| dc.description.abstract | A survey on the microbial safety of consumable ice is a study held to assess the potential presence of hazardous microorganisms in both the ice and the consumables in which it dwells at a given point in time.
Ice water source hygiene and its handling practices at food serving premises are the two aspects curtailing its major causes of contamination.
Examining microbial quality of consumable ice, revealing the cause of contamination if any and awareness creation about the possible health effects to consumers.
The multiple tube procedure involved the analysis of melted ice samples under enrichment medium i.e., Lauryl tryptose broth in which coliforms presence was detected basing on gas or bubble formation under a Durham tube due to the fermentation of lactose by the indicator organisms. A gram stain of the colonies followed to specify the organisms present.
Of the 25 samples collected 3 were used as positive controls, samples C, M, O, and S were not contaminated due to no gas formation both with in 24 and 48 hours of incubation under tryptose broth medium. A, E, J, L, N, Q and R showed gas formation earlier with in 24hours hence contaminated. B, D, F, G, H, I, K, O, P, T, and U showed bubble formation after 24hours of incubation hence considered contaminated as well
In conclusion E. Coli being the confirmed indicator organism implies that water sources are prone to faecal contamination and a sincerest conclusion that poor sewage channelling would be the root cause of the poor water quality. It was recommended that more time probably twelve months should be given to students for studies of such great health impact as this so as to check on the trend of compliance to the corrective actions that will have been put in place. A closer look at the quality control and assurance means of water treatment plants should be emphasized by the bureau of standards prior to licensing their operation | en_US |
