Evaluation of the Effects of Sugary Beverages on the Health of Adolescent Students in Guangxi Based on Health System Function Scores

Objective:To evaluate the health effects of sugary beverage consumption among adolescent students in Guangxi.Methods:In three cities of Guangxi(Nanning,Liuzhou,and Guilin),we investigated the consumption of sugary beverages by distributing a self-administered Functional Assessment Questionnaire of Life Health System and a Dietary Behavior Questionnaire(this paper analyzes only the part of sugary beverage consumption)to adolescent students in four schools,aiming to find out the general health status of the students and also to assess the effects of sugary beverages on the functional system health of adolescent students.Results:A total of 953 adolescent students between the ages of 14 and 24 were surveyed.Among them,46.17%consumed sugary beverages once a week;37.46%consumed them 2-3 times;11.52%consumed them more than 3 times;and 4.83%consumed them every day.The mean score of Functional Assessment Questionnaire of Life Health System was 32.There was a positive correlation between the frequency of consumption of sugary beverages and the overall systemic function assessment score(P<0.05),and the rank of the total score elevated by 0.314 times for each increase in the level of consumption.Compared to those who drink sugary beverages at least once a day,drinking them once a week showed a statistically significant difference(P<0.05).However,there was no statistically significant difference between drinking 2-3 times a week and more than 3 times a week(P>0.05).The correlation between consuming sugary beverages once a week and 2-3 times a week and endocrine system scores was also statistically significant(P<0.05).Conclusion:More than half of the students in the surveyed areas consumed sugary beverages two or more times a week,and the higher the frequency of consumption,the higher the scores of systemic function assessment.Health education on sugar reduction among adolescents should be strengthened.

Semi-Automated Enzymatic Determination of Ethanol in Beverages: Collaborative Study for RIDA®CUBE Ethanol

Easy and quick methods to quantify ethanol reliably in beverages are always important. In 2022, the EnzytecTM Liquid Ethanol test kit was approved as AOAC Official MethodSM 2017.07 Final Action after a collaborative study was conducted with different beverages such as kombucha, juices, and beer. During set-up of this collaborative test, small sized companies asked to include the RIDA®CUBE Ethanol/RIDA®CUBE SCAN device since it is easy to use, suitable for a few samples only and contains the identical reagents as the EnzytecTM Liquid system. It is applicable to quantify ethanol in diluted kombucha, fruit juices, and alcohol-free beer samples around 0.5% alcohol-by-volume within 12 min. The overall relative reproducibility standard deviation across a wide concentration range for kombucha, was calculated to be 6.29%. Analysis of juices and beer showed an overall higher variation with an estimated overall RSD(R) value by regression of 14.4%. The data obtained by this collaborative study show that the RIDA®CUBE Ethanol in combination with the RIDA®CUBE SCAN device is suitable to quantify ethanol from matrices representing important alcohol-free liquid food categories.

Report on Childhood Obesity in China (9): Sugar-sweetened Beverages Consumption and Obesity

