Josefina H.

Cerilles State College

Microbial Level on Street Foods and Food Preparation Surfaces in Mangaung

Metropolitan Municipality

Malerato Moloi, Gaofetoge Lenetha, & Ntsoaki Malebo

Project in

Microbiology and Parasitology

Memis, Jian Ronie N.

Olmedo, Emrec Kate Lyn J.

Pioquinto, Pierre Gian A.

Reyes, Roseller Jhon M.

Villarta, Xandra Josh C

.
PROBLEM

The study titled "Microbial levels on street foods and food preparation surfaces in

Mangaung Metropolitan Municipality" aimed to assess the microbial contamination in street-

vended foods and their preparation surfaces within the Mangaung Metropolitan Municipality.

The researchers collected surface swab samples and beef samples from vending sites in

Thaba Nchu, Botshabelo, and Bloemfontein during the winter season. They quantified and

identified microbial loads using selective media and RapID kits. The findings revealed

varying levels of microbial contamination across the different locations, with Botshabelo

exhibiting higher surface microbial counts compared to Bloemfontein and Thaba Nchu.

Similarly, beef samples from Thaba Nchu showed higher microbial counts than those from

the other two towns. These results highlight potential public health risks associated with the

consumption of street foods in these areas.

METHODOLOGY

The research was carried out in the Mangaung Metropolitan Municipality during the

winter months. Samples were obtained through non-probability convenience sampling from

the representative towns of Thaba Nchu, Botshabelo, and Bloemfontein. Surface samples

were collected and quantified using swabs on selective media. Additionally, eight beef

samples were gathered, and the microbial load for each sample was quantified and identified

utilizing a RapID kit. The methodology involves:

Study Area Selection

A research investigation conducted in the Free State province of South Africa

gathered microbial samples from establishments selling cooked meat in the

Mangaung metropolitan region. A total of eight samples were systematically obtained

from vendor stalls located in Botshabelo, Thaba Nchu, and the Bloemfontein Central
 Business District. The sampling occurred between the hours of 11:00 and 14:00, with

the samples being preserved on ice during transit to the laboratory, where they were

subsequently analyzed under refrigerated conditions. An assessment checklist was

employed to evaluate the various factors that may contribute to contamination of food

and surfaces.

Microbial Quantification

To assess microbial proliferation in meat samples, sterile beef specimens were

blended and combined with sterile peptone water to achieve a 1:10 dilution.

Additionally, surface swabs were subjected to homogenization. Serial dilutions were

performed utilizing a spiral plater, which minimized the number of dilutions and Petri

dishes required. Approximately 1 mL from each dilution was plated in triplicate on

Petri dishes containing plate count agar (PCA). The plates were incubated at 37°C for

a duration of 24 hours, during which selective media such as Baird Parker, MYP, and

XLD agar were employed for the isolation of bacterial and Salmonella species. Following

the incubation period, the plates were inspected for signs of microbial growth.

Microbial Identification

Foodborne pathogens were detected utilizing a RapID identification kit. The

organisms were isolated by streaking them onto Petri dishes, followed by scraping the

colonies from the agar plates with an inoculation loop. The resulting suspension was

combined with the RapID panel and incubated at a temperature range of 35°C to 37°C

for a duration of four hours. Following the incubation period, RapID ONE reagent and

RapID spot indole reagent were introduced into cavities 15, 16, 17, and 18, respectively.

Observations were made for color changes, which were recorded using a plus or
minus notation to signify positive or negative reactions. The numerical code for the microbes

was generated from these scores and subsequently input into ERIC software for the

purpose of organism identification.

Ethical Consideration

The study was approved by the Faculty Research and Innovation Committee.

Ethical clearance was not needed in the current study as samples were collected from

surfaced. Consent was requested from all vendors where samples were collected.

RESULTS AND DISCUSSIONS

Figure 1: Total Viable Counts Isolated from Meat Samples

The analysis of meat samples from street vendors in Thaba Nchu, Bloemfontein, and

Botshabelo revealed high overall microbial levels, exceeding the South African regulatory

limit of 10,000 organisms per gram, signifying considerable contamination and raising

concerns about potential health risks for consumers.

Figure 2: Total Viable Counts from Meat Samples for Staphylococcus Isolates

Examination of meat samples from Thaba Nchu, Bloemfontein, and Botshabelo

indicated the presence of Staphylococcus, highlighting a potential risk of staphylococcal food

poisoning resulting from inadequate food handling practices among street food vendors.

Figure 3: Total Viable Counts from Preparation Surfaces, Collected Using Microbial Swabs
 Microbial swabs of food preparation surfaces in Thaba Nchu, Bloemfontein, and

Botshabelo showed varying levels of contamination, with Botshabelo exhibiting higher

counts compared to the other locations, suggesting inconsistencies in cleanliness and hygiene

practices, although all counts remained below the South African national standard.

Table 1: Characterisation of Foodborne Pathogens Isolated from Meat Samples

RapID identification revealed the presence of a diverse range of foodborne pathogens

in meat samples, including Candida guilliermondii, Corynebacterium jeikeium,

Psychrobacter phenylpyruvicus, Peptostreptococcus tetradius, Staphylococcus aureus, E. coli,

Shigella spp., and Prevotella bivia, indicating fecal contamination, poor hygiene, and

potential health hazards associated with consuming street food from these vendors.

The study's findings paint a concerning picture of street food safety in the Mangaung

Metropolitan Municipality, with meat samples consistently exhibiting high microbial loads,

the presence of dangerous pathogens, and inconsistent hygiene practices among vendors

stemming from a lack of adequate infrastructure. These results underscore the urgent need for

targeted interventions, including food safety training, improved infrastructure, and stricter

enforcement of hygiene regulations, to protect public health and ensure the safety of street-

vended food.