scholarly journals Microbiological assessment of street foods at the point of sale in Maputo (Mozambique)

2020 ◽  
Author(s):  
Acácio Salamandane ◽  
Ana Carla Silva ◽  
Luísa Brito ◽  
Manuel Malfeito-Ferreira
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Food Samples ◽  
Quality And Safety ◽  
Informal Markets ◽  
Street Food ◽  
Point Of Sale ◽  
Food Borne ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

Abstract In Mozambique, as in other developing countries, the sale of street food is a source of income for thousands of unemployed families. However, the safety of these types of foods is a serious problem, given their frequent association with food-borne outbreaks. The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo, the capital of Mozambique. From 83 different vendors selling different types of foods, 83 samples of ready-to-eat (RTE) street food were analyzed. Mesophiles, Escherichia coli and total coliforms were used as quality and hygiene indicators. Listeria monocytogenes, Salmonella and coagulase positive staphylococci were used as food safety indicators. High proportions of unsatisfactory food samples were found in both traditional hot (76.7%) and cold (75%) foods. L. monocytogenes and Salmonella were tested negative in this survey. However, when coagulase positive staphylococci was used as a food safety indicator, approximately 25% (23/83) of the food samples analyzed were classified as unsatisfactory/potentially hazardous. These results, showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale, contribute to the development of good manufacturing practices (GMP) for street food in Maputo, Mozambique. This is the first report on the microbiological quality and safety of street food in Mozambique.

scholarly journals Street Food Safety, Types and Microbiological Quality in Ethiopia: A Critical Review

2020 ◽  
Vol 1 (5) ◽  
pp. 127-132
Author(s):  
SC Teferi
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
The Body ◽  
Policy Makers ◽  
Street Food ◽  
Food Borne ◽  
Cooked Food ◽  
The Government

Street food is food obtained from a street side vendor, often from a makeshift or portable stall and it feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. Street food is intimately connected with take-out, junk food, snacks, and fast foods but it is not protected against insects, dust etc; which may harbor foodborne pathogens. Pathogens present in street vended foods come from different sources and practices, such as, improper food handling, improper waste disposal, contaminated water and improper storage temperature and reheating. Food borne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Like other African and World countries there are many food vendors in Ethiopia where they sell both raw and cooked food items along the streets of different cities but it is far more unhygienic due to several reasons. So the objective of this review paper was to assess the existing research about street food safety, types, hygiene knowledge, and preparation and forward suggestion for stakeholders/policy makers to bridge the gap. Majority of street vended foods in Ethiopia are contaminated by bacteria like Salmonella, S aureus, E coli so the Government should intervene and solve the issue before it is too late.

Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern, Ethiopia

2019 ◽  
Author(s):  
Tsegaye Shamebo Arficho ◽  
Asefa Hamato Kebede
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Samples ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Southern Ethiopia ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Mannitol Salt Agar ◽  
Microbiological Methods

