Ice hygiene warning

Tuesday September 13th, 2011

Ice may make a drink refreshing - but it can also make it toxic, experts warned yesterday.

A new analysis highlights poor hygiene in the handling of ice in catering outlets in the UK.

Experts said they found poor practice during production, storage and use.

The problem applied to 30 per cent of the premises studied by Health Protection Agency officials. These included coffee shops, hotels, public houses, restaurants and supermarkets.

The findings were reported to the HPA's annual conference held at Warwick University, UK, yesterday.

The researchers said the greatest problems were found in ice machines and the utensils used to serve ice.

Researcher Judith Tapper, based in Leeds, said: "The main way to ensure that ice is fit to use in food and drink is to ensure that it comes from a safe drinking water source and that all machines and utensils or scoops are cleaned thoroughly and regularly with the correct solutions - and also replaced as necessary.

"In the home, people should ensure any ice trays used repeatedly are washed thoroughly on a regular basis and that ice is not stored for long periods before use.

"The easiest way for businesses to apply strict cleaning measures and procedures is to ensure that ice making equipment and any utensils are part of the strict cleaning plans and procedures that all food and drink establishments should already have in place.

"Proprietors should also ensure that ice water is fresh and not left in machines or buckets for long periods of time. We should remember that water can become stagnant after a while and the same applies to ice. In addition, half of swabs taken from inside ice machines or ice scoops were also considered unsatisfactory when tested."

Tags: Diet & Food | MRSA & Hygiene | UK News

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