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Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served alongside Roast Meat in Kenya

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dc.contributor.authorMbae Kenneth M.
dc.contributor.authorNdwiga Mercy K.
dc.contributor.authorKiruki Fredrick G.
dc.date.accessioned2024-07-05T07:00:28Z
dc.date.issued2018-05
dc.descriptionArticle
dc.description.abstractRaw salads are regularly implicated in food-borne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad, alongside roast meat is widespread in Kenya. &e aim of this study was to evaluate the bacteriological quality of kachumbari samples (n � 39) collected from a cross section of roasted meat eateries in Kenya. &e United Kingdom’s Health Protection Agency guidelines were used to infer safety of the salads due to lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (102CFU/g). All samples examined for staphylococci had counts falling within the borderline range (20–104CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of 2 (5.1%) Campylobacter spp. and 1 (2.6%) E. coli O157. Salmonella was not detected in any of the samples. &e presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.
dc.description.sponsorshipMeru University of Science and Technology
dc.identifier.citationMbae, K. M., Ndwiga, M. K., & Kiruki, F. G. (2018). Microbiological quality of kachumbari, a raw vegetable salad popularly served alongside roast meat in Kenya. Journal of Food Quality, 2018(1), 8539029.
dc.identifier.urihttps://drive.google.com/open?id=17gRnk3Pe8HRWVa3Spf5lMmXd6LLbXAFZ
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1120
dc.language.isoen
dc.publisherJournal of Food Quality
dc.subjectMicrobiological quality
dc.subjectraw vegetable salad
dc.subjectroast meat
dc.subjectKenya
dc.titleMicrobiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served alongside Roast Meat in Kenya
dc.typeArticle
dspace.entity.typePublication

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