Abstract
The microbiology of kwek-kwek as a Philippine emerging streetfood made from boiled quail eggs, which have been battered and fried was studied. The process of water-cooling and manual peeling of the boiled shell eggs were shown to increase the TPCs, and coliform and staphylococci counts of the product. The batter was also shown to contribute to microbial contamination of the product. The microbial profile of ready-to-eat kwek-kwek during vending was: 104-106 cfu/g TPC; ≤102 MPN/g coliform count; ≤104 MPN/g coagulase-positive staphylococci count; and presence of Salmonella sp. per 25 g sample. The flour-based sauces of kwek-kwek were found to contain higher microbial contaminants than the vinegar-based sauce. It was recommended that good manufacturing procedures within the boundary of streetfood trade economics be fully considered in the preparation and vending of the product.
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