ArticleInternational journal of environmental research and public health2020
Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?
Article in International journal of environmental research and public health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Food Ice Hygienic Quality Investigation from Public and Collective Catering.Foods (Basel, Switzerland) · 2025Article
- Analytical Investigation of Phthalates and Heavy Metals in Edible Ice from Vending Machines Connected to the Italian Water Supply.Foods (Basel, Switzerland) · 2024Article
- State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review.Microorganisms · 2024Review
- Article
- Preliminary Investigation on Hygienic-Sanitary Quality of Food Vending Machines.International journal of environmental research and public health · 2023Article
- Investigations on the Efficacy of Ozone as an Environmental Sanitizer in Large Supermarkets.Pathogens (Basel, Switzerland) · 2022Article
- Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019.Environmental health insights · 2020Article
Corrections and comments
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Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food ice is used as an ingredient or as a coolant in drinks and in the storage of food, especially fishery products. Studies show that ice can be polluted both by chemical substances and by bacteria and fungi. In particular, the presence of fungi in these food matrices has acquired an important role in Public Health, as it can represent a risk factor for fungal complications in immunocompromised subjects. In the present study we evaluated the hygiene-sanitary quality of food ice from public and collective catering establishments in a large area of Southern Italy, investigating the mandatory parameters (
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Registered trials
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