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Title: A study of the hygiene and safety of foods sold by street food vendors operating within the Warwick triangle of Durban
Authors: Crocker, Ronelle 
Keywords: Food handling practices;Street vendors
Issue Date: 2020
It is often assumed that street food is unsafe because of the unsanitary environment
that it is prepared and sold in. The aim of this study is to investigate the food
handling practices and food premises of vendors and to determine the microbial
safety of food sold within the study area.
In carrying out the aim of this study, the researcher studied the food handling
practice and operation of food vendors. In order to determine the safety of foods,
microbiological tests were conducted to determine the microbial load, as well as the
presence and acceptable limits of food pathogens. Quantitative data were collected
by the administration of a questionnaire, observation checklist and microbiological
testing. All vendors situated in the study area participated in the response of the
questionnaire and checklist, but only 26 full meals were collected and tested
separately for microbial analysis as a mean of meat and salad. Questionnaires were
used to determine the nature of operation and food samples were tested to
determine the microbiological safety of foods. All food samples were collected
aseptically, stored in cooler boxes and transported to the Durban University of
Technology where microbiological tests were conducted. Quantitative microbial
analysis was conducted on Salmonella spp., E. coli, and Listeria monocytogenes,
and quantitative analysis was conducted on total plate count, aerobic and nonaerobic spore formers and Staphylococcus aureus. Statistical Package for Social
Science (SPSS) version 24.0 was used to analyse the generated data to determine
the mean and percentages of the results in all categories.
The results of this study indicate that the street food vendors within the Warwick
Triangle have poor food safety knowledge and poor food handling practices which
are evident in the microbial quality of the food sold. These results provided the
municipality with adequate reasons to increase their efforts at improving the
knowledge of food handlers within the municipality and thus increase the safety of
street foods sold.
Submitted in fulfillment of the requirements for the degree of
Master of Management Sciences: Hospitality and Tourism Management, Durban University of Technology, Durban, South Africa, 2020.
Appears in Collections:Theses and dissertations (Management Sciences)

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