Impact of Sugar Content and pH Levels on the Microbial Load of Street Food Dipping Sauces
Document Types
Paper Presentation
School Name
Adamson University
Track or Strand
Science, Technology, Engineering, and Mathematics (STEM)
Research Advisor (Last Name, First Name, Middle Initial)
Gurtiza, John Albert D.
Start Date
23-6-2025 1:30 PM
End Date
23-6-2025 3:00 PM
Zoom Link/ Room Assignment
Y306
Abstract/Executive Summary
Foodborne illnesses cause millions of deaths annually, posing a significant public health concern, particularly in regions with thriving street food cultures like the Philippines. This study investigated how sugar content and pH levels in street food dipping sauces affect microbial growth. Six sauce samples were prepared with varying sugar (25g, 50g, 75g) and pH levels (4.0, 3.6, 3.1). Microbial load was measured using the Standard Plate Count (SPC) method. While a moderate sugar concentration (50g) showed the lowest microbial load, this difference was not statistically significant (p=0.77). However, pH significantly impacted microbial growth (p=0.0034), with pH 3.6 showing the lowest load. These findings suggest that while sugar concentration may influence microbial growth, pH plays a more crucial role in controlling microbial contamination in street food sauces. Street food vendors should maintain optimal pH levels in their sauces to minimize microbial growth. Further research should investigate the combined effects of multiple factors on microbial contamination.
Keywords
food safety; street food; dipping sauces; microbial load
Research Theme (for Paper Presentation and Poster Presentation submissions only)
Food, Nutrition, and Health (FNH)
Initial Consent for Publication
yes
Statement of Originality
yes
Impact of Sugar Content and pH Levels on the Microbial Load of Street Food Dipping Sauces
Foodborne illnesses cause millions of deaths annually, posing a significant public health concern, particularly in regions with thriving street food cultures like the Philippines. This study investigated how sugar content and pH levels in street food dipping sauces affect microbial growth. Six sauce samples were prepared with varying sugar (25g, 50g, 75g) and pH levels (4.0, 3.6, 3.1). Microbial load was measured using the Standard Plate Count (SPC) method. While a moderate sugar concentration (50g) showed the lowest microbial load, this difference was not statistically significant (p=0.77). However, pH significantly impacted microbial growth (p=0.0034), with pH 3.6 showing the lowest load. These findings suggest that while sugar concentration may influence microbial growth, pH plays a more crucial role in controlling microbial contamination in street food sauces. Street food vendors should maintain optimal pH levels in their sauces to minimize microbial growth. Further research should investigate the combined effects of multiple factors on microbial contamination.
https://animorepository.dlsu.edu.ph/conf_shsrescon/2025/paper_fnh/12
