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1
Teferi, SC. "Street Food Safety, Types and Microbiological Quality in Ethiopia: A Critical Review." Journal of Biomedical Research & Environmental Sciences 1, no. 5 (2020): 127–32. http://dx.doi.org/10.37871/jels1130.
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Street food is food obtained from a street side vendor, often from a makeshift or portable stall and it feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. Street food is intimately connected with take-out, junk food, snacks, and fast foods but it is not protected against insects, dust etc; which may harbor foodborne pathogens. Pathogens present in street vended foods come from different sources and practices, such as, improper food handling, improper waste disposal, contaminated water and improper storage temperature and reheating. Food borne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Like other African and World countries there are many food vendors in Ethiopia where they sell both raw and cooked food items along the streets of different cities but it is far more unhygienic due to several reasons. So the objective of this review paper was to assess the existing research about street food safety, types, hygiene knowledge, and preparation and forward suggestion for stakeholders/policy makers to bridge the gap. Majority of street vended foods in Ethiopia are contaminated by bacteria like Salmonella, S aureus, E coli so the Government should intervene and solve the issue before it is too late.
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Marutha, Khomotso J., and Paul K. Chelule. "Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District." Foods 9, no. 11 (2020): 1560. http://dx.doi.org/10.3390/foods9111560.
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Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed. This study aimed to investigate the knowledge and practices regarding food safety by street food vendors in the Polokwane central business district. This was a quantitative descriptive study where a structured questionnaire was used to collect self-reported data from street food vendors. A checklist was used to collect observed data from the vending site on vendor practices and status of the vending environment. A total of 312 vendors participated in the study, most being young females aged below 40 years (62%), single (51.2%) with less than six years of trade experience (58.3%). Although the level of knowledge was high, safe food handling practices were mostly inadequate. Most vendors operated their businesses in the open air and tents (66.2%). Vending experience significantly correlated with safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than uncooked food in the street. Lack of resources like water and a healthy environment negatively affected food handling practices. Health promotion on food safety is recommended for street vendors.
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Harianto, Anton, and Edvi Gracia Ardani. "STREET FOOD VENDORS’ HYGIENE AND SANITATION PRACTICE IN JAKARTA STREET FOOD COURTS (PUJASERA)." Ultima Management : Jurnal Ilmu Manajemen 13, no. 1 (2021): 136–47. http://dx.doi.org/10.31937/manajemen.v13i1.2058.
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Abstract- The existence of food street vendors in Jakarta Indonesia has been regulated by a Governor regulation for its improved management and arrangement in 2015. The food street vendors were unregulated and uncontrollable that disturb other street users, become organized with infrastructure support and empowerment plan from the government. The support structure from the local government is to construct food street courts to give basic facilities required for such business. The evolution from unregulated street vendors to a more organized locus for street vendors was supposed to be supported by empowerment. The study aims to investigate how food street vendors feels in facing the changes of business situation in general. For this purpose, a qualitative method with descriptive approach using observations and in-depth interview with the food street vendors. The findings of the research show that the food street vendors feel more confident in selling their food product whereas they have not implemented hygiene and sanitation as it is supposed to be. Thus, it is recommended to enhance the empowerment plan by looking at closely on the communication media to develop the capacity of the food street vendors.
 Keywords: Food Hygiene; Micro Business; Street Food; Street Vendor Sanitation
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Birgen, Beatrice J., Lucy G. Njue, Dasel M. Kaindi, Fredrick O. Ogutu, and Joshua O. Owade. "Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya." International Journal of Food Science 2020 (February 15, 2020): 1–8. http://dx.doi.org/10.1155/2020/2746492.
