Microbial quality and safety of ready-to-eat street-vended foods sold in selected locations in Kenya
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Date
2022-01-27
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food and Dietetics Research
Abstract
Objectives: Street-vended foods (SVFs) are a major contributor to foodborne diseases, especially in developing
countries, where their sale is largely uncontrolled. Foodborne diseases have often been linked to high morbidity
and mortality in some developing countries such as Kenya, demonstrating their public health and societal
significance. The objective of this study was to determine the microbial quality and safety of ready-to-eat (RTE)
foods sold in selected locations within Thika town in Kiambu County, Kenya.
Material and Methods: A total of 199 food samples consisting of cereals, sliced fruits, salads, groundnuts,
tubers, fruit juices, boiled deshelled eggs, smokies, and sausages were randomly collected for microbial analysis.
Determination of total viable count (TVC), total coliform count (TCC), yeast and molds count (YMC), Escherichia
coli counts, Staphylococcus aureus counts as well as the presence of Salmonella spp., and Listeria monocytogenes
were determined following standard microbiological methods.
Results: Results revealed that plant-based foods had significantly (P < 0.01) higher TVC, TCC, YMC, and S.
aureus counts compared to animal-based foods. The levels of TVC, TCC, YMC, E. coli, and S. aureus ranged
from 6.590 ± 1.020 to 3.377 ± 1.764, 5.567 ± 2.233 to 1.594 ± 2.299, 5.052 ± 1.201 to 1.595 ± 2.146, 2.033 ± 1.229
to 0.000 ± 0.000, and 5.972 ± 1.170 to 1.888 ± 1.660 Log10 CFU/g, respectively. At least nine food samples were
contaminated with E. coli although the chance for contamination was significantly (P = 0.0002) higher (15 times)
in plant-based foods compared to animal-based foods. At least one sample in each food type was contaminated
with S. aureus with contamination levels above 1.888 ± 1.660 Log10 CFU/g. Salmonella spp. was only detected in
boiled arrowroots (25%), boiled deshelled eggs (5.6%), French fries (5.6%), juices (5.0%), and cereals (11.1%),
while L. monocytogenes were not detected in any food sample.
Conclusion: These findings demonstrate that RTE SVFs sold in this region constitute a potential health hazard to
consumers because of the presence of Salmonella spp., and high counts of E. coli and S. aureus. These foods are,
therefore, microbiologically unsafe and unsuitable for human consumption as they may cause foodborne disease
outbreaks.
Description
Research article
Keywords
Food Safety, Hygiene, Microbial contamination, Pathogenic microorganisms, Ready-to-eat foods, Street-vended foods
Citation
Mwove, J., Imathiu, S., Orina, I., & Karanja, P. (2021). Microbial quality and safety of ready-to-eat street-vended foods sold in selected locations in Kenya. Journal of Food and Dietetics Research, 1(2), 34-40.