Microbiological and Chemical Safety of Street-Vended Foods in Urban Markets
Article Sidebar
Page Numbers:
1436-1450
Digital Object Identifier:
10.58578/ajstea.v3i4.7272
Viewed: 567 times
Downloaded: 232 times
LYAS Publisher cordially invites qualified professionals to serve as Editors or Reviewers. Your expertise will make an important contribution to maintaining and strengthening the academic quality of our publications. Interested applicants are kindly requested to complete the application form at the following link: Editors & Reviewers
Please feel free to contact us if you need any further information about the submission process or if you have any additional questions.
Authors:
Daramola Precious Oluwakemisola1 
Copyright :
Authors retain copyright and grant the journal right of first publication.
Main Article Content
Abstract
Street-vended foods are an essential component of urban diets and local economies in Nigeria; however, concerns over their microbiological and chemical safety remain prevalent. This cross-sectional study evaluated contamination levels in 120 food samples collected from three distinct vending environments in Benin City, Edo State: a central wholesale market, a neighborhood produce market, and a roadside trading cluster. Microbiological analysis focused on total viable counts (TVC), Escherichia coli, coliforms, Salmonella spp., Staphylococcus aureus, and Bacillus cereus, while chemical assessments quantified lead (Pb), cadmium (Cd), mercury (Hg), and selected pesticide residues using Atomic Absorption Spectrophotometry (AAS) and Gas Chromatography–Mass Spectrometry (GC–MS). Results revealed that 38% of samples exceeded the Codex Alimentarius TVC threshold of 5 log₁₀ cfu/g. E. coli was present in 25% of samples, with the highest incidence in fresh salads (45%), while Salmonella spp. appeared in 8%, predominantly in meat and salad items. S. aureus was detected in 30% of samples, especially in fried snacks and grilled meats. Pb levels exceeded permissible limits in 15% of samples, particularly grilled meats and roadside salads; however, Cd and pesticide residues generally remained within Codex maximum residue limits. Identified contamination sources included environmental exposure, inadequate food handling, and the use of unsafe water. These findings highlight the need for strengthened hygiene training for vendors, regulatory oversight, and infrastructural improvements to reduce health risks while sustaining livelihoods. Ensuring food safety in the street food sector is vital for public health protection in rapidly urbanizing contexts.
Citation Metrics:
Downloads
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
References
Bereda, T. W. (2016). Microbiological safety of street-vended foods in Jigjiga. [Journal reference if available].
Cudjoe, D. C., et al. (2022). Food safety in Sub-Sahara Africa: An insight into Ghana and Nigeria. Environmental Health Insights, 16, 1–13.
DeWaal, C. S., & Handzel, T. (2022). Regional Codex guidelines and their potential to impact developing countries. Food and Chemical Toxicology, 169, 113403.
Dela, H., et al. (2023). Microbiological quality and antimicrobial resistance of bacteria from RTE foods and vendor environments. International Journal of Food Microbiology, 398, 110186.
Ekhator, O. C., et al. (2017). Safety evaluation of potential toxic metals exposure from street-vended foods. Journal of Environmental and Public Health, 2017, 1–7.
FAO/WHO Codex Alimentarius Commission. (1999). Regional guidelines for the design of control measures for street-vended foods (Africa) (CAC/GL 22R-1997). Rome: FAO/WHO.
FAO/WHO Codex Alimentarius Commission. (2013). Regional code of practice for street-vended foods (Latin America and the Caribbean) (CXC 71R-2013). Rome: FAO/WHO.
FAO/WHO Codex Alimentarius Commission. (2020). General principles of food hygiene (CXC 1-1969, Rev. 2020): Good hygiene practices and HACCP guidelines. Rome: FAO.
Koumassa, O. A. B., Ouétchéhou, R., Hounsou, M., Zannou, O., & Dabadé, D. S. (2025). Factors influencing street-vended foods quality and safety in developing countries: A review. Discover Food, 5, Article 18.
Lebelo, K., et al. (2021). Chemical contamination pathways and the food safety implications for public health. Foods, 10(8), 2066.
Omeje, K. O., et al. (2021). Quantification of heavy metals and pesticide residues in widely consumed Nigerian foods. Journal of Toxicology, 2021, 1–13.
Onyeaka, H., et al. (2024). Preventing chemical contaminants in food: Challenges and opportunities. Trends in Food Science & Technology, 144, 104204.
Rakha, A., et al. (2022). Safety and quality perspective of street-vended foods in developing countries: A review. Trends in Food Science & Technology, 123, 389–401.
Rane, S. (2011). Street-vended food in the developing world: Hazard analyses. British Food Journal, 113(10), 1381–1393.
Sabbithi, A., et al. (2014). Microbiological quality of salads served with street foods and HACCP insights. Journal of Foodborne and Zoonotic Diseases, 2(2), 1–8.
Scutarașu, E. C., et al. (2023). Heavy metals in foods and beverages: Global situation and health risks. International Journal of Environmental Research and Public Health, 20(10), 5992.
Wikipedia. (2025, August). Street food. In Wikipedia.
World Health Organization. (1996). Essential safety requirements for street-vended foods (Revised ed.). Geneva: WHO.