Objective To explore the associations between sugar-sweetened beverage （SSB） consumption and obesity as well as obesity-related cardiometabolic disorders among children in China. Methods A total of 6974 （boys 3558, girls 3412） children aged 6-13 years participated in the study. Each participant’s height, weight, waist circumference, fasting glucose, triglycerides, total cholesterol, high- density lipoprotein cholesterol, and low-density lipoprotein cholesterol were measured. The type of beverage consumption was determined using a self-administered questionnaire. Results SSBs were consumed regularly by 46.1% of the children. The prevalence [adjusted odds ratio （95% confidence internal （CI）] of obesity was 7.6% [as the reference group （ref.）], 10.1% [1.36（1.07, 1.74）], and 11.6% [1.46（1.21, 1.75）], among children who regularly drank milk, other beverages and SSBs, respectively. Regularly drinking SSBs elevated the likelihood of abdominal obesity [adjusted odds ratio （95% CI）： 1.36 （1.17, 1.59）]. The prevalence [adjusted odds ratio （95% CI）] of obesity among children who regularly drank sports/caloric beverages, carbonated beverages, sweet tea, and plant protein beverages was 16.8% [2.00（1.31, 3.07）], 12.7% [1.52（1.23, 1.88）], 11.5% [1.52（1.18, 1.95）], and 10.4% [1.41（1.03, 1.94）], respectively, which was higher than that of regular milk drinkers [7.6 % （ref.）]. The prevalence [adjusted odds ratio （95% CI）] of abdominal obesity among children who regularly drank sweet tea, fruit/vegetable juices, and carbonated beverages was 17.7% [1.55（1.26, 1.90）], 16.2% [1.36（1.09, 1.70）], and 15.3% [1.24（1.03, 1.50）], respectively, which was much higher than that of regular milk drinkers [12.8% （ref.）]. Conclusions Regular SSB consumption was positively related to obesity and abdominal obesity. This relationship should be investigated further using a longitudinal study design.

Analysis on the Stability of Dendrobium Polysaccharides in Simulated Beverages

[ Objective ] This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages, thus providing theoretical basis for further development of Dendrobium beverages. [ Method] The prepared simulated Dendrobium juice beverages and extracted Dendrobium polysaccharides were added into wine and Chinese liquor and treated under different pH, temperature and light conditions to determine changes in Dendrobium polysaccharide content. [ Result] Dendrobium polysaccharides exhibited high stability in beverages under neutral pH, room temperature, dark conditions. [ Conclusion] Dendrobium polysaccharides can be used for the development of Dendrobium beverages.

Sugar intake from sweetened beverages and diabetes:A narrative review

Type 2 diabetes mellitus(T2DM)is one of the fastest growing public health concerns around the world.Sugar-sweetened beverage(SSB)consumption has been proven to be associated with adverse health consequences in the diabetic population.Reducing SSB consumption,body weight control,healthy diets,and increased physical activity have been suggested as strategies to improve diabetes prevention and management.This literature review provides an overview of:(1)The association between SSB consumption and the risk of T2DM;(2)Types of SSB consumption and T2DM;(3)The effect of obesity and inflammation on the association between SSB consum-ption and risk of T2DM;and(4)SSB consumption in T2DM patients.There is still work to be done to determine how SSB consumption is related to T2DM,but the current research on identifying the association between SSB consumption and T2DM is promising,with the most promising studies confirming the connection between SSBs,T2DM risk,and diabetes management.Future studies should explore more effective SSB related diabetes prevention and management interventions.

DETECTION AND QUANTITATION OF TRACE ETHYL CARBAMATE IN ALCOLLOLIC BEVERAGES BY GC/GC AND GC/GC/MS

Analytical difficulties encountered in the determination of ethyl carbamate, a known cancinogen, in a wide variety of wines and spirits have been overcome by spe- cific, sensitive GC/GC and CC/CC/MS methods with a relatively shorter extraction procedure. The lowest detection limits were estimated to be 0. 1 and 0. 01μg/L for GC/GC and GC/GC/MS respectively. The RSD of the GC/GC method was 2. 5%.

Effects of Lemon Beverages on Bone Metabolism and Bone Mineral Density in Postmenopausal Women: A Double-Blind, Controlled Intervention Study with Ca-Supplemented and Unsupplemented Lemon Beverages

