Final Determination Of Bacterial Load Count Of Selected Street Foods Sold In Cogon Market, Cagayan De Oro City Amolato Harun Macas 10 - Cazz.docx

Determination of Bacterial Load Count of Selected Street Foods Sold in Cogon Market, Cagayan de Oro City

Keziah Joy C. Amolato Elaine Fatima Amanda D. Harun Cristel Ann N. Macas

March 2017

Determination of Bacterial Load Count of Selected Street Foods Sold in Cogon Market, Cagayan de Oro City

A Research Paper Presented to the Institution Review Committee of Department of Research Gusa Regional Science High School - X

In Partial Fulfilment of the Requirements for Research IV Writing Scientific Research

Amolato, Keziah Joy C. Harun, Elaine Fatima Amanda D. Macas, Cristel Ann N.

Grade 10 – Cazz

TABLE OF CONTENTS

Page COVER PAGE

0

TITLE PAGE i APPROVAL SHEET ii ACKNOWLEDGEMENT

iii

ABSTRACT v TABLE OF CONTENTS LIST OF TABLES

vii

xi

LIST OF FIGURES xii

CHAPTER 1

THE PROBLEM

1

Introduction 1 Conceptual Framework

3

Statement of the Problem 3 Significance of the Study

4

Scope and Limitation of the Study4 Definition of Terms 5

2

REVIEW OF RELATED LITERATURE

7

Street foods in Accra, Ghana: How safe are they?

7

Hygienic & Sanitary Practices of vendors of street foods in Nairobi, Kenya 7

Microbiological Quality and Safety of Ready-to-eat Street Vended Foods in Johannesburg, South Africa 7

Safety and Quality Evaluation of Street Foods Sold in Zaria, Nigeria

8

Food Safety Knowledge & Practices of Street food Vendors in Philippine University Campus

8

Evaluation of Street Vending in Ozamis City

8

Microbiological Quality of Chicken- and Pork-based Street-vended Foods from Taichung, Taiwan, & Laguna, Philippines

9

Microbiology of Kwek-kwek: An Emerging Filipino Food 10

3

METHODOLOGY

11

Research Design

11

Research Setting

11

Location of Sampling Sites 12 Sampling Area

13

Establishment of Sampling Sites 13 Sampling Design

13

Data Collection Methods

13

Laboratory Test Procedure 14

4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

5

17

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

21

Summary of Findings Conclusion

21

Recommendation

23

21

REFERENCES CITED APPENDICES LAB TEST RESULTS CURRICULUM VITAE JOURNAL

ACKNOWLEDGEMENT

We wish to express our deepest gratitude to the following persons who inspired us to strive, to complete this study: To their Research Adviser, Mr. Mark John Gabule for his undying patience in teaching us the lessons, for guiding us to the right path in fulfilling this study and for sharing us his expertise; To the School Administrators for facilitating our request on laboratory tests with Fast Lab at its government’s expense; Prof. Phoebe L. Galeon, a professor of Mindanao University of Science and Technology (now University of Science and Technology of Southern Philippines or USTP) for facilitating and assisting us on conducting our first sampling last March 19 2016. Also, to her 3 rd year BS Food and Technology students, Ms. Mary Glevanie Tago, Ms. Mae Mulo and Mr. Fabio Guno Jr. for leading us during the experimentation. To their teachers, especially Teacher Jasmine Joy I. Tiempo and Casiana G. Maputol, our Class Adviser, for suggesting the needed improvements on our study and for editing the grammatical errors. To their classmates, especially Ms. Gwyneth Zoe L. Galeon, also a good friend of ours, for lending us some copies of her study as a guide to completing this study and for her undeniable support to us;

To their Parents, Mr. and Mrs. Amolato, Mr. and Mrs. Harun and Mr. and Mrs. Macas for their encouragements, moral and spiritual support;

To their siblings, Mr. Kyle Jan C. Amolato, Mr. Raiyan Manzur Bin D. Harun and Mr. Alain Francis D. Harun, Ms. Criselle and Ms. Christine Macas, for the lending a hand to us and for running our errands; Last and not the least, to our Almighty God for all his grace, wisdom, strength and knowledge he bestowed upon us.

