Gyeonggi Institute of Health and Environment Finds 99% of Edible Ice in Coffee Shops Safe in 93 Samples
A safety inspection found that 99% of ice produced by ice machines used in coffee shops and similar establishments in Gyeonggi Province is safe.
The Gyeonggi Institute of Health and Environment announced on August 27 that it conducted microbiological tests on ice samples collected from a total of 93 locations—including coffee shops and fast food restaurants—across the province between June and July. According to the results, 92 samples were deemed suitable.
The inspection covered three categories: total bacterial count, Escherichia coli (E. coli), and Salmonella. The total bacterial count test does not target a specific food poisoning bacterium but rather measures the number of general bacteria present in food, serving as an indicator for the overall sanitary management status throughout the manufacturing, packaging, storage, and distribution process.
As a result of the inspection, neither E. coli nor Salmonella was detected in any of the 93 samples. However, one sample exceeded the standard for total bacterial count—1,000 CFU/mL or less—with a result of 1,700 CFU/mL.
The provincial health and environment institute immediately notified the relevant authorities overseeing the establishment in question so that administrative measures could be implemented, such as reinforcing hygiene management for cleaning and disinfecting the ice machine, as stipulated by regulations.
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Moon Sookyung, Director of the Food and Drug Research Division at the Gyeonggi Institute of Health and Environment, stated, "This inspection was conducted to check for microbial contamination of edible ice, whose consumption increases during the summer, and to prevent food safety incidents." She added, "Going forward, we will continue to conduct safety inspections on foods that residents frequently consume, reflecting the season and consumption patterns, and strive to create a safe food environment."
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