Hazards and Critical Control Points of Street-Vending Operations in a Mountain Resort Town in Pakistan

Abstract

Hazard analyses (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) were conducted of vending operations of chicken, rice, pulse patties, and ice cream in a resort town in Pakistan. Salmonellae were isolated from ground meat, chicken flesh (from all operations surveyed), cutting boards, egg shells (eggs used in pulse patties), and buffalo milk (used for milk shakes). Greater than 105 coliform bacteria were isolated from raw milk, ice-cream mixes and products, and pulse-patty mix. Time-temperature exposure during cooking was adequate to kill salmonellae, but there were potentials for recontamination from cutting boards, knives, and hands of the vendor. Buffalo milk was held in a freezer and not boiled by the vendor as is usual in Pakistani homes to retard spoilage. Hence, because pathogens were not killed, milk shakes were a health risk. Pulse patties were not always thoroughly cooked, so pathogens could have survived. Holding stacks of them on a griddle for several hours would have allowed germination and growth of bacterial spores and growth of resulting cells. Health agency personnel in developing countries, vendors, and consumers of these foods need to be informed of the hazards and appropriate preventive measures.