In Bangladesh, roadside food stalls are a vital source of nutrition for low-income earners. However, they face rising concerns over foodborne disease transmission. This study, conducted in Dhaka, examined the microbiology of food samples and waste management practices to assess safety. Parameters included Total Viable, Coliform, and Yeast-Mold counts, plus the presence of Salmonella, Shigella, and Bacillus cereus. Of the 200 samples collected, 145, 142, and 180 samples demonstrated acceptable levels of hygiene for total viable, Coliform, and yeast-mold Count, respectively. The Most Probable Number (MPN) of total viable count ranged from 2.5 × 105 CFU/g to 8.8 × 105 CFU/g for solid foods and 2.5 × 103 CFU/ml to 5.9 × 104 CFU/ml for liquid foods. Similarly, the MPN of total coliform count ranged from 2.5 × 104 CFU/g to 4.9 × 104 CFU/g for solid foods and from 2.5 × 102 CFU/ml to 3.5 × 103 CFU/ml for liquid foods. The most probable total yeast and mold numbers for solid foods were 9.2 × 103 CFU/g for cooked rice, 7 × 103 CFU/g for cooked fish curry, and 9.9 × 103 CFU/g for cooked mixed vegetables. The MPN ranged from 3.3 × 104 CFU/ml for liquid foods to 5 × 103 CFU/ml. Salmonella spp., Shigella spp., and Bacillus cereus were detected in 34, 51, and 65 samples, respectively. Samples collected promptly after cooking exhibited lower microorganism counts. The study advocates for government-imposed food safety regulations to uphold hygiene standards in food handling, storage, and personnel hygiene at roadside stalls, reducing the risk of foodborne illnesses. The food hygiene practice of roadside stalls in the study area was poor. To improve the food hygiene practices, the environmental and waste management system of the stalls should establish a good level of basic water supply, sanitation, and hygiene facilities in the study area.
Mostofa et al. (Sun,) studied this question.