調(diào)酒師:不要點(diǎn)帶冰的飲料
Business Insider最近采訪了二十多位調(diào)酒師,問他們“哪些事情是他們樂于告訴顧客卻不能說的”。他們的回答是:在加冰前仔細(xì)考慮一下,冰塊可能不干凈。 當(dāng)然,這只是調(diào)酒師的坊間建議。盡管一些酒吧和餐廳可能不會(huì)嚴(yán)格清潔制冰機(jī),但另一些或許會(huì)這么做。 以下是你需要注意的一些事項(xiàng): 沒錯(cuò),有時(shí)冰塊被污染了 過去十年里的一些研究和新聞故事,讓這些調(diào)酒師關(guān)于制冰機(jī)的警告增添了不少可信度。2014年,赫芬頓郵報(bào)(HuffPost)就冰塊和制冰機(jī)污染的問題與兩位專家進(jìn)行了探討。文中討論了三大問題:霉菌、細(xì)菌和人類手上的附著物。 這些污染物可能來自各種地方。霉菌可能滋生于制冰機(jī)里——尤其是如果制冰機(jī)沒有得到清潔,或是有一段時(shí)間沒用過。 盡管1974年美國(guó)推出了《安全飲用水法案》(Safe Drinking Water Act),美國(guó)環(huán)保局(EPA)對(duì)于清潔水也有標(biāo)準(zhǔn),但在制冰機(jī)制冰和儲(chǔ)藏的過程中,或是與其他被污染的食物接觸的過程中,水也可能受到細(xì)菌的污染。 位于拉斯維加斯的內(nèi)華達(dá)大學(xué)(University of Nevada)的研究人員在2011年進(jìn)行了一項(xiàng)研究,檢查了拉斯維加斯餐廳里的冰塊和蘇打水中細(xì)菌的分布情況。研究發(fā)現(xiàn),有33%的冰塊樣本都含有異養(yǎng)細(xì)菌,這個(gè)值超出了環(huán)保局規(guī)定的標(biāo)準(zhǔn)。此外,“在大腸菌群的檢測(cè)中,有72.2%的樣本呈陽性?!保ㄌK打水的樣本在這兩項(xiàng)檢測(cè)中情況更加糟糕。) 當(dāng)然,人類的玩忽職守也是原因之一。帶病工作的調(diào)酒師在撈取冰塊之前如果不洗手,并直接用手接觸冰塊,就會(huì)污染冰塊。(諾瓦克病毒就能通過這種方式傳播。) 南佛羅里達(dá)大學(xué)(University of South Florida)的微生物學(xué)家黛布拉·霍夫曼在2006年對(duì)美國(guó)全國(guó)廣播公司新聞?lì)l道(NBC News)解釋道:“大部分人沒有意識(shí)到不洗手會(huì)導(dǎo)致死亡。他們不知道這種風(fēng)險(xiǎn)。聞起來不會(huì)有什么特別,看起來也沒什么特別。這都是微觀的變化,所以你看不到。你不知道它已經(jīng)發(fā)生了。” 餐廳如何避免冰塊和制冰機(jī)被污染 賓夕法尼亞州立大學(xué)(Pennsylvania State University)食品科學(xué)系的食品安全宣傳高級(jí)副主管馬丁·巴克納瓦吉對(duì)《赫芬頓郵報(bào)》解釋道,餐廳和酒吧可以采取措施避免污染,其中重要的一點(diǎn)在于對(duì)冰塊使用等同于食品的安全保護(hù)措施。 美國(guó)食品和藥物管理局(Food and Drug Administration)對(duì)此也做出了規(guī)定?!妒称钒踩s志》(Food Safety Magazine)表示,在《美國(guó)食品和藥物管理局食品法典》(U.S. Food and Drug Administration Food Code)中,冰塊被定義為食品。 對(duì)制冰機(jī)進(jìn)行清潔和消毒也有助于防止污染,法律對(duì)此有強(qiáng)制規(guī)定。 《食品安全雜志》指出:“2009年《食品法》第4章602.11部分第E條(4a和b)對(duì)制冰機(jī)的清潔做出了規(guī)定,其中要求機(jī)器必須按照‘制造商指定的頻率’進(jìn)行清潔,其頻率大多為每年二至四次,或以‘足以阻止灰塵積聚或霉菌滋生的頻率’進(jìn)行清潔。第4章702.11部分則對(duì)制冰機(jī)的消毒做出了規(guī)定,要求與冰塊接觸的表面必須在每次清潔之后進(jìn)行消毒?!? 不按照要求操作的餐廳將被處以巨額罰款。 《食品安全雜志》還提供了消滅人為疏忽的建議,包括洗手、采用冰勺取冰,不要用手直接接觸冰塊等。 外賣 食品專家對(duì)《赫芬頓郵報(bào)》表示,有時(shí)候冰塊污染會(huì)導(dǎo)致嚴(yán)重的疾病甚至死亡。不過,你的免疫系統(tǒng)也能很好地解決接觸不潔冰塊的情況。 FoodSafety.gov網(wǎng)站指出,就食物傳染疾病而言,某些特定群體患病的概率都會(huì)更高,例如幼兒或老人、艾滋病患者或艾滋病病毒攜帶者、糖尿病或免疫疾病患者,或是孕婦。 想要避免被污染的冰塊,消費(fèi)者可以關(guān)注餐廳和酒吧的清潔度和健康評(píng)級(jí)。如果你非常在意這點(diǎn),就別點(diǎn)雞尾酒,只喝啤酒、紅酒、蘋果酒,或是只喝一點(diǎn)點(diǎn)。(財(cái)富中文網(wǎng)) 譯者:嚴(yán)匡正? |
Business Insider recently asked more than two dozen bartenders to “weigh in on what they’d love to tell customers but can’t.” Their response: Think twice about ice because it may be unclean. Of course, this is just anecdotal advice from a handful of mixologists. While some bars and restaurants may not rigorously clean their ice machines, others may do so. Here’s what you should keep in mind: Yes, in some cases ice has been found to be contaminated: Some studies and news stories over the past decade lend credibility to these bartenders’ warning about ice machines. In 2014, HuffPost spoke to two experts on ice and ice machine contamination. Three main issues were discussed in the piece: mold, bacteria, and whatever is found on peoples’ hands. These contaminants can come from a variety of places. Mold can build up in ice machines—especially if they’re not cleaned or are turned off for a period of time. And despite the Safe Drinking Water Act in 1974 