KJCA

EFADH

CANM

LIST OF TABLES

TABLE

Page

1

Bacterial Load Count in Plate Count Agar…………………………………..17

2

Bacterial Load Count in Violet Red Bile Agar………………………………18

3

Total Count of Proven & Kwek-kwek during Second Sampling…………..19

4

Total Count of Proven & Kwek-kwek during Third Sampling………….….20

LIST OF FIGURES

FIGURE

Page

1 Schematic Diagram of the Conceptual Framework………………………..…3 2 Location of Philippines-Mindanao-Misamis Oriental- CDO………………...12 3 Statistical map of the road of Cogon Market…………………………....…....13 4 Schematic Diagram of the Laboratory Procedure……………………………15 5 The 10 g of kwek-kwek and proven was blended with water……………….16 6 The 10 g of kwek-kwek and proven was blended with water……………….16 7 Plate count agar (PCA) pipette 9 ml to each test tube………………………16 8 Transfer 1 ml of prepared sample to the 1/10 dilution factor……………….16 9 Trials and Replicates……………………………………………………………18 10 Trials and Replicates …………………………………………………….…….18

Keziah Joy C. Amolato Elaine Fatima Amanda D. Harun Cristel Ann N. Macas Grade 10-Cazz

DETERMINATION OF BACTERIAL LOAD COUNT OF STREET FOODS SOLD IN COGON MARKET, CAGAYAN DE ORO CITY

Mr. Mark John T. Gabule Adviser ABSTRACT Street foods are defined as foods ad beverages prepared and/or sold by vendors in streets and other public places for immediate consumption. The total comiform count of Street foods sold in Cogon Market was determined through Plate Count Method. In this investigation, samples were collected from the sampling area and were brought to the laboratory for lab testing. Results show that both samples contain bacteria but the food sample proven has a much higher coliform count compared to the food sample kwek-kwek. For the first sampling, in Plate Count Agar (PCA) the estiamted colony forming units (cfu) of the samples are ≥ 4 x 10 -6 in Trial 1, ≥ 22 x 10 -5 in Trial 2, and 15 x 10-6 in Trial 3 of proven. In kwek-kwek, Trial 1 has an estimated colony forming units of ≥ 187 x 10 -5, < 306 x 10-4 in Trial 2 and ≥164 x 10 -4 in Trial 3. In Violet Red Bile Agar (VRBA), the food sample proven produced rose-colored colonies which indicates that Enterococcus is present in the sample. On the other hand, the food sample kwek-kwek produced Pinkish-colored colonies which indicats that Enterobacter aerogenes are present in this sample. For the second sampling, the total coliform count of proven is 2.6 x 10 3 while kwek-kwek ahs a

total coliform count of 10Est. For the last sampling, proven has a total coliform count of 2.8 x 103 while kwek-kwek has a total coliform count of 10Est. It is concluded, that proven has a high total coliform count compared to kwekkwek. From the data above, it represents that proven has a much higher coliform count possibly due to the fact that street foods has been contaminated to a large extent.

Keywords: street food, pour plate method, total coliform count, plate count agar, violet red bile agar

CHAPTER 1 THE PROBLEM Introduction The street food industry has an important role in the cities and towns of many developing countries in meeting the food demands of the urban dwellers [ CITATION Mui05 \l 1033 ]. It feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible [CITATION Naf17 \l 1033 ]. Street food sector symbolizes the street life and it operates in an unstable and precarious state because the sector lacks legal recognition [ CITATION Mui15 \l 1033 ]. Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food

booth, food

cart,

or food

truck and

meant

for

immediate

consumption [ CITATION Led00 \l 1033 ]. Some street foods are regional, but many have spread beyond their region of origin. Most street foods is classified as both finger food and fast food, and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. Today, people may purchase street food for a number of reasons, such as to

get flavourful food for a reasonable price in a sociable setting, to experience cuisines, or for nostalgia. [ CITATION And07 \l 1033 ].

