Journal of Food Safety and Hygiene

Microbial quality of street prepared and vended snacks in Umuahia town, South East Nigeria

2025-04-20T12:04:16+00:00

The study evaluated the microbial characteristics of street prepared and vended snacks as well as their production environment at different locations in Umuahia, Abia State. Twenty-five (25) samples of puff-puffs, buns and fish rolls as well as swaps from production tables and surrounding floors were randomly sampled from five locations within Umuahia town using the stratified random sampling procedure. One sample each of fish roll, buns, puff-puff, swab from tables and swab from floors were further randomly selected and subjected to microbial analysis using standard microbiological methods for the determination of total viable count, fungi count, Lactobacillus count, Staphylococcus, total coliform count, Salmonella/Shigella count, and Streptococcus count. Discoveries were that the snacks collected contained different microorganisms ranging from food grade types such as lactic acid bacteria to highly pathogenic types such as Staphylococcus aureus. Total viable count (28.01a×106 - 60.70c×106), fungi count (15.56a×106 - 37.35c×106), and Lactobacillus count (9.34ab×106 - 12.45c×106) were above acceptable limits; Staphylococcus was detected only in puff-puff (12.45a×106 cfu/g); total coliform count, Salmonella/Shigella count and Streptococcus count were not detected in all the snacks. Most of the microbial characteristics assessed such as total viable count (37.45a×106 - 62.25a×106) and Staphylococcus aureus (7.78a×106 - 21.0a×106 cfu/g) were present above acceptable limits both in the floor and service table; only Lactobacillus and Coliform were not detected in the floor and service table respectively. The study indicates poor microbial quality of the street-vended food and a highly contaminated production environment posing significant risks of food borne illness, and suggests a need for improved hygiene practices, monitoring and enforcement of food safety regulations.

Microbiological quality of Vendored Waakye: Comparative study of caregiver vendors and solo vendors

2025-04-20T12:04:30+00:00

Ghana's thriving street food industry, popular for its convenience and affordability, struggles with ensuring food safety due to multiple influencing factors. This study examines the influence of childcare on the microbial quality of waakye, a popular street food in Ada. A comparative analysis was conducted between caregiver and solo vendors, sampling five vendors using convenience sampling. Waakye specimens were collected at the start and midpoint of sales, and microbiological quality was assessed using standard methods. An observational study was conducted to evaluate vendors' hygiene compliance. Observations revealed inadequate temperature control and hand- washing facilities among vendors. Statistical analysis showed significant differences (p < .001) in total coliform, Escherichia coli, and Staphylococcus aureus counts between vending groups. Additionally, the microbial quality deteriorated significantly (p < .000) from the start to the midpoint of sales. Findings suggest childcare compromises the microbial quality of vendored waakye, emphasising the need for improved hygiene practices and infrastructure.

The occurrence of Salmonella contamination in food in Iran during 2012 to 2022; a review

2025-04-20T12:01:48+00:00

Salmonella infection is a main public health difficult in the world. This zoonotic bacterial disease in most parts of the world, specifically in developing countries have so more importance. Treatment of salmonella infection be more difficult versus past years. The aim of this review is determining provinces that reported the most amount of contaminated food samples and the antibiotics that had the most and least resistance against salmonella in Iran. The data were collected from Scopus, PubMed, Google Scholar and Science Direct. The selected keywords were “Salmonella” and “Iran” in both English and Persian languages. The percentage of contamination by Salmonella was in a range from 68.8% to 0% and resistance against Salmonella bacteria were observed in a range from 100% resistant (Pleuromutilins, Penicillins & Macrolides) to 100% sensitive in (Aminoglyco-sides & Cephalosporins). Resistance to antibiotics is an important alarm for public health because of their application in treatment human salmonellosis cases.

Evaluation of food safety knowledge, attitude and hygienic practices among food service workers in hotels, restaurants and street food stands in Morogoro, Tanzania

2025-04-20T12:06:06+00:00

oodborne infections are a global problem, especially in developing nations. These infections mostly spread in homes, restaurants, and other public places. Thus, promoting food safety knowledge, attitudes, and hygienic behaviors is essential. The aim of this study was to assess the level of food safety knowledge attitude and hygienic practices among food service workers in hotels, restaurants and street food stands. A cross-sectional study carried out during February to May 2024 in Morogoro Municipality examined 75 hotel, restaurant, and street food vendors' food safety knowledge, attitudes, and hygienic practices using structured questionnaires and an observation checklist. Food service workers were tested on pathogens, cleanliness, and handling. Correct answers got points; scores below 50% indicated insufficient knowledge. Food safety attitudes contained 10 questions with 10% points for accurate answers. Food service workers in hotels had significantly (p<0.05) superior food safety knowledge (94.65%), attitude (95.60%), and hygienic practices (98.25%) compared to those in restaurants and street food stands. The food service workers at street food stands had the lowest ratings in terms of their knowledge (50.65%), attitude (40.40%), and hygienic practices (45.75%). Restaurant food service workers scored 66.97%, 69.2% and 83.02% for food safety knowledge, attitude, and hygienic practices, respectively, and these were significantly (p<0.05) higher than those obtained from street food stand and lower than hotel service workers. Hotel staff demonstrated superior food safety knowledge, attitude, and practices compared to street vendors. Food safety in Morogoro Municipality requires intense training, regulatory supervision, local authority cooperation, and continual study and monitoring.

