Study of Hygienic practices of street food vendors in ... - Shiats.edu.in
Study of Hygienic practices of street food vendors in ... - Shiats.edu.in
Study of Hygienic practices of street food vendors in ... - Shiats.edu.in
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Chirag Gadi, K. Lakshmi Bala, Avanish KumarK<strong>in</strong>ton and Ceserani (1996) recommended that <strong>food</strong> stuffs <strong>of</strong> all k<strong>in</strong>ds should bekept covered as much as possible to prevent contam<strong>in</strong>ation from dust and flies.Analysis <strong>of</strong> fresh fruit juices and <strong>food</strong>s with regard to Salmonella showed that out<strong>of</strong> 6 samples <strong>of</strong> sweet lime juice 4 samples (66.6%) showed the presence <strong>of</strong> Salmonella.Five (83.3%) <strong>of</strong> the 6 sugarcane juice samples were tested positive for Salmonella onSalmonella Shigella Agar (SSA). In only one (16.7%) sugarcane juice sample SalmonellaTable 2 : Distribution <strong>of</strong> Salmonella and Coliform <strong>in</strong> <strong>food</strong> & water samplescollected from different localities <strong>in</strong> various conditions.Parameter Type Salmonella (%) Coliform(%) Total (%)Crowd<strong>in</strong>g status at stall Crowded 17(68%) 12(70.5%) 29(69%)Less crowded 8(32%) 5(29.5%) 13(31%)Time <strong>of</strong> collection Morn<strong>in</strong>g 5(20%) 7(41%) 12(28.5%)Afternoon 20(80%) 10(59%) 30(71.5%)Site <strong>of</strong> juice/<strong>food</strong> Inside shop 4(16%) 6(35.3%) 10(24%)preparation On <strong>street</strong> side 21(84%) 11(64.7%) 32(76%)Number <strong>of</strong> servants One 15(60%) 3(17.6%) 18(43%)Two 7(28%) 6(35.3%) 13(31%)Three 3(12%) 8(47.1%) 11(26%)Personal Hygiene <strong>of</strong> Poor 18(72%) 10(59%) 28(66.6%)vendor Fair 7(28%) 7(41%) 14(33.4%)Cloths <strong>of</strong> <strong>vendors</strong> Dirty 16(64%) 11(64.7%0 27(64.3%)Clean 9(36%) 6(35.3%) 15(35.7%)When fruit peeled for juice Peeled early 17(68%) - 17(40%)preparation On time 8(32%) - 8(60%)Time <strong>of</strong> <strong>food</strong> preparation Long before eat<strong>in</strong>g 16(24%) - 16(79%)Just prior to eat<strong>in</strong>g 9(36%) - 9(21%)<strong>Hygienic</strong> condition <strong>of</strong> Poor 19(76%) 12(70.5%) 31(73.8%)vend<strong>in</strong>g site Fair 6(24%) 5(29.5%) 11(26.2%)6