الفهرس 
INTRODUCTION AND AIM OF THE STUDYOnly 14 pages are availabe for public view
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Abstract
Street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income groups in many developing countries, and are appreciated for their unique flavors and convenience. On the other hands street foods are perceived to be a major public health risk due to poor personal hygiene and lack knowledge of vendors in safe food handling, environment, sanitation and hygiene, mode of food display, food service and hand washing, sources of raw materials, and use of potable water. As well as cooking, storing, serving, sanitizing and waste management practices.
Consequently, the present study aimed to assess the hygienic quality of street vended foods at Khartoum state-Sudan, evaluate the personal hygiene of vendors and to assess food handling practices and sanitation measures in different localities.
To fulfill this aim, a total of 182 street vendors from seven localities of Khartoum state were selected at random. The hygienic requirements of street foods venders including sanitary condition of work place, health status, hygienic practices, as well as food preparation and handling practices were assessed by using a pre-designed observation checklist. A total of 182 street vended foods samples, 182 swabs from the hands of vendors and 182 swabs from the surface and equipment were collected at random from street foods venders for microbiological examination.
The results of the study revealed that:
The hygienic requirements
1- Total median percent score of the hygienic requirements of street food vendors in Khartoum state was 47.37 (9.63). The highest median was for health status (75.00 (0.00)) and the lowest for food preparation and handling (0.00 (16.67)), with highly significant differences between them.
2- 76.9% of street food vendors were fair for sanitary conditions; 39.6% were fair for location, 48.4% were fair for facilities and 82.4% of venders were poor in waste and pest control, with significant variation between them.
3- Only, localities showed significant variation on sanitary condition and both location and facilities of street food vendors. Other factors (gender, degree of education, age, type of vehicles and type of food) showed non-significant variation.
4- Type of vehicles and localities are only factors showed significant variation on the level of waste disposal and pest control of street food vendors.
5- 94.0% of street food vendors had good health status. Non applicable statistic as number of categories equal to 1.
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6- 67.0% of venders were poor in hygienic practices; 73.6% of venders were poor for cleanliness and 43.4% of them had good habits (38.5% of venders had fair habits, and 18.1% of them had poor habits).
7- Only, type of vehicles and localities showed significant variation on the level of hygienic practices and cleanliness of street food vendors.
8- Age of venders and localities showed significant variation on the level of habits of street food vendors.
9- 97.8% of street food vendors were poor in food preparation and handling and no vendor was good. No studied factors showed significant variation on the level of preparation and handling.
10- The overall assessment of hygienic requirements of street food vendors showed that 58.8% of venders were poor, and no vendor was good. 76.9%of venders were fair in sanitary condition and 94.4% of venders were good for health status. 67.0% of venders were poor for hygienic practices and 97.8% of venders were poor for food preparation and handling. There was significant variation between them.
11- Only localities showed significant variation on the level of hygienic requirements of street food vendors.
Microbacteriological quality:
Total bacterial count
1- The median of total bacterial counts of street vended food was 6.0 x108 (1.6 x109) CFU/g and ranged between a minimum of 3.9 x108 (9.3 x108) CFU/g in juices and a maximum of 2.2 x109 (1.1 x109) CFU/g in soup.
2- The highest median of total bacterial counts of street vended food was in Bahry (2, 6 x 109 (5.0 x 109) CFU/g) and the lowest was in Umdurman (1.4 x 108 (4.0 x 108) CFU/g), with significant variation.
3- The median total bacterial counts of street vended food was lower in cold food (3.9 x108 (9.5 x108) CFU/g) than in hot food (6.8x108 (1.7 x109) CFU/g).in food kept on table (5 x108 (9.1 x108) CFU/g) than that kept on floor (6.6 x108 (1.7 x109) CFU/g), in food in movable vehicles (4.1 x108 (1.1 x109) CFU/g) than stable food (7.8x108 1.9 x109) CFU/g), with significant variation between types of vehicles.
4- The highest median total bacterial counts of street vended food was 7.7 x 108 (1.8 x 109) CFU/ g at storage temperature ranged between 20-<40 and the lower median was 2.9 x 108 (1.1 x 109) CFU/ g at storage temperature ranged between40<60. However there was significant variation between different ranges of storage temperature.
Coliform and fecal coliform counts
1- The median of coliform counts of street vended food was 7.4 (3.3x10) CFU/g and ranged between a minimum of 3.0 (8.0) CFU/g in peanut butter and a maximum of 1.1x 10 (1.1 x 102, 2.9 x 102) CFU/g in popular food and Juices.
