scholarly journals Street Food Safety, Types and Microbiological Quality in Ethiopia: A Critical Review

2020 ◽  
Vol 1 (5) ◽  
pp. 127-132
Author(s):  
SC Teferi
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
The Body ◽  
Policy Makers ◽  
Street Food ◽  
Food Borne ◽  
Cooked Food ◽  
The Government

Street food is food obtained from a street side vendor, often from a makeshift or portable stall and it feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. Street food is intimately connected with take-out, junk food, snacks, and fast foods but it is not protected against insects, dust etc; which may harbor foodborne pathogens. Pathogens present in street vended foods come from different sources and practices, such as, improper food handling, improper waste disposal, contaminated water and improper storage temperature and reheating. Food borne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Like other African and World countries there are many food vendors in Ethiopia where they sell both raw and cooked food items along the streets of different cities but it is far more unhygienic due to several reasons. So the objective of this review paper was to assess the existing research about street food safety, types, hygiene knowledge, and preparation and forward suggestion for stakeholders/policy makers to bridge the gap. Majority of street vended foods in Ethiopia are contaminated by bacteria like Salmonella, S aureus, E coli so the Government should intervene and solve the issue before it is too late.

scholarly journals Microbiological assessment of street foods at the point of sale in Maputo (Mozambique)

2020 ◽  
Author(s):  
Acácio Salamandane ◽  
Ana Carla Silva ◽  
Luísa Brito ◽  
Manuel Malfeito-Ferreira
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Food Samples ◽  
Quality And Safety ◽  
Informal Markets ◽  
Street Food ◽  
Point Of Sale ◽  
Food Borne ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

Abstract In Mozambique, as in other developing countries, the sale of street food is a source of income for thousands of unemployed families. However, the safety of these types of foods is a serious problem, given their frequent association with food-borne outbreaks. The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo, the capital of Mozambique. From 83 different vendors selling different types of foods, 83 samples of ready-to-eat (RTE) street food were analyzed. Mesophiles, Escherichia coli and total coliforms were used as quality and hygiene indicators. Listeria monocytogenes, Salmonella and coagulase positive staphylococci were used as food safety indicators. High proportions of unsatisfactory food samples were found in both traditional hot (76.7%) and cold (75%) foods. L. monocytogenes and Salmonella were tested negative in this survey. However, when coagulase positive staphylococci was used as a food safety indicator, approximately 25% (23/83) of the food samples analyzed were classified as unsatisfactory/potentially hazardous. These results, showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale, contribute to the development of good manufacturing practices (GMP) for street food in Maputo, Mozambique. This is the first report on the microbiological quality and safety of street food in Mozambique.

scholarly journals Determinants of food security and availability of healthy and safe nutrition - food security of children in rural Punjab, India

2021 ◽  
Vol 296 ◽  
pp. 07003
Author(s):  
Kavita Sharma ◽  
Sachin Sharma ◽  
Deepak Sood
Keyword(s):  
Food Security ◽  
Academic Success ◽  
Food Safety ◽  
Primary Schools ◽  
School Students ◽  
School Food ◽  
Security Systems ◽  
Policy Makers ◽  
School Aged Children ◽  
Food Borne

It is critical to ensure that the availability of food, as well as food safety, are preserved in food security systems. This has substantial consequences on the health of world’s population. Food safety deals with food-borne disease, and it focuses on how, where, and what food is handled, prepared, and stored. The healthiness of a diet depends on the nutritional quality of its food. Food security is a multifaceted concept that takes into account several issues and projects throughout the globe. The findings from this study are intended to provide insight into the food security of children in rural Punjab, India. To study the possibility to establish sustainable programmes that assure hot meals for school students in rural Punjab, the primary goal of the research is to do so. Researchers in Punjab have not done any equivalent scholarly study focusing on food security from an economic standpoint. In-depth nondirective interviews were used to find out what experienced professionals thought. The findings reveal the need to increase family and school food resources to meet the nutritional requirements of children in rural regions. Additionally, offering hot meals in primary schools in impoverished communities is justifiable since poor nutrition among school-aged children has both short-term and long-term impacts on their academic success and development. These findings lead to management implications for policy makers who want to measure the effectiveness of national and state funded educational programmes.

