Microbiological quality of ice and ice machines used in food establishments

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dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorBingol, Enver Baris
dc.contributor.authorCetin, Omer
dc.contributor.authorColak, Hilal
dc.date.accessioned2024-03-13T10:33:08Z
dc.date.available2024-03-13T10:33:08Z
dc.date.issued2017
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractThe ice used in the food industry has to be safe and the water used in ice production should have the quality of drinking water. The consumption of contaminated ice directly or indirectly may be a vehicle for transmission of pathogenic bacteria to humans producing outbreaks of gastrointestinal diseases. The objective of this study was to monitor the microbiological quality of ice, the water used in producing ice and the hygienic conditions of ice making machines in various food enterprises. Escherichia coli was detected in seven (6.7%) ice and 23 (21.9%) ice chest samples whereas E. coli was negative in all examined water samples. Psychrophilic bacteria were detected in 83 (79.0%) of 105 ice chest and in 68 (64.7%) of 105 ice samples, whereas Enterococci were detected only in 13 (12.4%) ice samples. Coliforms were detected in 13 (12.4%) water, 71 (67.6%) ice chest and 54 (51.4%) ice samples. In order to improve the microbiological quality of ice, the maintenance, cleaning and disinfecting of ice machines should be carried out effectively and periodically. Also, high quality water should be used for ice production.en_US
dc.description.sponsorshipIstanbul University, Istanbul, Turkey [UDP-55633]en_US
dc.description.sponsorshipThe present study was supported by the Research Fund of Istanbul University, Istanbul, Turkey (Project No. UDP-55633).en_US
dc.identifier.doi10.2166/wh.2017.159
dc.identifier.endpage417en_US
dc.identifier.issn1477-8920
dc.identifier.issue3en_US
dc.identifier.pmid28598345en_US
dc.identifier.scopus2-s2.0-85020714636en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage410en_US
dc.identifier.urihttps://doi.org/10.2166/wh.2017.159
dc.identifier.urihttps://hdl.handle.net/20.500.12662/3792
dc.identifier.volume15en_US
dc.identifier.wosWOS:000403110200009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherIwa Publishingen_US
dc.relation.ispartofJournal Of Water And Healthen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfood establishmentsen_US
dc.subjecticeen_US
dc.subjectice machineen_US
dc.subjectice microbiologyen_US
dc.subjectice qualityen_US
dc.titleMicrobiological quality of ice and ice machines used in food establishmentsen_US
dc.typeArticleen_US

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