Hygienic conditions and conditions of operation of food / beverage companies.
Diploma thesis which was carried out in the Hygiene laboratory of the University of Patras on “Microbiological Testing of Ice Products and Assessment for Public Health”.
Physical, chemical and microbiological quality of ice used in cold drinks and food in Greece and its effects on public health.
A sanitation certificate must accompany the ice intended for food preservation in the markets.
Microbiological quality of ice in hospitals and in general in its daily use.
Hospital study of ice machines, their bacteriology, their design and use.
Ice used for human consumption or for food refrigeration can be contaminated with pathogenic microorganisms and can become a means of human contamination.
Ice can be contaminated by airborne particles, contaminated hands, or dirty utensils.
