Original Research Article
Year: 2016 | Month: October | Volume: 6 | Issue: 10 | Pages: 23-27
A Cross-Sectional Study on Microbiological Quality of Street Food in Hyderabad, Telangana, India
B. Kiranmai1, Asma2, Siva Kamesh3, Harika3, Divija3, Prerna3, Syeda Sara3
1Professor, Department of Community Medicine, Osmania Medical College, Hyderabad, Telangana, India.
2Post Graduate, Department of Community Medicine, Gandhi Medical College, Secunderabad, Telangana.
3M.B.B.S. Final year part - I students.
Corresponding Author: Asma
ABSTRACT
Introduction: Food-borne illnesses of microbial origin are major health problem associated with street foods. Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption.
Objectives:
- To study the amount of contamination of street foods by various pathogens.
- To associate the education of food vendors with the implementation of hygienic food-handling practices.
- To determine the relations between the contamination of foods and certain parameters of the vending site.
Materials and methods: A cross sectional study on 80 samples of street food was conducted during the month of January-August 2015. Simple random sampling was done to choose the street food center. Samples from center were collected in dry, leak proof, wide mouthed sterile bottles, and culture was done.
Results: Around 53.5% of street food samples were found to be contaminated. All the juice samples were found to be contaminated. Almost 45% of panipuri samples were found to be contaminated. Chutney samples were around 70% contaminated. Significant associations were found between method of washing utensils, presence of open drains and bin distance with contamination of street food.
Conclusions: Lack of hygiene of food handlers and improper waste disposal could be the main risk factors for the contamination of street foods.
Key words: Street food, food borne illnesses, hygiene.