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

Peters Henry^1, , Mgbang John Edward², Onyenweaku Eridiong Ogbonna² and Ikpeme Christine Emmanuel¹

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

Cite this paper:
Peters Henry, Mgbang John Edward, Onyenweaku Eridiong Ogbonna and 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

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).

Keywords:
cooked ready-to-eat street foods microbiological quality HACCP Calabar

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