Abstract
Abstract The microbiology of Philippine street-vended chicken hatchling, candidly termed as day-old chicks, and its sauces was studied. The various cooking stages in the preparation of the streetfood were considered points for microbial controls in the street-vending of day-old chick. Presence of coagulase-positive staphylococci and Salmonella spp. in the day-old chick and sauce samples obtained from the various stages of food preparation and vending were established. The microbial profile of fried day-old chick during vending was: 2 –10 4 cfu/g TPC; ⩽10 1 MPN/g coliform count; ⩽10 2 MPN/g coagulase-positive staphylococci and; presence of Salmonella spp. per 25 g sample.
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