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FAO (1989). Street foods. A summary of FAO studies and other activities relating to street foods. Rome; FAO.

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Article

Microbiological Assessment of Some Cooked Ready-to-eat Street Foods Sold in Calabar and Its Environs

1Department of Food Science and Technology, University of Calabar, Calabar, Cross River State

2Human Nutrition and Dietetics Unit, Department of Biochemistry, University of Calabar, Calabar, Cross River State


Journal of Food Security. 2017, Vol. 5 No. 3, 100-106
DOI: 10.12691/jfs-5-3-5
Copyright © 2017 Science and Education Publishing

Cite this paper:
Peters Henry, Mgbang John Edward, Onyenweaku Eridiong Ogbonna, Ikpeme Christine Emmanuel. Microbiological Assessment of Some Cooked Ready-to-eat Street Foods Sold in Calabar and Its Environs. Journal of Food Security. 2017; 5(3):100-106. doi: 10.12691/jfs-5-3-5.

Correspondence to: Peters  Henry, Department of Food Science and Technology, University of Calabar, Calabar, Cross River State. Email: henrosticx2004@yahoo.com

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 × 106 to 4.20 × 106 cfu/g for aerobic plate count, 1.20 × 106 to 3.6 × 106 cfu/g for Staphylococcus aureus count, and 0.9 × 106 to 2.50 × 106 cfu/g for Escherichia coli count. For stationary vendors without shade (SVWOS), it ranged from 1.29 × 106 to 3.50 × 106 cfu/g for aerobic plate count, 1.60 × 106 to 4.00 × 106 cfu/g for Staphylococcus aureus count, 1.00 × 106 to 2.80 × 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 × 106 to 5.00 × 106 cfu/g for aerobic plate count, 1.60 × 106 to 5.80 × 106 cfu/g for Staphylococcus aureus count, 1.20 ×106 to 4.20 × 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).

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