Vendor Characteristics, Practices, Microbial Contamination of Fish and Oil Quality in the Street Vending of Deep-fried Fish in Peri-urban Nairobi, Kenya: Case of Kasarani Sub-county
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Date
2021Author
Simiyu, Martha N.
Imungi, Jasper K.
Njue, Lucy G.
Type
ArticleLanguage
enMetadata
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Aim: The main objective of the study is to assess the vendor and environmental hygiene, microbial
contamination of deep-fried tilapia sold, and the quality of the oil used in the streets of Kasarani
sub-county
Study Design: Cross-sectional study.
Place and Duration of Study: Kasarani Sub-county and The University of Nairobi Department of
Food Science, Nutrition, and Technology laboratory between January 2019 to July 2020.
Methodology: Structured questionnaires, checklists, analytical observations, and market
observations were used to collect data from the street vendors. After the collection of the fish
samples, microbial analysis of the fish samples was carried out using standard methods for Total
coliforms and Staphylococcus aureus. The deep-frying oil was sampled for analysis of color and
viscosity. Results were evaluated using national standards.
URI
https://journalafsj.com/index.php/AFSJ/article/view/30285http://erepository.uonbi.ac.ke/handle/11295/155228
Citation
Simiyu, M. N., Imungi, J. K., & Njue, L. G. (2021). Vendor Characteristics, Practices, Microbial Contamination of Fish and Oil Quality in the Street Vending of Deep-fried Fish in Peri-urban Nairobi, Kenya: Case of Kasarani Sub-county. Asian Food Science Journal, 20(4), 22-36. https://doi.org/10.9734/afsj/2021/v20i430285Publisher
University of Nairobi
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Attribution-NonCommercial-NoDerivs 3.0 United StatesUsage Rights
http://creativecommons.org/licenses/by-nc-nd/3.0/us/Collections
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