Food Hygiene Practices of Vendors and Microbiological Quality of Ready to Eat Foods at Night Markets

Abstract

Ready to eat (RTE) foods are popular options in night markets due to their convenience, affordability, and accessibility. However, improper handling of RTE foods may increase the risk of foodborne illness. This study aimed to determine the association between food hygiene practices of night market vendors and the microbiological quality of RTE foods sold at night markets. A total of 60 night market RTE food vendors in Kampar district, Perak, Malaysia, were evaluated on‐site for their food hygiene practices, and food samples were collected for aerobic plate counts (APC), Escherichia coli , and Salmonella spp. analysis. Results indicated that 90% of the vendors demonstrated poor food hygiene practices. The overall prevalence of night market RTE foods with unsatisfactory levels of APC and E. coli was 56.67%, and 11.7%, respectively. None of the RTE foods was contaminated with Salmonella spp. The APC levels of RTE foods were significantly associated ( p  = 0.002) with food hygiene practices of vendors. This study suggests the need for food safety training for night market vendors and routine inspection of the microbiological quality of RTE foods in night markets by local authorities to minimize foodborne outbreaks.