Assessment of Microbial Load of Street Foods and Vending Practice and Food Safety Knowledge of Street Food Vendors in the 6th District of Cavite

Abstract

INTRODUCTION

Street foods are ready-to-eat foods and beverages sold on the streets. Studies revealed that although street foods are appetizing, they pose health risks because they are prepared below food safety standards. Contamination with pathogenic organisms may occur during preparation and serving to customers. This study aims to assess the microbial load of street foods and determine the hygienic practices as well as the food safety knowledge of street food vendors in the 6th district of Cavite.

METHODS

A total of 100 street food vendors from four municipalities in the 6th district of Cavite was observed and interviewed. The participants were asked to answer the modified questionnaire about their knowledge on vending, hygienic practices and food safety. Samples of street foods were collected and cultured on Plate Count Agar (PCA) and Eosin Methylene Blue Agar (EMBA) to determine the microbial load.

RESULTS

The total microbial count was greater than the maximum limit (≥ 107 cfu/g) with 3.67 x 1012 cfu/g as the highest (kwek-kwek) and 4.750 x 106 cfu/g as the lowest (rice meal). Growth on EMBA was negative from with presumptive E. coli. but positive with presumptive Enterobacter. The hygienic practices, as well as food preparation and vending practices of the vendors, had the same general mean which was 3.21 and described as moderately practiced. The level of food safety knowledge has a mean of 3.38, described as average, and vendors were moderately concerned (3.46) with food safety.Age is significantly related to food safety knowledge and attitude. Hygiene practices, food preparation, and vending practices were not significantly correlated with food safety knowledge. Meanwhile, the attitude was highly and significantly correlated with food safety knowledge. However, there was no significant relationship between food safety knowledge and hygiene and sanitation practices.

DISCUSSIONS

High microbial count and presence of presumptive Enterobacter denote that these street foods are in poor microbiological quality and they pose a potential health hazard to consumers. This may be due to the combination of improper handling of foods and poor personal hygiene. As the vendor gets older, their level of awareness of food safety becomes higher. Food safety knowledge of vendors does not necessarily affect their hygienic and vending practices. Vendors had the same level of practice on hygiene and vending regardless of their level of knowledge on food safety.