Piersaverio Marzocca

At present, food safety culture (FSC) is a strategic dimension of food management systems, as established by EU Regulation 2021/382. Understanding how individual and organizational factors influence the safety climate is essential for designing effective training interventions. A cross-sectional observational study was conducted in Southern Italy from March to September 2025 among 216 workers from 52 food businesses located in the provinces of Bari and Barletta-Andria-Trani, using a questionnaire based on a validated scale, which is structured into five dimensions of leadership, communication, commitment, risk awareness, and resources. Descriptive analyses, χ² tests, and multivariate logistic regressions were conducted to identify predictors of positive perceptions. The overall climate was positive for 82.9% of the sample. The strongest dimensions were leadership (88.4%), communication (86.1%), and risk awareness (84.7%), while resources were identified as a critical area (41.2% of respondents perceived deficiencies, especially in personnel and infrastructure). Overall, the results confirm that FSC is significantly influenced by ongoing training, cultural awareness and job stability. Resource-related challenges indicate a need for greater management investment to concretely support food safety practices.

In recent years, the global demand for food ice cubes has increased. The aim of the study was to evaluate the hygienic quality of both ice and water used for its production. During January–October 2023, 108 ice and water samples were collected in catering locations in Apulia Region and examined for Escherichia coli, Enterococci, total bacterial count (TBC) and fungi. Median counts of E. coli, Coliforms and Enterococci were 0 CFU/100 mL both for ice and water samples, collected in bars (n = 78) and restaurants (n = 30). The median TBCs in ice and water samples were 175 and 43 CFU/mL (p < 0.0001) at 22 °C, and 80 and 30 CFU/mL (p < 0.0001) at 36 °C. Total fungi counts were 4 and 0 CFU/mL for ice and water (p < 0.0001). In restaurants, differences were found between ice and water only for fungal contamination, whereas for bars, a difference was found between ice and water for Coliforms, Enterococci, TBC at 22 °C and fungi. The only statistically significant difference between bars and restaurants was observed for the TBCs at 22 °C (p = 0.017) and 36 °C (p = 0.036). Ice contamination does not appear to be directly related to the hygienic quality of water, but likely linked to the production, storage and maintenance of ice machines.

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. It was found that ice samples, especially those from one of the two considered zones (zone 2), exceeded the dibutyl phthalate (DBP) threshold limit value; some ice cubes from the other zone (zone 1) instead showed levels of both lead (Pb) and nickel (Ni) up to one order of magnitude higher than those observed in samples collected in zone 2 and higher than the maximum permitted values (European Directive n. 2184/2020). Since the water source connected to the ice vending machines was found to be free from significant levels of all considered target compounds and metals, the high levels of DBP, Ni, and Pb in ice cubes could be attributed to the components and/or to the state of repair of the ice vending machines themselves.