By Marilyn Collins
Commercially produced ice could be an important vehicle for the transmission of foodborne disease with its attendant debilitating effects.
I recall the innumerable occasions when the fallacious statement was made that ice will not support the growth of bacteria (germs) and is therefore free from bacteria. One may incorrectly conclude that since ice is produced at subzero temperature which is well within the safety zone for food, ice is therefore not susceptible to bacterial contamination. However, freezing is not a lethal process for bacteria (germs), some microorganisms may die, some may be injured and some may remain virtually unharmed. Thus, when ice is thawed or placed in a more suitable food matrix some bacteria may resuscitate and become viable. Prevailing favourable conditions could result in the proliferation of bacteria to large infective levels presenting a risk to health.
In addition, laboratory testing of ice has revealed large numbers of bacteria of faecal origin and others indicating unsanitary conditions of manufacture. There is also well documented sources attesting to the presence of bacteria detected from ice.
Ice, like any other food commodity, must comply with all the basic tenets of hygiene during its continuum from manufacturing to consumption. This will guarantee the minimisation of any potential risk from ice, that could impact on the health of the consumer – through compliance with the Food and Drugs Act cap: 34:03 and its supporting Regulations of 1977.
Ice is used for direct consumption such as its placement in drink, juices and other beverages. When contaminated ice is placed in such an environment it presents opportunities for injured germs and those that survive the frozen process to be resuscitated, become viable and proliferate to infective levels. Crushed, shaved and flavoured ices all provide a possible environment for the growth and multiplication of microorganisms. Children, the elderly and the immunocompromised are particularly susceptible and are at risk for foodborne illnesses.
Also, ice is used indirectly for the low temperature storage of fresh perishable agricultural produce such as fish. Contaminated ice if used for such purposes could result in a domino reaction, transferring contaminants to the product being stored. Ice used for such storage of foods should also be manufactured, stored, distributed and handled in accordance with required hygienic practises. Thus ice used for direct consumption and indirect use should be subjected to the same level of hygienic practise.
When the traffic of ice is assessed in relation to the expected hygienic zoning from manufacturing to consumption and usage, a complex situation is uncovered with multiple opportunities for possible contamination in ways that may not be readily discernible.
The most obvious source of ice contamination is the use of contaminated raw material. Thus, the starting point is the assurance that ice is manufactured with treated water in accordance to World Health Organization (WHO) Standard for Drinking Water. Evidence should be provided to the Regulator that the water used in ice making is in compliance with the required standards.
Next, the physical conditions and environment must comply with the necessary hygienic and microbiological requirements. Thus the Regulator should proactively monitor ice processors including the examination of documentation for verification of the best practices in ice making. Cleaning and sanitizing of the premises, equipment and storage bins should take place of priority in the hygienic practises. Cleaning and sanitizing should be designed with the knowledge that the presence of biofilms (bacteria growing together on a watery environment secreting a slimy glue-like substance that can adhere to any surface) which have a shielding effect could evade the cleaning and sanitizing process. The presence of biofilms have the ability to cause objectionable flavours and odours in water.
Human contact is another area of concern. Therefore the training of handlers and servers in basic hygiene should be given paramount importance in consideration that handling is a critical source of contamination. The bare hands should never be used for serving and dispensing ice servers should use tools such as scoops. The hands should never touch the inside of the scoop, only the handle. There should be facilities for the periodic washing and sanitizing of hands and tools. All tools and equipment should be designed in accordance to hygienic principles.
The process flow including storage and dispensing should be so designed that handlers do not walk on the ice. A robust biosecurity practise should be implemented with emphasis on the premises, product and personnel, inclusive of dedicated footwear and sanitizing station.
There should be no recycling of unused ice at the factory level or the serving level, since contact with surfaces such as utensils and improper handling could have contributed to contamination. Thus recycling could result in further contamination.
