Qualitative Risk Assessment of Campylobacter jejuni in Street Vended Poultry in Informal Settlements of Nairobi County

Aim: To determine the food safety risks of consumption of street-vended poultry products, to evaluate the determinants of microbial safety and the risk rank of these products. Study Design: A cross-sectional survey was done in the Korogocho and Kariobangi North slums among the consumers and vendors to assess their food safety knowledge and practices. Swab samples of the cooking equipment, utensils, and personnel, raw and cooked portions of poultry were collected for microbial quality evaluation. The most prevalent microorganism was assessed for its qualitative risk rank using the Risk Ranger software. Place and Duration of Study: The study was carried out in the capital city of Kenya, Nairobi, from June 2018 to July 2018. Methodology: A total of 15 vendors were exhaustively sampled and included in the study with the food safety and hygiene practices evaluated using a food safety checklist. The snowballing sampling technique was used to locate all the vendors. Samples of raw and cooked street vended poultry products were subjected to microbial analysis. All samples were collected in sterile polythene bags followed by transportation to the laboratory of the Department of Food Science and Technology of the University of Nairobi and microbial analysis. Results: Campylobacter jejuni contamination, in both raw and cooked poultry products, was 8.95±0.94 log10 CFU g-1 and 4.66±2.67 log10 CFU g-1 respectively; the probability of contamination of raw street-vended poultry was found to be 48.96%. The mean weekly intake of the poultry was reported 140.0 g per person. The probability of campylobacter infection in an individual consumer was found as 7.12x10-3 with the predicted illnesses among the population found as 1.11x106 cases. The qualitative risk estimate from the study was reported as 67, above the limit of 48 for medium risk. Conclusion: The study concluded that Campylobacter jejuni posed high food safety risks as a resultant from the consumption of street-vended poultry.

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

A total of 37 street vended food samples were examined for bacterial and the colony forming units counts ranged from 4.5 × 105 to 1.12 × 106. The isolates were identified as Escherichia coli (37.5%), Pseudomonas aeruginosa (3.57%), Staphylococcus aureus (14.20%), Salmonella sp. (5.36%), Klebsiella sp. (10.71%), Shigella sp. (19.64%) and Enterobacter sp. (8.93%) respectively. All the 56 isolates were susceptible to ciprofloxacin while their susceptibility to the other drugs varied. These findings demonstrated that the ready‑to‑eat foods vended in Silchar city constitute an important potential hazard to human health and provision of health education to the vendors would improve quality of street foods.

Qualidade higiênico-sanitária de pontos de venda e análise microbiológica de alimentos de rua comercializados no campus Umuarama da Universidade Federal de Uberlândia / Sanitary-hygienic quality of sale points and microbiological analysis of street food sold in the Umuarama campus of the Federal University of Uberlândia

Avaliar as condições higiênico-sanitárias de pontos de venda (PV) e analisar a qualidade microbiológica de alimentos de rua comercializados por vendedores ambulantes localizados no Campus Umuarama, Universidade Federal de Uberlândia. Foram investigados no estudo os PV de dez vendedores ambulantes e amostras de alimentos de rua por eles comercializadas. Uma ficha de inspeção higiênico-sanitária (FIHS) foi aplicada nos PV de alimentos antes e três meses após realização de capacitação em boas práticas de fabricação (BPF) de alimentos para os vendedores ambulantes. Alimentos de rua adquiridos nos PV investigados foram analisados para coliformes totais e fecais e Staphylococcus coagulase positiva. Na primeira aplicação da FIHS, 9/10 PV inspecionados foram classificados como ruim (<50% de itens em adequação); um PV apresentou classificação regular (51-75% de adequação), e nenhum PV foi classificado como bom (>75% adequação). Na segunda aplicação da FIHS, 4/10 PV foram classificados como regular, e seis PV continuaram sendo classificados como ruim. Nenhum PV foi classificado como bom. Todas as amostras de alimentos apresentaram contagem de coliformes totais e fecais <3NMP/g de alimento e Staphylococcus coagulase positiva <10UFC/g, ou seja, valores abaixo da faixa de referência dos métodos. Apesar da inadequação higiênico-sanitária dos PV, a prática de rápida comercialização adotada pelos manipuladores dificultou a contaminação microbiológica dos alimentos de rua. Em adição, independentemente do nível de escolaridade e da condição sócioeconômica dos manipuladores, a capacitação em BPF melhorou a condição higiênico-sanitária dos PV, contribuindo para a segurança alimentar e nutricional dos usuários.

