Microbiological quality of chicken- and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines

• Published in: Food microbiology Vol. 36; no. 1; pp. 57 - 62
• Main Authors: Manguiat, Lydia S., Fang, Tony J.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.10.2013; Elsevier
• Subjects: Animals; antibiotic resistance; Antimicrobial resistance; Bacillus cereus; Bacteria - classification; Bacteria - growth & development; Bacteria - isolation & purification; bacterial contamination; Biological and medical sciences; Chickens; cold; coliform bacteria; Consumer Product Safety; cooking; Escherichia coli; Food Contamination - analysis; Food Handling; Food industries; Food microbiology; Food pathogens; food sanitation; Fundamental and applied biological sciences. Psychology; Listeria monocytogenes; markets; Meat - analysis; Meat - microbiology; Meat and meat product industries; Microbial hazard; Microbiological quality; Philippines; plate count; Ready-to-eat food; ready-to-eat foods; risk assessment; Salmonella; Staphylococcus aureus; Street food; street foods; Swine; Taiwan; Philippines; Taiwan; Asia; Ready-to-eat food; Food pathogens; Antimicrobial resistance; Street food; Microbial hazard; Microbiological quality; Farming animal; Microbiological testing; Poultry; Meat product; Survival; Antimicrobial agent; Vertebrata; Meat animals; Sensitivity resistance; Pathogenic; Chicken; Microorganism; Aves; Pork; Food
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2013.04.005

The microbiological quality of chicken- and pork-based street-food samples from Taichung, Taiwan's night markets (50) and Laguna, Philippines' public places (69) was evaluated in comparison to a microbiological guideline for ready-to-eat foods. Different bacterial contamination patterns were observed between ‘hot-grilled’ and ‘cold cooked/fried’ food types from the two sampling locations with ‘hot grilled’ foods generally showing better microbiological quality. Several samples were found to be unsatisfactory due to high levels of aerobic plate count, coliform, Escherichia coli, and Staphylococcus aureus. The highest counts obtained were 8.2 log cfu g−1, 5.4 log cfu g−1, 4.4 log cfu g−1, and 3.9 log cfu g−1, respectively, suggesting poor food hygiene practices and poor sanitation. Salmonella was found in 8% and 7% of Taichung and Laguna samples, respectively, which made the samples potentially hazardous. None of the samples was found to be positive for Listeria monocytogenes and E. coli O157, but Bacillus cereus was detected at the unsatisfactory level of 4 log cfu g−1 in one Laguna sample. Antimicrobial resistance was observed for Salmonella, E. coli, and S. aureus isolates. Food preparation, cooking, and food handling practices were considered to be contributors to the unacceptable microbiological quality of the street foods. Hence, providing training on food hygiene for the street vendors should result in the improvement of the microbiological quality of street foods. The data obtained in this study can be used as input to microbial risk assessments and in identifying science-based interventions to control the hazards. •‘Hot-grilled’ and ‘cold cooked/fried’ foods showed varied contamination patterns.•‘Hot grilled’ foods generally showed better microbiological quality.•Unsatisfactory levels of bacteria were found in some street foods.•Antimicrobial resistance was noted for Salmonella, Escherichia coli, and Staphylococcus aureus isolates.