Correlation of Vendor Food Handling Practices in a Public Market on Microbiological Quality of Ready-to-Eat Filipino Steamed Rice Cakes

Few studies exist on the handling practices and microbial quality of ready-to-eat (RTE) Filipino steamed rice cakes sold in public markets. This study assessed the correlation between food handling practices of public market vendors (n = 15) and the microbiological quality of steamed rice cakes. Vendors showed very good handling practices (mean = 12), though some observations deviated from self-reports. Physicochemical (pH = 4.82–5.91; aw = 0.94–0.97) and microbial analyses (Aerobic Plate Count (APC) = 8.37–12.7 log CFU/g; Yeast and Mold Count (YMC) = 9.47–10.60 log CFU/g; Escherichia coli =