Determinación de la calidad microbiológica y sanitaria de alimentos preparados vendidos en la vía pública de la ciudad de Bogotá / Determination of microbiological and sanitary quality of prepared food sold in the street of the city of Bogota

Objetivo. Evaluar la calidad microbiológica de algunos alimentos preparados y servidos en puestos ambulantes cercanos a universidades en Bogotá D.C. Materiales y métodos. Se realizaron recuentos de mesófilos aerobios, mohos y levaduras, Staphylococcus aureus, Bacillus cereus, esporas de Clostridium sulfito reductor, determinación de coliformes totales y fecales e investigación de Salmonella spp y Listeria monocytogenes. Resultados. Los hallazgos obtenidos en este estudio en Bogotá D.C califican a la mayoría de puestos de venta ambulatoria de alimentos con riesgo sanitario alto. Se requiere un mayor control por parte de las autoridades correspondientes y una mayor información y capacitación a vendedores y consumidores de este tipo de alimentos.

Objective. Determinate the microbiological quality of some prepared foods and served at stalls near universities in Bogota DC. Materials and methods. Mesophilic aerobic counts, molds and yeasts, Staphylococcus aureus, Bacillus cereus, sulfite reducing Clostridium spores, determination of total and fecal coliforms and investigation of Salmonella and Listeria monocytogenes were made. Results. The findings of this study in Bogota DC qualify most street vending stalls of foods high health risk. Need more control by the appropriate authorities and better information and training to sellers and consumers of these foods.

The use of borax and dyeing materials in some prepared foods and the house wives' knowledge, attitude and practice of hygiene and food safety

342 food samples and 250 house wives surveyed in Dong Da district, Ha Noi city in the year 2003 showed that in 39.6% of checked food samples, there was borax, among them the highest use of borax was in "gio lua" and the lowest in "cha nac". Some cakes as "banh gio" and "banh cuon" were the most concerned ones. 20% of food samples, there was unpermitted stain. House wives' knowledge, attitute and practice of hygience and were improved but in 100% among them the awareness about hygien and food safety was needed to strengthen.