Conducted by DOST CALABARZON
, Started on 2012 -
Completed on 2013
Completed
Published
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The microbiological quality of chicken- and pork-based street-food samples from Taichung, Taiwan night markets (50) and Laguna, Philippines public places (69) was evaluated in comparison to a microbiological guideline for ready-to-eat foods. Almost similar bacterial contamination pattern was observed in both 'hot-grilled' and 'cold cooked/fried' food types from the two sampling locations. Several samples were found unsatisfactory due to high levels of aerobic plate count, coliforms, Escherichia coli and Staphylococcus aureus, with highest counts obtained at 8.18 log cfu/g, 5.40 cfu/g, 4.40 cfu/g and 3.88 cfu/g, respectively. Salmonella was found in 8% and 7% of Taichung and Philippines samples, respectively but no sample was found positive for Listeria monocytogenes and Escherichia coli O157. Bacillus cereus was also found at unsatisfactory level of 3.95 cfu/g in few Laguna samples. Antimicrobial resistance was observed for Salmonella, E. coli and S. aureus isolates. The pH and Aw of the surveyed street foods suggested their ability to support bacterial growth. The intrinsic property of the food, the preparation, cooking process, food handling practices, food storage, absence of basic facility, and condition of vending environment were considered as contributors to the final microbiological quality of the street foods. Information on the microbiological quality and hazards of street foods could provide basis in the improvement and development of an effective food safety management system for the street-food vending industry. The data can be a useful input in the conduct of microbial risk assessment and in identifying science-based interventions to control the hazards.