Abstract

Evaluation of Ready-Made Food Sold for Human Consumption at City Local Market

Background: Food conveys various microorganisms that cause diseases and food poisoning in humans. Low numbers of initial microbial contamination could result in the rapid growth of spoilage or pathogenic organisms. Food-borne diseases are rapidly spreading and transmitting causing outbreaks. The number of food-borne illnesses increases every year. In Sudan, diarrheal disease was the second major disease during the years from 2003 to 2007 as reported in an annual health statistical report of the Federal Ministry of Health, Sudan. The study aims to evaluate the safety of food to the consumer. Methodology: This study was conducted at Khartoum Locality. One hundred forty-five different food samples (milk and milk products, egg, red and white meat, and their products) were collected randomly. Probable number as traditional method and E. coli, Salmonella typhi and Shigella dysentery, the incidence was done to evaluate the safety of the food samples. Results: Total coliform bacteria were detected in 53% of total food samples (30% at the level unsatisfactory and cautionary 23%). The highest presences of coliform were in red and white meat. While the lowest total coliform was encountered in eggs and milk samples. E. coli was found in 9.2% of the samples, while Salmonella typhi was found in 3.9%, and no presence of Shigella dysentery. The personal hygiene procedures, safety management during the food process, Hazard Analysis Critical Control Points (HACCP) system, and Good Manufacturing Practice (GMP) are the main important roles to prevent food contamination.

• Full-Text
• PDF