Bacteriological quality of “doubles” sold by street vendors in Trinidad and the attitudes, knowledge and perceptions of the public about its consumption and health risk

The bacteriological loads of “bara”, “channa”, condiments/spices and ready-to-consume “doubles” sold by street vendors in St. George and Caroni counties of Trinidad were determined. Questionnaires were administered to 100 vendors from both counties to determine which of their practices had effect on the bacteriological quality of the products. In addition, a total of 300 randomly selected members of the public in both counties were interviewed using questionnaires, to assess their attitudes, knowledge and perceptions concerning “doubles” consumption. Of a total of 196 samples each of “bara”, “channa”, condiments/spices and ready-to-eat “doubles” tested, the log 10 mean (±SD) total aerobic plate count (TAPC) per g was 4.87±5.51, 5.79±6.61, 6.26±6.77 and 6.88±7.91, respectively. The difference was statistically significant ( P