Proximate composition, microbial and chemical contamination of street vended foods versus home-made and restaurant foods from Kochi, Kerala

A survey was conducted to Study the consumption pattern of street foods in Kochi, following which eight commonly consumed street foods were collected from three different sources viz., (i) a street vendor (ii) restaurant and.(iii) a house in the city. All the samples were analysed for proximate composition and tested for adulteration. Four most widely and frequently consumed foods were subjected to microbial evaluation. Hazard analysis critical control points (HACCP) evaluation of one food sample was carried out and hygienic practices adopted by street vendors and restaurant workers were also evaluated. The study revealed the presence of non-permitted colours, artificial sweeteners, adulterant oils and poor sanitary quality of food. The HACCP analysis of Bengal gram curry showed high microbial counts in raw and soaked samples. The hygienic practices adopted by vendors and restaurant personnel were far from satisfactory. Though foods from all sources were nutrient dense, home made foods were less expensive and quality wise superior to both restaurant and street foods.