https://doi.org/10.4081/ijfs.2012.799

MICROBIOLOGICAL STUDY ON ICE FROM A FISH STALL

Vol. 1 No. 3 (2012)
Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 8 August 2012
ice, fish stall, microbiological quality
Abstract Views: 752
PDF: 1137
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Authors

E. Tirloni
lucia.zoppi@pagepress.org
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Università degli Studi di Milano., Italy.
B. Ripamonti
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Università degli Studi di Milano., Italy.
P. Cattaneo
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Università degli Studi di Milano., Italy.
The ice used for exposure of fish products could be a source of secondary contamination due to ice machine, due to not respected good manufacturing practices, particularly when ice is left on the fish stall and the next day the new layer is deposited over the old one. Aim of this study was the verification of the hygienic risk of this procedure through analyses of the liquid produced by the zones “thawed cephalopods” and “fresh whole fish”. Almost the microorganisms found were Gram negative (in particular Pseudomonadaceae).

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How to Cite

1.
Tirloni E, Ripamonti B, Cattaneo P. MICROBIOLOGICAL STUDY ON ICE FROM A FISH STALL. Ital J Food Safety [Internet]. 2012 Aug. 8 [cited 2024 Nov. 25];1(3):83. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.3.83

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