Abstract
Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major sources contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. The objective of the study was to explore the microbiological quality of different street food; Chotpoti, Chanachur, Amra (Spondias mombin) and Jolpai (Elaeocarpus serratus (Veralu / Ceylon Olive) sold by various street vendor at Khulna city, Bangladesh. A total of 20 samples were collected randomly from street vendors and tested for the presence of bacteria following standard microbiological method used for isolation, enumaration and identification of bacreria. All the examined samples were contaminated by various types of bacteria. The total viable count (TVC) in different street food samples was ranged from 9.6 x 10 CFU/g to 5.9x10 CFU/g. Among samples Escherichia coli 8(40%), Staphylococcus spp. 5(25%), Klebsiella spp. 4(20%), Salmonella spp. 1(5%) and Shigella spp. 2 (10%) were isolated. Escherichia coli were found highest 3(50%) Jolpai samples, then another organisms Staphylococcus spp. was found highest 2(50%) in Chotpoti and then Klebsiella spp. was found one in each sample. Therefore, application of sound risk analysis policies is being advocated to provide a scientific base to the host of risk management option which Bangladesh may need to explore to ensure public health and safety.
 Asian Australas. J. Food Saf. Secur. 2018, 2(2), 65-70
Highlights
Street foods are defined as ready-to-eat foods and beverages prepared and/or sold by vendors and hawkers, especially in streets and other similar public places (Bereda et al, 2016)
Food contamination with antibiotic resistant bacteria can be a major threat to public health, since the antibiotic resistance determinants can be transferred to other pathogenic bacteria potentially comprising the treatment of severe bacterial infections (Hasan et al, 2018; Sharma et al, 2015)
The highest numbers of bacterial colonies were observed in Jolpai sample (6.7*107 colony forming units (CFU)/g) followed by Chotpoti sample (6.3x107 CFU/g), Chanachur sample (6.1x107 CFU/g) and Amra sample (5.9x107 CFU/g)
Summary
Street foods are defined as ready-to-eat foods and beverages prepared and/or sold by vendors and hawkers, especially in streets and other similar public places (Bereda et al, 2016). This industry plays an important role in meeting the food requirements of urban dwellers in many cities and towns of developing countries. It feeds millions of people daily with a wide variety of foods that are relatively cheap and accessible (Rane, 2011). The traditional processing methods that are used in preparation, inappropriate holding temperature and poor personal hygiene of food handlers are some of the main causes of contamination of street-vended foods
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