66 possible. Such practices as, washing water being changed frequently, raw meaty foods
and vegetables should not be washed near or over the utensils washing area and washing of personnels hands should have its own defined place so as to not contribute to
increasing fecal contamination. Many a research carried out stated that water is a very good transmitter of fecal
coliforms. It could be the result of having the water source contaminated by fecal coliforms and thereby result if contaminating the items that come in contact with the
water used. In a study carried out by Sarwar G et al 2007 on bacterial analysis of drinking water, he reported ninety-two 81 untreated and forty-two 19 treated
water samples were positive for coliforms. Furthermore, faecal coliforms were found in 52 of the samples, indicating contamination of faecal origin, and inadequate treatment of
water supplies. Escherichia coli were found in 43.28 of the samples, which is substantial indicator of faecal pollution. These all indicate that fecal coliform
contamination can be found in water, in this case drinking water. E.coli was found in household stored water in Peru, revealed in a study carried
out by Oswald et al 2007. Nevertheless, the best solution remains a connection in the
home providing clean, chlorinated water; all else falls short. Sobel et al 1998 in the
research study in Guatemala detected fecal coliforms using membrane filtration method from stored water, which is water stored in holding vessels like buckets. It was
noted that even after washing their hands, after several hours of working and hand samples then again were taken and found to be recontaminated. With this problem
prevailing, it was proposed that water supplies be chlorinated to reduce coliform loads.
4.3.2.2 Tea towels
All three RTE food outlets had fecal contamination for tea towels samples as shown in Table 7.0. It is revealed that all three tea towel samples have almost the same
amount of fecal coliform contamination. There is no significant difference between outlets when analysed statistically using LSD. The most probable reason for having
fecal contamination could have been from poor personnel behavior, which is contaminated hands using the tea towel. The other important reason could also have
been the low frequency of washing the tea towels; sometimes the tea towels are re-used the next day without changing after being used a whole day drying wet plates, etc.
67 Another reason which may not be as strong as the others is the contact from insects such
as flies and pests rodents when storing in the outlet. There have not being mention of tea towels specifically; however several studies
have mentioned fecal coliform including E.coli occurrence in dish cloths. Carrasco et al
2008 isolated fecal coliforms from dish cloths most probably due to contaminated surfaces and hands coming in contact with the dish cloths.
4.3.2.3 Food preparation tables
The study showed that RTE food outlet I had the highest fecal contamination for food preparation tables which when statistically compared to both outlets I and II is
significantly high. Food preparation table s fecal contaminations may have occurred primarily from contaminated animal foods prepared on the table surface; raw vegetables
washed in water that could have fecal contamination also is a possible cause for fecal contamination. Other reasons may have been due to insects like flies, cockroaches or
ants and pests like rodents perhaps passing on food preparation table tops in search of food during night time and employees using the tables right away without sanitizing.
Contaminated personnel hands may have contributed also while preparing food. Cosby et al 2008 in a study carried out in a child care center on food
preparations surfaces, low frequency of fecal coliforms E.coli. The study illustrated that bacterial contamination is present on food contact surfaces and non-food contact
surfaces diaper changing areas of child care centers. It was proposed that effective cleaning and sanitizing of food contact and non-food contact surfaces in child care
centers are critical if cross-contamination is to be reduced. Sanitizing of food preparation surfaces in food producing environments usually
are of the food grade kind. Common types used are chlorine and quaternary ammonium compounds. These chemicals can be toxic when not used according to instructions by
manufacturers CFSAN, 1998. Usually, small scale ready-to-eat food outlets such as the ones in this research do not have a standard method of cleaning food contact surfaces.
Sometimes, the surfaces are cleaned with a suitable detergent while at times, a wet cloth that without detergent may be used to clean the contact surfaces. When usage of the wet
cloth without detergent is used, the risk of recontamination is high.
68
4.3.2.4 Hands of food handlers