Abstract Background: Foodborne illnesses are considered as one of the most important public health problems particularly in developing countries like Ethiopia. This study aimed to determine the microbiological quality and safety of ready-to-eat foods in Yirgalem town, southern Ethiopia from November 2016 to August 2017. Methods: The collection of ready-to-eat food samples and laboratory-based microbiological analysis was used as the study design. A total of 160 food samples comprising of 40 ‘Injera firfir’, 40‘Bayeaynet’, 40 Vegetables and 40 Spaghetti were collected and analyzed for microbial contamination following standard microbiological methods. Ten grams of each food sample was transferred into 90 ml of buffered peptone water and homogenized for 5 minutes using a vortex mixer. The homogenates were serial diluted up to 10-7 and a volume of 0.1ml aliquot was spread plated on pre-solidified media of Aerobic plate count agar, MacConkey agar, Mannitol salt agar, and Salmonella-Shigella agar and incubate at 35-37oc for 24 hrs. Also, Potato Dextrose Agar was used for the isolation of fungi. Data were entered into Microsoft Excel and analyzed using SPSS version 20.0. Results: All the collected food samples were subjected to total aerobic mesophilic bacteria, Coliform bacteria, Enterobacteriaceae, Staphylococcal, Yeasts, and Molds counts. Accordingly, the mean counts expressed as log10 CFU/g of food for each group of the organism were 7.90 ± 0.71, 4.31±1.30, 4.32 ± 1.30, 6.70 ± 0.34 and 4.5 ± 1.01, respectively. The highest bacterial load 162(28.9%) was detected in ‘Injera firfir’ whereas the lowest 108(19.2%) case was investigated in Spaghettis. Regarding the food safety issue, the frequency of S. aureus, E. coli and Salmonella spp in the food samples were 54.4%, 43.8%, and 0.6%, respectively. Conclusion: The high microbial load and existence of foodborne pathogens in ready-to-eat foods in Yirgalem town, Southern Ethiopia is calling for the creation of awareness among restaurant and food establishment owners and food handlers concerning the hygienic practice. Keyword: Microbial quality, Yirgalem town, Southern Ethiopia

Presence of Bacillus cereus in Street Foods in Gaborone, Botswana

2005 ◽  
Vol 68 (2) ◽  
pp. 342-346 ◽  
Author(s):  
GERVAS Y. MURINDAMOMBE ◽  
ERNEST K. COLLISON ◽  
SISAI F. MPUCHANE ◽  
BERHANU A. GASHE
Keyword(s):  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Food Samples ◽  
Latex Agglutination ◽  
High Rate ◽  
Contamination Rate ◽  
Point Of Sale ◽  
Individual Point ◽  
Biochemical Profiles

The purpose of this study was to evaluate the microbiological safety and quality of street foods sold in Gaborone, Botswana. A total of 148 point-of-sale composite street food samples were bought and analyzed between June 2001 and May 2002. The analysis focused on the level of contamination of various street foods with Bacillus cereus. The B. cereus (vegetative and spores), total spore, and total viable counts were determined on all the samples. Also B. cereus isolates from 444 individual point-of-sale food samples were characterized with respect to their biochemical profiles and enterotoxigenic properties. The B. cereus contamination rate for point-of-sale foods was 65%. The B. cereus counts ranged from not detectable to levels as high as 9.1 log CFU/g. Despite the high rate of contamination of some samples, generally, most samples had B. cereus counts of less than 4 log CFU/g; hence, they were of acceptable microbiological quality. Bacillus diarrheal enterotoxin was detected from 52 isolates from individual portions of meals using the B. cereus enterotoxin reversed passive latex agglutination kit. Results of the assay revealed that 59.6% of the B. cereus isolates were enterotoxigenic. Most of the enterotoxigenic isolates were obtained from vegetable samples.

Microbiological Quality and Safety of Ready-to-Eat Street-Vended Foods in Johannesburg, South Africa

1999 ◽  
Vol 62 (11) ◽  
pp. 1278-1284 ◽  
Author(s):  
FRANCINA M. MOSUPYE ◽  
ALEXANDER von HOLY
Keyword(s):  
South Africa ◽  
Foodborne Pathogens ◽  
Water Samples ◽  
Microbiological Quality ◽  
Food Samples ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
E Coli ◽  
Bacillus Spp ◽  
Staphylococcus Spp

