THE MICROBIOLOGICAL QUALITY OF FOOD FROM STREET VENDORS IN THE CITY OF BLOEMFONTEIN AND ASSOCIATED HYGIENE PRACTICES

Abstract

The study investigated the indicator organisms and pathogens on beef, chicken and gravy as well as on the hands and food preparation surfaces of street food vendors in the city of Bloemfontein, South Africa. Furthermore, the bacterial counts were compared with national guidelines as well as with infective dose limits. Finally, the food handlers' knowledge and practices regarding the safety of food were assessed and conclusions made as to the relationship between specific practices and the resulting microbiota. Samples of beef, chicken and gravy as well as from hands and preparation surfaces were collected from street food vendors and analysed for total viable counts, Coliforms, Escherichia coli, Staphylococcus aureus, presumptive Salmonella spp. , Listeria monocytogenes, yeasts and moulds. Microbial loads on surfaces were found to be relatively low throughout and counts from the food were without exception inside the infective dose limit, although some exceeded the national guidelines. Listeria monocytogenes was not detected in any of the food samples. For determining the respondents' food safety knowledge and practices, a structured questionnaire and a checklist were applied. Food storage seemed to be a serious problem in the study area because none of the vendors had refrigerators. Another notable observation was that none of the food handlers appeared to have proper hygienic methods of food preparation. A lack of basic infrastructure to support practices such as sanitation and washing furthermore existed. Investigations into the interrelationships amongst the various microbiota as well as between selected microbiota and food handler practices revealed that a definite link exists between the predominance of indicator bacteria generally used as indicators of food safety in the formal sector. Relationships between selected food handler practices and microbiota were furthermore eminent in the case of chicken in particular, suggesting that this product is especially prone to contamination from food handlers. In conclusion it is suggested that local government and relevant authorities provide the vendors with proper resources such as potable water near the vending site as well as adequate physical structures. Education and training initiatives together with regular monitoring by Environmental Health Practitioners should contribute to a safer and more wholesome product to the consumer and ultimately support the growth of the informal vending enterprise as a whole.