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Microbiological Quality of Street Foods A Mechanism For Food Safety and Disease Prevention

The study aimed to determine the microbial quality of street foods in Laoag City by examining uncooked, cooked, and cooked then dipped street foods to identify any microorganisms present. The study found that foods like barbecue and isaw were positive for organisms like Escherichia coli, Pantoea agglomerans, Enterobacter cloacae, and Klebsiella pneumoniae depending on the food preparation. Contributing factors for food contamination identified were poor environmental sanitation, food handling, preparation, and storage.

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Karylle Heart Gamao
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31 views2 pages

Microbiological Quality of Street Foods A Mechanism For Food Safety and Disease Prevention

The study aimed to determine the microbial quality of street foods in Laoag City by examining uncooked, cooked, and cooked then dipped street foods to identify any microorganisms present. The study found that foods like barbecue and isaw were positive for organisms like Escherichia coli, Pantoea agglomerans, Enterobacter cloacae, and Klebsiella pneumoniae depending on the food preparation. Contributing factors for food contamination identified were poor environmental sanitation, food handling, preparation, and storage.

Uploaded by

Karylle Heart Gamao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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MICROBIOLOGICAL QUALITY OF STREET FOODS: A MECHANISM FOR

FOOD SAFETY AND DISEASE PREVENTION1


Resie Jane Mata
Aldrin Tumamao
Jerico De Castro

The study aimed to determine the microbial quality of street foods being offered by
small food stalls in Laoag City, particularly at the northwestern part of the commercial complex
along Fernando Avenue, along General Luna Street, and at Brgy. 16. Specifically, the study
sought answers to the following questions: (1) What are the street foods positively harboring
microorganisms?; What are the types of microorganisms harbored by these street foods? (3)
What guide can be proposed to promote food safety and prevent foodborne diseases?
The study focused on the examination of uncooked, cooked and cooked, dipped in sauce
samples of street foods; namely, barbeque and “isaw,” through food bacteriological analysis at
Northwestern University clinical laboratory, in three phases: (1) the presumptive test - culturing
the street foods in lactose broth to determine the presence of lactose fermenters; (2)
confirmatory test - growing the positive in the presumptive test in selective media - Eosin
methylene blue (EMB) agar; and (3) completed test - identifying microorganisms by cultural
characteristics and biochamical testing using Analytical Profile Index (API) 20E, for
Enterobacteriaceae. The study utilized descriptive research design and its conduct was guided
by the theory that living things come from living things.
Based on the results of the food analysis, the study shows that in the presumptive test,
uncooked barbeque in Food Stalls 1 and 2 are positive; cooked barbeque dipped in sauce are
positive in Food Stalls 1, 2, and 3; cooked barbeque with no sauce are positive in Food Stalls
1 and 4. With regards to “isaw,” uncooked isaw from Food Stalls 3 and 5 got a positive result;
cooked isaw dipped in sauce from Food Stalls 1 and 3 had positive results; and cooked isaw
with no sauce from Food Stall 3 is also positive.
In the confirmatory test, the study shows that the uncooked and cooked barbeque dipped
in sauce in Food Stalls 1 and 2, cooked barbeque with no sauce in Food Stall 4, uncooked isaw
in Stall 5, cooked isaw dipped in sauce in Stalls 1 and 3, and cooked isaw with no sauce in Stall
3 are all positive. In the completed test, the study shows that all the food preparations positive
in the confirmatory test revealed that all the bacterial colonies isolated are Gram negative (-),
nonspore forming bacilli. In the biochemical testing using API 20E, the study revealed that the
bacteria present on uncooked barbeque is Escherichia coli; in cooked barbeque dipped in sauce
are Escherichia coli and Pantoeaagglomerans; in cooked barbeque without sauce are
Escherichia coli; Enterbactercloacea and Klebslelia pneumonia are noted in uncooked isaw;
cooked isaw dipped in sauce has Escherichia coli; and in cooked isaw without sauce is
Klebsleliapneumoniae.
The study concludes that barbeque and isaw in different food preparations are mostly
infected with Escherichia coli. Contributing factors for food contamination are poor
environmental sanitation. Poor food handling, preparation and storage.

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