Abstract

The objective of this study was to hygienically improve community-based street sales of Ready-To-Eat (RTE) foods through the implementation of GMP (Good Manufacturing Practices) and food preservation techniques in the municipality of Cerete. Street food sales are an economic and social phenomenon, which has become a serious regional governance issue. Microbiological analyses were carried out in RTE's and on street vendors that sell them, which resulted in the absence of Staphylococcus aureus, total coliforms and fecal coliforms in the manipulators; as well as on the equipment and surfaces, there was an uncountable number of molds in the environment, which is consistent with the high exposure to climatic factors to which these street sales are exposed; the evaluated RTE’s were, chorizo, cheese, Suizo (Swizz sausage meal), arepa de queso (cheese corn cakes) and empanada, finding that all complied with the permissible limits of microbial growth; except the empanada that evidenced the presence of total Coliforms and Fecal Coliforms. Fifty-two food handlers were trained by representatives of the Municipal Ministry of Health in the implementation of GMP and food preservation; in addition, compliance with the training was verified through the initial hygienic diagnosis of sanitary hygiene. The market area was found to be the one with the highest percentage of compliance (57%), while the central area was the one with the lowest percentage (33%) regarding regulations that establish at least a 60% compliance rate.

Keywords:

Conservation, diagnosis, good practices, ready to eat, street vendors,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.