ABSTRACT
Ice used to refrigerate foods can be contaminated with pathogenic microorganisms and may become a vehicle for human infection. To evaluate the microbiological content of commercial ice used to refrigerate fresh seafood, 30 samples were studied. The following parameters were determined: counting of mesophilic and psychrotrophics, MPN for total coliforms and thermoresistant coliforms, pH, turbidity and free residual chlorine (FRC). The presence of high numbers of coliforms and heterotrophic indicator microorganisms, coupled with the bad physical-chemical results, suggested that ice used to preserve fresh fish may represent a potential hazard to the consumer while also reducing the shelf life of this food.
KEY WORDS
Quality; ice; fresh seafood