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Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared in an unhygienic and unregulated environment, they could contribute to increased food safety burden. The study investigated the microbiological recovery of work surfaces and chicken sold in Korogocho and Kariobangi North slums in Nairobi County as well as evaluating vendors’ hygiene and food safety practices. This is a cross-sectional study on an exhaustive sample size of 15 vendors, and swabs of the equipment and work surfaces and chicken were taken for microbial analysis. An exhaustive sample size of 15 vendors was selected for the study. The results showed that most vendors operate under unhygienic conditions. Microbial results revealed that raw portions of chicken had the highest contamination with all the four tested microorganisms (p<0.05). The level of E. coli ranged from 6.42±1.64 to 2.22±1.88; Salmonella spp., 6.42±1.64 to 2.22±1.88; Staphylococcus aureus, 6.92±1.32 to 2.86±1.61; and Campylobacter jejuni, 8.95±0.94 to 4.66±2.67 log CFU/g in raw and cooked chicken samples, respectively. The predictors of E. coli contamination were the presence of pests and flies, unclean vending place, vending environment littered with waste, washing of hands by the vendor, and lack of appropriate clothing among the vendors at R2 of 0.33. The vendor practices and environmental hygiene of the vending place would not significantly (p>0.05) predict contamination with Campylobacter and Staphylococcus. Consequently, there is a need to regulate the informal food processing and marketing channels, besides trainings, infrastructural development, and code of practice and inspections which are recommended in order to enhance the quality and safety standards of street-vended chicken products.
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Letuka, Ponts'o, Jane Nkhebenyane, and Oriel Thekisoe. "Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho." British Food Journal 123, no. 13 (2021): 302–16. http://dx.doi.org/10.1108/bfj-07-2020-0595.
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PurposeFood safety knowledge and hygienic practices by food handlers play an important role in the prevention of contamination of food prepared.Design/methodology/approachThis descriptive survey was conducted in Maseru around the taxi ranks amongst 48 food handlers and 93 consumers using a semi-structured questionnaire for assessing food handler knowledge, attitudes and practices, open-ended questionnaire for obtaining consumer perceptions and observation checklist.FindingsMajority of the food handlers were females (60%) and males constituted only (40%). The mean age was 35.5 ± 10.3 and 28.2 ± 9.9 respectively for street vendors and consumers. There was a statistically significant difference in knowledge among the trained and untrained vendors (p = 0040). On average the vendor population that participated in this study was considered to have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11, while 84% of the respondents were considered to have positive attitudes towards food safety. Only 6% of the consumers reported that they never buy street vended foods mainly due to the hygiene issues. The observation checklist showed that the vendors operated under unhygienic conditions and that there was scarcity of clean water supply and hand washing facilities.Originality/valueThis study provides knowledge that was previously unknown about food vending in Lesotho. It has significantly added to the body of knowledge on food safety in Lesotho which can be used to modify policies and structure food safety training for people involved in the informal trade.
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Kok, R. "Street Food Vending and Hygiene Practices and Implications for Consumers." Journal of Economics and Behavioral Studies 6, no. 3 (2014): 188–93. http://dx.doi.org/10.22610/jebs.v6i3.482.
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Street food vending has and is becoming globally a convenient and in most cases an essential service. Lifestyle changes and socio economic factors creates very little space for consumers to look at other alternatives one of which would be to prepare one’s own meal. Street food therefore becomes an easy and economic means to acquire prepared food. Safe hygiene practices should become integral to the vendor as the product will be consumed by people of all ages and many may be vulnerable to poor quality food. The street food vendor in turn relies on this service as a means of employment and income generation. The competition between vendors is increased and the pressure to cut corners becomes a reality and one significant corner is appropriate hygiene practices. The practice of appropriate hygiene practices is also as a result of total ignorance of many vendors and the nature of the food that they prepare. The paper explores lessons from various countries in respect of dealing with ensuring good hygiene practices of street food vendors and its usefulness to the South African perspective. One such initiative is the programme launched by the India’s Food Safety and Standards Authority and the National Association of Street Vendors of India. South African street food industry is rapidly increasing in size and proportion. Several studies have been undertaken to look at this operation from various perspectives including hygiene practices and small business. Employment creation has become a national imperative of the country and small business development is seen as a significant component to employment creation. This paper sets out to establish the global practices in street food vending from a hygiene perspective and its relevance to the South African context.
