Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa

Asiegbu, C.V.; Lebelo, Sogolo Lucky; Tabit, Frederick Tawi

doi:10.18502/jfqhc.7.1.2448

Cited by 6 publications

(3 citation statements)

References 17 publications

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“…In the present study microbiologic cultures were done for all studied samples, among 100 enrolled samples, microorganisms were isolated from 73% (73/100), while 27% (27/100) revealed no growth, this agreement with, Yusha'u et al [23]. On the other hand, higher rate of isolation was observed by Asiegbu et al [24] in the Johannesburg, South Africa who found an isolation rate of 85.37%. The difference can be explained by the informal setting that is usually known for unhygienic operating environment.…”

Section: Discussionsupporting

confidence: 83%

Microbiological study of some commonly used foods and drinks in Tanta Al Gharbia Governorate

Elkarim

Eshra

Hegazy

et al. 2022

Microbes and Infectious Diseases

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Background: Food borne illness represents a major public health problem associated with high morbidity and mortality rates. Methods: One hundred samples (foods and drinks) were collected in sterile stomacher bags, Bacterial isolation, colony count, antimicrobial susceptibility testing, and detection of Staphylococcus aureus (S.aureus) enterotoxin genes by multiplex PCR were done. Results:The current study revealed that the Gram-negative bacilli were the most frequent isolated organisms representing (63.3%) followed by Gram positive bacteria (34.5%) and fungi were the least found (2.2%). Among Gram negative bacilli, Klebsiella was the most frequently isolated bacteria, among Gram positive bacteria, Staphylococci were the most frequently isolated bacteria, all isolated fungi were Candida species. Out of 16 identified S. aureus strains recovered from the examined samples, 6 isolates were proved to be enterotoxigenic. One isolate carried Staphylococal enterotoxin C (SEC) gene, two isolates carried both Staphylococcal enterotoxin A (SEA) genes and Staphylococcal enterotoxin B (SEB) gene, and three isolates carried SEA, SEB, and SEC genes. None of the isolates contained SED gene. Conclusion: Based on the findings of this study, food borne illness represent a major public health problem in Tanta.

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Section: Discussionsupporting

confidence: 83%

Microbiological study of some commonly used foods and drinks in Tanta Al Gharbia Governorate

Elkarim

Eshra

Hegazy

et al. 2022

Microbes and Infectious Diseases

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“…Vendors should collaborate during inspections, permit applications, and compliance checks to ensure that specified standards and regulations are followed. ( Asiegbu et al,2020).…”

Section: Role Of Food Vendors In Mitigating Risks and Hazardsmentioning

confidence: 99%

Review of Risks and Hazards Assessment of Ready-To-Eat Street Vended Foods in Oyo State, Nigeria

Adebiyi-Olabode,

Akande,

Oke

2024

AIMS Research Publication

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In Oyo State, Nigeria, street-vended foods play a significant role in the local culinary landscape, offering convenience and cultural richness to residents. However, ensuring the safety of these ready-to-eat foods requires assessing various risks and hazards associated with their preparation and handling. Hazards such as microbial contamination, unsafe handling practices, and environmental pollution pose significant health risks to consumers. These challenges are compounded by factors such as inadequate infrastructure, limited hygiene education among vendors, and weak regulatory enforcement. A case study focusing on Oyo State provides insights into the specific issues faced in assessing the safety of street-vended foods in the region. To address these challenges, best practices such as vendor education and training, infrastructure improvements, and public awareness campaigns are essential. Additionally, a robust regulatory framework is crucial for monitoring and enforcing food safety standards in the street food sector. Collaboration between government agencies, non-governmental organizations, and vendors is necessary to effectively mitigate risks and ensure the safety of street-vended foods, ultimately safeguarding public health and promoting a thriving culinary culture in Oyo State. Keywords: Review, Risks, Hazards, Assessment, Ready-To-Eat, Street Vended Foods, Oyo State, Nigeria Aims Research Journal Reference Format: Adebiyi-Olabode A. O., Akande E. A. & Oke M. O. (2024): Review of Risks and Hazards Assessment of Ready-To-Eat Street Vended Foods in Oyo State, Nigeria. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 17-34 www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P2

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“…More recently, Asiegbu et al [32] have come to the conclusion that the microbial quality and safety of ready-to-eat sold in the Johannesburg Metropolis remain a serious public health concern. Indeed, studying hygienic quality of street food sold in Johannesburg Metropolis (South Africa), their result showed that of the 205 ready-to-eat street-vended foods samples, 85.37% had aerobic growth.…”

Section: Evidence On Microbiological Characteristics Of Street Food In Africamentioning

confidence: 99%

Street food as potential sources of covid-19 disease propagation in central and West Africa: A short review

Konfo¹,

Koudoro²,

Kpoclou³

et al. 2021

World J. Adv. Res. Rev.

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In December 2019, a local pneumonia outbreak of initially unknown cause was detected in Wuhan (Hubei, China) and was quickly determined to be caused by a novel coronavirus, named severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This pandemic spread very quickly around the world and has begun its proliferation in Africa. Respect of hygienic rules is one of the best preventive methods. This study explored street ready to eat foods as potential vehicle of human contamination with SARSCoV-2. For this, a bibliographic search was carried out from March 15 to December 7, 2020. From the results, it is well known that the transmission of the coronavirus by direct digestive route is ruled out for now. However, some studies are trying to demonstrate gastrointestinal manifestations and potential fecal-oral transmission of the virus. So ready to eat foods such as fruits and vegetables, bread, chips, donut, gari, snacks, homemade yogurt, cake, fried yam, roasted products, kilichi, ... etc. should get particular attention due to potential risk of contamination by manipulators during conditioning and packaging, to prevent the proliferation of the virus. It then becomes urgent to engage the population’s attention concerning what and where they eat.

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Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa

Cited by 6 publications

References 17 publications

Microbiological study of some commonly used foods and drinks in Tanta Al Gharbia Governorate

Microbiological study of some commonly used foods and drinks in Tanta Al Gharbia Governorate

Review of Risks and Hazards Assessment of Ready-To-Eat Street Vended Foods in Oyo State, Nigeria

Street food as potential sources of covid-19 disease propagation in central and West Africa: A short review

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