The Knowledge and Practices of Handwashing Among Street Food Vendors in the Keetmanshoop Municipal Area

Namukwambi, Rauna N; Tuhadeleni, Olivia Ningeninawa; Neel, Rewaldo Van

doi:10.52845/jmrhs/2022-5-4-1

Cited by 1 publication

(2 citation statements)

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“…Therefore, from the sanitary practices, it is rational to presume the presence of bacterial contamination in vegetables purchased from these markets. Similarly, previous studies in developing countries like Tanzania, have observed inadequate sanitary conditions, unhygienic food handling practices during preparation, and insufficient storage facilities for food in food establishments including, street food vending sites, restaurants, and hotels [3,4,9]. Moreover, vegetable salads, like other RTE foods, are commonly consumed without heat treatment or other processing effective to eliminate or significantly reduce harmful microorganisms [17].…”

Section: Introductionmentioning

confidence: 97%

“…The consumption of fresh vegetable salads as well as mild heat-treated products has increased across the world, including in developing countries [1], due to their relatively low cost, high nutritious values, and easy preparation. Vegetable salad may be prepared in several ways, either taken as raw without any kill-step or mild heat treated and carry different names depending on the location [2][3][4]. In Tanzania, vegetable salad is commonly known as Kachumbari.…”

Section: Introductionmentioning

confidence: 99%

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A Cross-sectional Study to Assess Bacteriological Quality of Fresh Vegetable Salads and Associated Risk Factors in Food Service Establishments in Mwanza City

Magambo,

Majaliwa,

Kussaga

2024

AFSJ

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This study examined the bacteriological quality of fresh vegetable salads and associated risk factors in restaurants and street food vendors in Nyamagana and Ilemela municipalities, Mwanza City, Tanzania. Thirty samples of vegetable salads (i.e., Kachumbari), along with 30 swabs from hands and chopping boards, were collected and analyzed. High contamination levels exceeding acceptable limits were observed with total bacterial counts, S. aureus, and E. coli ranging from 3.6 to 6.7 log CFU/g. All Kachumbari samples (100%) were unsatisfactory, and 17 (56.7%) had unsatisfactory E. coli levels. Moreover, 22 samples (73.3%) had unsatisfactory S. aureus levels, and 10 samples (33.3%) showed unsatisfactory Salmonella spp. contamination. Further, Kachumbari from street food vending sites had a significantly (p < 0.05) higher TBC mean value (6.5 ± 0.3 log CFU/g) than the one from restaurants (5.2 ± 0.6 log CFU/g). On the other hand, chopping boards and hands had high total counts ranging from 3.5 to 4.7 log CFU.cm-2. Also, the type of chopping board was significantly related to the S. aureus contamination levels in the Kachumbari salads (p < 0.05). The presence of both hygiene indicator microorganisms and pathogens indicates a potential public health risk associated with the consumption of Kachumbari. Urgent intervention measures are required to enhance handling practices, personal hygiene, and overall safety throughout the food value chain, thus ensuring the quality and safety of vegetable salads in food service establishments.

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