Comparative antibacterial potential of Tetrapleura tetraptera extracts on some common food pathogens.

2025-04-20T12:05:22+00:00

The harmful effects of chemical preservatives on food safety have spiralled interest in natural antimicrobial agents. This study investigates the antibacterial potential of Tetrapleura tetraptera (Aridan pods) extracts against common foodborne pathogens.To evaluate the antimicrobial efficacy of Dimethyl Sulphate, Methanolic, and n-hexane extracts from Tetrapleura tetraptera pods and assess their potential as natural alternatives to synthetic preservatives.The sensitivity was tested using the agar well diffusion method against isolated organisms from food, including Escherichia coli, Salmonella typhi, Serratia marcescens, Staphylococcus aureus, and Staphylococcus epidermidis. Zones of inhibition were measured to assess efficacy.The zone of inhibition measurements against Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Salmonella, and Serratia marcescens were as follows: 20.00 mm, 18.00 mm, 19.6 mm, 16.5 mm, and 17.00 mm, respectively, for the dimethyl sulfate extracts; 15.30 mm, 14.00 mm, 11.07 mm, 16.0 mm, and 17.0 mm for the methanolic extracts; and 13.00 mm, 11.24 mm, 13.00 mm, 12.00 mm, and 15.00 mm for the n-hexane extracts. significant difference (p > 0.05) as revealed by analysis of variance was noticed on the isolates for the dimethyl sulfate extracts but not for the aqueous or methanolic extracts of Tetrapleura tetraptera pod.Tetrapleura tetraptera extracts demonstrate potent antibacterial properties, suggesting their potential as natural alternatives to synthetic antibiotics in food preservation.

Evaluation of the bacteriological quality of fourth range products in the commune of Douala 3, Cameroon: Sanitary risks and public health implications

2025-04-20T12:05:46+00:00

Rapid urbanization in Sub-Saharan Africa has led to the expansion of the informal sector, particularly in the sale of fourth-range food products, as in Douala. This situation, without adequate regulation, exposes consumers to health risks, notably water-borne diseases due to precarious hygiene conditions. This study assesses the bacteriological quality of fourth-range products in the Douala 3 commune in order to identify sanitary risks and analyze the implications in public health. A total of 112 samples, including apples, oranges, African eggplants, sweet peas, carrots, papayas and pineapples, were collected from vendors and transported in refrigerated containers to the laboratory. Bacteriological analysis was carried out by plating the samples on selective media. Results showed that, except for apples and some papayas, most samples were contaminated, exceeding EU thresholds (0 cfu/g). Oranges were highly contaminated with fecal coliforms (4.75x103 cfu/g), but lesser with Vibrio spp. (1.4 cfu/g) and Salmonella spp. (5.33 cfu/g). Contamination with Vibrio spp was higher in carrot (603.80 cfu/g). Papayas and pineapples showed high concentrations of fecal streptococci (5.37x104 cfu/g and 4.74 x104 cfu/g, respectively). Sweet peas were the most contaminated, with high levels of Escherichia coli (2.93x106 cfu/g), Salmonella spp. (3120 cfu/g), Shigella spp. (6.63x107 cfu/g) and fecal coliforms (5.38 x107 cfu/g). These results underline the urgent need to improve hygiene conditions and strengthen regulation of the informal food sector. Control and awareness-raising measures are essential to protect public health.

Assessment of some selected pathogenic microbes of selected soft drinks sold on the markets in Cape Coast Metropolis, Ghana

2025-04-20T12:02:21+00:00

Soft drinks are widely consumed globally and are generally considered safe due to their carbonation and low pH. However, microbial contamination during processing and storage remains a concern. Ten different brands of soft drinks were purchased from markets in Cape Coast based on consumer preference. Bacteriological analyses were carried out on these brands of soft drinks using the standard procedures. The results indicated negative for Escherichia coli for all tested samples but color changes occurred on the media during some weeks. However, Salmonella spp. was detected in some samples, with one case exhibiting too numerous to count microbial load. Therefore, colony counts ranged from 0 cfu/mL to TNTC (too numerous to count). These findings indicate that soft drinks are safe for consumption, however, occasionally contamination may occur. Hence, regular monitoring should be carried out by regulatory bodies to ensure that soft drinks produced and sold at all times are safe for consumption.