Assessment of bacteriological quality of ready to eat food vended in streets of Silchar city, Assam, India

Sharma, Indu; Mazumdar, JA

doi:10.4103/0255-0857.129809

Cited by 25 publications

(29 citation statements)

References 3 publications

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“…This study has detected Shigella spp in the T.Z samples collected from the central business district of Tamale. In the Silchar city of India, 19.64% of Shigella spp were isolated from ready-to-eat vended foods (Sharma & Mazumdar, 2014 According to the Center for Food Safety (2014), Salmonella spp detected in 25g of the sample is unsatisfactory and vice versa; therefore, all the 33.3% (10) samples of T.Z from which Salmonella spp was isolated were unsatisfactory (Table 3). The isolation of Salmonella spp in street food is likely to be as a result of inadequate processing and handling of raw materials and cross-contamination (HPA, 2009) and poor hygienic measures on the part of food vendors.…”

Section: Discussionmentioning

confidence: 99%

Microbial quality and antibiotic sensitivity of bacterial isolates in “Tuo‐Zaafi” vended in the central business district of tamale

Abas

Cobbina

Abakari

2019

Food Science & Nutrition

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IntroductionFood safety concerns remain a challenge across nations and among citizens. Microbial contamination of foods and antibiotic resistance constitutes a global threat to food security. The present study assessed microbial quality of "Tuo‐Zaafi" sold in the Tamale metropolis as well as antibiotic resistance of isolates from these products.ResultsSamples were collected aseptically and transported to the Spanish laboratory complex of the University for Development Studies, Ghana, for microbial analysis. E. coli which recorded the highest occurrence was detected in 50% of the T.Z samples with bacterial loads ranging from < 100 to 2.3 × 106 cfu/g (4.49 × 105 ± 5.72 × 104 cfu/g). Salmonella spp and Staphylococcus aureus recorded the least occurrence representing 33.3%. There were significant differences in the levels of E. coli, Shigella spp, Salmonella spp, and Staphylococcus aureus (p < .001) across the four zones demarcated. Results of the antibiotic test revealed higher resistance to the antibiotics employed in the present study (81%). Susceptibility of microbes to ciprofloxacin (100%) was the highest, and higher resistance to gentamycin (100%) was observed in this study.ConclusionThe study revealed that T.Z sold in the business district of Tamale could constitute a likely health risk to consumers especially when it is consumed in a cold state. It is hereby recommended that the Food and Drugs Authority (FDA) should enforce food hygiene laws and ensure strict adherence.

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Section: Discussionmentioning

confidence: 99%

Microbial quality and antibiotic sensitivity of bacterial isolates in “Tuo‐Zaafi” vended in the central business district of tamale

Abas

Cobbina

Abakari

2019

Food Science & Nutrition

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“…Even though the mentioned results are unacceptable in terms of food safety, they are in correspondence with several studies on street foods served worldwide with unsatisfactory levels of S. aureus , Salmonella spp., E. coli as well as Listeria spp. (Kharel, Palni, & Tamang, ; Reddy, Reddy, Doshi, Reddy, & Kulkarni, ; Sabbithi, Naveen Kumar, Kashinath, Bhaskar, & Sudershan Rao, ; Sharma & Mazumdar, ). In India, 94 samples out of 100 samples of street vended fruit juices were contaminated with pathogenic bacteria including E. coli and S. aureus (Rao, ).…”

Section: Discussionmentioning

confidence: 99%

Street foods in Beirut city: An assessment of the food safety practices and of the microbiological quality

Loukieh

Mouannes

Jaoudeh

et al. 2018

Journal of Food Safety

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Street food is a prevalent part of the food service industry. It is convenient in terms of accessibility and cost, but perceived as potential risk of foodborne illness. Accordingly, the safety of street foods in Beirut, Lebanon was assessed using an observational checklist and microbiological analyses. A total of 30 vendors were observed for their food safety parameters and 60 samples were analyzed for their content of Escherichia coli, Staphylococcus aureus, Listeria spp., and Salmonella spp., then, statistical analyses were performed for possible correlations. Results showed unsatisfactory levels of foodborne pathogens. Microbiological contamination was significantly correlated to unproper environmnental surroundings, deficiency of potable water, money handling, inappropriate methods of refrigeration, and the limited access to improper disposal facilities near stalls. These findings reveal the microbiological quality of street foods served in Beirut, and highlight on the practices to be ameliorated to provide safe street food products to consumers. Practical applicationsStreet food emerges as a social adaptation in urban areas due to its rapid lifestyle hence it may present a public health risk due to various factors. The current study is the first of its kind to be conducted in Beirut and its results present solid basis for further practices at different levels.Divulgation of its results would lead to new governmental laws to protect the public health and reduce the economic burdens related to hospitalization due to foodborne pathogens and poisoning. Educational institutions would also be involved in applications related to training and awareness sessions for street food handlers, to teach them the good hygienic practices. This study will also help consumers identify good and bad hygienic practices thus choose appropriate street food handlers.

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“…In general, food items from the street food vendors are processed and distributed in unsafe conditions, with less access to safe water, sanitation or waste disposal facilities. There is widespread recognition in developing countries that street food vendors frequently cook and sell food under unhygienic conditions (Sharma & Mazumdar, 2014). Additionally, they are often uneducated and have little knowledge about the safe handling of foods (Lues et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge, attitudes and practices of street food vendors in Jashore region, Bangladesh

Hossen¹,

Ferdaus²,

Hasan³

et al. 2021

Food Sci. Technol

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Most people now have their meals outside their homes and are vulnerable to illness caused by food. Unsafe food preparation and supply by vendors have made food safety a concern for public health. Jashore is a densely populated city, this study was designed to evaluate food safety knowledge, attitude and practice (KAP) of food vendors in Jashore region, Bangladesh. A randomized descriptive cross-sectional study on food safety KAP was conducted among 200 food vendors. Where 96% were male food vendors, 72.5% were smokers, and 63% were found to be overweight or obese. While 72.5% vendors had good knowledge of food safety, only 33% and 0.5% had good food safety attitude and practice, respectively. Among the socio-demographic factors investigated, only the level of education showed significant influence (p = 0.005 and 0.015) on the food safety knowledge and practice of the vendors. While handling food, over 90% vendors did not use any personal protective equipment, 4.5% had diarrhoea, 8.5% did not wash their hands after going to the toilet and 28.5% reused previous leftover oils. The data suggest that the overall food safety knowledge of suppliers in the Jashore region is good but their attitudes and practices need to be improved.

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Assessment of bacteriological quality of ready to eat food vended in streets of Silchar city, Assam, India

Cited by 25 publications

References 3 publications

Microbial quality and antibiotic sensitivity of bacterial isolates in “Tuo‐Zaafi” vended in the central business district of tamale

Microbial quality and antibiotic sensitivity of bacterial isolates in “Tuo‐Zaafi” vended in the central business district of tamale

Street foods in Beirut city: An assessment of the food safety practices and of the microbiological quality

Food safety knowledge, attitudes and practices of street food vendors in Jashore region, Bangladesh

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