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Ombeni, Justin Birhashwirwa, Lilly Nabintu Peru, Theodore Mushambanyi Munyuli, et al. "The BACTERIOLOGICAL QUALITY OF STREET FOODS VENDED IN BUKAVU CITY: POTENTIAL HEALTH RISKS TO CONSUMERS OF SOUTH KIVU PROVINCE, EASTERN D.R. CONGO." Bacterial Empire 1, no. 1 (2018): 13. http://dx.doi.org/10.36547/be.2018.1.1.13-21.
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Foods vended in roadsides of our African cities is a reality and constitute a major problem of public health starting the multiplicity and diversity of microbial flora that they carry. To address these challenges, this study was performed to control the hygienic quality of street foods vended in urban zones of Bukavu city in South Kivu province, DR Congo and assess the potential health risks to consumers. This prospective study was conducted among street vending food from vendors in three urban zone of Bukavu city. A total of 80 food samples compressing boiled meat (16), roast fish (18), sausages (21), fresh milk (13) and loaf (12) from 320 vendors were purchased and analyzed. Standard microbiological methods NF ISO 7218: 1996 were used for isolation, enumeration and identification of bacteria. Investigations into the point of sale and microbiological test results revealed the presence of a perpetual contamination risk by vendor categories. All street food samples tested are contaminated to varying degrees by bacteria, including: FMAT, total coliforms with Escherichia coli, Staphylococcus sp. with Negative Staphylococci Coagulase and Staphylococcus aureus and salmonella with species Salmonella enterica, represent a great risk of street food poisoning for over 350 consumers per month. The mean bacterial counts in these foods expressed to CFU/10g of each food collected exceed the standards set by the Codex Alimentarius, significant and highly statistically significant according different categories of vendors and sampling sites (p<0.0001). Samples collected from vendors in Kadutu urban zone (the most popular and unhealthy in the city) are more contaminated. Dishes that are not subjected to heating during preparation have the highest microbial load. This is the case of fresh milk where the total mesophilic flora is of order of 106 CFU/10g. This is also the case of street food which, after cooking are exposed for a long time at room temperature: boiled meat and sausages contain an uncountable amount of bacteria. Total coliforms, and Salmonella sp. are more loaded in boiled meat, fresh milk and sausages. Many Staphylococcus sp. are in the loaf. Much (77%) contaminated dishes are from ambulant vendors than other distributors, followed by semi-stationary and stationary vendors respectively (p<0.001). Contamination of street food in Bukavu is multifactorial and hygiene vendors contribute significantly to contamination factor, including unhygienic managers, dirty environment and poor water quality. Hence, sustainable development of communities through good hygiene practices in street foods handling. The government should thus strengthen health checks at street food and ensure their hygienic quality before consumption by the population in order to prevent these diseases and improve health of consumers.
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CZARNIECKA-SKUBINA, EWA, JOANNA TRAFIAŁEK, MICHAŁ WIATROWSKI, and ARTUR GŁUCHOWSKI. "An Evaluation of the Hygiene Practices of European Street Food Vendors and a Preliminary Estimation of Food Safety for Consumers, Conducted in Paris." Journal of Food Protection 81, no. 10 (2018): 1614–21. http://dx.doi.org/10.4315/0362-028x.jfp-18-165.
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ABSTRACT The aim of this study was to evaluate hygiene conditions and practices in selected street food facilities in Paris, France. One hundred twenty mobile food establishments were studied: kiosks, 66 (55%); stands, 32 (26.7%); and food trucks, 22 (18.3%). Inspection of street food vendors and short interviews with staff using a specially designed checklist revealed that none of them were entirely hygienic. The hygiene conditions of the facilities themselves were the most satisfactory (77% of them were up to standard), but hygiene was less so for production and distribution processes (65% were satisfactory) and personal hygiene (67% were satisfactory). A significant (P ≤ 0.05) correlation between the general hygiene status and the hygiene conditions of the production and distribution processes (r = 0.86) and the hygiene practices of workers (r = 0.86) was found. The instances of noncompliance that were found may affect the safety of street-vended food. Because of its increasing popularity, it is important to correct poor hygiene practices. It is very important to identify common instances of noncompliance for street food facilities and to develop real remedial actions. Procedures to control the hygiene of street food vendors should also be developed. The checklist, which was specially designed to evaluate street vendor outlets, could also be used to pre-assess the hygiene conditions of production by those responsible for food hygiene. Furthermore, it could serve as a checklist for self-assessment (internal audit) by the vendors themselves and be adopted as a consumer education tool, to increase awareness of food hygiene of a catering facility.
