Study on microbiological quality of fast food in Nangarhar
Sayed Mohammad Weqar, Mohammad Nazer Faisal, Samiuddin Rahil
Microorganisms cause nutritional and sensory deterioration foods, producing loss of quality and limiting shelf life. Food-borne pathogens are the leading cause of illness and death in developing countries costing billions of dollars in medical care and medical and social costs. When the government want make strategy for controlling of food borne illness and the people have to purchase better quality food need to researched about the causing agent of poisoning, contamination of food because Studies made in Nangarhar pointed out that the important aspect of fast foods is their safety and understanding the possible ways of contamination. Microbial contamination of fast foods could occur due to different possible reasons such as storing foods in cheap utensils, holding foods at a temperature that would permit bacterial growth, utilization of water of questionable hygienic quality, using packing materials that were not of food-grade quality, vending site that has no facilities for waste disposal and utilization of unclean utensils. In addition, street foods vendors are unaware of the basic importance of personal cleanliness, thus their products are usually vulnerable to gross contamination by flies, insects, rodents, dust and other dirt. It is also indicated that fast food are often poor and uneducated and lack appreciation for safe food handling. aims of the study were to determine microbiological quality of fast food in Nangarhar Province Afghanistan. According to our result we have seen 12 sample positive of burger, 10 sample of fry chicken and 8 sample of pizza for shigella and only 4 sample of fry chicken sample were positive for Salmonella. So the people must use those fast foods which are purchasing in hygienic conditions and not present as a vender shape.