Microbiological evaluation of different types of branded and un-branded ready to eat snacks sold at Elementary schools at district Peshawar, Pakistan

The lack of hygiene in the preparation and packing of ready-to-eat foods becoming a serious public health concern especially in school-aged children due to the intervention of different pathogenic microorganisms which pose risk factors for foodborne disease outbreaks. The present study was designed to assess the bacterial contamination in different types of ready-to-eat branded and un-branded snacks purchased in various elementary schools of district Peshawar, Pakistan. A total of 20 samples were collected from various elementary schools located in Peshawar, Pakistan. The samples were analyzed using the pour plate method for total plate counts (TPC) and the multiple fermentation tube method for total coliforms (TC), and fecal coliforms (FC). The Escherichia coli isolates were identified using E. coli O157:H7 latex test reagent kit Pro Lab. Canada. The results revealed total plate counts of 6.67%, total coliforms bacteria 40%, fecal coliforms bacteria 33.33%, and E. coli 20% of samples, which were higher than the permissible limits. The conclusion of this study revealed that there is a practice gap in food safety knowledge among ready-to-eat foods. Ready-to-eat vendors are usually illiterate, and they lack knowledge of proper hygiene and food handling procedures. The government should pay special attention to improving public awareness of food safety and the quality of ready-to-eat foods sold in Peshawar, Pakistan.