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Tuladhar, R., and Anjana Singh. "Bacterial Analysis and Survey of the Street Food of Kathmandu in Relation to Child Health." Journal of Natural History Museum 26 (December 17, 2015): 1–9. http://dx.doi.org/10.3126/jnhm.v26i0.14126.
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Analysis of street foods of Kathmandu for bacterial contamination was performed in 12 different street foods. The surveillance study was carried in 200 children of primary grade from public school and 12 street vendors for the health hygiene and hazards associated with street food. Poor hygiene practice in preparation and handling of street food has been observed in the vendors. The lack of the knowledge in vendors about the source of bacterial contamination and absence of surveillance on street food has subjected street food to the high potential for food borne illness. The inadequate safety measure adopted by the targeted consumers of street food, the children, has augmented the risk associated with street food. All the food samples analyzed were contaminated with bacteria. The mesophilic count was recorded highest in Panipuri while as coliform count was highest in Chana tarkari. The least count of both was observed in Aaloo chop . Highest number of Staphylococccus aureus was found in Kerau (1.5X103cfu/g) and lowest in Momo (8.3 cfu/g). The dominant bacteria contaminating the food was S. aureus followed by Bacillus alvei, Escherichia coli, Enterobacter aerogenes, Bacillus subtilis, Serratia sp., S. saprophyticus. The contaminated hand and clothing of the person who prepare food are the major source of S. aureus. Highest percentage of E. coli found in Panipuri must be due to the use of contaminated water. Chana chatpate and Chana tarkari were the foods found to be contaminated with Salmonella sp. The type of food and the degree of hygiene practice adopted by vendor refl ects the type and magnitude of bacterial contamination. Implementation of hygienic practices in vendors may reduce the contamination of street food and health education of the school children will curtail the incidences of food borne illness. Periodical monitoring of quality of street food will avoid any future outbreaks of bacterial pathogen.J. Nat. Hist. Mus. Vol. 26, 2012: 1-9
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Ali, Shahmir H., Valerie M. Imbruce, Rienna G. Russo, et al. "Evaluating Closures of Fresh Fruit and Vegetable Vendors During the COVID-19 Pandemic: Methodology and Preliminary Results Using Omnidirectional Street View Imagery." JMIR Formative Research 5, no. 2 (2021): e23870. http://dx.doi.org/10.2196/23870.
