Ice receives little to no attention as a possible source of illness, despite evidence that freezing temperatures do not kill all microorganisms. This study determined the microbiological quality of ice produced and bagged on-premises in retail establishments and in self-service vending machines in the state of Georgia and compared the results with that from ice produced by manufacturing companies that are monitored by the International Packaged Ice Association (IPIA). Assays were used to detect indicator organisms present and membrane filtration technique was used for detection of pathogenic organisms. The presence of microorganisms at unsatisfactory levels in packaged ice indicates the need for improved sanitary practices during the manufacturing and packaging of ice. Further studies determined the injury rate of Salmonella spp. induced after freezing inoculated water using selective and nonselective media. The structural damage induced by freezing was observed under the scanning electron microscope.