Hygiene Practices and Microbial Contamination of Street-vended Foods in Kenyatta University’s Environs



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Submitted Aug 31, 2020
Published Oct 14, 2020
10.24018/ejfood.2020.2.5.105

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Street-vended foods are a major threat to public health because of their microbial contamination. This study investigated hygiene practices and microbial contamination of street foods in Kenyatta University’s environs. Both cross-sectional and experimental designs were adopted. Four (4) major vending stalls at the main entrance to Kenyatta University, gate (A) and at the hind gate at KM shopping center were identified for this study. Twelve (12) food samples were collected from these stalls; sausages, samosas and kachumbari. The foods were collected and transported in cooler boxes to the Microbiology Laboratory at Kenyatta University within 3 hours for analyses. Standard microbiological methods were used for enumeration of Salmonella, coliforms and Escherichia coli. No Salmonella was detected per 25g in all food samples tested. Fifty percent (50%) of kachumbari samples tested positive for E.coli whereas samosas and sausages tested negative. Kachumbari, from all vending stalls, had total coliform levels 4.12 log10 cfu/g, 4.26 log10 cfu/g and 4.21 log10 cfu/g, that did not meet the quality standards (4.00 log10 cfu/g) for ready-to-eat foods. Total coliform counts were below detection limits in samosas and sausages. All (100%) the stalls were exposed to potential contaminants: 75% of the vendors did not wear protective clothing, they handled money and sold food simultaneously, and polythene bags exposed to open air, were used for packaging take away rations. All the foods evaluated were safe for human consumption except kachumbari. Policies on safe street food to be enforced and education and training of vendors on environmental and personal hygiene to be strengthened.

Keywords: Hygiene, Microbial contamination, Street-vended foods

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