The aim of the present study was to elucidate how bone metabolism and bone mineral density are affected by the consumption of a lemon juice-containing calcium (Ca)-enriched beverage. The efficacy of this investigational product was evaluated in postmenopausal women during five months of continuous intake (intervention). This was a randomized, controlled trial. Eighty-three subjects were assigned to three groups. Using a double-blind format, the first two groups received a Ca-supplemented lemon-juice (lemon) beverage (LECA) or a Ca-unsupplemented lemon-juice (lemon) beverage (LE). The third group (control) received no intervention. Each subject in the LECA and LE groups consumed one bottle (290 mL) of their assigned investigational product every day for five consecutive months. After five months of intervention, the gain in bone mineral density at the lumbar spine was significantly larger in the LECA and LE groups than in the control group. In the femur, subjects in the LECA group gained significantly more bone mineral density than the control subjects. The largest gain in bone mineral density at the lumbar spine was observed in the LECA group. As for the concentrations of the bone resorption marker tartrate-resistant acid phosphatase 5b (TRACP-5b), subjects in the LECA group had significantly lower values than those in the control group. Similarly, when compared with the LE and control groups, a significant decrease was detected in the LECA group in the concentrations of the bone formation markers, bone alkaline phosphatase (BAP) and osteocalcin (OC). In postmenopausal women, continuous consumption of Ca-supplemented lemon beverages improved the absorption of Ca and inhibited bone resorption. This likely blocked the function of osteoblasts and led to the suppression of bone formation, resulting in the attenuation of high-turnover bone metabolism.

Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages

Background: When usual calcium consumption patterns were analysed most people in the U.S. and Europe consume less than the recommended daily allowance. Supplements and fortified foods offer alternative and additional sources of calcium to traditional food. Calcium carbonate is the most common supplement but it is less soluble in water and, therefore, not suitable for enrichment of beverages. New organic calcium salts have a better solubility but less is known about their bioavailability. In the present study, we assessed the solubility and bioavailability of the new organic calcium salts, calcium lactate citrate and calcium lactate malate, in comparison to the traditional supplements, calcium carbonate and calcium gluconate. Design: Randomized, single-blind, four way cross-over study comparing single doses of 500 mg calcium in the form of four different calcium-salts. Subjects were advised to consume 25 μg vitamin D3 daily two weeks prior to the start of the study and during the whole study period. Subjects: 20 healthy young men, Methods: Blood samples were drawn immediately before and 2, 4, 6, 8, 12 and 24 h after ingestion of the calcium preparation. Concentration of total calcium and intact parathyroid hormone were measured in the serum. Urine was collected at baseline and during the intervals 0-3, 3-6, 9-15 and 15-24 h and excretion of calcium, sodium and creatinine was examined. Results: The tested new salts were easily water soluble, significantly better than calcium gluconate. Calcium carbonate is almost insoluble. The bioavailability of the four different calcium salts was found to be almost identical. The maximum total serum calcium increased by 7.6 % two hours after ingestion calcium lactate citrate, by 7.4 % after calcium lactate malate, by 5.5 % after calcium carbonate, and by 5.8 % after calcium gluconate. Intact parathyroid hormone concentration showed the expected depression for calcium lactate citrate, calcium lactate malate and calcium carbonate, whereas the serum level was significantly higher after ingestion of calcium gluconate. Conclusion: Given an almost equivalent bioavailability of the four tested calcium salts, we conclude that the new salts calcium lactate citrate and calcium lactate malate are well suited for fortification of beverages and thus to increase the average daily calcium intake.

Application of Alternative Technologies for Elimination of Artificial Colorings in Alcoholic Beverages Produced by <i>Citrus medica</i>and Potential Impact on Human Health

In the present study elimination of chemical colorings in the alcoholic beverages produced by extraction of citron (Citrus medica) fruits and leaves as an alternative to the distillation method, which is currently used in industrial practice and requires addition of synthetic additives, was examined. Additionally, the volatile compounds of citron alcoholic beverages produced by both methods in association with potential antioxidant and anticancer properties were investigated. The results showed that no addition of artificial pigments was required in the novel citron beverages, as color intensity was similar to the commercial products. The most important compounds identified by solid phase microextraction and gas chromatography/mass spectrometry analysis were esters, alcohols, carbonyl compounds, acetals and terpenes. Although all products contained significant amounts of terpenes, which have been proposed as efficient antioxidant and anticancer agents, the highest concentration was determined in the alcoholic beverage produced by 4-fold extraction of citron leaves. Principal component analysis indicated that the production method affected significantly the volatile composition of the products. Finally, the potential of novel functional alcoholic beverages in promotion of human health is highlighted and assessed.

