Microbial Safety of Street Foods in Industrial Area, Nairobi

Abstract

Street foods play a significant role in feeding urban populations with cheap, accessible and nutritious foods. Most street foods vendors are not trained on food hypene and safety. Consumption of street food can lead to food poisoning and food borne illnesses. Although studies on safety of street foods have been carried out in most developing countries, not much has been done in Nairobi Kenya. Fifty six samples classified using seven modified FA0 food groups from 29 ven&ng stalls were evaluated to investigate microbial safety of street foods. Standard microbiolopcal methods were used for isolation, enumeration and identification of bacteria. Salmonella was not detected in all food samples. E, coli was qualitatively isolated in 3 food samples from 2 locations. Expressed in log, colony forming unitslgram, total coliforms were detected in vegetables of all locations at unsafe levels of 4.48 and 4.3 for Staphylococcus aureus. Total Enterococci were 2.50 and total counts at 4.71. Meats from one location had Staphylococcus aureus 4.10 log 10, CFU g -1 above acceptable limits of 4.00. mixed dishes, cereals, legumes, starchy roots and beverages were safe for consumption. Using microsatellite primer confirmed each isolated group Enterobacter aerogenes, Enterococci species and Staphylococcus aureus were related. Staphylococcal enterotoxins d and g were in Staphylococcus aureus not isolated. Vegetable foods preparations require improvement as most were served uncooked as salads. The presence of microorganisms in street foods suggests hypene practices should be improved. © 2012 Academic Journals Inc.