I read that fresh sugar cane juice served at food stalls has the highest microbial count, among fruit juices. Others claim that bundles of sugar cane left standing on the floor by the side of food stalls might absorb dirty water and cleaning detergent. Could this be possible?
RAW juices served at food service establishments have always been a food safety issue. Equipment used for juicing, the storage condition of fruits, the hygienic practice of operators and cleanliness of the premises are all possible sources of microbial contamination that may lead to food poisoning or other more serious health problems.
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