Fifty-one ready-to-eat street foods, 18 dishwater, and 18 surface swab samples were collected from six vendors in Johannesburg, South Africa. Food temperatures were recorded at the time of sampling. Standard methods were used to determine aerobic plate counts (APCs), spore counts (SCs), and Enterobacteriaceae counts (ECs) for food samples as well as coliform counts (CCs) for water and swab samples. In addition, Petrifilm Escherichia coli count (PC) plates were used for the enumeration of coliforms in food, water, and swab samples. The presence of selected foodborne pathogens in the food samples as well as the presence of nonpathogenic E. coli 1 (in food and water samples) was also tested for. Predominant colonies isolated from APC plates were characterized to the genus level. Holding temperatures for cooked meats and gravies ranged from 42.0 to 94.0°C, and those for uncooked salads ranged from 29.0 to 39.0°C. Mean APC values of 3.4 (±0.4) log CFU/g, 4.0 (±1.2) log CFU/ml, and 2.1 (±0.4) log CFU/25 cm2 were obtained for food, water, and swab samples, respectively. Mean SC values of 1.6 (±0.2) log CFU/g and 1.5 (±0.3) log CFU/25 cm2 were obtained for food and swab samples, respectively. A mean EC value of 2.0 (±0.4) log CFU/g for food samples and mean CC values of 2.5 (±0.3) log CFU/ml and 1.3 (±0.3) log CFU/25 cm2 for water and swab samples, respectively, were determined. Mean PC values of 1.6 (±0.1) log CFU/g, 1.9 (±0.6) log CFU/ml, and 1.4 (±0.4) log CFU/25 cm2 were determined for food, water, and swab samples, respectively. Bacillus cereus was detected in 22%, Clostridium perfringens in 16%, Salmonella spp. in 2%, and E. coli (non-O157:H+) in 2% of the 51 food samples. E. coli was found in 14 water samples (78%) and in 3 food samples (6%). Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Vibrio cholerae, and Yersinia enterocolitica were also tested for in the food samples, but they were not detected. The 340 isolates obtained from APC plates for food, water, and swab samples were predominantly Bacillus spp., Micrococcus spp., and Staphylococcus spp. for all three sample types. It was concluded that the foods analyzed in this study were of acceptable quality and safety.

scholarly journals Microbiological analysis of water and lettuce (Lactuca sativa) cultivated in hydroponic and aquaponic systems and in soil.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Andressa Tonet ◽  
Alessandra Braga Ribeiro ◽  
Alessandra Mara Bagatin ◽  
Alessandra Quenehenn ◽  
Claudia Cristina Leite Fiori Suzuki
Keyword(s):  
Cropping Systems ◽  
Microbiological Quality ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Hydroponic System ◽  
Hydroponic Cultivation ◽  
Two Samples ◽  
High Incidence ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

<p>The water from aquaculture is often enriched with nutrients, which provides potential for use in hydroponic production of vegetables such as lettuce. However, this vegetable can be a vehicle for transmitting diseases pathogenic to humans when contaminated. Currently there is a concern about the quality and the risks that food can bring, due to the high incidence of diseases transmitted by these products. In this sense, the objective of this work was to evaluate the sanitary conditions of water and vegetable cultivation in hydroponic and aquaponic systems. Were analyzed 10 samples of water from hydroponic cultivation and 10 samples from aquaponic cultivation, as well as 10 samples of each lettuce growing system, hydroponic, aquaponic and soil. The analysis were performed in duplicate for coliforms at 35&ordm;C and 45&deg;C, coagulase-positive staphylococci and <em>Salmonella </em>spp<em>.. </em>The results showed that both samples of the hydroponic and aquaponic systems presented 100% of coliforms contamination at 35&ordm;C, and that 40% of samples from aquaponic and hydroponic systems presented 30% of <em>Escherichia coli</em>. In the evaluation of lettuce samples it was not detected the presence of <em>Salmonella</em> spp. and staphylococci positive coagulase. However all lettuce samples from aquaponic, hydroponic and soil cultivations showed coliforms at 35&ordm;C (&gt;3NMP/g) and only two samples from the hydroponic system showed coliform at 45&deg;C. It was found that all the cropping systems evaluated in this study provided similar microbiological quality for the final product. So, one can conclude that the samples are suitable for human consumption.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.46</p>

scholarly journals Microbial food safety in Ghana: a meta-analysis

2012 ◽  
Vol 6 (12) ◽  
pp. 828-835 ◽  
Author(s):  
Courage Kosi Setsoafia Saba ◽  
Bruno Gonzalez-Zorn
Keyword(s):  
Food Safety ◽  
Meta Analysis ◽  
Food Contamination ◽  
Food Samples ◽  
Future Research ◽  
Fermented Foods ◽  
Food Research ◽  
Food Borne ◽  
Contaminated Food

