BACTERIAL CONTAMINATION IN FOODS SOLD BY STREET VENDORS AROUND CHOW KIT AREA

Nur Liyana Abd Rahim, Nur Faizah Abu Bakar, SITI SHAHARA ZULFAKAR

Abstract

Objective: Consumption of roadside food potentially increases the risk of foodborne diseases caused by pathogens. This study was carried out to determine the level of bacterial contamination in food sold by street vendors around Chow Kit area and its association with the vendor’s level of cleanliness.

Method: A total of 30 food samples were analyzed to determine the total viable count, total coliform, Escherichia coli and Staphylococcus aureus counts, and presence of Salmonella sp. by using standard plate count method. Inspection of vendors’ premise cleanliness were done based on the food premise inspection form used by the Ministry of Health with slight modifications.

Result: About 87% of the samples showed presence of aerobic microorganisms’ contamination with a mean total viable count of 4.07±0.63 Log CFU/g. There were 43% of the samples that showed presence of total coliform with an average of 4.19±0.89 Log CFU/g. Meanwhile, only two samples were found to be E. coli positive. Staphylococcus aureus was detected in 33% of samples with an average of 3.88±0.86 Log CFU/g in the food. No Salmonella were found in all of the samples. The total viable count readings were found to be in compliance with the guideline set by International Microbiological Specifications on Foods (ICMSF) although total coliform, E. coli and S. aureus exceeded this guideline. There was a weak correlation between the levels of bacterial contamination with the vendor’s level of cleanliness.

Conclusion: This study suggests that more food safety education for the food handlers and provision of the sanitary facilities at vending sites are needed to maximize the safety of the street food thus protecting the consumers from possible foodborne illnesses.

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