Davao City, Philippines—The results of a study conducted by the Department of Science and Technology and the German-funded Center for International Migration and Development show that street food sold in Davao City, Cagayan de Oro, Laguna and areas around the UP Diliman campus in Quezon City is unsafe. Anthony Sales, DOST’s director for Southern Mindanao, and Dietmar Speckmaier, CIM food safety consultant, discussed preliminary findings of tests conducted on some 40 samples of street food sold in Davao with local journalists on Monday and said the results were “basically the same” in the other places. While the tests and analysis of the results would be completed sometime in February, the initial findings of high bacteria content were alarming enough, Sales said. He cautioned the public against consuming food sold on the streets here and other places pending measures to make street food safe. The food samples that were tested here in coordination with the University of the Philippines’ Mindanao campus included kwek-kwek (deep-fried hard-boiled egg dipped in batter), isaw or pig or chicken intestines, various grilled meats and juice drinks, among others. Initial results of the study showed significant amounts of pathogens like salmonella and E. coli, Speckmaier said. The amount is significant enough to make people sick. The contamination might have been caused by poor personal hygiene among vendors or those who prepared the food [CITATION Jud12 \l 1033 ].

Conceptual Framework In this study, the use of chicken egg or commonly known as kwek-kwek and the proventriculus of a chicken or commonly known as proven as our sample variable. INDEPENDENT VARIABLE Foods sold in Cogon Market: 

pOTRR





Chicken Egg (kwek-kwek) Proventriculus of a chicken (proven)

DEPENDENT VARIABLE

Microbiological Parameter: 

Bacterial Load Count (cfu)

Figure 1. Schematic Diagram of the Conceptual Framework

Statement of the Problem The main objective of this investigation is to determine the microbial load count of kwek-kwek and proven. Specifically, it aims to answer the following questions: 1. What is the total Coliform count of proven and kwek-kwek using different media? 2. Which of the food samples obtain high bacterial load count? Low Bacterial load count?

Significance of the Study This study would benefit the following: Consumers. The results of this study would be more aware and enlightened about the effect of eating street foods to their health. Thus, it will give them basis on what food not to eat. Parents. Parents whose children eat street foods tend to tolerate them due to the fact that street foods are affordable and accessible but tend to forget their children’s health; through the results, the parents will inform their children how eating street foods can affect their health and advise them to refrain from eating street foods. Food Enthusiasts. Food Enthusiasts would be more interested from the results of this study. Through the results, Food Enthusiasts will be able to warn their clients to desist from eating street foods for it may destroy their health. Food Vendors. The street food vendors will be aware of preparing the food. Of course they will also eat what they cooked to spend less. They will also be aware of their health.

Scope and Limitation This study focuses on the microbial quality of street foods of a public market in Cagayan de Oro City. The researchers conducted the sampling during late in the afternoon. These samples were prepared and brought to the laboratory for microbial analysis. The study did not do further the analysis of

certain pathogenic bacteria since it is beyond the capacity of the researchers. Furthermore, the sampling and trials were limited due to budget constraints.

Definition of Terms Agar. A gelatinous colloidal extractive of red alga used especially in culture mediator as a gelling and stabilizing agent in foods. Autoclave. An apparatus for sterilizing using steam under high pressure Bacillus cereus. A gram-positive, rod-shaped, aerobic, motile, beta haemolytic bacterium commonly found in soil and food. Bacteria. This term refers to microscopic living organisms, usually one celled, that can be found everywhere. They are dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (such as wine) and that of decomposition. Coliform. Being gram-negative rod shaped bacteria normally present in the Intestine. Diarrhoea. Chiefly British variant of Diarrhea: abnormally frequent intestinal evacuations with more or less fluid stools. Enterobacteriaceae. Any of a family of gram-negative straight rod bacteria that ferment glucose and include saprophytes as well as some serious plant and animal pathogens. Escherichia coli. A bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm.

