Table 2 Food samples’ classification into groups and subgroups.

From: Environmental and seasonal drivers of microbiological contamination in street-vended foods

Group

Sub-group

Samples

Description

Group 1

1 A

83

Fully cooked food not handled after heat treatment

1B

11

Fully cooked foods handled after heat treatment not served hot

1 C

9

Fully cooked foods added with pasteurized components that were stored under refrigeration during shelf-life

Group 2

2 A

16

Mixed fully cooked/pasteurized foods added with raw fruits, with or without sauces

2B

109

Mixed fully cooked/ pasteurized foods added with raw vegetables, and may include raw fruits

Group 3

3 A

20

Raw fruits and/or raw vegetables, cut or prepared for consumption on the same day, with or without sauces, added, or not, with small quantities of fully cooked food

  1. Group 1 food samples (n  = 103) consisted mainly of snacks or appetizers (e.g. cheese rolls), pastry products (e.g. pancakes), baked dough (e.g. Kaake and Man’ouche) and pasta meals.Group 2 food samples (n = 125) included mainly sandwiches containing fresh vegetables (e.g. hamburgers, shawarma and burritos all containing vegetables), and desserts with dairy products and fruit toppings (e.g. milkshakes).Group 3 food samples (n = 20) included fruits and juices with, and fresh salads.
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