Uncovering Consumer Mindsets Regarding Raw Beverages

Nutritional fads in the health and fitness world are constantly changing. Each new craze has its believers and critics. For the consumer, “what to believe” becomes a topic filled with uncertainty. This paper presents a systematic approach to understanding what consumers believe about the health messaging of “raw beverages”. The paper presents both substantive results from US consumers, as well as demonstrates a general approach by which researchers can more deeply understand the consumer mind with respect to the specifics of health and wellness issues.

Alcohol dependence: Does the composition of the available beverages promote it?

Affordability and availability of alcohol are factors that have been associated with alcohol dependence. Ethanol content in the alcoholic beverages is an important determinant in alcohol dependence. Quality control of alcoholic beverages available in the market is important in safeguarding the health of alcohol consumers. Few studies in Kenya have determined the chemical composition of alcohol used by the study participants. Objective: To determine the chemical composition of alcoholic beverages used by a group of alcohol dependent study participants. Design: The study was a clinical trial with pre and post measurements. Method: The CIDI and WHO-ASSIST were administered to 188 alcohol-dependent persons at intake and after six months. A researcher-designed socio demographic questionnaire was also administered at intake. Alcohol beverages were randomly collected from the location of the study area and their chemical composition analyzed using gas chromatography. Results: The mean AUDIT score of the participant was 28.6 for male and 26.6 for females. Three of the alcohol samples collected was illicit brews collected while 11 were licit. Four out of the eleven licit brews had ethanol levels that did not complied with the set government standards. Conclusion: Illicit brews with high ethanol content are available in the Kenyan market, while some of the manufacturers of the licit brew do not comply with government set content recommendations.

A Comparison of Selected Phytochemical and Antioxidant Potential of Two Tea Beverages

Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.

Suppressive effects of saliva against enamel demineralization caused by acid beverages

This study aimed to clarify the ability of the buffer systems of saliva to inhibit enamel demineralization after intake of an acid beverage. In the first experiment, titrable acidity tests were carried out. Ten milliliters of saliva stimulated by chewing gum base was obtained from 10 healthy adult subjects and the pH of each saliva sample was measured. The beverages used for the experiment were a carbonated soft drink (pH 2.2), a sports drink (pH 3.5), and 100% orange juice (pH 3.8). Distilled water adjusted to the pH of each saliva sample was used as a control. In the second experiment, the suppressive ability of saliva against enamel demineralization was quantitatively analyzed using quantitative light- induced fluorescence (QLF). Aliquots of stimulated saliva obtained from a subject were mixed with 15 ml of 100% orange juice in saliva:orange juice ratios of 1/30, 1/15, 1/10 and 1/5, and bovine teeth were soaked for 24 hours in the solutions. The △Q of the QLF analyses of the enamel was then measured. The lowest titrant volume which reduced the pH of the initial saliva (7.7 on average) to pH 5.4 was that of the orange juice. No relationship was found between the buffer capacity and the pH of the acid beverages. From the QLF measurement, the saliva-orange juice group showed a significantly decreased amount of enamel demineralization (p < 0.01 at 20% level) compared with the distilled water-orange juice group. In conclusion, saliva acts as a buffer to suppress enamel demineralization caused by low-pH beverages.

