Hygienic Practices of Snow Cone Vendors and Snow Cone Quality Evaluation in Central Trinidad.

Popular snow cone desserts are susceptible to microbial contamination. Snow cone quality, hygienic practices and consumer food safety knowledge and attitudes of three popular vendors in Central Trinidad were evaluated through structured questionnaires. Physicochemical and microbiological analyses of snow cones and components were undertaken. Vendors A, B and C hygienic practices achieved ratings of “good”, “poor”, and “fair”, respectively. Vendors attained “good” and most consumers had “fair” food safety knowledge but rated vendor hygienic practices as “good” with taste influencing their purchase (62%). Aerobic Plate Count for snow cone and ice from Vendors B and C were unsatisfactory (>100 CFU/mL). Total Yeast and Mould Count for syrups were unsatisfactory (>10 CFU/mL) for these vendors. Escherichia coli, Staphylococcus aureus, Enterobacter aerogenes and Staphylococcus epidermidis were detected and associated with significant (p<0.05) unhygienic practices. The pH ranged from 3.2 to 6.0 for toppings which were stored above 12°C. Water activity, titratable acidity and total soluble solids of samples ranged from 0.83 to 0.97; 0.03 to 0.09% and 9.3 to 67.3°Brix, respectively. Total phenols and colourant concentrations of syrups ranged from 0.052-0.054 mg GAE/100 µL and 38.0 to 15,387.4 mg/L, respectively. Colour L*, a*, b* values ranged from 31.5 to 63.4, -2.9 to 45.2 and -25.2 to 37.6 while Chroma and Hue ranged from 25.4 to 47.1 and 14.4 to 263.4, respectively. The results showed that snow cones are susceptible to microbial contamination, consumers cannot accurately assess vendors hygienic practices and there is a moderate food safety risk with consumption. Hygienic practices and raw materials storage were the main critical control points to reduce contamination. [ABSTRACT FROM AUTHOR]