Prevalence of microbial hazards in street food and restaurant salad of Dhaka city

Abstract

Food Safety remains major concern for consumers and street foods are often related to the food poisoning. This study was conducted to determine the prevalence of pathogenic microorganisms associated with the street food and the mixed salad of restaurants of Dhaka city. To evaluate the microbial hazard, a total of 113 street food samples were examined. Four types of street foods including aloe vera sharbat (10 samples), sugarcane juice (10 samples), fuchka (10 samples), and sandwiches (10 samples) and mixed salad (3 samples) of restaurant and their associated utensils, including, preparation mug, serving glass, plate and spoon swabs were collected and analyzed for microbial quality (aerobic plate count (APC), coliform count, yeast and mold count) and safety parameters including presence of E.coli, Salmonella, Vibrio cholerae, and Listeria spp. Enrichment was used to detect the presence of Salmonella, Vibrio cholerae, and Listeria spp. Analytical Profile Index (API 20E) were performed for the confirmation of presumptively assumptive bacteria. The findings revealed that the street food samples and their utensils including mug/jug, glass, serving glass, plate, and spoon, were severely contaminated with various microorganisms. The samples were heavily contaminated with APC coliform, fecal coliform, yeast and mold, indicating the poor quality of the street food and the presence of E. coli was found in 90.6% samples indicating the presence of fecal materials in the street foods. On an average, coliform was the most widespread microorganisms followed by fecal coliform with a slight different range, while comparing five types of street food samples. E. coli prevalence was found in 90.6% samples, while Vibrio cholera, Salmonella spp. and Listeria spp. was detected in 5-10% of the samples. This study highlighted the prevalence of pathogenic microbes in street food which is human heal concern. Therefore, interventions including training and awareness to the vendors and consumers and accessibility to safe water of the street vendors should be ensured to improve the safety of street food.