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Monitoring of Microorganism Contamination of Ice for Foods in the Store and Hygienic Management Methods
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  • Journal title : Journal of Food Hygiene and Safety
  • Volume 30, Issue 4,  2015, pp.309-314
  • Publisher : The Korean Society of Food Hygiene and Safety
  • DOI : 10.13103/JFHS.2015.30.4.309
 Title & Authors
Monitoring of Microorganism Contamination of Ice for Foods in the Store and Hygienic Management Methods
Jang, Hong Keun; Lee, Ho;
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The purpose of this study is to monitor the microbial contamination of ice collected from food stores or restaurants from all over the country. From the ice collected on a regional basis, it was observed that the average number of total aerobic bacteria (TAB) of samples from Seoul was the highest, showing 2.31 log CFU/g, while that of samples from Jeolla-do was the lowest, showing 1.83 log CFU/g. The food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes) were not detected from the ice. Also the average number of TAB of packaged ice (commercial ice) was 0.45 log CFU/g lower than that of ice from ice-making machine. Among three types of stores (the bakery, the dessert store and the beverage store), ice from dessert store showed the highest number of TAB (2.37 log CFU/g). This study suggests that the hygienic management of the ice from the stores is necessary. Therefore, to ensure the hygienic management of ice, not only the ice-making machine should be sanitized on a regular basis but also a thorough individual hygiene is required from food manufacturing workers.
ice;safety;ice-making machine;microbiological analysis;
 Cited by
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