@article{jfs2017535, author={{Henry, Peters and Edward, Mgbang John and Ogbonna, Onyenweaku Eridiong and Emmanuel, Ikpeme Christine}, title={Microbiological Assessment of Some Cooked Ready-to-eat Street Foods Sold in Calabar and Its Environs}, journal={Journal of Food Security}, volume={5}, number={3}, pages={100--106}, year={2017}, url={http://pubs.sciepub.com/jfs/5/3/5}, issn={2372-0107}, abstract={Food is an essential instrument for health promotion and disease prevention. Poorly prepared and recontamination of ready-to-eat street food may be the cause of outbreaks of foodborne disease. The microbiological assessment of six selected cooked ready-to-eat street foods (Moimoi, Afang Soup, Stew, Porridge Yam, Porridge Beans, and Jollof Rice) sold freely and openly in Calabar and its environs was assessed. A total of five hundred and forty (540) cooked ready-to-eat street food samples were collected from three types of food vendors; Stationary Vendors with Shade (SVWS), Stationary Vendors without Shade (SVWOS), and Mobile Vendors (MV) from different locations in Calabar and analyzed using standard techniques. Results obtained showed that the aerobic plate count, Staphylococcus aureus count, and Escherichia coli count for cooked ready-to-eat street foods sold at stationary vendors with shade (SVWS) ranged from 1.20 ¡Á 10⁶ to 4.20 ¡Á 10⁶ cfu/g for aerobic plate count, 1.20 ¡Á 10⁶ to 3.6 ¡Á 10⁶ cfu/g for Staphylococcus aureus count, and 0.9 ¡Á 10⁶ to 2.50 ¡Á 10⁶ cfu/g for Escherichia coli count. For stationary vendors without shade (SVWOS), it ranged from 1.29 ¡Á 10⁶ to 3.50 ¡Á 10⁶ cfu/g for aerobic plate count, 1.60 ¡Á 10⁶ to 4.00 ¡Á 10⁶ cfu/g for Staphylococcus aureus count, 1.00 ¡Á 10⁶ to 2.80 ¡Á 10⁶ cfu/g for Escherichia coli count. Aerobic plate count, Staphylococcus aureus count, and Escherichia coli count for mobile vendors (MV) ranged from 1.80 ¡Á 10⁶ to 5.00 ¡Á 10⁶ cfu/g for aerobic plate count, 1.60 ¡Á 10⁶ to 5.80 ¡Á 10⁶ cfu/g for Staphylococcus aureus count, 1.20 ¡Á10⁶ to 4.20 ¡Á 10⁶ cfu/g for Escherichia coli count, respectively. The level of contaminations observed was above the acceptable microbiological limits. Thus, indicating non enforcement of regulatory acts and food safety procedures to hazard analysis critical control points (HACCP).}, doi={10.12691/jfs-5-3-5} publisher={Science and Education Publishing} }