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Caggiano G, Diella G, Marcotrigiano V, Trerotoli P, Marzocca P, De Vietro N, Palmisani J, Di Gilio A, Zambonin C, De Gennaro G, Mancini G, Aresta AM, Lorusso L, Spagnolo AM, Sorrenti GT, Lampedecchia M, Sorrenti DP, D’Aniello E, Gramegna M, Nencha A, Caputo A, Giovine M, Spinelli C, Triggiano F. Food Ice Hygienic Quality Investigation from Public and Collective Catering. Foods 2025; 14:1146. [PMID: 40238252 PMCID: PMC11988802 DOI: 10.3390/foods14071146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2025] [Revised: 03/20/2025] [Accepted: 03/21/2025] [Indexed: 04/18/2025] Open
Abstract
In recent years, the global demand for food ice cubes has increased. The aim of the study was to evaluate the hygienic quality of both ice and water used for its production. During January-October 2023, 108 ice and water samples were collected in catering locations in Apulia Region and examined for Escherichia coli, Enterococci, total bacterial count (TBC) and fungi. Median counts of E. coli, Coliforms and Enterococci were 0 CFU/100 mL both for ice and water samples, collected in bars (n = 78) and restaurants (n = 30). The median TBCs in ice and water samples were 175 and 43 CFU/mL (p < 0.0001) at 22 °C, and 80 and 30 CFU/mL (p < 0.0001) at 36 °C. Total fungi counts were 4 and 0 CFU/mL for ice and water (p < 0.0001). In restaurants, differences were found between ice and water only for fungal contamination, whereas for bars, a difference was found between ice and water for Coliforms, Enterococci, TBC at 22 °C and fungi. The only statistically significant difference between bars and restaurants was observed for the TBCs at 22 °C (p = 0.017) and 36 °C (p = 0.036). Ice contamination does not appear to be directly related to the hygienic quality of water, but likely linked to the production, storage and maintenance of ice machines.
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Affiliation(s)
- Giuseppina Caggiano
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (G.C.); (G.D.); (P.T.); (L.L.)
| | - Giusy Diella
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (G.C.); (G.D.); (P.T.); (L.L.)
| | - Vincenzo Marcotrigiano
- Prevention Department, Local Health Authority “ULSS 1 Dolomiti”, Viale Europa 22, 32100 Belluno, Italy;
| | - Paolo Trerotoli
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (G.C.); (G.D.); (P.T.); (L.L.)
| | - Piersaverio Marzocca
- Prevention Department, Food Hygiene and Nutrition Service Bari–North Area, Via De Chirico 23, 70056 Bari, Italy; (P.M.); (A.C.); (M.G.); (C.S.)
| | - Nicoletta De Vietro
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy; (J.P.); (A.D.G.); (G.D.G.); (G.M.); (A.M.A.)
| | - Jolanda Palmisani
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy; (J.P.); (A.D.G.); (G.D.G.); (G.M.); (A.M.A.)
| | - Alessia Di Gilio
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy; (J.P.); (A.D.G.); (G.D.G.); (G.M.); (A.M.A.)
| | - Carlo Zambonin
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy; (J.P.); (A.D.G.); (G.D.G.); (G.M.); (A.M.A.)
| | - Gianluigi De Gennaro
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy; (J.P.); (A.D.G.); (G.D.G.); (G.M.); (A.M.A.)
| | - Giovanna Mancini
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy; (J.P.); (A.D.G.); (G.D.G.); (G.M.); (A.M.A.)
| | - Antonella Maria Aresta
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy; (J.P.); (A.D.G.); (G.D.G.); (G.M.); (A.M.A.)
| | - Letizia Lorusso
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (G.C.); (G.D.); (P.T.); (L.L.)
| | - Anna Maria Spagnolo
- Department of Health Sciences, University of Genova, Via Pastore 1, 16132 Genova, Italy;
| | - Giovanni Trifone Sorrenti
- Prevention Department, Food Hygiene and Nutrition Service, Local Health Unit BT, 76125 Trani, Italy; (G.T.S.); (M.L.); (D.P.S.)
| | - Michele Lampedecchia
- Prevention Department, Food Hygiene and Nutrition Service, Local Health Unit BT, 76125 Trani, Italy; (G.T.S.); (M.L.); (D.P.S.)
| | - Domenico Pio Sorrenti
- Prevention Department, Food Hygiene and Nutrition Service, Local Health Unit BT, 76125 Trani, Italy; (G.T.S.); (M.L.); (D.P.S.)
| | - Ezio D’Aniello
- Prevention Department, Food Hygiene and Nutrition Service, Bari–Metropolitan Area, Piazza Chiurlia 21, 70122 Bari, Italy; (E.D.); (M.G.); (A.N.)
| | - Matilde Gramegna
- Prevention Department, Food Hygiene and Nutrition Service, Bari–Metropolitan Area, Piazza Chiurlia 21, 70122 Bari, Italy; (E.D.); (M.G.); (A.N.)
| | - Alessandra Nencha
- Prevention Department, Food Hygiene and Nutrition Service, Bari–Metropolitan Area, Piazza Chiurlia 21, 70122 Bari, Italy; (E.D.); (M.G.); (A.N.)
| | - Antonio Caputo
- Prevention Department, Food Hygiene and Nutrition Service Bari–North Area, Via De Chirico 23, 70056 Bari, Italy; (P.M.); (A.C.); (M.G.); (C.S.)
| | - Marta Giovine
- Prevention Department, Food Hygiene and Nutrition Service Bari–North Area, Via De Chirico 23, 70056 Bari, Italy; (P.M.); (A.C.); (M.G.); (C.S.)
| | - Caterina Spinelli
- Prevention Department, Food Hygiene and Nutrition Service Bari–North Area, Via De Chirico 23, 70056 Bari, Italy; (P.M.); (A.C.); (M.G.); (C.S.)
| | - Francesco Triggiano
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (G.C.); (G.D.); (P.T.); (L.L.)
