Abiodun Y Ifebajo(1), Bolanle A. Odufuwa(2), Olaide O. Folahan(3),

(1) Department of Home Economics Education; FCE(T), Akoka, Lagos State, Nigeria
(2) Department of Home Economics, Sikiru Adetona College of Education Science and Technology, Omu- Ajose Ogun State.
(3) Department of Nutrition and Dietetics, Ogun State Polytechnic of Health and Allied Science, Ilese, Ogun State
Corresponding Author


Recent studies have revealed that more than 45% of human infections are caused by food poisoning. Several microbiological studies suggested street vended foods as a means of easy transmission of foodborne illness. Some street foods were found to be readily contaminated from different sources. The aim of the study was to determine the microbiological qualities and safety of street foods vended in Akoka Community.
Eight samples of common foods sold in Akoka community were purchased from popular food vendors. The food samples were plantain chips, fried yam, bean cake, egg roll, bread, sausage, suya meat, and sobo drink. The samples were kept in a cool box and taken to the laboratory for microbial analysis. Microbial analysis of the food samples was done according to the standard methods of analysis. The data obtained were subjected to statistical analysis. Food vended is considered to be microbiologically unsafe for consumption if the total viable counts exceeded the acceptable limit of <105 recommended by the International Commission on Microbiological Specification for Food (ICMSF).
Total viable and coliform counts on all the samples exceeded the acceptable limits of <105 recommended and it was significantly higher than the acceptable limit P<0.05. The microbiological contamination was higher in foods made from cereals. Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella species, among other bacteria, were isolated from the food samples. This indicated poor hygiene and post-processing contamination. Mucor species, Aspergillus flavus, and Rhizopus sp. were isolated from the samples.
Food samples analyzed were microbiologically unsafe for consumption and consumers are at risk of health hazards from consuming street foods. Thus, for the future and us to have and give quality education in the present. Therefore, those patronized street foods must be conscious of food hygiene and safety. In addition, food vendors should be educated on proper hygiene and food safety.


Street Foods, Microbial Safety, Contamination Hazards

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