HYGIENE PRACTICES AND MICROBIOLOGICAL QUALITY OF RAW AND MILDLY HEAT-TREATED VEGETABLE SALADS FROM RESTAURANTS WITHIN ILEMELA MUNICIPALITY

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Abstract

Background: In Tanzania, the consumption of vegetable salads is increasing and becoming popular in food service establishments of urban areas creating market for vegetables cultivated in rural and peri-urban areas. However, the products are among the high risky ready-to-eat foods (RTEs), as they are often served raw without being heat-treated and with no preservatives.  Methodology: A cross-sectional study was conducted from May to June 2024 to assess hygiene practices and microbiological quality of raw and mild heat-treated vegetable salads served in restaurants in Ilemela Municipality, Tanzania. Face-to-face interviews were used to assess hygiene practices of thirty randomly selected restaurants. In parallel, thirty salad samples were collected and analyzed for Total Plate Counts (TPC) and Escherichia coli. Results: The findings revealed that food handlers had low education level with no food hygiene training. Hygiene practices that are essential for food handling and preparation; such as wearing hairnets, gloves, protective clothing and use of potable water were not consistently observed. Regarding microbiological quality, none (0/30) of the mildly heat treated vegetable salads had TPC, while, all (30/30) raw salad samples demonstrated high TPC counts ranging from 1 to 4.6 Log CFU/g, exceeding the set limits. While, all (30/30) mildly heat treated salads were not contaminated with E. coli, 14/30 of the raw salad samples were positive. Thus, the raw salads were unsatisfactory for consumption. Conclusion: Therefore, food hygiene training and control by relevant authorities alongside treating vegetable salads with mild heat are essential in ensuring food quality and safety.