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Background The COVID-19 pandemic has significantly disrupted the food retail environment. However, its impact on fresh fruit and vegetable vendors remains unclear; these are often smaller, more community centered, and may lack the financial infrastructure to withstand supply and demand changes induced by such crises. Objective This study documents the methodology used to assess fresh fruit and vegetable vendor closures in New York City (NYC) following the start of the COVID-19 pandemic by using Google Street View, the new Apple Look Around database, and in-person checks. Methods In total, 6 NYC neighborhoods (in Manhattan and Brooklyn) were selected for analysis; these included two socioeconomically advantaged neighborhoods (Upper East Side, Park Slope), two socioeconomically disadvantaged neighborhoods (East Harlem, Brownsville), and two Chinese ethnic neighborhoods (Chinatown, Sunset Park). For each neighborhood, Google Street View was used to virtually walk down each street and identify vendors (stores, storefronts, street vendors, or wholesalers) that were open and active in 2019 (ie, both produce and vendor personnel were present at a location). Past vendor surveillance (when available) was used to guide these virtual walks. Each identified vendor was geotagged as a Google Maps pinpoint that research assistants then physically visited. Using the “notes” feature of Google Maps as a data collection tool, notes were made on which of three categories best described each vendor: (1) open, (2) open with a more limited setup (eg, certain sections of the vendor unit that were open and active in 2019 were missing or closed during in-person checks), or (3) closed/absent. Results Of the 135 open vendors identified in 2019 imagery data, 35% (n=47) were absent/closed and 10% (n=13) were open with more limited setups following the beginning of the COVID-19 pandemic. When comparing boroughs, 35% (28/80) of vendors in Manhattan were absent/closed, as were 35% (19/55) of vendors in Brooklyn. Although Google Street View was able to provide 2019 street view imagery data for most neighborhoods, Apple Look Around was required for 2019 imagery data for some areas of Park Slope. Past surveillance data helped to identify 3 additional established vendors in Chinatown that had been missed in street view imagery. The Google Maps “notes” feature was used by multiple research assistants simultaneously to rapidly collect observational data on mobile devices. Conclusions The methodology employed enabled the identification of closures in the fresh fruit and vegetable retail environment and can be used to assess closures in other contexts. The use of past baseline surveillance data to aid vendor identification was valuable for identifying vendors that may have been absent or visually obstructed in the street view imagery data. Data collection using Google Maps likewise has the potential to enhance the efficiency of fieldwork in future studies.
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Yasmin, Ghaida, and Siti Madanijah. "PERILAKU PENJAJA PANGAN JAJANAN ANAK SEKOLAH TERKAIT GIZI DAN KEAMANAN PANGAN DI JAKARTA DAN SUKABUMI." Jurnal Gizi dan Pangan 5, no. 3 (2010): 148. http://dx.doi.org/10.25182/jgp.2010.5.3.148-157.
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<p class="MsoNormal" style="margin: 0cm 5.65pt 6pt 14.2pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;">The purposes of this research were to identify and to analyze behaviour of school-food vendor related to nutrition and food safety in Jakarta and Sukabumi. This research used secondary data from Survey “National </span><span style="font-size: 10pt;">Monitoring and Verification Food Safety of Elementary Student Street-food 2008” by SEAFAST and BPOM RI. The subjects of this research are 79 school-food vendors in Jakarta and 29 school-food vendors in Sukabumi. Descriptive statistical method is used to process all the data. Most of the subjects were elementary school graduated (46.3%) and used handcart as tool for sale of street-foods (31.5%). Only 35.2% had attended a food safety education/training program. As the result of it, 48.1% of the subjects had sufficient nutrition and food safety knowledge. There were significant differentiation of nutrition and food safety knowledge between the subjects which had been classified by vendor group, level of education, and participation in food safety education/ training program. As many as 74.1% of the subjects lack of food safety practices. There were significant differentiation of food safety practices between the subjects which had been classified by vendor group, region, and level of education. Spearman’s correlative test shows that there a positive correlation between <span style="color: #000000;">level of education with nutrition and food safety knowledge</span>, level of education with food safety practices. Pearson correlative test shows that there was no significant correlation between nutrition and food safety knowledge with food safety practices.</span></p>
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Candra, Krishna Purnawan, Ratna Setia Ningsih, Sukmiyati Agustin, and Elisa Maulidya Putri. "KAJIAN RHODAMIN B, KUALITAS MIKROBIOLOGI DAN SANITASI PADA JAJANAN KAKI LIMA SEKITAR SEKOLAH DASAR DI SAMARINDA, INDONESIA [ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND SCHOOL IN SAMARINDA]." Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) 42, no. 2 (2019): 49–56. http://dx.doi.org/10.22435/pgm.v42i2.2372.
