Microbiological Safety and Nutritional Quality of Street Vended Ready-to-Eat Foods in Bukavu, Eastern DR Congo

Ready-to-eat foods sold by street vendors play a significant role in urban diets worldwide, offering accessible, affordable, and diverse options. However, concerns about food safety due to inadequate handling practices have raised questions about their consumption. This study addresses the quality and safety of street-vended ready-to-eat foods in Bukavu, South Kivu Province, Democratic Republic of Congo (DRC). The socio-economic profiles of vendors and the nutritional and microbial attributes of five major food types were investigated. A comprehensive survey was conducted involving 120 street food vendors from four prominent hotspots in Bukavu. Cataloging the available foods and under-standing vendor demographics provided critical context. Most vendors were male (62.32%), single (65.94%), and had limited formal education (60.14%). Makeshift, unsheltered facilities were common (75.36%). The primary food categories included meat (43%), snacks (36%), and fish (14%). Samples of the major food types were collected for microbio-logical and physicochemical analyses. Microbial load and nutritional content varied substantially among foods. Processed beef exhibited the highest total mesophilic aerobic flora (TMAF) load (4.11 cfu/g), whereas salty fried fish dis-played the lowest (1.4 cfu/g). Boiled pork and fresh fried fish showed distinct levels of Salmonella contamination (3.9 cfu/g and 1.21 cfu/g, respectively). Listeria prevalence was highest in fresh fried fish (3.81 cfu/g) compared to potato-based (1.49 cfu/g) and plantain-based snacks (1.56 cfu/g). Processed pork had the highest total coliforms (TC) count (2.10 cfu/g), while potato-based snacks showed the lowest (0.91 cfu/g). Nutritional analysis revealed variations across foods. Salted fried fish demonstrated high mineral content (1.77%) and protein content (36%), while lipid-rich snacks (23%) based on plantains had the highest lipid content (30%). Processed pork had the highest carbohydrate content (21.9%), and a near-neutral pH (6.5) was consistent across all foods. This study underscores the need for targeted training programs to enhance food safety practices among vendors. The findings provide a baseline for designing interventions that mitigate risks associated with foodborne pathogens and improve food safety management systems. By ad-dressing the concerns surrounding ready-to-eat street foods in Bukavu, this research contributes to the enhancement of nutritional and public health outcomes in the region. Keywords: Beef, Chicken, DR Congo, Pork, Salads, Public Health, ready to eat foods, South Kivu, Ready to eat foods