The AWA Nishiizu Hotel in Numazu, Japan’s Shizuoka Prefecture, was shamed for having its employees ferment a citrus drink by using the bacteria on their hands. The embarrassing practice led to a public apology after they have been on the hot seat for the public health risk.
Maintaining proper hygiene wasn’t a priority in this hotel and a TV show called “Beat Takeshi’s TV Tackle” brought to light how travel trends have altered through time. One of the things they highlighted was a health drink available at a hotel cafe in Shizuoka and it’s anything but healthy.
The fermentation process of the citrus drink was under scrutiny since the syrup that is used for the drink squeezes mandarins and sugar with bare hands. An employee talked about poking their hands in the plastic jar and stirring it, completely aware the germs are going to end up in someone’s mouth shortly after.
“This is a homemade enzyme syrup made from fermented summer mandarin oranges. Since it is fermented using bacteria that are indigenous to the fungus on your hands, you put your hand inside and stir it,” the AWA Nishiizu Hotel hotel employee said.
A little bacteria from the sweaty palms make the beverage sweeter…and more toxic. A different employee talked about how the fermented syrup is diluted with water or soda to create a healthy drink that is intended to be consumed 15 minutes before a shower for a detoxifying result. A guest, who was probably blissfully unaware of the fermentation process, complimented the sweetness of the drink.
After social media posts went viral, people were shocked to learn that a reputable hotel dismissed the health risks associated with their practices and continued on.
“There are Staphylococcus aureus and other bacteria that normally live on your hands, and they can cause food poisoning,” a Twitter user wrote.
The company behind the operations for AWA Nishiizu Hotel released a public apology and confirmed the bacteria-mixed syrup is no longer part of the hotel menu. “We deeply regret that this situation occurred due to our lack of knowledge about fermentation,” the statement read, adding that they will be participating in a hotel inspection.
In suspicious kitchen practices, have the employee be the guinea pig to taste test their creation. If they politely refuse, opt for the water. Your digestive system may be grateful.