In my quest to meet my daily water intake, I find myself guzzling down glass after glass of icy water when dining out. However, recent reports of food poisoning outbreaks linked to commercial ice and videos showing mold-filled ice machines at fast food joints have made me reconsider my love for iced lattes and frozen margaritas. While we are usually aware of the potential risks of ordering ice in drinks while traveling abroad, we rarely give it a second thought when ordering at our local coffee shop. But should we be more cautious?
HuffPost spoke with food safety experts and hospitality workers to understand why avoiding ice in our drinks might be a good idea. Can ice actually make you sick? In the United States, ice doesn’t typically rank high on the food safety list because tap water is generally safe (with a few exceptions). When you make ice at home, there’s no worry about reaching a safe internal temperature like when cooking chicken.
The real problem arises when the process of making ice is unsanitary or when someone contaminates the ice with dirty hands. Dr. Bryan Quoc Le, a food scientist and author, explains that ice can pick up mold, bacteria, and viruses from the hands of servers or cooks, just like any other food. It can also pick up microorganisms from the air or from improperly washed containers. One particular concern is mold growth in ice machines.
Trays of individual ice cubes won’t cut it when serving hundreds or thousands of people, so bars, restaurants, hotels, hospitals, and nursing homes rely on ice machines to produce ice cubes and flakes. However, like any machine, they need regular cleaning. Le emphasizes the importance of cleaning and sterilizing ice machines to prevent potential contaminants from mold and bacteria in the piping or intakes from spreading to the ice.
According to Megan, an anonymous HR adviser for a catering group, ice machines are often neglected when it comes to cleaning. She reveals that during her years of work in several places, she can hardly remember a single instance where the ice machine was cleaned. The only time it happened was when it broke down. Bartenders are usually not responsible for cleaning it, so it’s not included in their regular cleaning schedules.
When no one takes care of the ice machine, mold starts to grow, or the machine even breaks down. Le explains that the FDA recommends cleaning and sterilizing ice machines at least two to four times a year, or more frequently for heavily used machines. Over time, microorganisms from water can cause biofilm buildup and bacteria and mold can accumulate in cases of hard water. These can produce toxins and spores that contaminate the ice water.
Unfortunately, smoothies, slushies, and frozen alcoholic beverages pose an additional risk. These drinks often incorporate flakes and chewable ice from machines, which means that mold from dirty machines can end up in your strawberry daiquiri. But have people actually gotten sick from consuming contaminated ice?
Le states that mold in ice can cause respiratory illnesses and allergic reactions. It can also provide nutrition for other pathogenic bacteria and microorganisms to grow. There have been various reported incidents of contamination. For example, a study in 2018 found bacterial and yeast contamination in 64 ice machines across multiple healthcare facilities in Cleveland, Ohio, leading to outbreaks. In 2016, a leaking air ventilation valve in an ice machine in Finland caused 154 people to get sick with norovirus. And in 2002, an ice machine outbreak in New York City caused diarrhea, vomiting, stomach cramps, and other symptoms. It’s worth noting that these are only reported incidents, which suggests that there may be more unreported cases related to contaminated ice.
So, should we avoid consuming ice in restaurants? While stories of broken and moldy ice machines, as well as dirty commercial ice, are concerning, both Bucknavage and Le reassure us not to be overly worried. Le mentions that as long as ice machines are regularly monitored and sanitized, they are typically safe. Ice-related foodborne outbreaks are not commonly reported in North America compared to instances of contaminated food. For those who want to take extra precautions, Bucknavage suggests choosing establishments with hands-free or touchless ice dispensers to minimize the risk of cross-contamination with other foods.
It’s important to stay informed about potential health risks associated with ice consumption, especially when dining out. By understanding the factors that contribute to ice contamination and taking necessary precautions, we can make more informed decisions about the beverages we consume.
Denial of responsibility! Vigour Times is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
