Asian Food Science Journal

Aim: This study aimed at assessing the nature and application of sanitary practices at food handling and the extent of bacterial contamination of cooked ready-to-eat street-foods in a Kenyan rural, commercial and residential center.

Study Design: It was a descriptive cross-sectional study with a laboratory component.

Place and Duration of the Study: It was carried out in Gitunduti, a rural and student residential and commercial center in the vicinity of Karatina University in Kenya over a 5-month period between February and June 2024. Microbiological laboratory work was done at the Department of Food Science and Nutrition of Karatina University.

Methodology: We investigated food handling practices, extent of bacterial contamination and vending conditions of street-foods. An interview schedule was administered to gather socio-economic, educational, demographic data, food handling practices and environmental conditions around food vending points from 30 respondents. Assorted foods were sampled from street-vendors for bacterial analysis by standard methods for aerobic plate count (APC), E. coli and Staphylococcus aureus counts.

Results: Bacterial counts were 10 cfu/g in ‘mukimo.’ All “smokie” samples were satisfactory (APC≤10⁴), but boiled beans, boiled eggs containing ‘kachumbari’ and ‘mutura’ were unsatisfactory (APC≥10⁶). All 37 food samples tested positive for Staph. aureus, while 21 out of 23 foods tested positive for E. coli. Only “smokie” samples tested negative for E. coli. Lack of potable, running water, not washing hands before handling food, non-use of aprons and lack of toilet facilities were significantly associated with bacterial contamination of the street-foods sampled.

Conclusion: Food handling practices, personal hygiene, environmental and sanitation conditions around food vending points, influence potential bacterial contamination of street-vended ready-to-eat foods.