Hazards Associated with Holding and Reheating Foods at Vending Sites in a Small Town in Zambia

Authors: Bryan, Frank L.¹; Jermini, Marco²; Schmitt, Rudolf³; Chilufya, Esnart N.⁴; Michael, Mwanza⁴; Matoba, Abel⁴; Mfume, Esau⁵; Chibiya, H.⁵

Source: Journal of Food Protection®, Volume 60, Number 4, April 1997 , pp. 391-398(8)

Publisher: International Association for Food Protection

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Abstract:

Hazard analyses were done at 11 cooked-food-vending sites and related food-vending operations in a small-town market along a highway in Zambia. The analyses consisted of observations and time-temperature measurements at the vending sites and interpretations of results of laboratory tests of samples of foods (including leftovers) collected after holding and reheating. Salmonellae were isolated from dried ants, a cooked meatball on display, and pumped river water used by the vendors. Ants for sale at the market contained 10⁷ Bacillus cereus cells per g. Nshima (boiled maize meal) was held at high temperatures in pans over glowing charcoal in which steam was generated throughout the entire holding period during the day, preventing bacterial growth. Large populations of B. cereus, however, were isolated from a sample left overnight at ambient room temperature. Cooked foods other than nshima were held at room or outdoor ambient temperatures throughout the day and overnight. High aerobic mesophilic colony, thermotolerant coliform and, in a few foods, Escherichia coli counts were found in foods after several hours of holding during the day of preparation and of foods held overnight. Temperatures attained during reheating were variable and sometimes would have resulted in survival of foodborne pathogens that multiplied during holding.

Keywords: FOOD VENDING; HAZARD ANALYSIS; ZAMBIA; FOOD SAFETY

Document Type: Research article

Affiliations: 1: Food Safety Consultation and Training, 8233 Pleasant Hill Road, Lithonia, Georgia 30058, USA 2: Department of Social Affairs, Cantonal Laboratory, Lugano, Switzerland 3: Wallis School of Engineering, Sion, Switzerland 4: Provincial Medical Office, Ministry of Health, Lusaka, Zambia 5: Food and Drug Laboratory, Ministry of Health, Lusaka, Zambia

Publication date: 1997-04-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Hazards Associated with Holding and Reheating Foods at Vending Sites in a Small Town in Zambia

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