Introduction: Food safety is a crucial factor in the growth of developing countries worldwide. In this study, we present a meta-analysis of microbiological food safety publications from Ghana. Methodology: The search words “Ghana food safety”, “Ghana food research”, and “Ghana food bacteria” were used to search for microbiological food safety publications with related abstracts or titles in PubMed, published between 1997 and 2009. We obtained 183 research articles, from which we excluded articles concerning ready-to-eat microbial fermented foods and waterborne microorganisms as well as articles without abstracts. The criteria used for analysis of these publications were based on an assessment of methodological soundness previously developed for use in the medical field, with some modifications incorporated. Results: The most predominant bacteria in Ghanain foods are Enterobacter spp., Citrobacter spp., Klebsiella spp. and Escherichia spp., which were found to be present in 65%, 50%, 46% and 38% respectively, of the food samples considered in the studies analysed. The most contaminated food samples were macaroni, salad, and milk. Although the methodological quality of the articles was generally sound, most of them did not give directions for future research. Several did not state possible reasons for differences between studies. Conclusion: The microbiological food contamination in Ghana is alarming. However, we found that the downward trend in publications of microbial food safety articles is appalling. Hence a concerted effort in research on food safety is needed in Ghana to help curb the incidence of preventable food-borne disease.

scholarly journals Bacterial Analysis and Survey of the Street Food of Kathmandu in Relation to Child Health

2015 ◽  
Vol 26 ◽  
pp. 1-9
Author(s):  
R Tuladhar ◽  
Anjana Singh
Keyword(s):  
Bacterial Contamination ◽  
Enterobacter Aerogenes ◽  
Food Samples ◽  
Hygiene Practice ◽  
Street Vendors ◽  
Street Food ◽  
E Coli ◽  
Food Borne ◽  
Food Borne Illness ◽  
Dominant Bacteria

Analysis of street foods of Kathmandu for bacterial contamination was performed in 12 different street foods. The surveillance study was carried in 200 children of primary grade from public school and 12 street vendors for the health hygiene and hazards associated with street food. Poor hygiene practice in preparation and handling of street food has been observed in the vendors. The lack of the knowledge in vendors about the source of bacterial contamination and absence of surveillance on street food has subjected street food to the high potential for food borne illness. The inadequate safety measure adopted by the targeted consumers of street food, the children, has augmented the risk associated with street food. All the food samples analyzed were contaminated with bacteria. The mesophilic count was recorded highest in Panipuri while as coliform count was highest in Chana tarkari. The least count of both was observed in Aaloo chop . Highest number of Staphylococccus aureus was found in Kerau (1.5X103cfu/g) and lowest in Momo (8.3 cfu/g). The dominant bacteria contaminating the food was S. aureus followed by Bacillus alvei, Escherichia coli, Enterobacter aerogenes, Bacillus subtilis, Serratia sp., S. saprophyticus. The contaminated hand and clothing of the person who prepare food are the major source of S. aureus. Highest percentage of E. coli found in Panipuri must be due to the use of contaminated water. Chana chatpate and Chana tarkari were the foods found to be contaminated with Salmonella sp. The type of food and the degree of hygiene practice adopted by vendor refl ects the type and magnitude of bacterial contamination. Implementation of hygienic practices in vendors may reduce the contamination of street food and health education of the school children will curtail the incidences of food borne illness. Periodical monitoring of quality of street food will avoid any future outbreaks of bacterial pathogen.J. Nat. Hist. Mus. Vol. 26, 2012: 1-9

scholarly journals Evaluating of Phage as Bio-control Agent in Enumeration of Food Borne Pathogenic Pseudomonas aeruginosa

