Date of Completion

2023

Document Type

Thesis

Degree Name

Bachelor of Science in Medical Laboratory Science

Keywords

Street foods sauces, food sanitary practices, food-borne bacteria, Escherichia coli, Staphylococcus aureus, Salmonella spp

Abstract

Inadequate sanitary practices and unhygienic behavior during food preparation has led to the emergence of food-borne bacteria (Manguiat & Fang, 2013). The study was conducted to assess the relationship and difference between the sanitary practices of vendors and the presence of food-borne bacteria in street food sauces along Governor D. Mangubat Avenue, Dasmariñas, Cavite. The research utilized a cross-sectional design by assessing food sauces and sanitary practices of five street food vendors through non-probability purposive sampling. The collected sauces were submitted to the Food and Nutrition Research Institute for testing for the presence of food-borne bacteria using the MPN Method for Escherichia coli, Spread Plate Method for Staphylococcus aureus, and the Conventional Method for Salmonella spp., while the sanitary practices of the vendors were observed using a checklist.

A Goodness-of-Fit Test and One Sample T-Test were utilized in the study to identify the significant relationship and difference between sanitary practices and the presence of food-borne bacteria in street food sauces. The results showed that 20% chili sauces tested positive for E. coli, and 40% sweet sauces tested positive for the same bacteria species. 80% of street food vendors had good sanitary practices in both food storage and sanitation and management, while 20% had poor sanitary practices. All 5 street food vendors executed good practices in meal production. There was a significant relationship between the sanitary practices of the vendors and the presence of E. coli, but no relationship with S. aureus and Salmonella spp..

First Advisor

Carolina B. Capili

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