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State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review

Ice consumption has widely increased over the last decade. Cases of ice contamination by various microorganisms (bacteria, viruses and fungi) have been documented in the literature. In this review, we summarize the findings of selected articles on the hygienic and sanitary quality of food ice from 1...

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Principais autores: Francesco Triggiano, Francesca Apollonio, Giusy Diella, Vincenzo Marcotrigiano, Giuseppina Caggiano
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-03-01
coleção:Microorganisms
Assuntos:
ice cube
packaged ice
food contact ice
food ice
Acesso em linha:https://www.mdpi.com/2076-2607/12/4/690
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