Pubblicazione scientifica

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

FILONE TECNOLOGICO	TEMA
sicurezza e qualità sui luoghi di lavoro	sistemi per il miglioramento della qualità del lavoro in mare e/o a terra

RIASSUNTO

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.

DATA

Data di pubblicazione: 01/04/2020

AUTORI

CAGGIANO GIUSEPPINA
MARCOTRIGIANO VINCENZO
TREROTOLI PAOLO
DIELLA GIUSY
RUTIGLIANO SERAFINA
APOLLONIO FRANCESCA
MARZELLA ANGELO
TRIGGIANO FRANCESCO
GRAMEGNA MATILDE
LAGRAVINESE DOMENICO
SORRENTI GIOVANNI TRIFONE
MAGARELLI PANTALEO
MOSCATO UMBERTO
MONTAGNA MARIA TERESA

ENTE DI AFFERENZA

DEPARTMENT OF BIOMEDICAL SCIENCE AND HUMAN ONCOLOGY HYGIENE SECTION–UNIVERSITY OF BARI ALDO MORO 70124 BARI ITALY PAOLO TREROTOLI@UNIBA IT PT GIUSY DIELLA@UNIBA IT GD RUTIGLIANO S@GMAIL COM SR FRANCESCA APO@LIBERO IT FA MARZELLA ANGELO@LIBERO IT AM FRANCESCO TRIGGIANO@UNIBA IT FT
DEPT PREVENTION FOOD HYGIENE & NUTRITION SRVC LOCAL HEALTH UNIT BT BARLETTA ANDRIA TRANI 76125 TRANI ITALY VINCENZO MARCOTRIGIANO ASLBAT IT VM SORRENTIGIANNI TISCALI IT GTS PANTALEO MAGARELLI ASLBAT IT PM
DEPARTMENT OF PREVENTION FOOD HYGIENE AND NUTRITION SERVICE LOCAL HEALTH UNIT BARI–METROPOLITAN AREA 70100 BARI ITALY MATILDE GRAMEGNA@ASL BARI IT
DEPT PREVENTION ASL BARI 70132 BARI ITALY DIPARTIMENTO PREVENZIONE ASL BARI IT
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 UMBERTO MOSCATO@UNICATT IT

RIVISTA

International Journal of Environmental Research and Public Health, 17(7), 2408

IMPACT FACTOR

2,620

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