1.0 Introduction
1.1 Background of Study
Street food vending is an important economic activity in many developing countries, providing affordable and accessible meals to a large segment of the population (FAO, 2019). However, street foods are often prepared and sold under conditions that may not meet adequate hygienic standards, making them potential sources of foodborne illnesses (Grace, 2015). Beef and ready-to-eat fruits such as watermelon are popular street foods but are highly susceptible to microbial contamination due to their nutrient composition and exposure to the environment (Odeyemi & Olatoye, 2018; Nwachukwu et al., 2022). The contamination of beef by pathogenic bacteria such as Salmonella, Escherichia coli, and Staphylococcus aureus is a widespread problem linked to improper slaughtering, handling, and storage practices (Onyango et al., 2020).
WHO (2020) stated that, ready-to-eat fruits like watermelon may become contaminated through contact with contaminated water, dirty utensils, or unhygienic handling by vendors (WHO, 2020). In many urban areas, street vendors lack access to proper sanitation facilities and often operate in open environments where exposure to dust, flies, and other contaminants is common (Grace, 2015). Food contamination is a major public health concern worldwide, particularly in developing countries where street vending is a common source of affordable meals. According to World Health Organization (WHO, 2020), food contamination refers to the presence of harmful substances such as bacteria, viruses, parasites, or chemicals in food that can cause foodborne illnesses. Street foods like beef and ready-to-eat fruits such as watermelon are highly susceptible to bacterial contamination due to factors such as poor handling, inadequate storage, and unsanitary vending environments (FAO, 2019).
According to Kirk et al. (2021), bacterial contamination occurs when pathogenic bacteria are introduced to food items, which may multiply to levels that pose health risks to consumers (Kirk et al., 2021). Beef, being a high-protein food, provides an ideal environment for bacterial growth if not properly processed or stored (Odeyemi & Olatoye, 2018). Similarly, ready-to-eat fruits like watermelon can become contaminated through contact with unclean surfaces, water, or handlers, leading to potential outbreaks of foodborne diseases (Nwachukwu et al., 2022).
Onyango et al. (2020) articulated that street vendors often operate in environments lacking proper sanitation, increasing the likelihood of cross-contamination between raw meat and fresh produce (Onyango et al., 2020). The consumption of contaminated beef and watermelon can result in illnesses such as salmonellosis, E. coli infections, and other gastrointestinal diseases, which remain significant causes of morbidity and mortality globally (CDC, 2023).
Therefore, this study aims to investigate the bacterial contamination levels of beef sources and ready-to-eat watermelon sold by street vendors, thereby accenting potential health risks and suggesting measures to improve food safety.
1.2 Statement of Problems
Investigation revealed that bacterial contamination of street-vended foods, particularly beef and ready-to-eat watermelon, is a serious public health issue that threatens the well-being of countless consumers. Street vendors often operate in environments that lack adequate sanitation and hygiene facilities, which is a major factor contributing to the introduction and spread of harmful bacteria in food items (Grace, 2015).
Beef is highly nutritious but also an ideal medium for bacterial growth if not processed or stored correctly, making it a frequent source of foodborne infections (Odeyemi & Olatoye, 2018). Similarly, ready-to-eat watermelon is vulnerable to contamination through unhygienic handling and the use of unsafe water for washing or preparation (Nwachukwu et al., 2022). The presence of pathogenic bacteria such as Salmonella, Escherichia coli, and Staphylococcus aureus in these foods is a significant health risk, especially in communities with limited access to proper medical care (Kirk et al., 2021).
Furthermore, the lack of awareness among both vendors and consumers about food safety practices is a persistent problem (WHO, 2020). Regulatory oversight of street food vending is minimal, leaving many vendors without the necessary support or guidance to maintain hygienic standards (CDC, 2023). Hence, it is against this backdrop that this study aims to investigate the bacterial contamination levels of beef sources and ready-to-eat watermelon sold by street vendors.
1.3 Aim and Objectives of Study
The aim of this study is to investigate the bacterial contamination levels of beef sources and ready-to-eat watermelon sold by street vendors, in order to assess the potential health risks and recommend measures to improve food safety practices. In achieving this aim, the following specific objectives were laid out as follows:
- To identify the types of bacteria present in beef sourced from street vendors.
- To determine the bacterial contamination levels on ready-to-eat watermelon sold by street vendors.
- To assess the hygiene and handling practices of street vendors regarding beef and watermelon.
- To evaluate the potential risk of foodborne illnesses associated with consuming these street-vended foods.
- To provide recommendations for improving the safety and quality of beef and ready-to-eat watermelon sold on the streets.
1.4 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What types of bacteria are commonly found in beef sourced from street vendors?
- What is the level of bacterial contamination present on ready-to-eat watermelon sold by street vendors?
- How do street vendors handle and maintain hygiene during the preparation and sale of beef and watermelon?
- What are the potential health risks associated with consuming beef and ready-to-eat watermelon from street vendors?
- What measures can be implemented to improve the safety and quality of street-vended beef and watermelon?
1.5 Significance of Study
The outcome of this research will raise awareness among street vendors and the general public about the importance of proper food handling and hygiene practices. It will also support health regulatory agencies in designing and enforcing better food safety policies and inspection protocols targeting street food vending.
Additionally, the findings of this research will aid academic researchers and students by contributing to the existing body of knowledge on food safety and microbial contamination in informal food markets. It will also help consumers make informed decisions by increasing their awareness of the potential health risks associated with consuming contaminated street foods.
Lastly, the research study will serve as a useful resource for health regulatory agencies and policymakers by identifying key areas that require intervention and stricter monitoring to ensure food safety.
1.6 Scope of Study
This study focuses on the bacterial contamination of beef sources and ready-to-eat watermelon sold by street vendors within Lagos State, Nigeria. The research will specifically cover selected busy markets and street vending locations in Lagos Mainland and Island areas where these foods are commonly sold and consumed.
The scope is limited to beef and ready-to-eat watermelon due to their high consumption rates and susceptibility to contamination in street vending environments. The findings will be relevant to stakeholders within Lagos State but may also offer insights applicable to other urban centers in Nigeria with similar street food vending dynamics.
1.7 Limitations of the Study
A study of this nature is bound to experience certain problems as such the constraints imposed on the research include:
- Time Constraints: A study of this nature needs relatively long time during which information for accurate or at least near accurate inference could be drawn. The period of the study was short, time posed as constraints to the research.
- Financial Constraints: The research would have extended the survey to other area at the empirical level, but limitation as included cost of transportation to the source of material and the cost of time setting of the already completed work.
1.8 Definition of Terms
Bacterial Contamination: It refers to the presence of harmful bacteria on food items, which may lead to foodborne illnesses when consumed. These bacteria can come from various sources such as improper handling, poor hygiene, or contaminated water and surfaces (Food and Agriculture Organization [FAO], 2019).
Beef Source: It means the origin or supply point from which beef is obtained before it reaches consumers. In this study, it specifically refers to beef sold by street vendors, which may vary in quality depending on handling and storage conditions (Olufunke & Adewale, 2021).
Ready-to-Eat Watermelon: It is watermelon that is pre-cut, prepared, and sold for immediate consumption without any further cooking or processing. Such fruits are especially vulnerable to bacterial contamination due to exposure to the environment and handling by vendors (Okafor et al., 2020).
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