and EPA standards for clean water, water can become contaminated with bacteria while being frozen and stored from ice making machines or from contact with other contaminated food. A 2011 study by researchers at the University of Nevada, Las Vegas examined the prevalence of bacteria in ice and soda dispensed at Las Vegas restaurants. The study found that 33.3% of ice samples contained heterotrophic bacteria—higher than EPA standards. It also found that “72.2% were positive for presumptive coliform bacteria presence.” (The soda samples fared far worse in both categories.) And of course, there’s human negligence. Bartenders who work while sick, don’t wash their hands before scooping ice, and use their hands to touch ice can contaminate ice from their hands. (Norovirus can be spread this way.) “Most people don’t realize that not washing their hands could cause death,” Debra Huffman, a microbiologist at the University of South Florida, explained to NBC News in 2006. “They just don’t see the risk. It’s not going to smell funny. It’s not going to look funny. These are microscopic, and so you’re not going to see it. You wouldn’t known it happened.” How restaurants can avoid ice and ice machine contamination: Restaurants and bars can take steps to avoid contamination, and a big part of that is treating ice with the same safety precautions that they would treat food, Martin Bucknavage, senior food safety extension associate at the Department of Food Science at Pennsylvania State University, explained to HuffPost. This is also codified by the Food and Drug Administration. Ice is defined as food by the U.S. Food and Drug Administration Food Code, according to Food Safety Magazine. Cleaning and sanitizing ice machines can also help prevent contamination, and it’s mandated by law. “Ice machine cleaning is governed by Food Law 2009 Chapter 4 part 602.11 section (E) item (4a and b), which states that the machines must be cleaned “at a frequency specified by the manufacturer,” which in most instances ranges from two to four times per year, or ‘a(chǎn)t a frequency necessary to preclude accumulation of soil or mold,'” Food Safety Magazine notes. “Ice machine sanitizing is governed by Chapter 4 part 702.11, which states that the ice contact surfaces must be sanitized after each cleaning.” Restaurants that don’t comply can be levied hefty fines. Food Safety Magazine offers tips to combat human error, including washing hands, proper ice scoop handling, and not handling ice with hands. The takeaway: There are cases in which ice contamination has caused serious illness or death. However, your immune system can probably handle some contact with contaminated ice, experts told HuffPost. As with any foodborne illness, there are certain groups who are more at risk of getting sick, including the very young, the very old, those with HIV/AIDS, those with diabetes or autoimmune disorders, or pregnant women, according to FoodSafety.gov. Some customer tips for avoiding contaminated ice include paying attention to the cleanliness and health ratings of restaurants and bars you visit. And if you’re really concerned, skip the cocktail and stick with beer, wine, cider, or a shot. |