Cleanliness of Cold Desserts (Shave Ice and Bingsu) Sold in a Tourist Area

Abstract

To study the sanitary conditions of food stores and the microbiological cleanliness of cold desserts in a tourist area using a food sanitation survey. Detection of coliform bacteria in ice mixed with sweetened water or milk ice using the MPN method. Detection of coliform bacteria in cold dessert side dishes using the SI-2 test kit and examination of yeast & mold in bread using the SPC method. The study's results found that the food sanitation requirements that should be improved include: Food handlers should wear an apron and a hat or hair net. Secondly, ice for consumption must be provided with a long-handled ice scoop or gloves when handling ice. Finally, cold dessert side dishes should be covered to prevent insects from transmitting disease. They performed correctly at 10, 60, and 70%, respectively. The results for ice mixed with sweetened water or milk ice revealed coliform bacteria contamination ranging from 2 to 430 MPN/100 ml. Examination of cold dessert side dishes revealed coliform bacteria contamination in 95.0, 83.3, 66.7, and 52.9% of fruit and fruit preserves, cereals, jelly, and bread respectively. Examination of yeast & mold in bread and other snacks found contamination ranging from less than 100 to 2.98 x 10⁷ CFU/g. Therefore, store operators must improve the food sanitation conditions of their stores. This includes using appropriate ice types for consumption and serving fresh and properly stored cold dessert side dishes.