Hygiene Practices and Microbial Contamination of Street-vended Foods in Kenyatta University’s Environs

Were, Lisa; Were, Gertrude; Aduol, Kevin Omondi

doi:10.24018/ejfood.2020.2.5.105

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…Similarly, a study conducted in Southern Sierra Leone found that a high of 85.1% of hawkers of cooked foods did not have a health certificate (Lamin-Boima, 2017). Similar observations were also documented by Were et al (2020) and Adhiambo (2016). The situation was even worse in Kayole location of Nairobi County where 96.4% of food hawkers did not possess a medical certificate (Maroko, 2016).…”

Section: Food Handling Practices Of Hawkers Of Cooked Foods In Tharak...supporting

confidence: 73%

“…In this study, 58.9% of hawkers of cooked foods did not wear outer garments when handling food (Table 2). Similarly, studies by Adhiambo (2016), Mlay (2018), Were et al (2020), andHossen et al (2021) observed that a majority of 55, 61, 75, and 90%, respectively, of food hawkers did not wear outer garments while handling food. Outer garments are a form of personal protective clothing that prevents cross-contamination of ready-to-eat food from contaminants lodged on the ordinary clothes of food handlers.…”

Section: Food Handling Practices Of Hawkers Of Cooked Foods In Tharak...mentioning

confidence: 74%

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Food safety practices of cooked food hawkers in Tharaka Nithi County, Kenya

Cornellius¹,

Gideon²,

Mambo³

2022

Afr. J. Food Sci.

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Hawking of cooked foods is an important economic activity, especially for low-income earners. However, the trade raises public health concerns particularly due to the likely breaches of food safety standards. Thus, this study investigated the food safety practices of hawkers of cooked foods in Tharaka Nithi County. A cross-sectional study design was used to collect data from 151 respondents using a questionnaire. The other data collection tools included a key informant interview guide and an observation checklist. The mean age of hawkers was 40.25 ± 9.226 years, with 71.5% of them aged between 35 and 59 years. The majority of hawkers were females (77.5%), married (51.7%), had attained secondary level education (55.6%), and earned a daily profit of between Ksh. 501 and 1,000. The hawkers were largely (91.1%) not trained on food safety, did not have a food hygiene license (92.7%), did not wear outer garments (58.9%), and did not have a medical certificate (89.5%). Almost half (54.2%) of the hawkers prepared their foods at home and transported them to hawking sites using public means (52.6%). The majority (86.8%) of hawking sites were makeshift stations and 40.4% of them had reportedly been infested with rodents. Generally, the hawkers did not comply with most of the food safety standards. County government of Tharaka Nithi should therefore design and implement interventions to promote the safety of cooked foods hawked in the county.

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Section: Food Handling Practices Of Hawkers Of Cooked Foods In Tharak...supporting

confidence: 73%

Section: Food Handling Practices Of Hawkers Of Cooked Foods In Tharak...mentioning

confidence: 74%

Food safety practices of cooked food hawkers in Tharaka Nithi County, Kenya

Cornellius¹,

Gideon²,

Mambo³

2022

Afr. J. Food Sci.

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“…Serial diluted samples were plated on plate respective agars and incubated according to specifications for each microorganism. All platings were done in triplicate and mean values were used [11]. Aerobic count of viable organisms is a useful indicator of microbiological status of food.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Evaluation of Hygienic Practices and Microbiological Quality of Street Vended Fruit Salads in Morogoro, Tanzania

Issa-Zacharia,

Said Seif

2023

EJNFS

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Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×104 MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.

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Microbial quality and safety of ready-to-eat street-vended foods sold in selected locations in Kenya

Mwove

Imathiu

Orina

et al. 2022

JFDR

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Objectives: Street-vended foods (SVFs) are a major contributor to foodborne diseases, especially in developing countries, where their sale is largely uncontrolled. Foodborne diseases have often been linked to high morbidity and mortality in some developing countries such as Kenya, demonstrating their public health and societal significance. The objective of this study was to determine the microbial quality and safety of ready-to-eat (RTE) foods sold in selected locations within Thika town in Kiambu County, Kenya. Material and Methods: A total of 199 food samples consisting of cereals, sliced fruits, salads, groundnuts, tubers, fruit juices, boiled deshelled eggs, smokies, and sausages were randomly collected for microbial analysis. Determination of total viable count (TVC), total coliform count (TCC), yeast and molds count (YMC), Escherichia coli counts, Staphylococcus aureus counts as well as the presence of Salmonella spp ., and Listeria monocytogenes were determined following standard microbiological methods. Results: Results revealed that plant-based foods had significantly (P < 0.01) higher TVC, TCC, YMC, and S. aureus counts compared to animal-based foods. The levels of TVC, TCC, YMC, E. coli, and S. aureus ranged from 6.590 ± 1.020 to 3.377 ± 1.764, 5.567 ± 2.233 to 1.594 ± 2.299, 5.052 ± 1.201 to 1.595 ± 2.146, 2.033 ± 1.229 to 0.000 ± 0.000, and 5.972 ± 1.170 to 1.888 ± 1.660 Log10 CFU/g, respectively. At least nine food samples were contaminated with E. coli although the chance for contamination was significantly (P = 0.0002) higher (15 times) in plant-based foods compared to animal-based foods. At least one sample in each food type was contaminated with S. aureus with contamination levels above 1.888 ± 1.660 Log10 CFU/g. Salmonella spp. was only detected in boiled arrowroots (25%), boiled deshelled eggs (5.6%), French fries (5.6%), juices (5.0%), and cereals (11.1%), while L. monocytogenes were not detected in any food sample. Conclusion: These findings demonstrate that RTE SVFs sold in this region constitute a potential health hazard to consumers because of the presence of Salmonella spp., and high counts of E. coli and S. aureus. These foods are, therefore, microbiologically unsafe and unsuitable for human consumption as they may cause foodborne disease outbreaks.

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Hygiene Practices and Microbial Contamination of Street-vended Foods in Kenyatta University’s Environs

Cited by 3 publications

References 14 publications

Food safety practices of cooked food hawkers in Tharaka Nithi County, Kenya

Food safety practices of cooked food hawkers in Tharaka Nithi County, Kenya

Evaluation of Hygienic Practices and Microbiological Quality of Street Vended Fruit Salads in Morogoro, Tanzania

Microbial quality and safety of ready-to-eat street-vended foods sold in selected locations in Kenya

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