Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India. (14th May 2014)

• Record Type: Journal Article
• Authors: Sabbithi, Alekhya; Naveen Kumar, R.; Kashinath, L.; Bhaskar, V.; Sudershan Rao, V.
• Other Names: Callaway Todd R. Academic Editor.
• Is Part Of: International journal of microbiology. Volume 2014(2014)
• Publication Date: 2014-05-14
• Subjects: Microbiology -- Periodicals; Microbiology; Microbiology -- Periodicals; Electronic journals; Periodicals; 579
• DOI: 10.1155/2014/932191
• Languages: English
• ISSNs: 1687-918X

Abstract

Abstract : 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.