Plate Count Agar. Also called Standard Methods Agar, is a microbiological growth medium commonly used to assess or monitor “total” or viable bacterial growth of a sample. PCA is not a selective medium. Peptone. Any of various water-soluble products of partial hydrolysis of proteins. Staphylococcus aureus. A type of bacteria commonly found on the skin and hair as well as in the noses and throats of people and animals. Street foods. This term refers to prepared or cooked foods sold by vendors or other public locations for immediate consumption. VRBA. Violet Red Bile Agar is a microbiological growth medium. It can be used in agar plates to monitor or assess bacterial growth in the laboratory, particularly the growth of Enterobacteriacaea, for which it is selective.

CHAPTER 2 REVIEW OF RELATED LITERATURE Related Foreign Studies Mensah (2015) examined the microbial quality and factors predisposing the contamination of street foods sold in Accra. Pour-plate method was used to examine the presence of bacteria on the street foods. The results of finding show the possibility of Diarrhoea effect to the consumers. This kind of information is very alarming because the presence of Mesophilic Bacteria, Bacillus cereus, Staphylococcus aureus and Enterobacteriaceae can cause Diarrhoea to the consumers. Muinde and Kuria (2005) investigated the personal Hygiene of the vendors in Nairobi, Kenya. A descriptive survey design was used to answer questions to the current status of food hygiene and sanitation practiced by vendors of street foods. Risks of cross contamination occur. The street foods were prepared unhygienic that can cause contamination. This paper recommends that every vendor, helper, or food handler should go basic training in food hygiene. Mosupye and von Holy (1999) collected swab of 51 ready-to-eat street foods was c from six vendors in Johannesburg. Standard method was used to determine aerobic plate counts, spore counts, Enterobacteriaceae counts for

food samples and as well as coliform counts for water and swab samples. The results show that Bacillus cereus was detected. It was concluded that the foods analysed in this study were of acceptable quality and safety. Although it was concluded that the foods analysed in this study were of acceptable quality and safety, the vendors should still keep the food clean because Bacillus cereus was found on the street foods. Umoh (1999) examined the ready-to-eat food and beverages of the street food vendors in Zaria for Microbiological analysis. Plate count Agar method was used to culture the total aerobic organisms. The result shows that out of 16 Staphylococcus aureus. Education of the street food handlers and public on environmental sanitation and safe food handling practices was recommended.. Related Local Studies Azanza (2009) observed the food safety knowledge and practices of street food vendors in University Campus of the Philippines. Using a standardized survey tool containing 70 questions, a face-to-face interview was conducted. The results show that among the 54 vendors surveyed, they have knowledge on food safety concepts was established. However, the vendors were shown to be not too knowledgeable particularly on food legislation and waste management. The means of continuous food safety education financial assistance through social services affiliations, basic water and waste management utilities was recommended to subside the divergence between knowledge and practices of safe street food in school campuses.

Canini (2013) aimed to investigate the microbial quality of street-vended foods and factors predisposing to their contamination. The Standard Method was used for the enumeration of total bacterial counts and the identification of Staphylococcus

aureus

and

Escherichia

coli.

The

results

show

that

Staphylococcus aureus was detected in 104 food samples and 69 contained Escherichia coli. Time and temperature abuse, exposure of food flies, and poor hygiene practices during preparation and serving was likely the risk factors of contamination. There is a need for stricter implementation of sanitary code, licensing and issuing health cards. Vendors were recommended to receive education and training food hygiene to improve safety of street foods in Ozamis City and thereby heighten the safety of the consumers. Manguiat (2013) evaluated the microbiological quality of chicken- and pork-based street-food samples from Taichung, Taiwan's night markets and Laguna, Philippines' public places in comparison to a microbiological guideline for ready-to-eat foods. Different bacterial contamination patterns were observed between ‘hot-grilled’ and ‘cold cooked/fried’ food types from the two sampling locations with ‘hot grilled’ foods generally showing better microbiological quality. Several samples were found to be unsatisfactory due to high levels of aerobic plate count, coliform, Escherichia coli, and Staphylococcus aureus. Food preparation, cooking, and food handling practices were considered contributors to the unacceptable microbiological quality of the street foods. Hence, providing training on food hygiene for the street vendors should result in the improvement of the microbiological quality of street foods. The data obtained in this study can