2- Counts of street vended food in Khartoum state (3.6 (2.5 x 102, 2.1 x 10) CFU/g), while Sharg elneel showed a maximum median counts (3.2 x 10 (1.5 x 102) CFU/g), with significant variation between different localities.
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3- The median coliform counts of street vended food was slightly higher in hot food (7.4 (3.3 x 10) CFU/g) than cold food, in food kept on table (1.1 x 10 (1.5 x 102) CFU/g) than food on floor (6.7 (3.2 x 10) CFU/g) and in food in stable vehicles(1.0 x10(8.3 x 10) CFU/g) than movable food (6.1 (3.0 x 10) CFU/g) .
4- The median of coliform counts of street vended food was ranged between maximum of 3.5x10 (236.00) CFU/ g at storage temperature ranged between 40<60 and a minimum of 4.9 (47.00) CFU/ g at storage temperature ranged of >60, with non-significant differences between different ranges of storage temperature.
5- Fecal coliform was detected in 83 food samples out of 182 (47.3% of samples), Juices showed the highest incidence of fecal coliform (59.0%) and peanut butter showed the lowest incidence (11.1%). Difference in types of food was found to be statistically significant.
6- Umbadaa showed the highest incidence of fecal coliforms (61.2%) and Karary showed the lowest incidence (38.5 %).
7- Conditions of food that illustrated higher incidence of fecal coliforms are cold food (3.0 (9.0) CFU/g), food kept on table (3.00 (3.2 x 10) CFU/g), while there is no different in median between types of vehicles (0.0 (9.0, 1.1 x 10) CFU/g).
8- The highest incidence of Fecal coliform was 52.2 % at storage temperature ranged of 40<60, while the lowest incidence was 39.4% at storage temperature ranged of <20, with non- significant differences.
Incidences of pathogenic microorganisms
1- E.coli was isolated from 48 food samples out of 182 (26.4%). the highest incidence of E.coli was in Juices(33.3%), in Bahry locality (38.5%), in hot food (28.1%), in food kept on table (28.6%), in food in stable condition (26.7%) and at storage temperature ranged of 40 < 60 (34.8 %),
2- Staphylococcus aurous was isolated from 41 food samples out of 182 (22.2%), with highest incidence in popular food (30.0%) in Umdurman and Umbadaa localities (42.3%), in cold food (37.2%), in food on floor (24.3%), in stable food (25.6%) and at storage temperature ranged of 20- <40 (26.0 %).
3- Salmonella was isolated from 24 food samples out of 182 (13.2%), with highest incidence in peanut butter (33.3%), in Karary locality (34.6%), in cold food (14.0%) in food on floor (15.1%), in food in movable vehicles (16.7%) and in the temperature ranged of 40 < 60 (26.1).However an incidence of all pathogenic microorganisms (E.coli, Staphylococcus aurous and Salmonella) was lower at storage temperature ranged of > 60.
Swab from hands
Total bacterial counts
1. The median total bacterial counts of swabs collected from hands of street vended food handlers in Khartoum state was 4.1 x108 (9.2 x108)CFU/cm2 and ranged between 2.8 x108 (7.8 x108) CFU/ cm2 for venders handling juices and 1.2 x109 (2.0 x109) CFU/ cm2 for venders handling soap.
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2. Median total bacterial counts of swabs collected from hands of street vended food handlers in ranged between 1.4 x108 (6.1 x108) CFU/ cm2 for venders in Umdurman and 2.6x109 (5.0 x109) CFU/ cm2 for venders in Bahry, with highly significant variation between different localities.
3. The median total bacterial counts of swabs collected from hands of street vended food in Khartoum state was higher in hot food (4.3x108 (9.2 x108) CFU/ cm2), in food kept on table (6.7 x108 (9 x108) CFU/ cm2)and stable food (5.00 x108 (9.7 x108) CFU/ cm2).
Coliform and fecal coliform counts
1. The median coliform counts of swabs collected from hands of street vended food handlers in Khartoum state was 7.2 (3.2 x 10) CFU/ cm2. The highest count was 1.3 x10(3.8 x 102) CFU/ cm2 for venders handling soup, 2.7x102 (1.2 x 103) CFU/ cm2 for venders in Sharg elneel , 7.4 (2.0 x 10) CFU/cm2 for venders handling cold food, 1.1 x 10 (3.3 x 10) CFU/ cm2 for venders handling food on table and 8.3(3.2 x 10) CFU/ cm2 for venders handling stable food. Difference in localities was found to be statistically significant.
2. Fecal coliform was detected in 74 swabs collected from hands of street vended food handlers in Khartoum state out of 182 (40.7%).
