Bacteriological Safety of Street Foods and Factors Associated with Food Contamination among Street Food Vendors in Githurai and Gikomba Markets

Abstract

The World Health Organization have established that poor sanitation and food handling practices may be some of the factors contributing to food related illnesses in developing countries including Kenya. The vending of street foods is a rising occupation in many countries that are developing and its increase is allied to urbanization and the necessity of urban community for both work and food. The vending of street foods is a growing business in Githurai and Gikomba markets in Kenya with most of its inhabitants being low income earners who mostly depend on the low priced foods which are sold on the streets. The safety of these street foods is of great importance as a result of the growth in this trade. The main aim of this study was to determine the bacteriological safety of street vended foods and factors associated with food contamination among street food vendors in Githurai and Gikomba markets. A cross-sectional study with a laboratory component was carried out involving one hundred and forty nine street food vendors who were selected through systematic random sampling. The main method of data collection was a structured questionnaire and an observation check list. Food samples were bought and transported to the laboratory under low temperature in a cooler box for microbial food analysis in order to determine the microbial status of the food. All the samples were analyzed within 24 hours of sampling. Data was first coded then entered into Microsoft Excel database and later analyzed using SPSS Version 20’. Food contamination was assessed by total aerobic plate count (APC), Enumeration of total coliforms and Escherichia coli, and presence of Klebsiella Pneumoniae. The overall occurrence of food contamination was 34.9%. Using the ICMSF guidelines for the microbial examination of foods that are ready to eat (ICMSF, 2001) all the samples of the baked cake (n=6) were satisfactory (APC= < 104), 85.7% of the boiled egg samples were also satisfactory (APC = < 106). On the other hand, 42.9% of boiled beans samples were unsatisfactory (APC= > 105), “ugali” sample was unsatisfactory (APC = >105) and 33.3% of the “mutura” sample was marginal (APC=< 107). “Kachumbari” and salads were not classified as it is anticipated that such foods have a natural raised plate count due to the normal microbial flora. In general, 25.2% of the foods sampled in this study were E. coli positive. Klebsiella pneumoniae was detected in a sample of boiled egg with “kachumbari”. E. coli pathotyping revealed the presence of two pathogenic strains; Enteropathogenic E. coli (EPEC) and Enteroaggregative E.coli (EAEC). Among the food handling practices, access to fresh running water while preparing food, hand washing before handling food items, the method of hand washing and use of an apron while vending food were significantly associated with food contamination (p< 0.05). Access to a toilet facility, availability of running water around the toilet facility, presence of pests/rodents around the vending site had a significant association with food contamination. The results of this study provide evidence that several practices used while handling food and some factors linked to the environment are associated with food contamination among vendors in Githurai and Gikomba markets. There is need for the Ministry of Health to set effective food safety training requirements before issuing a license to any street food vendor and also carry out regular inspections to ensure compliance.