Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?

E. coli Public Health coliform food hygiene food ice fungi. ice machines microbial contamination

Journal

International journal of environmental research and public health
ISSN: 1660-4601
Titre abrégé: Int J Environ Res Public Health
Pays: Switzerland
ID NLM: 101238455

Informations de publication

Date de publication:
02 04 2020
Historique:
received: 13 02 2020
revised: 28 03 2020
accepted: 31 03 2020
entrez: 8 4 2020
pubmed: 8 4 2020
medline: 2 10 2020
Statut: epublish

Résumé

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 (

Identifiants

pubmed: 32252266
pii: ijerph17072408
doi: 10.3390/ijerph17072408
pmc: PMC7178082
pii:
doi:

Substances chimiques

Ice 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

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Auteurs

Giuseppina Caggiano (G)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

Vincenzo Marcotrigiano (V)

Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy.

Paolo Trerotoli (P)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

Giusy Diella (G)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

Serafina Rutigliano (S)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

Francesca Apollonio (F)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

Angelo Marzella (A)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

Francesco Triggiano (F)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

Matilde Gramegna (M)

Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit Bari - Metropolitan Area, 70100 Bari, Italy.

Domenico Lagravinese (D)

Department of Prevention, ASL Bari, 70132 Bari, Italy.

Giovanni Trifone Sorrenti (GT)

Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy.

Pantaleo Magarelli (P)

Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy.

Umberto Moscato (U)

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 (MT)

Department of Biomedical Science and Human Oncology Hygiene Section-University of Bari Aldo Moro, 70124 Bari, Italy.

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Classifications MeSH