Lynn; DuPont, Herbert L.; Johnson, Philip C.

doi:10.1001/jama.1985.03350450113034

Cited by 46 publications

(10 citation statements)

References 10 publications

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“…55 Freezing water to form ice does not kill pathogens 56 and they will survive at 50'C but are killed above 65°C. Individual travellers can, however, reduce thenexposure to potentially hazardous foods and beverages.…”

Section: Preventionmentioning

confidence: 99%

Traveller's diarrhoea

Cartwright¹

1993

British Medical Bulletin

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Travellers' diarrhoea is the commonest health affliction for visitors to developing countries and to resorts with an inadequate water supply and sewage disposal systems. Attack rates may exceed 50% and although rarely a severe health hazard may be the cause of an economic deprivation to a community if it discourages tourism. Enterotoxigenic Escherichia coli (ETEC) is the predominant causative organism. It is spread from man to man through water and food. The fundamental preventative strategy must be an improvement in drinking water supplies, safe sewage collection and disposal, and the achievement of high levels of hygiene at all stages of the food chain. Travellers visiting under-developed areas can take simple dietary and beverage precautions. Prophylactic antimicrobial agents will reduce the risk to an individual but may be detrimental to the community by encouraging the emergence of resistant bacterial strains. Vaccines are being developed against ETEC. The corner stone of treatment is fluid replacement. Symptomatic relief can be provided by antimotility drugs and the disease shortened by antibiotics. There is a need for a greater understanding of the faecal-oral pathways, for ongoing epidemiological studies and for cost benefit analysis studies of prophylactic and treatment schedules.

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Section: Preventionmentioning

confidence: 99%

Traveller's diarrhoea

Cartwright¹

1993

British Medical Bulletin

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“…Dickens et al (9) tested the survival of several bacterial enteropathogens in ice of popular drinks, including cola, scotch, and tequila. Although multiple factors could vary the outcome, such as the number and type of organisms present initially in the water and the length of time frozen, Dickens concluded that none of the organisms were completely eliminated in the test drinks when contaminated ice was added (9). There are concerns about the safety of drinking water and the ice used in beverages, especially when traveling to foreign locations with a questionable water supply.…”

mentioning

confidence: 99%

“…Poor quality water or lack of hygiene during the production and handling of water to produce ice can contribute to the presence of harmful microorganisms (5,7,9,10,12,16). In addition, the pH, turbidity, conductivity, alkalinity and nitrate concentration of water used for ice making can influence microbial presence and the flavor of the ice (8).…”

mentioning

confidence: 99%

Microbiological Quality of Packaged Ice from Various Sources in Georgia

Mako

Harrison

Sharma

et al. 2014

Journal of Food Protection

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This study determined the microbiological and chemical quality of ice produced and bagged on premises in retail establishments and in free-standing self-service ice vending machines in the state of Georgia and compared the results with that from ice produced by manufacturing companies monitored by the International Packaged Ice Association. Two hundred fifty bags of packaged ice samples were obtained from retail locations and self-service ice vending machines, along with 25 bags of packaged manufactured ice. Ice samples were melted within 24 h of collection and heterotrophic plate count SimPlates were used to detect heterotrophic bacteria present. Colisure and Enterolert assays were used to enumerate coliforms, nonpathogenic Escherichia coli, and enterococci. Membrane filtration coupled with enrichment was used to detect Salmonella and Listeria monocytogenes. Confirmation tests were done for presumptive-positive pathogens. None of the manufactured ice had unacceptable microbial levels. Six percent of the ice samples bagged at retail sites and from ice vending machines contained unsatisfactory levels of heterotrophs compared with the limits set by the International Packaged Ice Association (≥ 500 most probable number [MPN]/100 ml). Thirty-seven percent of these samples contained an unsatisfactory level of coliforms (≥ 1.0 MPN/100 ml), 1% contained nonpathogenic E. coli, and 13% contained enterococci (≥ 1.0 MPN/100 ml). One sample tested positive for the presence of Salmonella and another tested positive for Enterobacter agglomerans. Ninety-five samples of packaged ice from retail establishments and vending machines (38%) had pH levels outside the acceptable range that can affect product flavor. Turbidity of three samples exceeded the acceptable level. No samples had unacceptable nitrate levels. Manufactured ice had better microbiological and chemical quality than ice packaged on the premises of retail locations and from self-serve ice vending machines.

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“…A common fallacy is that acidic and alcoholic beverages will protect the consumer from harmful microorganisms. In fact, Dickens, DuPont & Johnson (1985) found that 4 pathogens frozen in ice and allowed to melt for 30 minutes in cola, soda, Scotch (80 proof), a mixture of Scotch/soda and Tequila (86 proof) were not eliminated. The following percentages were recovered in each of the following; 100% in club soda, 55-74% in cola, 64-94% in scotch and soda, 11-16% in pure Scotch and 5-10% in pure Tequila.…”

Section: Bacteria In Beveragesmentioning

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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Survival of Bacterial Enteropathogens in the Ice of Popular Drinks

Cited by 46 publications

References 10 publications

Traveller's diarrhoea

Traveller's diarrhoea

Microbiological Quality of Packaged Ice from Various Sources in Georgia

Transfer of Escherichia Coli to Lemons Slices and Ice during Handling

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