Association between the Consumption of Carbonated Beverages and Out-of-Hospital Cardiac Arrests of Cardiac Origin in Japan

Background: The consumption of carbonated beverages has been shown to increase the risk of developing metabolic syndrome. The associations between the consumption of carbonated beverages and left arterial dimension or left ventricular mass are believed to be likely related to the greater body weight of carbonated beverage drinkers relative to non-drinkers. Nonetheless, little is known about the association between the consumption of carbonated beverages and out-of-hospital cardiac arrests (OHCAs) in Japan. Methods: We compared the age-adjusted incidence of OHCAs to the expenditures on various beverages per person between 2005 and 2011 in the 47 prefectures of Japan. Patients who suffered from OHCAs of cardiac and non-cardiac origin were enrolled in All-Japan Utstein Registry of the Fire and Disaster Management Agency. The expenditures on various beverages per person in the 47 prefectures in Japan were obtained from data published by the Ministry of Health, Labour and Welfare of Japan. Results: There were 797,422 cases of OHCA in the All-Japan Utstein registry between 2005 and 2011, including 11,831 cases who did not receive resuscitation. Among these 785,591 cases of OHCA, 435,064 (55.4%) were classified as cardiac origin and 350,527 (44.6%) were non-cardiac origin. Non-cardiac origin included cerebrovascular disease, respiratory disease, malignant tumor, and exogenous disease (4.8%, 6.1%, 3.5%, and 18.9%, respectively). The expenditures on carbonated beverages were significantly associated with OHCAs of cardiac origin (r = 0.30, p = 0.04), but not non-cardiac origin (r = -0.03, p = 0.8). Expenditures on other beverages, including green tea, tea, coffee, cocoa, fruit or vegetable juice, fermented milk beverage, milk beverage, and mineral water, were not significantly associated with OHCAs of cardiac origin. Conclusion: Carbonated beverage consumption was significantly and positively associated with OHCAs of cardiac origin in Japan, indicating that beverage habits might play a role in OHCAs of cardiac origin.

Health effects of fruit juices and beverages with varying degrees of processing

The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.

Differentiation of qualified tea beverages from spoiled ones by the LC-MS-based analysis of their polycarboxylic acids

Polycarboxylic acids(PACs)are important metabolic products in almost all living bodies,yet current analytical methods for detection of PACs in tea beverages are still unsatisfactory due to the complex matrix and physicochemical properties of PACs.In this work,a rapid method was developed for the simultaneous determination of 7 PACs,including tartaric acid,α-ketoglutaric acid,malic acid,malonic acid,cis-aconitic acid,succinic acid,and fumaric acid,in beverages,based on selective removal of the matrix in combination with liquid chromatography–mass spectrometry(LC-MS)analysis.By stirring with activated carbon and the Na2CO3 solution,the matrix in beverages was selectively removed,and PACs were almost retained in the supernatant of diluted Na2CO3 solution.Under optimized parameters,the limit of quantitation for the PACs was in the range of 1–50 ng/mL,and the content of the PACs in 8 beverages was determined with the recovery range of 72.2%–122.5%.The contents of malic acid,malonic acid,and succinic acid in tea beverages were found to be greater than those in non-tea beverages.Moreover,the concentration of these PACs in beverages was found to be multiplied many times in their deterioration period,especially for fumaric acid andα-ketoglutaric acid.These results indicated that PACs can be selected as a criterion to differentiate qualified tea beverages from spoiled beverages.

New paradigm of oral rehydration in patients affected by irritable bowel syndrome with chronic diarrhea

Irritable bowel syndrome with diarrhea is a very frequent clinical condition characterized by disabling intestinal symptoms.This disease presents with daily abdominal pain for at least 3 months related to defecation and associated with a change in the frequency of bowel movements and the shape of the stool.International surveys about this disease report a global prevalence of about 1.5%.A new amino acid based electrolyte solution has recently been commercialized for oral rehydration in diarrhea.It is composed of water,electrolytes,and five selected amino acids that function as sodium co-transporters without containing glucose.In recent years,some studies explored the effectiveness of the amino acid based electrolyte beverage in oncologic patients with gastrointestinal mucositis,reporting good results.Recently,a prospective study to evaluate the clinical impact of the amino acid based medical beverage was conducted in patients with diarrhea predominant irritable bowel syndrome.The research was based on a real-life methodology minimizing the disruption of the routine care.One hundred patients suffering from irritable bowel syndrome with diarrhea drank a solution based on selected amino acids twice a day for 2 wk.Each enrolled patient completed the study and showed a significant response rate with regard to stool consistency and pain reduction.Based on this data,we can hypothesize that the amino acid based oral rehydration solution could be a valid tool in the treatment of patients affected by irritable bowel syndrome with diarrhea.It is certainly necessary to plan highquality clinical trials comparing glucose based oral solutions and amino acid based solutions in patients with persisting diarrhea.Probably in the near future all oral rehydration solutions will contain amino acids.

