Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India
A study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% had Staphylococcus aureus in carrots and o...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2014/932191 |
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| author | Alekhya Sabbithi R. Naveen Kumar L. Kashinath V. Bhaskar V. Sudershan Rao |
| author_facet | Alekhya Sabbithi R. Naveen Kumar L. Kashinath V. Bhaskar V. Sudershan Rao |
| author_sort | Alekhya Sabbithi |
| collection | DOAJ |
| description | A study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% had Staphylococcus aureus in carrots and onions, respectively. Fifty-eight percent of carrots and forty-five percent of onions samples contained Salmonella, 68% of carrots and 24% of onions had Yersinia. HACCP study was carried out with 6 street food vendors to identify the source of Salmonella contamination in salads. Food handlers were found to be responsible for Salmonella contamination in salads. The present study revealed the potential hazards of street vended salad vegetables, considering the handling practice usually carried out by vendors. Ninety-eight percent of the vendors did not wash the vegetables before processing and serving while about 56.6% of the vendors did not peel the vegetables. Majority of street vendors’ nails were uncut. A significant difference (P<0.01) was observed in Yersinia spp. and Salmonella spp. in wet-dirty chopping board when compared to clean-dry chopping board. A significant difference (P<0.05) of Staphylococcus spp. was observed when the status of cleaning cloth was neat/untidy. |
| format | Article |
| id | doaj-art-62f904e2955a464386a376cab0e03dbf |
| institution | Kabale University |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-62f904e2955a464386a376cab0e03dbf2025-02-03T05:45:32ZengWileyInternational Journal of Microbiology1687-918X1687-91982014-01-01201410.1155/2014/932191932191Microbiological Quality of Salads Served along with Street Foods of Hyderabad, IndiaAlekhya Sabbithi0R. Naveen Kumar1L. Kashinath2V. Bhaskar3V. Sudershan Rao4Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, IndiaFood and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, IndiaFood and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, IndiaStatistical Division, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Hyderabad, IndiaFood and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, IndiaA study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% had Staphylococcus aureus in carrots and onions, respectively. Fifty-eight percent of carrots and forty-five percent of onions samples contained Salmonella, 68% of carrots and 24% of onions had Yersinia. HACCP study was carried out with 6 street food vendors to identify the source of Salmonella contamination in salads. Food handlers were found to be responsible for Salmonella contamination in salads. The present study revealed the potential hazards of street vended salad vegetables, considering the handling practice usually carried out by vendors. Ninety-eight percent of the vendors did not wash the vegetables before processing and serving while about 56.6% of the vendors did not peel the vegetables. Majority of street vendors’ nails were uncut. A significant difference (P<0.01) was observed in Yersinia spp. and Salmonella spp. in wet-dirty chopping board when compared to clean-dry chopping board. A significant difference (P<0.05) of Staphylococcus spp. was observed when the status of cleaning cloth was neat/untidy.http://dx.doi.org/10.1155/2014/932191 |
| spellingShingle | Alekhya Sabbithi R. Naveen Kumar L. Kashinath V. Bhaskar V. Sudershan Rao Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India International Journal of Microbiology |
| title | Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India |
| title_full | Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India |
| title_fullStr | Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India |
| title_full_unstemmed | Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India |
| title_short | Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India |
| title_sort | microbiological quality of salads served along with street foods of hyderabad india |
| url | http://dx.doi.org/10.1155/2014/932191 |
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