HYGIENICPRACTICESOFSTREETFOODVENDORSANDMICROBIOLOGICALQUALITYOFSELECTEDCOOKEDSTREETFOODAROUNDKENYATT

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See discussions, stats, and author profiles for this publication at: HYGIENIC PRACTICES OF THE STREET FOOD VENDORS AND MICROBIOLOGICAL QUALITY AND SAFETY OF SELECTED COOKED STREET FOODS AROUND KENYATTA UNIVERSITY Conference Paper · March 2012 DOI: 10.13140/RG.2.1.4254.0246 CITATIONS 0 READS 13,483 1 author: Some of the authors of this publication are also working on these related projects: Laboratory propagation of predatory mites ( hypoaspis spp) View project Geoffrey Onserio Nyamagwa Kenyatta University 1 PUBLICATION 0 CITATIONS SEE PROFILE All content following this page was uploaded by Geoffrey Onserio Nyamagwa on 26 October 2015. The user has requested enhancement of the downloaded file.
HYGIENIC PRACTICES OF THE STREET FOOD VENDORS AND MICROBIOLOGICAL QUALITY AND SAFETY OF SELECTED COOKED STREET FOODS AROUND KENYATTA UNIVERSITY GEOFFREY ONSERIO NYAMAGWA BSc. (Microbiology) Registration Number: I81/0966/2009 Signature…………………………..Date………………………………. Department Of Plant and Microbial Sciences, School of Pure and Applied Sciences, Kenyatta University A RESEARCH PROJECT SUBMITTED TO THE SCHOOL OF PURE AND APPLIED SCIENCES IN THE FULFILMENT OF THE REQUIREMNT OF THE AWARD OF THE BACHELOR OF SCIENCE DEGREE IN MICROBIOLOGY IN THE DEPARTMANT OF PLANT AND MICROBIAL SCIENCES, KENYATTA UNIVERSITY. Supervisors; Dr. Anthony Kebira, Department of Plant and Microbial Sciences, School of Pure and Applied Sciences, Kenyatta University Signature; ………………………….. Date; ……………………. Dr. John Maingi, Department of Plant and Microbial Sciences, School of Pure and Applied Sciences, Kenyatta University Signature; ……… .............. ...... Date; ………………………
i ABSTRACT Over the recent years street food vending has grown in most countries especially in the developing countries and it is still growing at high rate. This has played a great role in the development of the economy of these countries and it also plays a great role to the most of the urban dwellers as to majority of them depends on these foods. Despite the economic benefits that are brought up, there is great need to consider the hazards imposed by these to the public, as these foods may play a role in the transmission of diseases within a population. Not much work has been carried out in Kenya to determine the relationship between food handling and the occurrence of food contaminants and therefore this formed the basis of my study. The intents of this project was to asses hygienic practices of the street food vendors, to isolate and identify food pathogens in particular E. coli and Salmonella strains and be able to find the potential link between food contamination and risk factors in some selected cooked street vended foods in the markets around Kenyatta University .The foods analyzed were; Mandazi, Sausage and Samosa.

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