Impact Of Food Safety On Vended Food In Nigeria

ABSTRACT Street food vending has become an important public health issue and a great concern to everybody.  This is due to widespread of food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major source contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various studies have identified the source of food safety issues involved in street foods to be microorganism belonging to the genus Baccillus, Staphylococcus, Clostridium, Vibro. Canplobacter, Listeria, Salmonella.
TABLE OF CONTENT CHAPTER ONE 1.0   INTRODUCTION
CHAPTER TWO 2.0  SOURCES OF QUALITY RAW MATERIAL IN VENDED FOODS. 2.1     Water and Other Materials 2.2     Preparation and Processing 2.2.1  Transportation 2.2.2  Storage 2.2.3  Reheating 2.2.4  Personal Hygienic of the Vendors and Food Handlers 2.3     Hazards Analysis of Street Vended Foods 2.3.1  Vending Location, Food Handling and Waste Disposal
Food Handling Waste Disposal Biological Hazards
CHAPTER THREE 3.0 Utensils And Equipment: Chemical And Microbial Contaminants REFERENCES