E. coli found in 25% of street foods in Yaounde - Research reports

Collage created by lifestyle on Pinterest

Practically everyone dines out in Cameroon. Whether it is enjoying water fufu and eru on a random Wednesday afternoon, suya after a workday, or beignets on your way to work, these meals are staples of urban Cameroon life. It is an integral aspect of Cameroonian culture, offering both convenience and community. However, the safety of these foods often goes unquestioned by consumers.

A study conducted in Yaoundé finds that approximately 25% of street food samples test positive for E. coli, a bacterium primarily introduced through contact with faeces. The study examined 50 food and beverage samples from prominent locations in Yaoundé, including the City Centre, Mokolo Market, and the University of Yaoundé I. The results indicated that the vast majority of samples failed to meet basic safety standards. In addition to E. coli, researchers identified several pathogenic organisms, such as Salmonella, Shigella, and Staphylococcus aureus, which are known to cause gastrointestinal distress and enteric fevers. Coliform counts, serving as indicators of poor hygiene, reached levels up to 4,100 units per gram.

The contamination extends beyond bacteria to include various parasites, such as Giardia intestinalis and Cryptosporidium parvum, which can lead to prolonged illness. Additionally, the presence of Hepatitis A and norovirus highlights the risk of explosive outbreaks in densely populated areas, often initiated by infected food handlers through direct contact with raw ingredients.

Artisanal beverages were worse…

Popular beverages like kossam, folere, and fresh juices were found to be particularly problematic. Kossam exhibited the highest microbial loads, recorded at 500,000 colony-forming units per millilitre. This is around 2.5 million live bacteria in a teaspoon of the drink. These drinks are frequently prepared manually, stored in repurposed containers, and kept in warm conditions, which facilitates the rapid proliferation of bacteria.

Of all the areas examined, Mokolo Market, characterised by overcrowding, dust, and inadequate access to potable water, was identified as the site with the highest contamination levels. Food prepared in these open environments is often exposed to flies and environmental pollutants. Furthermore, many vendors lack formal training in food safety, leading to practices such as the reuse of wash water and the prolonged storage of leftovers. These factors contribute to the statistic that over 80% of global foodborne illness cases are linked to food consumed outside the home.

Should you stop eating out?

Not necessarily, but adopting safer consumption habits is essential. 

Prioritise vendors who prepare food fresh upon order and avoid raw vegetables or unpasteurized drinks where clean water is not evident. It is also advisable to skip reheated items and avoid products that have been exposed to environmental stressors for extended periods.

Traditional favourites like eru and suya remain central to the local diet. By remaining vigilant about hygiene and food preparation, consumers can enjoy these delicacies while minimising the risk of foodborne infections.

Source: Nguendo Yongsi HB, "Eating to Live or Eating to Damage One's Health: Microbiological Risks Associated with Street-Vended Foods in a Subtropical Urban Setting (Yaoundé-Cameroon)," Nutrition & Food Science International Journal, 2018.