Evaluation of Food Trucks' Hygiene During Mass Gathering Events

During any event, food- and waterborne diseases represent a health risk, so food should be kept in a chilled state while being supplied in the trucks before distribution to consumers. The study aimed to evaluate temperature conditions, microbial contamination of food trucks, and their compliance to the basic local and international standards of food safety during a mass gathering event (pilgrimage). Fifty food trucks were evaluated for proper food storing and microbial contamination (load). A food truck inspection checklist was made to check if the trucks followed the standards of food safety and hygiene. The results showed that 90% of the trucks’ refrigerators were between 3 and 5°C. The number of total mesophilic and psychrotrophic bacteria in the contact surfaces varied between 1.93-6.16 (mean 4.0433) and 0.08-4.50 (mean 3.3340) log CFU (colony-forming units)/100 cm(2), respectively. The studied food trucks met the standards of food safety and hygiene with a low mean level (45.2%), which was seen in monitoring thermometers/cold chain loggers, proper record of activities, proper disposal of food product waste, and proper practice of handwashing techniques. There were significant associations (p-value < 0.05) found between temperature readings and mesophilic microbial load. Efforts should be increased to reduce food loss by continuous monitoring of these trucks during mass gathering events.