Microbiological assessment of ethnic street foods of the Himalayas

Kharel, Niki; Palni, Uma T.; Tamang, Jyoti Prakash

doi:10.1016/j.jef.2016.01.001

Cited by 41 publications

(37 citation statements)

References 18 publications

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“…Staphylococcus aureus was detected in grilled pork meat, ice cream, and fermented meat in Vietnam (Asia) (Huong et al., ), whereas Bacillus species were recovered from Um‐Jinger in Sudan (North Africa) (Abdallah & Mustafa, ). In Nepal (Asia) and India, S. aureus were also recovered from fried rice and samosa , respectively (Ankita, Prasad, & Umesh, ; Kharel et al., ). In addition, Tabashsum et al.…”

Section: Pathogenic Bacteria In Rtes From Lmicsmentioning

confidence: 99%

“…Some species (such as, Listeria monocytogenes) are opportunistic in nature and can cause high mortality rates among infants, older adults, and immunocompromised individuals (Guillet et al, 2010;Nyenje, Green, & Ndip, 2012 lah & Mustafa, 2010). In Nepal (Asia) and India, S. aureus were also recovered from fried rice and samosa, respectively (Ankita, Prasad, & Umesh, 2012;Kharel et al, 2016). In addition, Tabashsum et al (2013) and Zaghloul et al (2014) reported Listeria in pitha and burger sandwiches from Bangladesh and Egypt (North Africa), respectively.…”

Section: Gram-positive Bacteriamentioning

confidence: 99%

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Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Makinde

Ayeni

Sulyok

et al. 2020

Comp Rev Food Sci Food Safe

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Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are widely consumed as choice meals especially by school‐aged children and the fast‐paced working class in most low‐ and middle‐income countries (LMICs), where they contribute substantially to the dietary intake. Depending on the type of processing and packaging material, RTEs could be industrially or traditionally processed. Typically, RTE vendors are of low literacy level, as such, they lack knowledge about good hygiene and food handling practices. In addition, RTEs are often vended in outdoor environments such that they are exposed to several contaminants of microbial origin. Depending on the quantity and type of food contaminant, consumption of contaminated RTEs may result in foodborne diseases and several other adverse health effects in humans. This could constitute major hurdles to growth and development in LMICs. Therefore, this review focuses on providing comprehensive and recent occurrence and impact data on the frequently encountered contaminants of microbial origin published in LMICs within the last decade (2009 to 2018). We have also suggested viable food safety solutions for preventing and controlling the food contamination and promoting consumer health.

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Section: Pathogenic Bacteria In Rtes From Lmicsmentioning

confidence: 99%

Section: Gram-positive Bacteriamentioning

confidence: 99%

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Makinde

Ayeni

Sulyok

et al. 2020

Comp Rev Food Sci Food Safe

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“…The common foodborne pathogens associated with street-vended foods include Clostridium perfringens, Escherichia coli, Shigella spp., Campylobacter jejuni, Staphylococcus aureus, Salmonella spp., and Bacillus cereus [11]. The preparation techniques of street-vended foods include chicken frying, baking, boiling, fermenting, braising, roasting, or juicing [12]. Vendors often serve the foods without further reheating; thus, the aforementioned microorganisms are prevalent in these foods.…”

Section: Introductionmentioning

confidence: 99%

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

Birgen

Njue

Kaindi

et al. 2020

International Journal of Food Science

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Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared in an unhygienic and unregulated environment, they could contribute to increased food safety burden. The study investigated the microbiological recovery of work surfaces and chicken sold in Korogocho and Kariobangi North slums in Nairobi County as well as evaluating vendors’ hygiene and food safety practices. This is a cross-sectional study on an exhaustive sample size of 15 vendors, and swabs of the equipment and work surfaces and chicken were taken for microbial analysis. An exhaustive sample size of 15 vendors was selected for the study. The results showed that most vendors operate under unhygienic conditions. Microbial results revealed that raw portions of chicken had the highest contamination with all the four tested microorganisms (p<0.05). The level of E. coli ranged from 6.42±1.64 to 2.22±1.88; Salmonella spp., 6.42±1.64 to 2.22±1.88; Staphylococcus aureus, 6.92±1.32 to 2.86±1.61; and Campylobacter jejuni, 8.95±0.94 to 4.66±2.67 log CFU/g in raw and cooked chicken samples, respectively. The predictors of E. coli contamination were the presence of pests and flies, unclean vending place, vending environment littered with waste, washing of hands by the vendor, and lack of appropriate clothing among the vendors at R2 of 0.33. The vendor practices and environmental hygiene of the vending place would not significantly (p>0.05) predict contamination with Campylobacter and Staphylococcus. Consequently, there is a need to regulate the informal food processing and marketing channels, besides trainings, infrastructural development, and code of practice and inspections which are recommended in order to enhance the quality and safety standards of street-vended chicken products.

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“…For many people with limited means, street foods are the most accessible way of obtaining a nutritionally balanced meal outside the home as long as the consumer is informed and capable of choosing an appropriate combination of foods (FAO, 2009). Even if these street foods ensure food security for low-income group urban populations and make an important contribution to employment (Kharel et al, 2010;Ekanem et al, 1998;Kharel et al, 2016), their cooking and sales operations are often unhygienic, particularly in developing countries. Thus, in 2016, the microbiological analysis of Soy wara, a common ready-to-eat food products and sale in Nigeria, highlighted the contamination of this food by different pathogens, including B. cereus (Akanbi & Usoh, 2016).…”

Section: Bacillus Cereus In Africa's Street Foodsmentioning

confidence: 99%

A Review on Bacillus Cereus in Africa's Locally Produced Foods

N'Guessan

Cissé

Souleymane

et al. 2019

ESJ

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Bacillus cereus (B. cereus) is known to be responsible for food borne infections in humans and it is attributable to several foods. However, in developing countries, particularly in Africa, the prevalence of food borne infections attributable to this bacterium is difficult to assess accurately. This is because illness cases are nearly officially not reported. This paper focuses on foods contamination by B. cereus in Africa. A large number of foods, including street, fermented and children's foods, with a high rate of B. cereus have been revealed. Some of this B. cereus produces the emetic toxin, which is capable of causing fatal infections. Although this toxin seems to be less accumulated in acidified foods as well as in foods with low pH and low water activity, concern should be raised about the frequently poor sanitary conditions around the production and vending sites in the urban areas of developing countries. These conditions can increase B. cereus multiplication and toxin production, as well as infecting cereal-based infant food formulas, which support significant cereulide levels.

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Microbiological assessment of ethnic street foods of the Himalayas

Cited by 41 publications

References 18 publications

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

A Review on Bacillus Cereus in Africa's Locally Produced Foods

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