Street Foods are an integral part of urban life in many developing countries, offering affordable and convenient meals for a large population. However, concerns about their safety and hygiene are frequently raised. This article delves into a study conducted in Accra, Ghana, to investigate the microbial quality of street foods and the factors contributing to their contamination, shedding light on potential health risks associated with this popular food source.
A survey was carried out involving 117 street food vendors in Accra. The study assessed vendors’ demographics, hygiene practices, and knowledge about foodborne illnesses using structured questionnaires. Interestingly, the majority of vendors demonstrated good hygiene practices and had received some level of education. While most vendors correctly identified diarrhea (defined as three or more loose stools per day), a significant gap was observed in their understanding of its causes. Only a small percentage linked diarrhea to germs, highlighting a need for better health education among food handlers. Although vending sites were generally found to be clean, a small fraction was categorized as very dirty, indicating inconsistencies in environmental hygiene.
Microbial analysis of 511 food samples, categorized into breakfast/snacks, main dishes, soups/sauces, and cold dishes, revealed the presence of mesophilic bacteria in a significant 69.7% of samples. Specific bacterial contaminants identified included Bacillus cereus (5.5%), Staphylococcus aureus (31.9%), and Enterobacteriaceae (33.7%). While most food items fell within acceptable microbial quality limits, certain foods like salads, macaroni, fufu, omo tuo, and red pepper exhibited unacceptable contamination levels. Worryingly, pathogenic bacteria such as Shigella sonnei and enteroaggregative Escherichia coli were detected in macaroni, rice, and tomato stew, and Salmonella arizonae was found in light soup. These findings underscore the potential of street foods to harbor enteropathogens, posing a risk of foodborne illnesses to consumers.
Several factors were identified as potential contributors to food contamination. These included preparing food well in advance of consumption, leaving food exposed to flies, and handling food at ground level and by hand. These practices can facilitate microbial growth and the introduction of pathogens into food.
In conclusion, this investigation highlights that street foods in Accra can indeed be a source of enteropathogens. To mitigate these risks and enhance public health, it is crucial to implement targeted educational interventions for street food vendors. These programs should focus on crucial aspects of food hygiene, including a comprehensive understanding of diarrhea and its causes, the transmission routes of diarrheal pathogens, proper handling of equipment and cooked food, the importance of consistent hand-washing, and maintaining a clean vending environment. By improving food safety practices among vendors, the potential health risks associated with street foods can be significantly reduced, ensuring safer and healthier dining options for consumers in Accra and similar urban settings.
