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Microbiological quality and safety of street-vended foods in Greater Johannesburg

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dc.contributor.advisor Von Holy A en
dc.contributor.author Mosupye FM en
dc.date.accessioned 2016-09-22T11:18:03Z
dc.date.available 2016-09-22T11:18:03Z
dc.date.created 1997 en
dc.date.submitted 2001 en
dc.identifier.uri http://hdl.handle.net/20.500.11892/109336
dc.description.abstract The first part of the study was a survey to determine the microbiological quality and safety of ready-to-eat street-vended foods randomly collected from six vendors at a taxi rank in Johannesburg city. Bacterial counts and incidences of selected foodborne bacterial pathogens were determined. In addition, bacterial isolates were recovered and identified to genus level. Results revealed lower bacterial counts than those reported in studies conducted elsewhere and low incidences of foodborne pathogens. Bacillus (B.) spp. were found to be the predominant group. Following this study, food samples were collected from two of the vendors that were monitored previously. One vendor exhibited good hygiene practices (vendor 1), while the other exhibited bad hygiene practices (vendor 2) during food preparation. Food samples were collected at various stages during food preparation and during holding. Bacterial counts in all food samples from vendor 1 were lower than those from vendor 2. For both vendors bacterial counts of raw materials were significantly higher that those of cooked foods. No significant differences were observed between uncooked salads and corresponding raw materials, and no significant differences were observed in all count types between foods collected during cooking and those collected during holding. The incidence of foodborne pathogens in all prepared foods was low. In all sample types, Bacillus spp. was the predominant group. The third study involved the use of mammalian tissue culture to determine the potential for B. cereus, B. licheniformis and B. subtilis strains recovered from street-vended foods to produce cytotoxic compounds. It was observed that isolates from all three species were able to produce cytotoxic compounds. Compounds produced by some B. licheniformis and B. subtilis isolates remained active following heat-treatment at 121 °C for 15 minutes. en
dc.language English en
dc.title Microbiological quality and safety of street-vended foods in Greater Johannesburg en
dc.type Masters degree en
dc.description.degree MSc en

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