Survival of bacterial enteropathogens in the ice of popular drinks
D. L. Dickens, H. L. DuPont and P. C. Johnson
We examined the survival of four bacterial enteropathogens frozen in ice
and subsequently allowed to melt in various popular drinks. The counts of
all the organisms were markedly lowered by freezing alone, and the numbers
were further decreased by exposure to some of the drinks. Nevertheless,
none of the organisms were completely eliminated as a result of freezing
for 24 hours followed by melting in any of the test drinks, even when the
drink was 86-proof tequila.
