Almost half of street food sold in the capital has poor microbiological quality, according to the Ricardo Jorge National Health Institute. But drumsticks are the most dangerous.
Nearly 43% street food marketed in the Lisbon region has levels of unsatisfactory microbiological quality and 2.6% proves to be potentially dangerous for public health, according to a study by the Ricardo Jorge National Health Institute.
The study, published in the Epidemiological Bulletin Remarks of the National Institute of Health Doctor Ricardo Jorge (INSA), aimed to monitor the microbiological quality of street foodready for consumption, sold in the Lisbon Metropolitan Area.
Were harvested 118 unique samples Food Street Food in 39 points of sale of seven areas of the Lisbon district, between March 2019 and December 2022.
The samples were classified into groups, according to InSA’s guide values, based on the type of preparation: with or without heat treatment, handling after heat treatment, presence of raw components or components with its own flora.
Among the evaluated foods were salty as Rissols, Codfish Pastels e cuddlepastry products (how Donutes e ), sandwiches containing fresh vegetables, hot dogs, hamburgers, mixed salads, fruits, natural juices and sushi.
The study reveals that of the 118 samples, the declaration of compliance with microbiological quality was satisfactory in 35 (29.7%) and questionable in 29 (24.6%).
Already 51 samples (43.2%) were evaluated as non -satisfactory e three (2.6%) as not satisfactory and potentially dangerous for public health.
Investigators emphasize that a inadequate washing From raw vegetable components, the use of inadequate storage temperatures and inefficient control of the time of use of these products may explain these results.
Drumsticks, a danger
The study showed that the three samples evaluated as potentially dangerous to public health were chicken drumstickswhich, although fully cooked, are a ready -to -consumption food that requires a lot of manipulation during preparation.
“In addition, despite being fried before it serves, as it is a panned preparation, with some thickness, it should be noted that inside should be reached sufficient temperature for the elimination of microorganisms that may be present,” he explains.
The results obtained in this study point to “a non -compliance with some of the good hygiene practices in this type of establishments”.
Researchers argue that the detection of E. coli and Staphylococcus coagulase (safety/hygiene indicators) above the maximum reference value of 14.4% (17) and 26.2% (31) of samples, respectively, reflects the importance of encouraging these companies to improve the implemented food safety systems.
“Surveillance programs should be encouraged that aim to motivate and raise awareness of this specific group of operators about the importance of fulfilling good hygiene and manufacture practices,” they argue.
Establishing critical control points, frequent revalidation of manipulator training and implementing self -control programs are other measures defended as determinants for the safety and quality of food ready for consumption provided by this food sector.
According to data reported to the European Authority for Food Safety (EFSA), between 2019 and 2023, they were associated with exposure places such as “restaurants, pubs, street vendors, take-away”, 721 outbreaks with strong evidence of their food origin, which originated 10,871 cases of disease.
Salmonella spp, Staphylococcus aureus and Clostridium perfringens were some of the most common causal agents detected in outbreaks associated with these exposure sites.
