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Chirag Gadi, K. Lakshmi Bala, Avanish KumarIn India during recent years there is an increasing trend in the sale and consumptionof foods on the road side. In many developing countries, such as India, street-food vendingis a common part of urban lifestyle due to high unemployment and limited workopportunities. Vendors usually congregate in overcrowded areas where there are highnumbers of potential customers. Such areas usually provide limited access to basic sanitaryfacilities.In developing countries like India traditional methods of processing and packaging,improper holding temperature, poor personal hygiene of food handlers are still observedduring food marketing and sales. According to WHO (1989), food handling personnelplay an important role in ensuring food safety throughout the chain of food productionand storage.Mishandling and disregard of hygienic measures on the part of the food vendorsmay enable pathogenic bacteria to come into contact with food and in some cases surviveand multiply in sufficient numbers to cause illness in the consumer. Most of the vendorsare poorly educated, untrained in food hygiene. Most of the foods are not well protectedfrom flies, which carry food borne pathogens. Safe food storage temperatures are rarelyapplied to street foods. Potential health risks are associated with contamination of foodduring preparation, post cooking and other handling stages. Food borne illness associatedwith the consumption of street vended foods has been reported in several places in Indiaand elsewhere.Salmonella spp. is a post modern pathogen which belongs to important foodcontaminating bacteria, causing a high number of human infections worldwide. Salmonellahave been isolated from several raw vegetables from many countries and these foodshave been implicated in outbreaks of Salmonellosis in U.S. (Beauchat, 1997).To instill professional face to street food operators, the street food safety managementneeds a Hazard Analysis Critical Control Point (HACCP) and the pre-requisite systemas good manufacturing practices (GMPs) and good hygienic practices (GHPs). Microbialhazards and their solution, critical points, practical control processing measures andmonitoring procedures as well as principles of food microbiology and food safety need tobe incorporated for the safe street food preparation.The present work was undertaken to observe food safety and hygienic practicesamong street food vendors and to assess the microbiological quality of water and fooditems with respect to Coliform and Salmonella along with determination of CCPs andapplication of control measures for safe street food production.2
The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2MATERIALS AND METHODSInterview and Observation of VendorsThirty street food vendors operating in the major streets, colleges, schools andmarkets of Allahabad City (U.P) were randomly selected for the interview to elicitinformation on their personal hygiene and environmental sanitation. Chosen vendorsincluded road side dhaba's, chaat and fruit juice vendors. The survey tool contained 30questions concerning the current status of food hygiene and sanitation practised by vendorsof street foods. Not all information was obtained from the questionnaire. Some aspectspertaining to vendors required observation. Therefore an observational study was usedin the assessment of food safety practices (food preparation, cooking and serving) bystreet food vendors during their trade. The status of nails, smoking, handling of food andmoney without washing hands in between were observed.Sample CollectionTen locations in Allahabad City were chosen for collection of samples. A total of 52samples of food on sale (30gm or 30ml) were collected for analysis which includedcooked rice, cooked vegetables, cooked chicken, cooked pulses, raw paneer, raw saladitems like cucumber, samosa, unpasteurized fruit juices like banana shake, mango shake,sweet lemon juice and sugarcane juice. Twenty water samples were also collected insterile glass bottles and transported to the laboratory within 1 hour to test for the presenceof coliform. Samples were collected in the summer season of the year 2010 from Marchto May.Sample AnalysisFor Presumptive Coliform Test serial dilution of water samples was done in ringersolution and 1ml of each dilution of water sample was transferred aseptically into tubescontaining 9ml of MacConkey's broth and Durham tube near the flame. All the tubeswere incubated at 35 0 C for 24 to 48 hours. The lactose fermentation tubes were examinedfor the production of acid (yellow colour) and gas after 24 to 48 hours of incubation. Fordetection of Salmonella 25.0g/25.0ml of suspected food was weighed and suspended in225ml of sterile Selenite F broth for selective enrichment of Salmonella. Samples wereincubated at 37 0 C for 24 hours. After 24 hours of incubation, loopful of the broth was subcultured to the SSA plates by streaking with flame sterilized platinum loop and plateswere incubated at 370 C for 24 hours. Plates were observed for the presence of blackcentered colonies/black colonies (Kannan, 2002).3
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Pradeep Kumar, S.S. SengarREFERENCE
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