Prevalence and characterization of foodborne pathogens in commonly consumed street foods of Hyderabad –India: An exploratory study

• Alekhya Sabbithi,  
• Naveen Kumar R,  
• Subba Rao Gavaravarapu,  
• Balakrishna Nagalla,  
• Sudershan Rao Vemula*

Abstract

Background: Emerging foodborne pathogens in recent times are been a major public health concern for consumers. Food establishments such as street foods, which cater to larger sections of the population in developing countries, have become potential vehicles for emerging foodborne pathogens. The present study aimed to identify high-risk/emerging pathogens in street-vended foods from the south Indian city –Hyderabad. Materials & methods: A cross-sectional study was carried out on 150 Chinese fast food samples, and 150 Bhelpuri- (mixed of puffed rice vegetables and sauces) samples, collected by stratified random sampling method. Foodborne pathogens/hygiene indicators were analyzed using USFDA-BAM (United States Food and Drug Administration-Bacteriological Analytical Manual) methods. Results: Enteropathogens such as Shigella spp. and Salmonella spp. were identified in 45.3% (68/150) and 20% (30/150) respectively in Bhel puri samples. Among Chinese fast foods, Bacillus cereus was detected in 90-92% of samples. About 40% samples were observed positive for S. aureus in Chinese fried rice. Among the isolates of Shigella (n=20), 50% were resistant to Co-Trimoxazole and Amoxicillin. Salmonella bongori and Shigella sonnei were identified in the food samples. Conclusion: Periodic evaluation and monitoring of street foods are very essential to estimate the risk and toxicity of foodborne pathogens.

Keywords

Emerging foodborne pathogens, High Risk-Pathogens, Street food, Risk