Tube ice is a choice of ice that is

Tube ice is a choice of ice that is widely consumed due to expectations of the better quality than traditional crushed ice. Howewer, many studies have indicated that tube ice causes heath problems especially gastrointestinal diseases. This study aimed to develop preventive measures for reducing microbial contamination in tube ice production by applying Hazard Analysis and Critical Control Point (HACCP) principles. A survey in 7 tube ice plants in different provinces indicated that the producers did not have a enough knowledge of water treatment and disinfection systems, which affected quality of water used for ice production. Designs of tube-ice making machines were a close system and similar in all surveyed plants. Microbial assessment was performed in one of the plants. Samples of raw water, water In process, ice and sacks used for packing were analyzed for aerobic plate count using pour plate technique and total coliforms using Most Probable Number (MPN). Both water and tube ice samples were contaminated at various levels. The effect of freezing process and refrigerated storage on reducing microbial load was minor. Quality of water used for tube ice must be comparable to potable water. Chlorination of raw water at 0.5 ppm residual CI could totally destroy coliforms. Residual water from tube ice making that was accumulated in the bottom tank and re-used in the production did not cause any increase in microbial loads even after being stores at room temperature for 12 h. Condensate around the bottom tank contained total coliforms up to 23 MPN/100ml and should not be used for ice production. Swab test on surfaces of equipment and worker’s hand indicated slight contamination. Small and large tube ice contacting dirty sacks were heavily contaminated. Before being re-used, sack should be pre-washed with water, and then sanitized by soaking in chlorinated water at>7 ppm for>5 min. The develop sack cleaning method was tested for practicality at a study site three drying periods were tested for 0, 1, and 4h. Under storage for 24 h the 0 h and 4 h periods were satisfactory but the 1 h period was not. Overall, effectiveness of the develop measures was verified by microbial analyses of water, ice and sack samples that were collected during the plant‘s normal production process. Both water and ice passed the Thai-DFA standard. In addition to implementation of the developed measures the Good manufacturing Practices requirements i.e. personal hygiene of workers and cleaning program of all equipment surfaces directly contact to tube ice also need to be strictly implemented

ผลลัพธ์ (อังกฤษ) 3:

Tube ice is a choice of ice that is widely consumed due to expectations of the better quality than traditional crushed. Ice. Howewer many studies, have indicated that tube ice causes heath problems especially gastrointestinal diseases. This. Study aimed to develop preventive measures for reducing microbial contamination in tube ice production by applying Hazard. Analysis and Critical Control Point (HACCP) principles. A survey in 7 tube ice plants in different provinces indicated that. The producers did not have a enough knowledge of water treatment and, disinfection systems which affected quality of water. Used for ice production. Designs of tube-ice making machines were a close system and similar in all surveyed plants. Microbial. Assessment was performed in one of the plants. Samples of raw water water process ice, In, and sacks used for packing were. Analyzed for aerobic plate count using pour plate technique and total coliforms using Most Probable Number (MPN). Both water. And tube ice samples were contaminated at various levels. The effect of freezing process and refrigerated storage on reducing. Microbial load was minor. Quality of water used for tube ice must be comparable to potable water. Chlorination of raw water. At 0.5 ppm residual CI could totally destroy coliforms. Residual water from tube ice making that was accumulated in the. Bottom tank and re-used in the production did not cause any increase in microbial loads even after being stores at room. Temperature for 12 h. Condensate around the bottom tank contained total coliforms up to 23 MPN / 100ml and should not be used. For ice production. Swab test on surfaces of equipment and worker 's hand indicated slight contamination. Small and large. Tube ice contacting dirty sacks were heavily contaminated. Before, being re-used sack should be pre-washed, with water and. Then sanitized by soaking in chlorinated water at > 7 ppm for > 5 min. The develop sack cleaning method was tested for practicality. At a study site three drying periods were tested, for 0 1 and 4H. Under, storage for 24 h the 0 h and 4 h periods were satisfactory. But the 1 h period was not. Overall effectiveness of, the develop measures was verified by microbial analyses, of water. Ice and sack samples that were collected during the plant 's normal production process. Both water and ice passed the Thai-DFA. Standard. In addition to implementation of the developed measures the Good manufacturing Practices requirements i.e. Personal. Hygiene of workers and cleaning program of all equipment surfaces directly contact to tube ice also need to be strictly. Implemented.