BIOTA Philippines Conference System, 52nd BIOTA Annual National Convention and Scientific Sessions

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EVALUATION OF FOOD SAFETY KNOWLEDGE AND PRACTICES OF STREET VENDORS AND MICROBIOLOGICAL QUALITY OF SELECTED STREET FOOD IN TACLOBAN CITY, LEYTE
Irene Lagahit Tan, Lora Mae S. Garcia, Eleanor Eden J. Pumanes, Maria Lourdes P. Quero

Last modified: 2017-03-10

Abstract


This study assessed the food safety knowledge, attitudes and food handling practices of street food vendors through interview schedules and on-site observation. Although none of the vendors, who were mostly male (92%), had food safety training, 16% had city permits or barangay health certificates. Additionally, 20%, 56%, and 24 % of the street vendors had poor, adequate and good levels of food safety knowledge respectively. Only 4% of the vendors had poor food safety attitude while 44% and 52% of the vendors had adequate and good food safety attitude. The microbial quality of selected street foods such as fried chicken intestines (isaw); fried pork internal organs and fats (bopis); and fried chicken crop (botsi) along with their sauces was determined using aerobic plate count (APC), multiple tube fermentation technique, and Salmonella detection. The APCs and total coliform counts of all street foods sampled ranged from <2500 EAPC-107cfu/g and <3.0-106MPN/g, respectively. The percentages of cooked samples (22% and 67%) that exceeded the APC limit (>105 cfu/g) and coliform limit (>10 MPN/g)were lower compared to pre-cooked samples (73%, >106 cfu/g; 100%, >10 MPN/g). The APC and coliform levels of sweet and spicy sauces ranged from <2500 EAPC-105cfu/g and <3.0-106MPN/mL, respectively while 47% (>104 cfu/g) and 60% (>10 MPN/mL)of these sauce samples exceeded the acceptable limits for APC and coliforms, respectively. The presence of coliforms in majority of the food sampled may suggest presence of other harmful pathogens. Salmonella, which should not be found in food, was detected in 17% of cooked samples tested. These results suggest that consumption of street-vended foods may pose a risk of food borne disease and that good hygienic practices should be required for consumer’s safety.


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