be used as input to microbial risk assessments and in identifying science-based interventions to control the hazards. Azanza (2004) studied the microbiology of kwek-kwek as a Philippine emerging street food made from boiled quail eggs, which have been battered and fried. The process of water-cooling and manual peeling of the boiled shell eggs were shown to increase the TPCs, and coliform and staphylococci counts of the product. Salmonella was found on the samples. The flour-based sauces of kwekkwek were found to contain higher microbial contaminants than the vinegarbased sauce. It was recommended that good manufacturing procedures within the boundary of street food trade economics be fully considered in the preparation and vending of the product.

CHAPTER 3 METHODOLOGY Research Design The research design process that was used in this study was a descriptive type of research. It involves the determination of the bacterial load count of street foods sold in Cogon, Cagayan de Oro City, specifically the chicken egg (kwekkwek) and the proventriculus of a chicken (proven). By using proven and kwekkwek as the sample, the food samples were determined, which of the samples contain the highest bacterial load count. Research Setting The study was implemented in Cogon Market, Cagayan de Oro City. This place is situated in Misamis Oriental Region 10, Philippines. It is located in Barangay 33, along J.R. Borja St. and has boundaries of Barangay 37, Osmeña St. and J.R. Borja St. The City lies between the latitude 8-14”-00” to 8-31’-5” north and longitude 124-27”-00” and 124-49”-00” east.

Figure 2. Location of Philippines- Mindanao- Misamis Oriental-Cagayan de Oro City

Sampling Area

Figure 3.Statistical map of the road to Cogon Market Cagayan de Oro City

Establishment of Sampling Sites The researchers have one sampling site located in Cogon Market, Cagayan de Oro City. The food samples were bought from Cogon Market and was placed in a whirl pack. Sampling Design The samples were bought from the market. Five (5) sticks of proven and (1) kwek-kwek were bought to determine which of the samples have the highest bacterial load count. The samples were put in a whirl pack given by the Fast Lab. Data Collection Method Preparation of Laboratory Samples. The samples were bought from the market. Five (5) sticks of proven and (1) kwek-kwek were bought to determine which of the samples have the highest bacterial load count. The samples were put in a whirl pack given by the Fast Lab.

Laboratory Procedures. The data to be gathered or the laboratory results will be able to determine which of the (2) samples, kwek-kwek and proven have the highest bacterial load count. The method used was Pour Plate Method. Laboratory Test Procedure The laboratory test procedure that applied was pour plate method; aerobic plate count cfu/g. The sauce of the kwek-kwek and proven was not tested. For the first sampling, the researchers conducted the experimentations. Before the experimentation was conducted, preparations were made and apparatuses and materials were gathered needed for the experimentation. To prevent Air-borne contaminants, the working bench was disinfected through spraying 70% Alcohol; glasswares were washed and put in Autoclave at 121 °c for 15 minutes. While the glasswares were Autoclave, prepare Peptone H 2O, weigh Peptone, and dissolve in distilled water. After preparing the Peptone, prepare 20 ppm of Hypochlorite solution. After preparing the Hypochlorite solution, prepare the media. Weigh PCA and dissolve in distilled H2O, bring to boil and autoclave for 15 minutes at 121°c. Afterwards, prepare the sample. Blend 10g of sample in 100 mL distilled H 2O until homogenized then transfer in a beaker. Thereafter, transfer the Peptone H 2O and pipette 9 mL to each test tubes. Peptone should be 20 g/ 1L, PCA should be 23.5 g/ 1L and VRBA should be 39.5 g/ 1L. Once the preparations are finally finished, the next process was serial dilution. A 1 mL of prepared sample was transferred to the 10 -1 to 10-6 dilution

factor. The method of Pour Plating then follows. Transfer 1 mL of the solution then put prepared agar. Wait until it solidifies. After it solidifies, invert then Wash Glasswares

Prepare Peptone H2O

Sterilize

Weigh Peptone and dissolve in distilled water then boil

Autoclave

Disinfect working bench

At 121oC for 15 minutes

20 ppm of Hypochlorite solution

Prepare media

Prepare sample

Weigh PCA and dissolve in distilled H2O. Boil and autoclave for 15 mins.at 121 o C