2020 ◽  
Vol 14 (3) ◽  
pp. 2115-2128
Author(s):  
V.B. Hemalata ◽  
Ajay Kumar Oli ◽  
D.B.M. Virupakshaiah
Keyword(s):  
Food Safety ◽  
Microbial Growth ◽  
Control Agent ◽  
Food Samples ◽  
Food Industries ◽  
Specific Phage ◽  
Food Borne ◽  
Meat Samples ◽  
Microbial Enumeration ◽  
Long Storage

Phage acts as a bio-controlling agent to overcome chemical supplement in the treatment food pathogens. Bacterial pathogens mainly cause food borne diseases; these are harmful to human health and also threat to nutritional economy. Due to aggregating in the multidrug resistance among the pathogens, the conventional methods for food safety are drawn in the use of chemicals and causes toxicity. In our present study, the P. aeruginosa isolates were determined from food samples on specific Cetrimide agar and a specific phage was isolated against the strain. The microbial enumeration growth was carried out on meat samples. The preservative activity was performed on banana samples. The present phage has indicated a prominent agent in enumeration of microbial growth against meat and mutton samples. It also showed a quality preservative for storage in banana samples. The potential advantage of using phage is their specificity and ability to multiply; hence, it can be used in food safety and provide a natural alternative to conventional synthetic preservatives used in food industries. The phage has ability in decreasing the growth microbes in food samples and long storage as preservative in fruits.

scholarly journals MICROBIOLOGICAL ASSESSMENT OF READY TO EAT FOOD FROM SELECTED STREET VENDING FOOD LOCATIONS IN IKPOBA-OKHA LOCAL GOVERNMENT AREA OF EDO STATE

2021 ◽  
Vol 4 (1) ◽  
pp. 20-24
Author(s):  
Osazee Izevbuwa ◽  
Shadrach Okhuebor
Keyword(s):  
Local Government ◽  
Health Effect ◽  
Microbiological Quality ◽  
Alcaligenes Faecalis ◽  
Food Samples ◽  
Local Government Area ◽  
Salmonella Spp ◽  
Street Food ◽  
Street Vending ◽  
Bacteria And Fungi

This study was conducted to analyse the microbial quality and public health effect of ready to eat food from different street food vending locations in Ikpoba-okha Local Government Area (LGA). The mean total viable plate counts (TVC) for bacteria and fungi were ascertained with the spread plate methods using nutrient agar and potato dextrose agar media respectively. The results indicated a mean TVC ranging from 5.41 x 10⁴ to 2.80 x 10³ and 3.57 x 10⁵ to 3.18 x 10³ for bacteria and fungi respectively. The highest bacterial counts of 5.41 x 10⁴ was obtained in food samples collected from Street Vending location (SFL) 7 while the highest fungal counts of 3.57 x 10⁵ was obtained from food samples collected from SFL 4. The characterization and identification of microbes showed the presence of nine (9) bacteria. The bacteria and their percentage of occurrence are: E. coli (40%), Streptococcus spp (50%), Staphylococcus aureus (60%), Pseudomonas aeroginosa (90%), Salmonella spp (30%), Enterobacter spp (50%), Bacillus cereus (40%), Micrococcus spp (30%), Alcaligenes faecalis (10%). It also showed the presence of Four (4) fungi. The fungi and percentage of occurrence are: Rhizopus spp (50%), Aspergillus flavus (40%), Aspergillus niger (40%) and Mucor spp (60%). The data obtained showed that Pseudomonas aeroginosa and Mucor spp were dominant in foods obtained from all the locations. The findings of this study shows that most of the ready to eat food samples examined did not meet microbiological quality standards. Hence, it is recommended that adequate and proper measures to ensure good quality of ready to eat foods from street food vending locations in Ikpoba-okha should be put in place by relevant authorities.

Sign in / Sign up

Export Citation Format

Share Document