Food safety and microbial risk assessment of mixed vegetable salads sold from Arua Park restaurants in Kampala city Centre. A cross-sectional study.
DOI:
https://doi.org/10.51168/sjhrafrica.v7i2.2578Keywords:
Food safety, Microbial contamination, Staphylococcus aureus, Salmonella spp, Aerobic Plate Count (APC), Quantitative Microbial Risk Assessment (QMRA), Ready-to-eat foods, Hygiene practices, Kampala CityAbstract
Background:
Foodborne illnesses remain a major public health concern globally and in Uganda, largely due to microbial contamination of ready-to-eat foods. This study assessed the microbial quality and associated health risks of mixed vegetable salads sold in Arua Park restaurants in Kampala City Centre.
Methodology:
A cross-sectional study design was employed. Twenty-seven mixed vegetable salad samples were collected from nine randomly selected canteens and analyzed for Aerobic Plate Count (APC), Staphylococcus aureus, and Salmonella spp. using standard microbiological methods. Additionally, 156 structured questionnaires were administered to consumers, and observational assessments were conducted to evaluate food handling practices. Data were analyzed using ANOVA at a 95% confidence level, while Quantitative Microbial Risk Assessment (QMRA) was performed using Monte Carlo simulation.
Results:
APC levels ranged from 3.1 to 4.83 log CFU/g, within acceptable limits. Salmonella spp. We’re not detected in any samples. However, Staphylococcus aureus counts ranged from 2.97 to 5.13 log CFU/g, with 66.67% of samples exceeding acceptable safety limits. Most canteens (77.78%) stored salads at room temperature and served them without heat treatment. The QMRA estimated a mean exposure dose of 8.301 × 10⁶ CFU/day and a mean probability of infection of 18.4%, indicating a considerable public health risk.
Conclusion:
Although general bacterial loads were within acceptable limits and Salmonella spp. were absent, the high prevalence of Staphylococcus aureus in most samples suggests poor hygiene and unsafe handling practices. This poses a significant risk of foodborne illness to consumers.
Recommendations:
Regular training of food handlers, strict enforcement of food safety regulations by authorities, and improved storage practices are recommended. Further studies should explore microbial risks in other foods and locations to strengthen food safety interventions in Uganda.
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