Water quality in Esteros is deteriorating due to pollution influx from various human activities. The water quality of Carangan Estero in Ozamiz City was assessed by conducting the physicochemical and bacteriological analyses of water samples. Water sampling from May to June 2013 was done upstream in Barangay Calabayan (Site 1), midstream in Barangay Lam-an (Site 2) and downstream in Barangay San Roque (Site 3). Results showed an increasing temperature downstream that was within the Department of Environment and Natural Resources standards for Class C waters. The low pH in Sites 1 and 2 that ranged from 6.0 to 6.3 did not fall within the standard which could be attributed to the presence of dam and quarry activity upstream and influx of organic wastes midstream. Dissolved oxygen was decreasing downstream and the lowest reading of 2.9 mg/L was below the minimum limit. Biological oxygen demand of 7.2 mg/L in Site 3 exceeded the maximum standard. Total alkalinity in all sites was below the typical level for fresh water and was limited to bicarbonate ions only. Total hardness was increasing downstream. Phosphate concentration did not exceed the standard. Fecal coliform count increased downstream ranging from 4600 to >11,000 MPN/100 mL that exceeded the standard limit. Overall assessment revealed that water quality was deteriorating downstream due to relatively high discharge of organic waste from toilets, kitchen, piggeries, laundry and commercial establishments associated with dense population. A collaborative and sustainable effort of the community is necessary to restore water quality.

Food security in terms of adequate quantity and quality of food to lead a healthy life must be considered as the prime function of a food system. This study aimed to investigate the microbial quality of street-vended foods and the factors predisposing to their contamination. Interviews were conducted using a pre-tested questionnaire to collect data from 110 street vendors on their profile and hygiene practices. Standard methods were used for the enumeration of total bacterial counts and identification of Staphylococcus aureus and Escherichia coli. Examinations were made of 173 menu items, classified as snack foods, main dishes, sauces, and cold dishes. The microbial quality of most of the foods was within the acceptable limits (less than 5.0 log 10 cfu/g), but samples of buko juices, fruit salads, burger bun with spaghetti, and pansit with pork had unacceptable levels of contamination with a total mean log 10 cfu/g of 7.1, 7.0, 6.1, and 6.0 respectively. S. aureus was detected in 104 food samples (60.1%) and 69 contained E. coli (39.9 %). Time and temperature abuse, exposure of food to flies, and poor hygiene practices during preparation and serving were likely the risk factors for contamination. Vendors have to receive education and training on food hygiene to improve the safety of street foods in Ozamiz City and thereby heighten the safety of consumer.