The Food Safety and Standards Authority of India (FSSAI) has issued guidelines on 25th April 2017 regarding the quality of ice blocks used for preservation, storage or transportation of perishable food commodities. The FSSAI made the following observations:
- Ice used for preservation, storage or transportation of food commodities are often made of non-potable water and handled un-hygienically, leading to contamination of the foodstuff.
- Standards of edible ice have been prescribed as per regulation 2.7.5 of the Food Safety and Standards (Food Product Standards and Additives) Regulations, 2011.
- There are no standards for ice coming in contact with food products.
- Ice used for preservation, storage or transportation must conform to the microbiological requirements prescribed for edible ice in Appendix B of the FSS (Food Product Standards and Food Additives) Regulation, 2011.
Currently, there are no standards prescribed for Ice but as per regulation no. 2.7.5; standards have been given for ICE LOLLIES OR EDIBLE ICES including Ice Candy. FSSAI has raised concerns for ‘non-potable Ice’ being used in the preservation, storage or transportation of perishable food commodities.
There is a standard for the potable water (IS – 10500) prescribed by the Bureau of Indian Standards and which is being followed by the food industry on physical, chemical and microbiological parameters for testing of water.
Importance of Using Potable Water for Making Ice
Microorganisms can remain alive even in a frozen state. Therefore, if ice is made from non-potable water, it can be contaminated with dangerous pathogens, including bacteria and fungi that can cause serious gastrointestinal problems, such as diarrhea, dysentery, typhoid, and cholera, to name a few. It follows that if this ice comes in direct contact with perishable food items, they will naturally become contaminated as the ice starts to melt. Moreover, the contamination problem can be further aggravated by poor handling and un-hygienic practices during storage and transportation. Therefore, as the current FSSAI guidelines indicate, it is of paramount importance to use potable water for making ice that will come in contact with perishable food items.
Recent Amendment on Water
In November 2016, FSSAI had amended the standards for Packaged Drinking Water; FSS (Food Product Standards and Food Additives) Twelfth Amendment Regulations, 2016. As per this amendment, the following microbiological criteria should be followed for packaged drinking water:
Microbiological Requirements
The following microbes should be COMPLETELY ABSENT:
- Coliform bacteria
- Faecal streptococci
- Staphylococcus aureus
- Sulfite reducing anaerobes
- Pseudomonas aeruginosa
- Salmonella
- Shigella
- Vibrio cholera
- Vibrio parahaemolyticus
- Yeast
- Mould
The Maximum Permissible Limit of Aerobic Microbial Count should be as follows:
- 100 CFU/ml (at 20-22°C in 72 h)
- 20 CFU/ml (at 37±1°C in 24 h)
[cfu: colony forming a unit; this is used to quantify bacteria]
Amit says
The guidelines issued on edible ice are very confusing,stating “There are no standards for ice coming in contact with food products.”
As per chapter 1 Food safety and standard (licensing and regulation of food Businesses )regulation 2011
4.4 Ice and steam used in direct contact with food should be made from potable water and shall comply with requirements under 4.1.1.Ice and steam shall be produced and stored in such a manner that no contamination can happen.
Further,4.1.1 Only potable water with appropriate facility for its storage and distribution shall be used as an ingredient in processing and cooking.
Whereas,Appendix- B mentions no specific standards for ice.