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Triggiano F, Apollonio F, Diella G, Marcotrigiano V, Caggiano G. State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review. Microorganisms 2024; 12:690. [PMID: 38674635 PMCID: PMC11051916 DOI: 10.3390/microorganisms12040690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 03/15/2024] [Accepted: 03/27/2024] [Indexed: 04/28/2024] Open
Abstract
Ice consumption has widely increased over the last decade. Cases of ice contamination by various microorganisms (bacteria, viruses and fungi) have been documented in the literature. In this review, we summarize the findings of selected articles on the hygienic and sanitary quality of food ice from 1 January 2013 to 31 December 2023. A total of 14 articles found via the PubMed search engine during the study period were reviewed. From the comparison between the ice produced on an industrial scale and the ice produced on a local scale in food businesses, the latter was found to be more contaminated by microorganisms. The most detected bacteria included Escherichia coli, coliforms, Pseudomonas spp., Staphylococcus aureus; three studies evaluated the presence of Vibrio cholerae and Vibrio parahaemolyticus; two studies highlighted the presence of viruses (Rotavirus and Norovirus). Finally, two studies detected the presence of fungi (molds and yeasts). Almost all authors of the studies argued that ice contamination also depends on the hygienic-sanitary quality of the ice-making machines. The results show that the information currently available in the literature on the hygienic-sanitary quality of ice is incomplete and that future national and international scientific studies need to be carried out.
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Affiliation(s)
- Francesco Triggiano
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (F.T.); (F.A.); (G.C.)
| | - Francesca Apollonio
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (F.T.); (F.A.); (G.C.)
| | - Giusy Diella
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (F.T.); (F.A.); (G.C.)
| | - Vincenzo Marcotrigiano
- Prevention Department, Local Health Authority “ULSS 1 Dolomiti”, Viale Europa 22, 32100 Belluno, Italy;
| | - Giuseppina Caggiano
- Interdisciplinary Department of Medicine, Hygiene Section, University of Bari Aldo Moro, Piazza G. Cesare 11, 70124 Bari, Italy; (F.T.); (F.A.); (G.C.)
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Caggiano G, Marcotrigiano V, Trerotoli P, Diella G, Rutigliano S, Apollonio F, Marzella A, Triggiano F, Gramegna M, Lagravinese D, Sorrenti GT, Magarelli P, Moscato U, Montagna MT. Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E2408. [PMID: 32252266 PMCID: PMC7178082 DOI: 10.3390/ijerph17072408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/28/2020] [Accepted: 03/31/2020] [Indexed: 11/16/2022]
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.
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Affiliation(s)
- Giuseppina Caggiano
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
| | - Vincenzo Marcotrigiano
- Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy; (V.M.); (G.T.S.); (P.M.)
| | - Paolo Trerotoli
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
| | - Giusy Diella
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
| | - Serafina Rutigliano
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
| | - Francesca Apollonio
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
| | - Angelo Marzella
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
| | - Francesco Triggiano
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, 70124 Bari, Italy; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
| | - Matilde Gramegna
- Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit Bari–Metropolitan Area, 70100 Bari, Italy;
| | | | - Giovanni Trifone Sorrenti
- Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy; (V.M.); (G.T.S.); (P.M.)
| | - Pantaleo Magarelli
- Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy; (V.M.); (G.T.S.); (P.M.)
| | - 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; (P.T.); (G.D.); (S.R.); (F.A.); (A.M.); (F.T.)
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Teixeira P, Brandão J, Silva S, Babič MN, Gunde‐Cimerman N, Pires J, Costa S, Valério E. Microbiological and chemical quality of ice used to preserve fish in Lisbon marketplaces. J Food Saf 2019. [DOI: 10.1111/jfs.12641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pedro Teixeira
- Bromatology and Water LaboratoryEnergy, Environment and Green Structure Department Lisbon Municipality, Lisbon Portugal
- CESAM—Centre for Environmental and Marine StudiesUniversity of Aveiro Aveiro Portugal
| | - João Brandão
- Department of Environmental HealthNational Institute of Health Doutor Ricardo Jorge Lisbon Portugal
| | - Susana Silva
- Department of EpidemiologyNational Institute of Health Doutor Ricardo Jorge Lisbon Portugal
| | - Monika Novak Babič
- Department of Biology, Biotechnical FacultyUniversity of Ljubljana Ljubljana Slovenia
| | - Nina Gunde‐Cimerman
- Department of Biology, Biotechnical FacultyUniversity of Ljubljana Ljubljana Slovenia
| | - Joana Pires
- FCUL—Faculty of SciencesUniversity of Lisbon Lisbon Portugal
| | - Sílvia Costa
- Bromatology and Water LaboratoryEnergy, Environment and Green Structure Department Lisbon Municipality, Lisbon Portugal
| | - Elisabete Valério
- Department of Environmental HealthNational Institute of Health Doutor Ricardo Jorge Lisbon Portugal
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