Bacterial Identification and Profiling of Selected Street Foods

Abstract

India is renowned for its diverse and vibrant street food culture, with a substantial portion of the population regularly indulging in these local delicacies. This study evaluates the bacteriological quality of a variety of street foods sold across different regions of Jabalpur city. A total of 48 samples—including pani puri, chaat, mango shakes, and sugarcane juice—were aseptically collected from various locations and analyzed within one hour of collection. Microbiological analyses involved serial dilution, pour plate techniques, selective and differential media, and biochemical characterization to identify bacterial contaminants. Results revealed that sugarcane juice exhibited the highest total viable count (58.8–156.6 × 10⁻⁵ CFU), followed by pani puri (masala pani: 58.6–121.3 × 10⁻⁵ CFU; matar: 48–119.3 × 10⁻⁵ CFU), chaat (41–117 × 10⁻⁵ CFU), and mango shake (34.6–117 × 10⁻⁵ CFU). Several pathogenic microorganisms were detected in these samples, including Enterobacter faecalis, Enterobacter aerogenes, Salmonella spp., Pseudomonas fluorescens, Streptococcus spp., Escherichia coli, Klebsiella pneumoniae, Shigella spp., V. vulnificus, V. parahaemolyticus, V. cholerae, Micrococcus luteus, and Proteus mirabilis—all of which are known to cause foodborne illnesses. These findings underscore the widespread presence of pathogenic bacteria in street foods, posing significant public health concerns. The study highlights the urgent need for health education programs targeting street food vendors to promote safe food handling and hygiene practices. Enhancing awareness and training among vendors can substantially reduce the risk of foodborne diseases and improve the overall microbiological safety of street food.