Bacala, Kaitlyn Margareth T.

Level of perception by street food vendors on food safety and actual microbial level on the ikaw-ikaw foods in selected Barangays of Dasmariņas City I, Cavite / by Kaitlyn Margareth T. Bacala, Nikki M. Batuhan and Nicole N. Delos Reyes. - Indang, Cavite : Cavite State University- Main Campus, 2018. - xii, 62 pages : illustrations ; 28 cm.

Research Study (Bachelor of Science in Medical Technology) Cavite State University.

Includes bibliographical references.

College of Nursing (CON), Department of Medical Technology. College of Nursing (CON), Department of Medical Technology.

BACALA, KAITLYN MARGARETH T., BATUHAN, NIKKI M., DELOS REYES, NICOLE N., Level of perception by street food vendors on food safety and actual microbial level on ihaw-ihaw foods in selected barangays of Dasmarinas City I, Cavite. Undergraduate research study. College of Nursing, Cavite State University, Indang, Cavite. Adviser: Sunny Rose M. Ferrera, RN, MAN
Street foods have become popular not only as source of convenient and affordable food, but as main source of livelihood. However, street food vendors overlook the importance of the safety and nutritional quality of the food they serve which can cause food related diseases, even poisoning and death to customers. The study was conducted generally to determine the level of perception by street food vendors on food safety and actual microbial level of ihaw-ihaw foods in selected barangays of Dasmarinas City 1, Cavite. Specifically, it was conducted to (1) describe the demographic characteristic of the respondents in terms of age, sex and educational attainment; (2) determine the level of food safety based on actual microbial study on the ihaw-ihaw foods; (3) know the level of food safety based on perception of street food vendors on the ihaw-ihaw foods in selected barangays of Dasmarifias City I, Cavite; (4) determine the relationship between the level of food safety as perceived by the street food vendors and the actual microbial level findings on the ihaw-ihaw foods. In determining the level of food safety based on actual microbial level, majority of the grilled chicken intestine samples (73.33%) had an APC of above 100,000 cfu/g which was unacceptable. On the other hand, all of the grilled chicken blood samples had an APC of above 100,000 cfu/g and were also unacceptable.
The selected respondents had high level of awareness on safety practices in preparing the food they are selling. Respondents perceived that street foods can cause disease so it is necessary to perform food safety practices and attitudes. However, based on the result of the aerobic plate count of the selected samples, the actual microbial level showed that only 8 (26.67%) samples of grilled chicken intestine and none (0.00%) of the grilled chicken blood are acceptable or safe to eat by the consumers.



Microbial metabolies
Phytopathogenic microorganisms--Physiology

576.15 / B12 2018