Turkey warns of ice hygiene risks amid summer heat

Uğur Toprak, chairman of the Food Engineers Chamber, said that the rapid rise in ice consumption during hot weather poses a serious food‑poisoning risk if hygiene standards are not met. He warned that ice made with non‑potable water or stored and served under unsanitary conditions can harbour bacteria such as Escherichia coli, Salmonella and Listeria monocytogenes, leading to diarrhoea, vomiting, fever and other severe symptoms. Toprak stressed that cold does not stop bacterial growth and outlined safety measures: use water that meets drinking‑water regulations, clean and disinfect ice machines regularly, keep detailed cleaning records, ensure staff wash hands or wear gloves, serve ice with tools rather than by hand, and discard any ice that falls on the floor. He also advised businesses to verify the approval numbers of external ice suppliers.

Café owner and bartender Mevlüt Ülker described his own practices: producing ice on‑site with filtered, de‑chlorinated water, adding extra filtration, sourcing packaged ice only from Ministry‑approved firms, checking pH levels, and immediately destroying any ice returned by customers. Both experts urged consumers to choose ice from reputable, hygienic sources to avoid food‑borne illness.