Microbiological Quality of Milk Flavored Ready to Drink and Hygiene Practice of Street Vendors

Milk products consumption has become a new trend of healthy lifestyle among students in order to meet appropriate daily nutrients. This study was aimed measure the total number microbes found milk drinks sold around IPB Dramaga and Cilibende determine factors that influence it. Samples were collected from 13 vendors within radius 2 kilometers outermost point campus taken with 3 repetitions. Calculation done by using plate count method accordance SNI 2897-2008 about testing microbial contamination meat, eggs, milk, as well processed 01-6366-2000 maximum limit food. Risk factors’ data interviewing seller structured questionnaire. Factors influenced analyzed Chi-Square test. The results showed 74.4% samples had high microbes. average 1.0 x 105 ± 1.4 cfu / ml 1.1 107 1.2 cfu/ml. are significantly (p<0.05) equipments used, cleanliness equipment, table, washing hands practice, distance crowd. could damage quality shorten shelf life.