scholarly journals Knowledge on Food Safety and Food-Handling Practices of Street Food Vendors in Ejisu-Juaben Municipality of Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
Raymond Addo-Tham ◽  
Emmanuel Appiah-Brempong ◽  
Hasehni Vampere ◽  
Emmanuel Acquah-Gyan ◽  
Adjei Gyimah Akwasi
Keyword(s):  
Food Safety ◽  
Training Programs ◽  
Simple Random Sampling ◽  
Food Handling ◽  
Cross Sectional ◽  
Street Food ◽  
Cooked Food ◽  
Handling Practices ◽  
Mixed Approach ◽  
Food Handling Practices

Street foods have become a major source of cooked food for most households and individuals in many developing countries including Ghana. However, the rising concern about food-borne illness has questioned the knowledge of the street food vendors to constitute safety practices for food handling. This study assessed the knowledge of street food vendors on food safety and food-handling practices in the Ejisu-Juaben Municipality of Ghana. The study used a cross-sectional mixed approach involving 340 participants selected by simple random sampling. A structured questionnaire and an observational checklist were used to collect data and analyzed using STATA version 12. The results indicated that 98.8% of the food vendors had good knowledge on food safety and handling. The knowledge on food safety was associated with training (p value ≤0.011), license status (p value ≤0.002), marital status (p value <0.001), and religion (p value ≤0.038). Good food-handling practices were associated with training (p value ≤0. 001) and license (p value ≤0.002) and not their educational levels. The study found training of food vendors as the most effective way to increase knowledge on food safety and enhance food-handling practices. The study recommended for collaborations of municipal assemblies with other agencies to strengthen, sustain, and organize regular training programs for new entrants and existing food vendors as well as retraining of trainers to equip them adequately with knowledge and skills to enable them effectively facilitate training programs for food vendors.

scholarly journals Juridical Assessment of Food Safety in Packaged Processed Food Product

2021 ◽  
Author(s):  
Dwi Bagus Pambudi ◽  
Rany Ekawati
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Government Regulation ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Balanced Diet ◽  
The Government

Food safety is one of WHO’s primary concerns during a pandemic. The current Covid-19 pandemic requires us to boost our immune system by eating a healthy and balanced diet. Food consumed by the masses must be free of chemical and biological substances that can be harmful for the body. Nowadays, food products have developed to be more innovative, such as packaged processed food products that can be stored for a long time, generally using Food Additives. The safety of packaged processed food products must be guaranteed by the manufacturers in order to guarantee consumer protection. To ensure this, the government has established the Consumer Protection Law; the Government Regulation on Food Safety, Quality and Nutrition; and the Food and Drug Administration Division. Through the BPOM, the government supervises food products circulating in the community. The supervision carried out by BPOM are preventive and repressive. One form of supervision carried out by BPOM is granting distribution permits for packaged processed food products before they are distributed to the public. Keywords: packaged processed food products, BPOM

scholarly journals Evaluation of the Microbiological Quality of Conventional and Organic Leafy Greens at the Time of Purchase from Retail Markets in Alexandria, Egypt

2014 ◽  
Vol 63 (2) ◽  
pp. 237-243 ◽  
Author(s):  
ROWAIDA KHALIL ◽  
MOHAMED GOMAA
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Plate Method ◽  
Street Vendors ◽  
Retail Markets ◽  
E Coli ◽  
Leafy Greens ◽  
Daily Diet

This is a pioneer study in Egypt that provides some assessment of the microbiological quality of conventional and organic leafy green vegetables that constitute an essential component of the Egyptians' daily diet. A total of 380 samples of unpackaged whole conventional and 84 packaged whole organic leafy greens were collected from retail markets in Alexandria, and analyzed for total aerobic mesophilic count (AMC) and total E. coli count (ECC) using the standard spread plate method. Mean AMC values for organic samples were statistically less (p < 0.05) than those of the corresponding conventional samples. Conventional radish and organic parsley samples had the highest AMC of 7.17 and 7.68 log CFU/g respectively, while conventional green cabbage and organic basil had the lowest AMC of 3.63 and 3.23 log CFU/g respectively. The presence of E. coli in 100% of the studied leafy greens was indicative of potential fecal contamination, in view of open and unhygienic environmental and unsanitary handling conditions, as leafy green items are available for sale by street-vendors. Unsatisfactory AMC and ECC levels encountered in the studied samples, warrant future investigations to determine the potential prevalence of foodborne pathogens, and to identify sources of dominating microorganisms, which could make a contribution to the field of food safety.

