Microbial Safety of Street Vended Foods Sold in Thohoyandou, South Africa

Mafune, Thembanani S.; Takalani, Thakhani K.; Anyasi, Tonna A.; Ramashia, Shonisani Eugenia

doi:10.1080/09709274.2016.11906973

Cited by 9 publications

(7 citation statements)

References 11 publications

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“…These results are in line with the observations of Badrie et al [33] who reported 4.2 log CFU/g of Staphylococcus aureus counts in meat on a survey conducted in Trinidad and Tobago. On the contrary, Mafune et al [1] and Ng et al [49] reported absence of Staphylococcus counts in ready-to-eat street-vended foods in Thohoyandou, South Africa, and Hong Kong, respectively. The absence of staphylococcal counts denotes hygienic and proper handling practices of foods [13].…”

Section: Resultsmentioning

confidence: 96%

“…E.coli usually proliferates in the humans' GIT and is also found in faeces; hence, its presence in food also indicates fecal [42]. On the contrary, Mafune et al [1] reported absence of E. coli in the sampled street-vended foods and attributed this to adequate processing, good quality of water used, and personal hygiene and storage temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…The availability and comparatively low prices of street-vended foods relative to the processed and already-packaged foods have increased their reliability to customers [1]. This has also increased their popularity and preference by low-and medium-income earners in developing countries [2].…”

Section: Introductionmentioning

confidence: 99%

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Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

Birgen

Njue

Kaindi

et al. 2020

International Journal of Food Science

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Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared in an unhygienic and unregulated environment, they could contribute to increased food safety burden. The study investigated the microbiological recovery of work surfaces and chicken sold in Korogocho and Kariobangi North slums in Nairobi County as well as evaluating vendors’ hygiene and food safety practices. This is a cross-sectional study on an exhaustive sample size of 15 vendors, and swabs of the equipment and work surfaces and chicken were taken for microbial analysis. An exhaustive sample size of 15 vendors was selected for the study. The results showed that most vendors operate under unhygienic conditions. Microbial results revealed that raw portions of chicken had the highest contamination with all the four tested microorganisms (p<0.05). The level of E. coli ranged from 6.42±1.64 to 2.22±1.88; Salmonella spp., 6.42±1.64 to 2.22±1.88; Staphylococcus aureus, 6.92±1.32 to 2.86±1.61; and Campylobacter jejuni, 8.95±0.94 to 4.66±2.67 log CFU/g in raw and cooked chicken samples, respectively. The predictors of E. coli contamination were the presence of pests and flies, unclean vending place, vending environment littered with waste, washing of hands by the vendor, and lack of appropriate clothing among the vendors at R2 of 0.33. The vendor practices and environmental hygiene of the vending place would not significantly (p>0.05) predict contamination with Campylobacter and Staphylococcus. Consequently, there is a need to regulate the informal food processing and marketing channels, besides trainings, infrastructural development, and code of practice and inspections which are recommended in order to enhance the quality and safety standards of street-vended chicken products.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

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Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

Birgen

Njue

Kaindi

et al. 2020

International Journal of Food Science

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“…With the recent increase in student population in Kenyan universities, there has been a steady rise in the number of street food vendors selling to university students, staff and the local community. Besides providing nutritional requirements, street foods are appreciated for their unique flavors, convenience and increased reliability to consumers [8]. It is apparent that consumption of street vended foods is common and plays an essential role in meeting the daily nutritional requirements of urban populations hence; the safety of these foods is of great significance and therefore deserves attention.…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, when street foods are prepared in unhygienic and unregulated environment, they could contribute to increased [17]. Several studies on the microbial contamination of street vended foods and their probable risks have been done globally [8,18] and in Kenya [1], [3], [7], [16], [19]. However, there is scanty data on the microbial composition of street vended foods in the environs of institutions of higher learning in Kenya, and in particular around Kenyatta University.…”

Section: Introductionmentioning

confidence: 99%

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

Were

Aduol

2020

EJFOOD

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Street-vended foods are a major threat to public health because of their microbial contamination. This study investigated hygiene practices and microbial contamination of street foods in Kenyatta University’s environs. Both cross-sectional and experimental designs were adopted. Four (4) major vending stalls at the main entrance to Kenyatta University, gate (A) and at the hind gate at KM shopping center were identified for this study. Twelve (12) food samples were collected from these stalls; sausages, samosas and kachumbari. The foods were collected and transported in cooler boxes to the Microbiology Laboratory at Kenyatta University within 3 hours for analyses. Standard microbiological methods were used for enumeration of Salmonella, coliforms and Escherichia coli. No Salmonella was detected per 25g in all food samples tested. Fifty percent (50%) of kachumbari samples tested positive for E.coli whereas samosas and sausages tested negative. Kachumbari, from all vending stalls, had total coliform levels 4.12 log10 cfu/g, 4.26 log10 cfu/g and 4.21 log10 cfu/g, that did not meet the quality standards (4.00 log10 cfu/g) for ready-to-eat foods. Total coliform counts were below detection limits in samosas and sausages. All (100%) the stalls were exposed to potential contaminants: 75% of the vendors did not wear protective clothing, they handled money and sold food simultaneously, and polythene bags exposed to open air, were used for packaging take away rations. All the foods evaluated were safe for human consumption except kachumbari. Policies on safe street food to be enforced and education and training of vendors on environmental and personal hygiene to be strengthened.

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Food Consumption Patterns and Associated Health Risks in Douala Metropolis—Cameroon

Nguendo-Yongsi

2023

Sustainable Health Through Food, Nutrition, and Lifestyle

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Microbial Safety of Street Vended Foods Sold in Thohoyandou, South Africa

Cited by 9 publications

References 11 publications

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

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

Food Consumption Patterns and Associated Health Risks in Douala Metropolis—Cameroon

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