International Journal of Food Research
ISSN: 2056-9734
Vol. 6(1), pp. 1-8, March 2018
doi.org/10.33500/ijfr.2019.06.001



Assessment of microbial contamination risks factors and safety of out of home food in Lomé-Togo

Soncy K*., Anani K., Djeri B., Adjrah Y., Karou D. S., Ameyapoh Y. and de Souza C.

Laboratoire de Microbiologie et de Contrôle de Qualité des Denrées Alimentaires (LAMICODA) Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA) Université de Lomé-Togo.

*To whom correspondence should be addressed. E-mail: marcellinsoncy@gmail.com, soncymarcellin@yahoo.fr.

Received 26 January, 2019; Received in revised form 19 February, 2019; Accepted 25 February, 2019.

Abstract


Keywords:
Food, Street vendors, Hygiene, Poisoning, Risk factors.


In both developed and developing countries, street food has often been at risk of intoxication. Assessment of risk factors in this sector in Lomé could help to take appropriate measures for their control. Structured questionnaires were used to collect data from 988 street vendors while standard methods were used to search for bacteria in 270 ready-to-eat (RTE) foods sampling in Lomé. The results obtained indicate that out-of-home catering sector is mainly driven by women (96.86%). About 63% of vendors have attended primary school and 72.57% are between 25 and 54 years old. Half of the sellers (50.2%) do not have professional health card. Only one bath of soap and one bath of rinsing water are used in 56.98% of cases to wash the plates. There are no Garbage cans in 26.01% of cases. Briefly, 68.89% of the samples of RTE food analyzed were unsafe and unhygienic to good health. Total coliforms (TC), thermotolerant coliforms and Escherichia coli induced 47.03, 58.14 and 33.33% non-conformities, respectively. Staphylococcus aureus was counted in 52/270 samples but Salmonella were not detected. Food contamination level, preparation of food and sale conditions and types of water used in catering, would constitute potential risks of toxi-infection related to the consumption of street food in Lomé. Education and sensitization of the actors of the street food sector and a follow-up by the health authorities is recommended to guarantee food without major risk of poisoning in the streets of Lomé.

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