Consumer Perception and Microbiological Analysis on Safety of Street Food Dipping Sauces

Authors

  • Eufemio G. Barcelon
  • Dan Mark R. Collado
  • Shekinah A. Eustaquio
  • Maria Nikkita H. Luna
  • Kim Joshua C. Santos
  • Mary Chenneth S. Sombrano
  • Danielle P. Villaceran

Keywords:

food safety, microbial quality, consumer preference, street food, sauces, Philippines

Abstract

Different kinds of sauces come together with street foods that are available for consumer satisfaction. This study aims to understand the consumer perception of college students of University of Santo Tomas in Manila, Philippines on the safety of street food dipping sauces and their awareness on the possible health hazards linked to the products. Also, this study aims to determine the microbial quality of street food sauces by counting colonies, yeasts and molds, and coliforms specifically Escherichia coli. The pH of these sauces was also recorded. A survey had been performed to determine their insights about street food sauces. To assess microbial quality, the sauces served by the most visited ambulant vendors along the four corners of the university were taken as samples. Based on the surveys, the safety and the cleanliness of street food sauces are still considered when buying street food.Results also showed that the number of colonies and coliforms present are too numerous to count. The results for yeasts and molds showed that some of the sauces exceeded the limit of acceptable count. The results for the presence of E.coli were negative on all plates but there may be a risk for human consumption. It is suggested that proper food safety handling and storage for better hygienic and sanitary control must be practiced to avoid any food contamination.

 

References

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Published

2015-02-26

How to Cite

Barcelon, E. G., Collado, D. M. R., Eustaquio, S. A., Luna, M. N. H., Santos, K. J. C., Sombrano, M. C. S., & Villaceran, D. P. (2015). Consumer Perception and Microbiological Analysis on Safety of Street Food Dipping Sauces. Asian Journal of Agriculture and Food Sciences, 3(1). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/2355

Issue

Vol. 3 No. 1 (2015): February 2015

Section

Articles

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