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Chirag Gadi, K. Lakshmi Bala, Avanish KumarIdentification of critical control points and application of control measuresCCPs were identified along the main steps of street food chain for production ofsafe street food.RESULTS AND DISCUSSIONIn this study the food safety and hygienic practices of street food vendors inAllahabad City have been studied. In addition to this bacteriological safety of water andfood items sold by street food vendors with regard to Coliform and Salmonella wereevaluated.Personal hygiene, health and food handling practices were observed which showedthat out of 30 vendors chosen for survey, (80%) were in healthy condition and (20%) ofthem were suffering from cold and fever. 73.3% of the vendors continue food preparationduring illness. Regarding reasons for hand washing maximum percentage of vendors(33.4%) and (30%) washed hands after using the toilets and handling garbage. Otherreasons of hand washing include during and after food preparation (16.6%), after meals(10%), blowing nose (6.6%) and handling of raw foods (3.4%). Bhaskar et al. (2004)reported that defective personal hygiene can facilitate the transmission of pathogenicbacteria found in environment and on people's hands via food to humans.Hygiene during handling and cooking of street foods was observed. 20% vendorscooked food in advance of sale and (16.6%) of them cooked food on morning of sale.After preparing their foods they kept them and served them at ambient temperature.Only (23.3%) of the vendors reheat the food. 50 per cent vendors served food in steelplate and glass followed by dona (26.6%) and some served on leaves (10%) and newspaper (13.4%) with bare hands (36.6%). Handling with bare hands may result in crosscontamination, hence introduction of microbes on safe food (FAO, 1997).Personal hygiene of the vendors was observed and it was found that clothes of the(46.6%) vendors were moderately clean and clothes of (13.4%) vendors were dirty, 60per cent had short nails which were not polished. About (40%) of the vendors werechewing tobacco during food handling and (73.3%) of the vendors did not wiped theirhands after every serving. Paulson D.S. (1994) reported that outbreaks are generallycaused by foods due to poor personal hygiene of the vendors and that have been mishandledor mistreated during preparation or storage. Unhygienic surroundings like sewage, improperwaste disposal system, and inadequate water supply attract flies and houseflies whichfurther increases food contamination (Chumber et al., 2007).4
The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2Based on observation, about (63.3%) of the vendors prepared their foods inunhygienic conditions given that garbage and dirty waste were close to the stalls. 60 percent of the vendors threw waste water besides the stall making the environmentsurrounding quite filthy.Table 1 Microbiological Analysis of Food items and Fresh juices with regard toSalmonella sampled from street food vendors in Allahabad City (U.P),India.Food Items & Total No. of Total No. of Positive SamplesFruit juices Samples for Salmonella Growth on SSA (%)t1 5 1(20%)t2 4 2(50%)t3 2 1(50%)t4 3 1(33%)t5 1 N.Dt6 2 N.Dt7 2 N.Dt8 3 N.Dt9 3 N.Dt10 6 6(100%)t11 3 2(66.6%)T1-T6 6 4(66.6%)T7-T12 6 5(83.3%)T13-T16 4 2(50%)T17-T18 2 1(50%)Total 25(78.12%)T1-T6= Sweet lime juice, T7-T12= Sugarcane juice, T13-T16= Mango shake, T17-T18= banana shake, t1= Plain Rice, t2= Arhar Dal, t3= Potato & Parwal, t4= Ladyfinger,t5= Brinjal, t6= Potato & Cauliflower, t7= Chicken, t8= samosa, t9= Raw Paneer, t10=Cucumber, t11= kakadi, N.D = Not Detected5
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Pradeep Kumar, S.S. SengarREFERENCE
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