National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Street-vended foods are widely consumed for their affordability and convenience, yet they are often prepared under unhygienic conditions that increase the risk of contamination. Hot-processed items such as shawarma, pani puri, and sandwiches were collected from Chennai and analyzed using microbiological methods. Multiple bacterial isolates were recovered, with shawarma and pani puri showing the highest contamination levels. Screening with antibiotic-impregnated nutrient agar and disc diffusion testing revealed varied resistance profiles. Some antibiotics remained effective, while reduced sensitivity and complete resistance to others were observed. Nearly half of the isolates were identified as multidrug-resistant, highlighting their role in the spread of antimicrobial resistance. These findings emphasize that hot-processed street foods act as reservoirs of resistant microorganisms. Strengthening hygiene practices, enforcing food safety regulations, and routine monitoring are essential to protect consumer health.
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