Ambulant Market Foods: Consumer Problem or Solution?

• Main Authors: João Paulo dos Santos, Lucas Pedrosa Souto Maior, Isaura Cariolando Santos da Silva, Karwhory Wallas Lins da Silva, Morgana Cristhyne Tenorio Sampaio, Nathalia Rose da Silva Gomes, Ilda Manuelly da Silva Santos, Thiago José Matos Rocha, Eliane Costa Souza
• Format: Article
• Language: English
• Published: Shahid Sadoughi University of Medical Sciences and Health Services 2021-01-01
• Series: Journal of Nutrition and Food Security
• Subjects: food safety; coliforms; good practice
• Online Access: http://jnfs.ssu.ac.ir/article-1-317-en.html

Background: The sale of food by street vendors is an activity of economic, sanitary, and nutritional importance, but these foods can pose a high risk to the health of consumers in inadequate conditions of preparation and storage. The aim of this study was to investigate the preparation conditions and the hygienic-sanitary quality of food sold by street vendors in the vicinity of four campuses of a University Center in Maceió, Brazil. The aim was to verify the sanitary hygienic conditions of the preparation site as well as to carry out a microbiological analysis of the commercialized foods. Methods: In this cross-sectional study, the microbiological analyses were carried out on different foods following the multiple tube technique for coliforms and surface sowing method and pour-plate assay for Salmonella sp., molds, and yeasts. In addition, an observational checklist was applied involving 21 trailer tent owners in the vicinity of the four campuses of the University Center. Inclusion criterion included adult vendors selling food near four campuses at the Centro Universitário de Maceió, Brazil. Exclusion criteria consisted of street vendors due to the difficulty in locating them. Results: The findings showed high presence of microorganisms; a high degree of risk was observed in 100% of the studied places. Conclusion: Hygienic-sanitary interventions are necessary to train these vendors on the importance of good manufacturing practices, since this will probably not result in food-borne outbreaks.