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Microbiological and chemical quality of ice used to preserve fish in Lisbon marketplaces
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Orientador(es)
Resumo(s)
Ice is widely used to preserve fish on markets, playing a major role in the food industry. If
manufactured, stored or distributed in inadequate sanitary conditions, it can represent a considerable
health risk for both consumers and professionals. The present study characterizes ice used in
marketplaces, on microbiological and chemical parameters. The aim was to assess potential risks on
occupational exposure and consumer safety and therewith plan orientation guidelines. Sampling
took place in 18 marketplaces in Lisbon, with ice samples collected at three different stages—
production (n = 29), storage (n = 30), and product-contact (n = 29). No significant contamination
was found in production and storage stages, demonstrating that ice production and storage procedures
are adequate regarding sanitary conditions. With exception for Salmonella, significantly higher
concentrations of microbial parameters were identified in product-contact stages, specifically Total
Coliforms (548 MPN/100 mL), Escherichia coli (1 MPN/100 mL), Enterococci (29 MPN/100 mL),
Staphylococcus aureus (271 CFU/100 mL), HPC at 5 , 22 , and 37 (>301 CFU/mL). Our study also
shows that the majority of samples from ice production and storage comply with national regulations
regarding drinking water quality. Yet, occupational health and consumer risks may still exist
at the final product-contact stage, as significant contamination was detected..
Practical applications
The present study can be used as a model for ice quality monitoring in fish preservation, serving
as a tool for quality control and fast contamination detection during the several process stages.
This monitoring model is an important contribution for assuring the safety of the preserved
products, as well as, occupational health improvement and consumer risk protection.
Descrição
Palavras-chave
Food Microbiology Microbiological Quality Chemical Quality Ice Preservation Fish Marketplaces Occupational Exposure Food Safety Determinantes da Saúde e da Doença Agentes Microbianos e Ambiente Água e Solo Portugal
Contexto Educativo
Citação
J Food Saf. 2019 March 12;39:e12641. doi: 10.1111/jfs.12641
Editora
Wiley/ Wiley Periodicals