To assess the hygienic-sanitary conditions of selling points (SP) and analyze the microbiological quality of street foods sold by street vendors located in the Campus Umuarama, Federal University of Uberlândia. Ten SP of hawkers and street food samples marketed by them, were investigated in the study. A hygienic-sanitary inspection questionnaire (HSIQ) was applied to the food SP before and three months after training course of good manufacturing practices (GMP) for food hawkers. The street foods purchased were analyzed for total and fecal coliforms and Staphylococcus coagulase positive. In the first application of HSIQ, 9/10 SP inspected were classified as poor (<50% of items in adequacy), one SP presented regular classification (51-75% adequacy), and no SP was classified as good (>75 % adequacy). In the second application of the HSIQ, 4/10 SP were classified as regular, and six SP remained classified as poor. No SP was classified as good. All food samples had counts of total and fecal coliforms <3NMP/g food and Staphylococcus coagulase positive <10UFC/g, in other words, values below the reference range of methods. Despite the hygienic-sanitary inadequacy of SP, the practice of rapid sales adopted by food handlers in SP difficult microbiological contamination of street foods. In addition, regardless of education level and socioeconomic status of food handlers, GMP training improved hygienic-sanitary condition of SP, contributing to food security and nutrition of the users.

Study on a model of street vended food choices by Korean high school students

Street vended food (SVF) includes food and beverages prepared and sold outdoors or in public areas by street merchants for consumption on the scene or later without further preparation. Due to its low price and convenience, SVF has been popular in Korea for a long time, particularly with high school students. Beyond Korea, SVF is also popular in southeast Asia and southern Africa in the form of ready-to-eat food. This study on high school students, who are main consumers of SVF in Korea, focused on the factors that affect consumer loyalty. The study was performed by questionnaire and used AMOS software to develop a structural equation model. The results of verifying the model's fidelity were chi2 = 685.989, df = 261, GFI = 0.851, AGFI = 0.814, NFI = 0.901, CFI = 0.907, RMR = 0.048, indicating a satisfying structural model. SVF quality and service, emotional response, and the physical environment had a statistically significant effect on consumer loyalty. In contrast, SVF sanitation had no statistically significant effect on consumer loyalty. Based on these results, the sanitary management of SVF needs to be addressed immediately combined with education for SVF providers to maintain a clean environment.

Recognition and Buying Practices of Street-vended Foods among College Students

The purpose of this study was to investigate recognition and buying practices of street-vended foods among college students in Chungbuk Area. A general dietary practices including snacks, related factors of buying street-vended foods were analyzed. The results showed that many students had irregular dietary habit, especially more than eighty percent of them skipped breakfast. More than sixty percent of students had frequent snacks. It was investigated that college students ate street-vended foods two or three times per week. The order of frequent choice of street-vended foods was rice cake with pasted red pepper(51.9%), sweet and sour pork(19.7%), sundae(5.7%). In microbiological examination, MPN of Coliform and CFU of standard plate count was over a standard value respectively, and acid value of frying oil revealed over value for maximum limitation point. Therefore, food and equipment in street-vended food store was evaluated as poor sanitation status. Most of college students have opinion that street-vended food store must be kept the line. In conclusion, nutrition education for college students should be required to protect them from unsafe street-vended foods.