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International Journal of Microbiology
Volume 2014, Article ID 932191, 6 pages
http://dx.doi.org/10.1155/2014/932191
Research Article

Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India

1Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, India
2Statistical Division, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Hyderabad, India

Received 27 December 2013; Revised 28 April 2014; Accepted 28 April 2014; Published 14 May 2014

Academic Editor: Todd R. Callaway

Copyright © 2014 Alekhya Sabbithi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

A study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% had Staphylococcus aureus in carrots and onions, respectively. Fifty-eight percent of carrots and forty-five percent of onions samples contained Salmonella, 68% of carrots and 24% of onions had Yersinia. HACCP study was carried out with 6 street food vendors to identify the source of Salmonella contamination in salads. Food handlers were found to be responsible for Salmonella contamination in salads. The present study revealed the potential hazards of street vended salad vegetables, considering the handling practice usually carried out by vendors. Ninety-eight percent of the vendors did not wash the vegetables before processing and serving while about 56.6% of the vendors did not peel the vegetables. Majority of street vendors’ nails were uncut. A significant difference ( ) was observed in Yersinia spp. and Salmonella spp. in wet-dirty chopping board when compared to clean-dry chopping board. A significant difference ( ) of Staphylococcus spp. was observed when the status of cleaning cloth was neat/untidy.