Microbiological quality of Street-Vended Foods and Ready-To-Eat Vegetables in some Nigeria Cities

Abstract

Microbiological quality and safety of street foods and ready-to-eat vegetables were assessed in some cities in Nigeria in order to ascertain their hygienic status. The foods include cooked rice, boiled and roasted maize, plantain chips, puff-puff, lettuce, cabbage, spring onions, cucumber, carrot and tomatoes. Standard microbiological procedures and techniques were used to enumerate, isolate, identify and characterize the different microorganisms associated with the foods assessed. The average holding temperature (⁰C) of foods sold hot ranged from 51⁰C – 70⁰C, and for foods sold cold ranged from 25⁰C – 35⁰C. Average aerobic bacteria for hot foods ranged between 2.4 x 10⁴ – 2.0 x 10⁶ while cold foods ranged between 2.2 - 5.5 x 10⁵. Enterobacteriaceae counts for hot foods ranged between 1.1 x 10³ – 2.0 x 10⁵; for cold foods 2.4 x 10³ – 1.6 x 10⁶. The yeast and mould count for hot food samples ranged from 1.1 x 10³ – 3.0 x 10⁵; for cold foods 1.4 x 10³ – 2.0 x 10⁵. Organisms isolated were Micrococcus spp., Pseudomonas spp; Bacillus spp., Staphylococcus aureus, Escherichia coli, Rhizopus sp; Aspergillus spp; Penicillium spp. and Mucor spp. The isolation of food-borne pathogens may constitute potential health hazard to consumers. Need for routine monitoring of street vended foods and ready-to-eat vegetables by health agencies are advocated.

Keywords: Street foods, ready-to-eat foods, microbiological quality, hygienic status, health hazard.