3. The highest incidence of Fecal coliform was in swabs from venders handling meat (48.5%), swabs from vendors in Umbadaa (57.7%), swabs from hot food vendors (41.7%), swabs from vendors keeping food on table (42.9 %), swabs from vendors of stable food (41.9%). Difference in localities was found to be statistically significant.
Incidences of pathogenic microorganisms
1. E.coli was isolated from 33 swabs collected from hands of street vended food handlers in Khartoum state out of 182 (18.1% of samples).
2. The highest incidences of E.coli was isolated from venders handling meat(27.3%), from Jabal awlyaa (38.5%), handling cold food (12.2 %), handling food kept on floor (18.6 %), handling food in movable vehicles (20.8%).
3. Staphylococcus aurous was isolated from 54 swabs collected from hands of handlers out of 182 (29.7%).
4. The highest incidences of Staphylococcus aurous was isolated from venders handling sandwiches(34.7%), from Umdurman (57.7 %), handling cold food (37.2%), handling food kept on table (33.3%), and handling food in movable vehicles (30.2%).
5. Salmonella was isolated from 3 swabs out of 182 (1.6 %),
6. The highest incidences of Salmonella was from venders handling meat (3.0%), venders from Bahry, Jabal awlyaa, and Khartoum(3.8%), venders handling hot food (2.2%), venders handling food kept on floor (2.1 %) and from venders handling stable food (2.3%)
Swab from equipment
Total bacterial counts 1. The median total bacterial counts of swabs collected from equipment of street vended food handlers in Khartoum state was 5.2 x108 (1.3 x109) CFU/cm2. The highest median
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total counts was 1.2 x109 (3.6 x1010) CFU/ cm2 for swabs collected from equipment of sweets and the lowest was 3.2 x108 (7.4 x108) CFU/ cm2 for swabs collected from equipment of peanut butter. 2. The highest median total bacterial counts of swabs collected from equipment of street vended food in Khartoum state was 3.00 x109 (2.0 x1011)CFU/ cm2 for swabs collected from equipment in Bahry and the lowest was 1.2 x108 (1.2 x109)CFU/ cm2 for swabs collected from equipment in Jabal awlyaa. Difference in localities was found to be statistically significant. 3. Swabs from equipment of cold food (5.1 x108 (9.8 x108) CFU/ cm2), swabs from equipment of food kept on table (3.9 x108 (1.1 x109) CFU/ cm2), and swabs from equipment of food in movable vehicles (3.8 x108 (1.1 x109) CFU/ cm2) showed lower median total bacterial counts. Difference in types of vehicles was found to be statistically significant.
Coliform and fecal coliform counts:
1. The median coliform counts of swabs collected from equipment of street vended food in Khartoum state was 9.2 (3.7 x 10) CFU/ cm2. The highest count was 3.0 (2.8 x 10) CFU/ cm2 for swabs collected from equipment of sweets, 3.0 (3.0) CFU/ cm2 for swabs collected from equipment in Karary , 1.1x10 (8.3 x 10) CFU/ cm2 for swabs collected from hot food, 9.2 (3.3 x 10, 4.2 x 10) CFU/ cm2 for swabs collected from food kept on floor Difference in localities and condition of food (cold& hot) was found to be statistically significant 2. Fecal coliform was detected from 75 swabs collected from equipment of street vended food in Khartoum state (41.2%) the highest incidence of Fecal coliform was detected from swabs collected from equipment of: juices (53.8 %) , in Jabal awlyaa (53.8%), cold food (51.2 %), in food kept on table (52.4 %), in movable vehicles food (45.8 %). There was non- significant variation.
Incidences of pathogenic microorganisms 1. E.coli was isolated from 31 swabs collected from equipment of street vended food in Khartoum state out of 182 (17.0 %). 2. The highest incidence of E.coli was isolated from swabs collected from equipment of: sweets (33.3 %) , Jabal awlyaa (38.5 %), hot food (18.7 %), food kept on floor (17.1 %) and food in movable vehicles (21.9%). 3. Staphylococcus aurous was isolated from 45 swabs collected from equipment of street vended food handlers in Khartoum state out of 182 (24.7 %).
4. The highest incidence of Staphylococcus aurous was isolated from swabs collected from equipment of soup (50.0 %) , in Umdurman was (50.0 %), in hot food (25.9 %), in food on floor (25.0%), and in stable food (25.6%). 5. Salmonella was isolated from 1 swab collected from equipment of popular food out of 182 (2.5%). in Jabal awlyaa (3.8%), in hot street food (0.7%), food kept on table(2.4%) and in movable vehicles(1%) .