AGFD 104 |
| Millions of pounds of ice are consumed daily from ice machines found in U.S. foodservice establishments. During routine regulatory inspections, many are found to not be maintained in a cleaned and sanitized condition. As a result, ice machines could be a source of foodborne pathogens. The purpose of this survey was to examine the microbiological quality of ice cubes served in foodservice establishments in Greensboro, NC. Ice cube samples were collected from nine foodservice establishments in Greensboro, NC. All samples were placed in insulated coolers and immediately transported to the laboratory where they were stored at -20 C awaiting sample processing. Samples were analyzed for total bacteria count, E. coli, Salmonella, and Staphylococcus aureus. Results indicated the total bacteria count in all tested samples were above 3.00 log cfu/ml. Salmonella and Staphylococcus aureus were below detectable levels in all samples. E. coli was between 1-2 log cfu/ml in all samples. |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Sci-Mix
Division of Agricultural & Food Chemistry |