Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India

Table 3

Salad handling practices and preparation and storage practices of 53 street food venders in Hyderabad city.

Practices	Frequency of responses (𝑛=53) %
Vegetables from
(a) Market	49 (92.5)
(b) Shop	4 (7.5)
Vegetables brought in
(a) Polythene bag	23 (43.4)
(b) Gunny bags	30 (56.6)
Frequency
(a) Once in a day	8 (15.1)
(b) Once in 2 days	15 (28.3)
(c) Once in 5 days	16 (30.2)
(d) Once in a week	14 (26.4)
Storage
(a) House	30 (56.6)
(b) Stall	23 (43.4)
Storage before cutting
(a) Table	10 (18.9)
(b) Bowl	11 (20.8)
(c) Bucket	12 (22.6)
(d) Refrigerator	10 (18.9)
(e) Others	10 (18.9)
Wash vegetables
(a) Yes	1 (1.9)*
(b) No	52 (98.1)
Peeling vegetables
(a) Yes	23 (43.4)
(b) No	30 (56.6)
Peeled with
(a) Peeler	1 (1.9)
(b) Knife	22 (41.5)
(c) Not peeled	30 (56.6)
Cutting vegetable
(a) Knife	49 (92.5)
(b) Vegetable cutter	3 (5.7)
(c) Grater	1 (1.9)
Status of knife
(a) Clean-dry	15 (28.3)
(b) Wet-dirty	38 (71.7)
Storage after cutting
(a) Open place	29 (54.7)
(b) Container	24 (45.3)
Selling of non-veg. food
(a) Yes	6 (11.3)^~
(b) No	47 (88.6)
Frequent washing of knife
(a) Yes	6 (11.3)
(b) No	47 (88.7)
Cutting and chopping place
(a) Wooden	48 (90.6)
(b) Stainless table	5 (9.4)
Status of cleaning cloth
(a) Neat	5 (9.4)
(b) Dirty	48 (90.6)
Does vendor wear gloves?
(a) No	53 (100)
Frequent washing of hands
(a) Yes	3 (5.7)
(b) No	50 (94.3)
Status of his nails
(a) Neat	21 (39.6)
(b) Dirty	32 (60.4)
Wounds
(a) Cut	6 (11.3)
(b) Wound	1 (1.9)
(c) No wound	46 (86.8)
Status of nails
(a) Cut	21 (39.7)
(b) Uncut	32 (60.3)
Neatly combed
(a) Yes	16 (30.2)
(b) No	37 (69.8)
Uniform
(a) Neat	12 (22.6)
(b) Dirty	41 (77.4)
Status of premises
(a) Near to the water drain	9 (17)
(b) Adjacent to road	34 (64.2)
(c) Near public toilet	3 (5.7)
(d) Near municipal garbage	4 (7.5)
(e) Others	3 (5.7)
Waste disposal
(a) Garbage bin	40 (75.5)
(b) Plastic bag	12 (22.6)
(c) Outside	1 (1.9)
Stray dogs and cats in vicinity
(a) Yes	53 (100)
Rodent droppings
(a) Yes	31 (58.5)
(b) No	22 (41.5)
Insect exposure
(a) Yes	51 (96.2)
(b) No	2 (3.8)

∗Washing is done with still water. ∼Use same knife to cut vegetables and meat.