# Food Ice Hygienic Quality Investigation from Public and Collective Catering

## TL;DR

This study evaluated the hygienic quality of food ice and water in catering locations in Apulia, finding significant bacterial and fungal contamination in ice.

## Contribution

The study provides new insights into the factors affecting ice contamination in catering settings, highlighting production and maintenance practices.

## Key findings

- Ice samples had higher bacterial and fungal counts compared to water samples.
- Contamination in ice appears linked to production and storage practices rather than water quality.
- Bars and restaurants showed statistically significant differences in bacterial counts.

## 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.