MICROBIOLOGICAL STUDY ON ICE FROM A FISH STALL

MICROBIOLOGICAL STUDY ON ICE FROM A FISH STALL

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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 belt bag 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 133 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).