Consumer Perception and Microbiological Analysis on Safety of Street Food Dipping Sauces
Keywords:
food safety, microbial quality, consumer preference, street food, sauces, PhilippinesAbstract
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.
Â
References
• Devahastin, S. (2011). Physicochemical Aspects of Food Engineering and Processing. Boca Raton, Florida: CRC Press Taylor & Francis Group, LLC.http://dx.doi.org/10.1201/9781420082425
• Anonymous. 2013. Ensuring quality and safety of street foods. Food for the Cities. Food and Agriculture Organization of the United Nations
• Anonymous. 2014. Pathogens. http://www.medicinenet.com/script/main/art.asp?articlekey=60947http://dx.doi.org/10.5860/choice.36-3362
• Adams, M. R., & Mos, M. O. 2008. Food Microbiology, 3rd Edition. Cambridge: The Royal Society of Chemistry. http://dx.doi.org/10.1002/food.19950390534
• An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. 1985. Washington, D.C: National Academy Press. (No DOI Number)
• FDA. (2013, February 27). Retrieved November 5, 2014, from www.fda.gov.ph: http://www.fda.gov.ph/attachments/article/71149/Annex%20I%20%20FC%202013010%20Microbiological%20Standard%20for%20Processed%20Food.pdf http://dx.doi.org/10.14307/jfcs105.2.14
• Jay, J., Loessner, M., & Golden, D. 2005. Modern Food Microbiology. USA: Springer Science+Business Media, Inc. http://dx.doi.org/10.1007/b100840
• Lund, B., Baird-Parker, T., & Gould, G. W. 2000. Microbiological Safety and Quality of Food, Volume 1. Gaithersburg, Maryland: Aspen Publishers. (No DOI Number)
• Microbiological quality guide for ready-to-eat foods. 2009. Retrieved November 3, 2014, from http://www.foodauthority.nsw.gov.au/: http://www.foodauthority.nsw.gov.au/_Documents/science/microbiological_quality_guide_for_RTE_food.pdf (No DOI Number)
• Rahman, M. S. 2007. Handbook of Food Preservation, Second Edition. USA : Taylor & Francis Group. http://dx.doi.org/10.1201/9781420017373
• Riemann, H., & Cliver, D. 2006. Foodborne Infections and Intoxications, Third Edition. Academic Press: California. http://dx.doi.org/10.1016/b978-012588365-8/50001-3
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
