How much is ice in soft drinks controlled?

To fight the heat of this hot summer 2019, you must have had drinks on the rocks - a pleasure that, after all, we can enjoy all year round everywhere

Written Friday, by Emanuele Mortarotti

A new appointment with the news of Dispotech, your disposable excellence.

To fight the heat of this hot summer 2019, you must have had drinks on the rocks - a pleasure that, after all, we can enjoy all year round everywhere: bars, restaurants, discos and even at home.

However, pay attention to the ice and its production: today we bring to your attention an alarming news piece that we picked up by reading an article on the portal dilei.it.

 

According to many tests carried out in Italian restaurants, it appears that most of the ice used to refresh cocktails and soft drinks is contaminated. But what kind of contamination are we talking about?

This is a very serious matter and should not be underestimated. If not properly produced and stored, ice can come into contact with various bacteria and microbes - organisms that can seriously compromise health.

 

The Ministry of Health has also intervened on this case, and has decided to draft and disseminate a Booklet on good hygiene practices for the production of edible ice; INGA (National Institute of Edible Ice) has joined in denouncing these incorrect methods, which can prove dangerous for uninformed customers in bars, restaurants and other venues. Even just a few ice cubes could transmit infected bacteria: it's definitely worth it to be careful.

The same applies, of course, to home-made ice. There are simple rules to follow when you want to produce "home-made" ice cubes:

  • always keep the freezer clean, by cleaning it often;
  • make sure the ice cube tray is clean;
  • Once produced, home-made ice cubes must be used within a few days;
  • always cover the ice cube tray with a little tin foil or place it in a bag ( those used to freeze food);
  • even if only a small quantity of ice cubes were used, the remaining ones are absolutely not to be refrozen. Empty the tray, clean it carefully and make new ice cubes;
  • Always use a spoon or tongs to remove the ice cubes from the tray.

 

A few small precautions will avoid health problems and discomforts of various kinds.

 

Were you aware of the risks posed by the improper production and storage of ice? Have your say, contact the Dispotech team.

A new appointment with the news of Dispotech, your disposable excellence.

To fight the heat of this hot summer 2019, you must have had drinks on the rocks - a pleasure that, after all, we can enjoy all year round everywhere: bars, restaurants, discos and even at home.

However, pay attention to the ice and its production: today we bring to your attention an alarming news piece that we picked up by reading an article on the portal dilei.it.

 

According to many tests carried out in Italian restaurants, it appears that most of the ice used to refresh cocktails and soft drinks is contaminated. But what kind of contamination are we talking about?

This is a very serious matter and should not be underestimated. If not properly produced and stored, ice can come into contact with various bacteria and microbes - organisms that can seriously compromise health.

 

The Ministry of Health has also intervened on this case, and has decided to draft and disseminate a Booklet on good hygiene practices for the production of edible ice; INGA (National Institute of Edible Ice) has joined in denouncing these incorrect methods, which can prove dangerous for uninformed customers in bars, restaurants and other venues. Even just a few ice cubes could transmit infected bacteria: it's definitely worth it to be careful.

The same applies, of course, to home-made ice. There are simple rules to follow when you want to produce "home-made" ice cubes:

  • always keep the freezer clean, by cleaning it often;
  • make sure the ice cube tray is clean;
  • Once produced, home-made ice cubes must be used within a few days;
  • always cover the ice cube tray with a little tin foil or place it in a bag ( those used to freeze food);
  • even if only a small quantity of ice cubes were used, the remaining ones are absolutely not to be refrozen. Empty the tray, clean it carefully and make new ice cubes;
  • Always use a spoon or tongs to remove the ice cubes from the tray.

 

A few small precautions will avoid health problems and discomforts of various kinds.

 

Were you aware of the risks posed by the improper production and storage of ice? Have your say, contact the Dispotech team.

Emanuele Mortarotti
Author Emanuele Mortarotti

Manager

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