scholarly journals THE THE PREVALENCE OF FOODBORNE PATHOGENS RECOVERED FROM READY-TO-EAT FOOD FROM RESTAURANTS IN OKADA, EDO STATE, NIGERIA

2019 ◽  
Vol 2 (2) ◽  
pp. 37 ◽  
Author(s):  
Obhioze Augustine Akpoka ◽  
Imade Odaro Stanley ◽  
Maureen U. Okwu ◽  
Solanke Ezekiel Olatoye
Keyword(s):  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Phenotypic Marker ◽  
Enterobacter Species ◽  
Edo State ◽  
Contact Surfaces ◽  
Cooked Food ◽  
University Town

This study assessed the microbiological quality of various ready-to-eat cooked food and their contact surfaces in selected restaurants in the university town of Okada, Edo state, Nigeria. Microbial analysis was carried out on the samples obtained from six restaurants. The restaurants sampled were the ones with the highest patronage within the study area. The results obtained indicated that most of the ready-to-eat food did not meet the required quality standards, and therefore, posed potential risks of foodborne infections to consumers. Exposure assessment was used to evaluate the level of hygiene practices in the selected restaurants with results indicating poor hygiene practice. The organisms isolated from the ready- to-eat cooked foods in the restaurants and their prevalence were, Bacillus species (12.50%), Enterobacter species (50.00%), Streptococcus species (12.50%), Micrococcus species (12.50%) and Staphylococcus aureus (12.50%), from the food contact surfaces (Hands of ready-to-eat food servers) were, Enterobacter species (36.36%), Streptococcus (9.09%), Micrococcus (9.09%) Staphylococcus (45.46%) and ready-to-use serving plates (Streptococcus (33.33%) and Enterobacter sp. (50%). Haemolysis test was employed as a phenotypic marker of pathogenicity for Staphylococcus aureus and Streptococcus sp. The prevalence of the pathogenic strains isolated from the ready-to-eat food were Streptococcus sp. (9.09%) and Staphylococcus sp. (45.46%) and that of the one isolated from the serving plate was Streptococcus sp. (33.33%).

scholarly journals Aplikasi Lima Kunci Keamanan Pangan dalam Pemilihan Pangan Jajanan Anak Sekolah (PJAS) oleh Murid SD Inpres Bertingkat Kelapa Lima II Kota Kupang

2019 ◽  
Vol 1 (2) ◽  
pp. 62-65
Author(s):  
Marselinus Laga Nur ◽  
Anna Henny Talahatu ◽  
Christine Rohani Tadjo Tallo
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Chemical Contamination ◽  
Safety Measures ◽  
Street Food ◽  
Descriptive Research ◽  
Knowledge And Attitudes ◽  
The Government ◽  
Physical And Chemical ◽  
Selection Of

Street Food provides an important contribution to the fulfillment of children's energy while in school, but street food is very risky for biological, physical, and chemical contamination. These problems caused by several factors, namely the knowledge, attitudes, and actions of the makers, sellers, and buyers, about the importance of food security. Therefore, one of the efforts made by the government to overcome food insecurity is by educating five keys of food safety measures for the school community, students, and vendors of Pupils street food. This study is descriptive research that aims to know the knowledge and attitudes of the pupils in choosing food and vendors in processing street food at SD Inpres Bertingkat Kelapa Lima II Kota Kupang dealing with the five food security keys. The samples in this study were 52 students and 4 food vendors. The results showed that the knowledge of 52 student respondents, specifically 35 (67.3%) students had good knowledge, 14 (26.9%) students had sufficient knowledge, and 3 (5.8%) students had less knowledge. The attitude of 52 Respondents were categorized as Positive (100%). The respondent's actions based on triangulation revealed that the most of respondents still had actions that were not in accordance with the 5 keys food safety measures in the Selection of Snacks for Students.

scholarly journals Study on bacterial contamination in hot trend street food - milk tea

