Background: The presence of antimicrobial-resistant (AMR) bacteria in edible ice in tropical countries is largely unknown.
Methods: We evaluate the presence of extended-spectrum β-lactamase (ESBL)-producing Enterobacterales in 100 edible ice samples from drink carts in 20 markets in four provinces (five markets/province) in Thailand. Ten samples of commercially sold edible ice in sealed packages were tested as controls.
Results: Of 100 samples, 29 (29%) were culture positive for ESBL-producing Enterobacterales, with a median quantitative count of 2 colony-forming units (CFU)/100 mL (range, 1 to 40 CFU/100 mL). All control samples were culture negative for ESBL-producing Enterobacterales.
Conclusions: AMR bacteria is commonly found in edible ice from drink carts.
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http://dx.doi.org/10.1093/inthealth/ihae050 | DOI Listing |
J Psychoactive Drugs
January 2025
Department of Psychology, The University of British Columbia, Kelowna, BC, Canada.
The increasing acceptance of cannabis use, and policy changes in several jurisdictions has led researchers and public health experts to call for a standard cannabis dose. Standard dosing units are useful tools for regulation, substance use guidelines, data collection, consistency of research, as a means of communicating low-risk recommendations and dose-related effects, and for self-monitoring. Efforts to standardize cannabis dose have focused on cannabinoid content without considering tolerance or mode.
View Article and Find Full Text PDFJ Agric Food Chem
December 2024
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Foods
September 2024
Interdisciplinary Department of Medicine-Hygiene Section, University of Bari "Aldo Moro", Piazza G. Cesare 11, 70124 Bari, Italy.
Edible ice is often produced by special machines that can represent a source of significant chemical and microbiological contamination. In this work, the presence of phthalic acid esters (phthalates, PAEs) and heavy metals in ice cubes distributed by 77 vending machines installed in two different zones in southern Italy and fed by water from the public water supply was investigated. Solid-phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) was used to evaluate contamination with four PAEs, which were selected because they are commonly used in the production of food-contact plastics, while inductively coupled plasma mass spectrometry (ICP/MS) was used to quantify the heavy metals.
View Article and Find Full Text PDFFood Chem
January 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
The study constructed a model of temperature fluctuation (TF, -20 °C ∼ -10 °C) during frozen status to build a link between the tilapia fillets muscle of ice crystal morphology, moisture distribution, protein oxidation index and the edible quality. When TF treatment more than 3 times, the brightness, color and hardness of frozen tilapia fillets decreased significantly, and the cooking loss and thawing loss increased significantly. The free and unconjugated water in frozen fish fillets exceeded 97 % and did not change much after 9 times TF.
View Article and Find Full Text PDFInt J Biol Macromol
November 2024
Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China. Electronic address:
The use of konjac glucomannan (KGM)/high acyl gellan gum (HAGG) edible film with single-sided unsaturated water swelling, designated as a water gradient film (WGF), has been shown to effectively enhance the preservation quality of frozen fish fillets. This study investigates the potential of using partially deacetylated konjac glucomannan (DKGM)/HAGG WGFs to enhance the preservation of frozen fish fillets. The partial deacetylation of KGM improved the water vapour and oxygen barrier properties of the frozen KGM/HAGG WGF, which exhibited a combination of film and ice structural characteristics.
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