Adnkronos Rome, June 17 (Adnkronos Salute) – The ice used to cool cocktails and drinks can be dangerous for your health, as recent news stories remind us: just a few days ago, 25 people ended up in hospital after consuming drinks in a nightclub. "Research work by the University of Palermo and analyses carried out in the area by the bodies responsible for verifying hygiene, production, conservation and handling conditions demonstrate that ice can be a source of danger for the consumer if the correct production, maintenance and administration procedures are not observed", underlines a note from Inga, the National Institute for Food Ice, highlighting that "unfortunately, those who work in this sector do not always implement all the procedures on product quality required by law".
In particular, Inga focuses on the methods of observing the rules "for correct sanitization and management of both spaces and people and ice-making machines, so as not to run into a potential risk to the health of the consumer". In fact, the Institute, in collaboration with the Ministry of Health, to "offer operators and consumers a useful tool, has long developed "the manual of good hygiene practices for the industrial production and self-production of edible ice" which "is accompanied by a checklist that gives all the operational instructions for production that best protects the consumer.
Here are the correct practices to follow in production so that the ice is free of physical, chemical and above all biological contaminants to be safe: use only drinking water compliant with regulations; regularly sanitize production and storage machinery; avoid incorrect practices, such as taking ice with glasses or bare hands; adequately train Haccp personnel also on the use and handling of ice. Furthermore, among the various solutions, "Inga also suggests the hypothesis of sourcing from Inga certified companies producing edible ice, capable of ensuring the highest level of quality and hygiene. The Authority responsible for monitoring compliance with current legislation in the territory is increasingly attentive to this market that was often underestimated in the past, but which is instead important as it has now entered daily Italian food habits".