000			01886nam a22002177a 4500
003			KE-MeUCS
005			20220824110707.0
008			220822b xxu||||| |||| 00| 0 eng d
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040			_cKE-MeUCS _dKE-MeUCS
050			_a
100			_aMbae, Kenneth M
245			_aMicrobiological quality of kachumbari, a raw vegetable salad popularly served alongside roast meat in Kenya/ _c Kenneth M.Mbae "et al"
260			_aMeru: _bMeru University of Science and Technology; _c2022.
490			_aMUSTIC2022
520			_aRaw salads are regularly implicated in foodborne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad alongside roast meat is widespread in Kenya. This study aimed to evaluate the bacteriological quality of kachumbari samples (n=39) collected from a cross-section of roasted meat eateries in Kenya. United Kingdom’s Health Protection Agency guidelines were used to infer the safety of the salads due to the lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (<20 CFU/g), 7 (17.9%) in the borderline (20 - ≤102 CFU/g) and 18 (46.2%) unsatisfactory (>102 CFU/g). All samples examined for Staphylococci had counts falling within the borderline range (20-≤104 CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of Campylobacter spp. 2 (5.1%) and E.coli O157 1 (2.6%). Salmonella was not detected in any of the samples. The presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.
700			_aNdwiga, Mercy K
700			_a Kiruki, Fredrick G
942			_2lcc _cART _tMMS
999			_c87953 _d87952