Microbiological quality and handling practices of ice served in selected downtown Toronto food premises

Abstract

Consumable ice presents a potential hazard due to microbiological contamination. To investigate the microbiological quality and handling practices of ice served in selected food premises in downtown Toronto, Ontario, 64 ice samples were collected from 40 food establishments. The ice samples were tested for the presence/absence of total coliforms and Escherichia coli. Five samples (7.8%) tested positive for total coliforms, all of which were sampled from the customer service areas. None of the ice samples tested positive for E. coli. A visual inspection was carried out to determine general ice handling practices in the food premises sampled. Of the 40 premises sampled, 14 (35%) had dirty ice holding/storage equipment, 13 (32.5%) had inappropriately stored scoops, and 6 (15%) had visible biofilm on the ice machines. In 15 (37.5%) premises, the ice was uncovered when not in use and 4 (10%) premises had food safety violations relating to the inability to protect food from contamination. The presence of total coliforms and the lack of proper ice handling practices among several food premises suggest that consumable ice served in downtown Toronto food premises may present a potential hazard.