Blend 10 g of sample in 100 mL distilled H2O until homogenized Transfer in a beaker

Transfer Peptone H2O Pipette 9mL to each test tubes

Serial Dilution Transfer 1mL of prepared samples to the 10-1 dilution factor

Pour Plating Transfer 1mLof the solution

Invert

Put prepared agar and wait until it solidifies

Incubate Figure 7.Schematic Diagram of Laboratory Test Procedure

Figure 5. The 10 g of kwek- kwek was blended with water

Figure 7. Plate count agar (PCA) Pipette 9 ml to each test tube

Figure 6. The 10 g of kwek- kwek was blended with water

Figure 8. Transfer 1 ml of prepared sample to the 1/10 dilution factor

CHAPTER 4 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA Table 1 shows the first sampling of the food samples in Plate Count Agar. The purpose of the Plate Count Agar is to assess or monitor the total bacterial load count of a sample. Table 1 illustrates that the food sample proven of Trial 3 has the most bacterial load count among the (3) trials that was performed while the food sample kwek-kwek of Trial 2 has the most bacterial load count among the trials that was conducted. Table 1. Bacterial Load Count in Plate Count Agar

PROVEN

KWEK-KWEK

Dilution factor 10-4 10-5 10-6 10-4 10-5 10-6

Trial 1 TNTC TNTC 4 TNTC 27 16

Trial 2 TNTC 12 1 56 21 28

Trial 3 TNTC 15 TNTC 46 TNTC 16

Legend: TNTC= too numerous to count

Table 2 shows also the first sampling of the food samples but in Violet Red Bile Agar. The role of the Violet Red Bile Agar or most commonly known as VRBA is also to monitor bacterial growth in the laboratory and also for the detection of coliforms.

The Table 2 also shows that all the samples are positive which represents that the bacterial load count of the samples in Violet Red Bile Agar are higher compared to the samples in Plate Count Agar. Due to a busy schedule and insufficient funds, the researchers have decided to discontinue the started experimentation and instead passed the samples at Fast Lab for the continuation of the (2) remaining trials.

Figure Trials and Replicates

9.

Figure 10. Trials and Replicates

Table 2. Bacterial Load Count in Violet Red Bile Agar

PROVEN

KWEK-KWEK

Dilution Factor 10-4 10-5 10-6 10-4 10-5 10-6

Trial 1

Trial 2 +

+ + +

+ + + + +

+ + +

Trial 3 + + + + + +

Table 3 shows the total Coliform count of proven and kwek-kwek during the second sampling. The second sampling shows that proven has a total coliform count of 2.6 x 103 compared to kwek-kwek which has only <10

Est

. It

indicates that proven has a much higher total coliform count than kwek-kwek. Table 3. Total Coliform Count of Proven & Kwek-kwek during Second Sampling Samples Microbiological Parameters

Proven

Kwek-kwek

2.6 x 10³

<10 Est.

Total Coliform count

Note: Est.- Estimated Colony Forming Units

Table 4 shows the total coliform count of Proven and Kwek-kwek during the third and last sampling. The third sampling shows that proven has a total coliform count of 2.8 x 103 while kwek-kwek has a total coliform count of 10 Est. The third sampling agrees with the second sampling that proven has a much higher total coliform count than kwek-kwek. From the data above, it represents that proven has a much higher coliform count because street food has been contaminated to a large extent. The following are possibly the factors that led the

street foods to food contamination: Lack of basic infrastructure and services such as filtered water supplies. Street Food vendors prepare foods only in the food carts, which does not have water supplies such as a faucet or tap water.

Table 4. Total Coliform Count of Proven & Kwek-kwek during Third Sampling Samples Microbiological Parameters Total Coliform count

Proven 2.8 x 10³

Kwek-kwek 10 Est.

