THE MICROBIOLOGICAL QUALITY OF ICE IN FOOD AND DRINKS IN PRIMORSKO-GORANSKA COUNTY

Led, kruta tvar nastala smrzavanjem tekućeg ili plinovitog oblika vode pri temperaturi od 0°C, zbog svoje široke uporabe u ugostiteljstvu i mogućnosti zaraze čovjeka ima izniman javnozdravstveni značaj te je upravo zbog toga potrebno osigurati njegovu mikrobiološku ispravnost. Provedenim istraživanjem prikazani su rezultati mikrobiološke analize uzoraka leda uzorkovanih na području Primorsko – goranske županije, popularnog turističkog odredišta. Istraživanje se sastojalo od uzorkovanja leda u sterilne staklenke, popunjavanja anketnog upitnika te mikrobiološke analize uzoraka prema preporučenim parametrima Vodiča za mikrobiološke kriterije za hranu iz 2011. godine, a provedeno je tijekom proljetnih i ljetnih mjeseci 2018. godine. Cilj istraživanja bio je mikrobiološkom analizom utvrditi sukladnost uzoraka leda s parametrima navedenog Vodiča te na temelju dobivenih rezultata i rezultata ankete dobiti uvid u moguće uzroke kontaminacije nesukladnih uzoraka i načine sprječavanja istog u budućnosti. Rezultati su pokazali da je od 91 uzroka, njih čak 39 nesukladno. Kako to čini gotovo polovinu uzoraka, rizik od pojave bolesti poput gastroenteritisa je značajan te je potrebno daljnje provođenje sličnih istraživanja, ne bi li se time postigla viša razina higijenske prakse ugostiteljskih objekata, kao i potaknulo stvaranje zakonske regulative koja bi olakšala uzorkovanje i analizu leda stručnjacima te naposljetku osigurala njegovu dostatnu mikrobiološku kvalitetu.Ice, also known as solid matter of liquid or gaseous water formed at the temperature of 0°C, has an immense public health significance because of its often usage in food and drinking establishments and subsequently potential risk of causing outbreaks in human population. That's why it is important to ensure its microbiological quality. Conducted research represented the results of microbiological analysis of sampled ice in Primorje – Gorski kotar County, a popular tourist destination. Consisting of ice sampling, filling in the questionnaire and microbiological analysis of samples according to recommended parameters of Guidance on microbiological food criteria, 2011, this study was carried out throughout the spring and summer months of 2018. The aim of the research was to determine whether or not the results of the microbiological analysis are compatible with the values of the said Guidance, combine it with the results of the questionnaire and finally, gain insight into potential contamination cause of incompatible samples, what would eventually help preventing of same in the future. The results showed that almost half of the samples, actually 39 out of total 91 were unsuited to the parameters. Therefore, the risk of disease outbreaks like gastroenteritis is great and it is essential to engage in further similar studies in order to enhance good hygiene practice level in food and drinking establishments and encourage the creation of law regulations related to food grade ice