2021 ◽  
Vol 332 ◽  
pp. 05001
Author(s):  
Thanh Tran ◽  
Pham Hoang Khoi ◽  
Vo Minh Tran ◽  
Tran Thi Bich Phuong ◽  
Le Thi Hong Tuyet ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Bacterial Contamination ◽  
Pathogenic Microorganisms ◽  
Brand Name ◽  
Street Food ◽  
Survey Results ◽  
High Level ◽  
Initial Results ◽  
Very High

The safety and presence of pathogenic microorganisms in street foods are attracting special attention from consumers. Milk tea (bubble tea) is a hot trend that is most popular among young people in street food in Southeast Asia. In this study, the method of surveying and quantifying Ecoli - Coliform in milk tea samples was combined to assess microbial contamination status and assess the opinion of students. Initial results show the existence of pathogenic microorganisms Ecoli and Coliform in milk tea with the significantly different level of contamination between milk tea with the well-known brand (brand name) and no brand name (no brand name). The survey results show that consumers and students, in particular, have a very high level of spending on milk tea and are very concerned about food safety and hygiene in milk tea. However, the information and understanding on food safety and foodborne pathogens are minimal.

Isolation and Identification of Microorganisms from Street Vended Ready-to-Eat Foods in Gombe Metropolis, Nigeria

2020 ◽  
pp. 26-32
Author(s):  
Ibrahim H.I. ◽  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Microbiological Quality ◽  
Culture Method ◽  
Health Concern ◽  
Isolation And Identification ◽  
Gram Staining ◽  
Food Borne ◽  
Aspergillus Fumigates ◽  
Pathogenic Microbes

The consumption of ready-to-eat foods vended in streets have raised public health concern in terms of food safety implying their microbiological quality status could be questionable; consequently, this study therefore aimed at investigating consortium of microbes present in ready-to-eat foods vended in five streets of Gombe metropolis. Traditional culture method was adopted for the isolation of microorganisms via pour plating method, then identification by colonial morphology, Gram staining and microscopy, and further biochemical analysis for confirmation of microbes. Findings revealed the presence of sixteen diverse microorganisms of bacteria and fungi lineage with varied percentage of occurrences. Microorganisms isolated ranges from spoilage group (P. aeruginosa (11.5%), Rhizopus spp (4%)), Coliform (E. coli (34.5%), K. pneumoniae (16.1%)), pathogenic (S. typhi (15%), Shigella spp (2.30%), S. aureus (12.6%), P. aeruginosa (11.5%), Aspergillus niger (26%), Aspergillus flavus (18%), Fusarium oxysporum (4%)) and opportunistic pathogens (Aspergillus fumigates (14%), Penicillium spp. (4%)) – where the pathogenic microbes are known to cause food-borne diseases and fungal poisoning. Accordingly, the presence of these pathogenic microbes suggests significant public health hazards. Therefore, stringent enforcement of standard and food safety measures is advised to curtail future outbreak of food-borne diseases. Keywords: Microorganisms, microbiological quality, ready-to-eat foods, coliform group, faecal contamination

scholarly journals Consumer’s risk perception of foodborne diseases and high-risk food safety practices in domestic kitchens

2019 ◽  
Vol 22 (5) ◽  
pp. 707-716
Author(s):  
Shusai Wang ◽  
Lijie Shan ◽  
Xiaoli Wang ◽  
Linhai Wu
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Eating Habits ◽  
Individual Characteristics ◽  
Foodborne Diseases ◽  
Safety Practices ◽  
Lower Education Level ◽  
Lower Education ◽  
Cooked Food ◽  
The Government

Food safety incidents caused by foodborne diseases is the most prominent food safety problem in the world, and especially in China. In order to analyze consumers’ risk perception of foodborne diseases, the present study has expanded previous work by conducting a survey in Wuxi, Jiangsu Province. 834 valid questionnaires were collected. The survey showed that most of the respondents were not familiar with the pathogens. Only 53.24% of the respondents stated that they always separated raw and cooked food during storage and handling. The study provides analysis of individual characteristics who perceived low risk of foodborne diseases, that is, lower education level and lower income. The government should effectively popularize knowledge about food safety, and guide consumers in developing correct eating habits and behaviors, thereby further improving consumers’ understanding and risk perception of foodborne diseases.

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