Electrochemical sensor investigation of carbon-supported PdCoAg multimetal catalysts using sugar-containing beverages

Novel PdCoAg/C nanostructures were suc-cessfully synthesized by the polyol method in order to develop electrocatalysts,related to the glucose sensor performance of the high glycemic index in beverages.The characterization of this novel PdCoAg/C electrocatalyst was performed by X-ray diffraction,scanning electron microscopy,transmission clectron microscopy,and high-resolution transmission electron microscopy equipped with energy dispersive X-ray.The characterization results revealed that electronic state of the PdCoAg/C electro-catalyst was modified by the addition of the third metal.The electrochemical performances of the sensor were investigated by cyclic voltammetry and differential pulse voltammetry.The prepared enzyme-free sensor exhibited excellent catalytic activity against glucose with a wide detection range(0.005 to 0.35 mmol·L^-1),low limit of detection(0.003 mmol·L^-1),high sensitivity(4156.34μA·mmol^-1·L·cm^-3),and long-term stability(10 days)because of the synergistic effect between the termary metals.The glucose contents of several energy drinks,fruit juices,and carbonated beverages were analyzed using the novel PdCoAgNGCE/C sensor system.These results indicate the feasibility for applications in the foods industry.

Safety and quality of bacterially fermented functional foods and beverages: a mini review

Bacteria have been employed widely in the food and beverage industry,with evolving dimensions in recent years.Proteases derived from lactic acid bacteria(LAB)are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life,nutritional content,flavour,and texture quality,thus making fermented foods and beverages functional and therapeutic.This review focuses on bacteria,especially protease-producing LAB used in food processing,and their usefulness in the production of functional foods and beverages.A case study of oat beverages was briefly explored due to its popularity.The safety and quality importance of the food products were also considered with a few recommendations.

Estimates and burden of foodborne pathogens in RTE beverages in relation to vending practices

Objectives:Growing trend of street-vended food in underdeveloped countries offers low-cost food to many sections of population.Although it provides job opportunities to many urban dwellers,several health hazards are associated with this business.The present study investigates the burden of foodborne pathogens in Ready-To-Eat(RTE)beverages in relation to vending practices among street vendors of Rawalpindi City,Pakistan according to standardized methods and protocols.Materials and Methods:Six densely populated locations of Rawalpindi city were selected.Commonly consumed sugar cane juice(SCJ)and tamarind prune(dried plums)drink(TPD)(locally called as Imli Alu Bukhara sherbet)from five vendors from each location were chosen in summer season where the temperature reaches above 40℃.Mean and the standard deviation were obtained by univariate and bivariate analyses.Association between the study variables was assessed through cross-tabulations,chi-square,and correlation tests.Results:All the samples were found unsatisfactory in comparison to guidelines of aerobic plate count.Total coliform was observed in 86.7 per cent of SCJ and 70.0 per cent of TPD samples.Fourteen samples of SCJ exceeded the limit of>1100 MPN/ml value,whereas samples of TPD exceeded this limit for Escherichia coli.All of SCJ and 93.3 per cent of TPD samples depicted the presence of Salmonella aureus.Salmonella spp.were found significantly high in 73.3 per cent samples of SCJ and 23.3 per cent samples of TPD.Conclusions:The incidence of high bioloads attributes towards a potential reservoir of foodborne pathogens due to unhygienic vending practices.