tonic.vice.com – Given microbes’ ubiquitous nature, we expect a certain amount of bacteria to be in our kitchens, on items like raw chicken and filthy dish sponges. But there are certain places where finding bacteria is a bit more surprising—for example, in the freezer.
However, a new paper challenges that assumption and may make us pause before we add that “clink” to our drink.
A research group surveyed ice cubes that are made and sold for human consumption, also known as “food grade ice,” for the presence of bacteria. In the United States alone, there are 5,600,000 bags of ice sold each year. This ice is used either for direct usage, such as to be placed into drinks, or indirect usage, such as to keep fish cold in the seafood counter of the grocery store.
Sixty samples of ice cubes that were produced at three different levels (domestic, restaurant and industrial facilities) were analyzed. They were thawed and plated for three different types of bacteria; mesophilic bacteria (bacteria that optimally grow in a warm environment, normally around 90 degrees), psychrotrophic bacteria (bacteria that can survive and/or grow in extremely cold temperatures) and pseudomonads (a particular class of bacteria).
Welp, just an excuse for us to go stock up on whiskey folks