Note: Est. - Estimated Colony Forming

The next possible factor that led the street foods to food contamination is the lack of knowledge of street food vendors in food preparation and food borne illnesses. To Street food vendors, the way of preparing the food does not matter to them as long as they make income a living. Then, the possible factor that led the street foods to food contamination is the emitting of smoke from vehicles. Numerous of vehicles pass through where street food vendors prepare street foods. Lastly, the street food vendors’ insufficient knowledge of sanitation. For the purpose of earning income, the vendors have sacrificed the quality of the product primarily its cleanliness.

CHAPTER 5 CONCLUSIONS AND RECOMMENDATION While street-vended foods are appreciated for their unique flavors as well as their convenience, they are also often essential for maintaining the nutritional status of the population. Street food vending also assures food security for lowincome urban populations and provides a livelihood for a large number of workers who would otherwise be unable to establish a business for want of capital. Street food vending also offers business opportunities for developing entrepreneurs. In contrast to these potential benefits, it is also recognized that street-food vendors are often poor and uneducated and lack appreciation for safe food handling. Consequently, street foods are perceived to be a major public health risk. The researchers of this study has limit their coverage to the determination of the presence of bacteria in street foods. The local government unit has already established its Sanitation regulations pertaining to stalls selling street foods. Thus, due to time constraints, the sanitation aspect of this study could no longer

be obtainable. Arising from the findings of this study, the following conclusions are drawn:

1. Between the food samples, proven obtain a high coliform count compared to kwek-kwek possible for the reason of the biological, chemical and physical hazards that may be introduced to the vending operation and which may persist through food preparation and processing. 2. In Plate Count Agar (PCA) the estimated colony forming units (cfu) of the samples are < 4 x 10-6 in Trial 1, ≥ 22 x 10-5 in Trial 2, and ≥ 15 x 10 -6 in Trial 3 of Proven and for the Kwek-kwek, Trial 1 is estimated at ≥ 187 x 10 5

, ≥ 306 x 10-4 in Trial 2 and < 164 x 10-4 in Trial 3.

3. In Violet Red Bile Agar (VRBA) the Proven sample produced a Rose colored colonies which indicates that Enterococcus is present in the sample. On the other hand, Kwek-kwek produced Pinkish colored colonies, which indicates that Enterobacteraerogenes are present in this sample(Lactose-fermenting microorganisms, including coliforms, produce pink to red colonies that are generally surrounded by a reddish zone of precipitated bile[ CITATION IFU96 \l 1033 ]). 4. Second sampling, which is examined in Fast Lab in Lapasan Cagayan de Oro City, had the result of Proven at 2.6 x 10 3 CFU/g and < 10 kwek using Pour Plate Method.

Est.

of Kwek-

5. Third sampling, which is examined in Fast Lab in Lapasan Cagayan de Oro City, had the result of Proven at 2.8 x 10 3 CFU/g and < 10

Est.

of Kwek-

kwek using Pour Plate Method.

Recommendations 1. The researchers future researchers to conduct further study and trials to elucidate the factors that contribute to the contamination of food with bacteria. 2. The researchers recommend to avoid from eating street foods for it may result to food borne illnesses. 3. The researchers recommend to use other street foods as a test sample that can be use in the further study. 4. The researchers recommend to use other media for experimentation. 5. The researchers recommend to consult an expert and to perform furthermore studies to get the most accurate result.

APPENDICES

APPENDIX A PHOTO DOCUMENTATION

APPENDIX B LAB TEST RESULTS

APPENDIX C RESEARCH JOURNAL

APPENDIX D CURICULUM VITAE

APPENDIX A PHOTO DOCUMENTATION

The procedures was written on the board

The 10 g of kwek-kwek and proven was blended with water

The glasswares were washed; sterilized Autoclave for 15 min. in 121°

Plate count agar (PCA) Pipette 9 ml to each test tube

Transfer 1 ml of prepared sample to the 1/10 dilution factor

Transfer 1 ml of solution; put agar; wait until it solidifies; invert; incubate

Violet Red Bile Agar (VRBA)

Same Process

The results of the Experiment

The results show that the Proven has the highest bacterial load count

APPENDIX B LAB TEST RESULTS

APPENDIX C JOURNAL