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The incidence of foodborne disease caused by street food in Indonesia tends to increase. Meatball served with tomato sauce is popular among elementary school students in Indonesia. This research examined the safety of the sauce used for meatball sold among the elementary school students in Samarinda. Rhodamine B and microbiological quality of the tomato sauce were examined from 25 vendors. Sanitation during the meatball preparation by each vendor was also questioned. Results showed that 79.2% of the vendor sold the meatball with Rhodamine B was positively detected in the tomato sauce. All sauce did not meet the requirements of the microbiological quality of Indonesian standard. It might be caused by cross-contamination of the pathogenic microbes from equipment, poor vendor sanitation while preserving the sauce, or the water used in the preserving processed. Contamination from air pollution also needs serious attention because the vendors sold the meatball in the street or by the roadside.
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Nuraryo, Imam, and Deavvy MRY Johassan. "The Study of Self Concept, Healthy Hygienic Behavior and the Importance of Health Promotion Through Internet - A Case Study in North Jakarta." KnE Social Sciences 2, no. 4 (2017): 120. http://dx.doi.org/10.18502/kss.v2i4.877.
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The contributions of food street vendors (warung makan) especially from Tegal have greatly helped new migrants in urban areas because they felt the migrants came from the same region. This is particularly noticeable from the adjustment mechanism in a new area. They usually are immigrants coming from outside Jakarta. They live in less feasible locations, such as at the riverside. The questions are “How did they found their self-concept as small and medium traders as a food vendor? What is its effect on the level of awareness of healthy clean living among them?” This paper reports on a surveyof food vendors in North Jakarta. The size of the sample was 73 traders selling along Jalan Yos Sudarso, North Jakarta. The results showed that entrepreneur self-concept proved to exert significant effect on healthy hygienic behavior among food street vendors in Jakarta with the effect of 44.9%, while 55.1% was affected by other factors. This study proposes using information technology to encourage the street food vendors to maximise their income without ignoring healthy hygienic behavior.
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Prevolšek, Vanja, Andrej Ovca, and Mojca Jevšnik. "Fulfilment of technical and hygienic requirements among street food vendors in Slovenia." British Food Journal 123, no. 13 (2021): 105–23. http://dx.doi.org/10.1108/bfj-11-2020-1056.
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PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.Practical implicationsThe results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.Originality/valueThe study provides valuable insights into current hygienic-technical conditions of the street food vending sector.
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Paul, Torun Kumar, Snigdha Rani Roy, Pankaz Roy Sarkar, Moniruzzaman Tarafder, and Tapu Kumar Saha. "Isolation and identification of bacteria in different street vended foods collected from selected areas of Bangladesh." Asian-Australasian Journal of Food Safety and Security 2, no. 2 (2018): 65–70. http://dx.doi.org/10.3329/aajfss.v2i2.55909.
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Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major sources contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. The objective of the study was to explore the microbiological quality of different street food; Chotpoti, Chanachur, Amra (Spondias mombin) and Jolpai (Elaeocarpus serratus (Veralu / Ceylon Olive) sold by various street vendor at Khulna city, Bangladesh. A total of 20 samples were collected randomly from street vendors and tested for the presence of bacteria following standard microbiological method used for isolation, enumaration and identification of bacreria. All the examined samples were contaminated by various types of bacteria. The total viable count (TVC) in different street food samples was ranged from 9.6 x 10 CFU/g to 5.9x10 CFU/g. Among samples Escherichia coli 8(40%), Staphylococcus spp. 5(25%), Klebsiella spp. 4(20%), Salmonella spp. 1(5%) and Shigella spp. 2 (10%) were isolated. Escherichia coli were found highest 3(50%) Jolpai samples, then another organisms Staphylococcus spp. was found highest 2(50%) in Chotpoti and then Klebsiella spp. was found one in each sample. Therefore, application of sound risk analysis policies is being advocated to provide a scientific base to the host of risk management option which Bangladesh may need to explore to ensure public health and safety.
 Asian Australas. J. Food Saf. Secur. 2018, 2(2), 65-70
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Warlina, L., M. Yusuf, S. S Ramadhani, and G. I Ohoitimur. "Planning for Relocation Area of Street Food Vendor in Bandung City." International Journal of Design 1, no. 1 (2021): 37–42. http://dx.doi.org/10.34010/injudes.v1i1.4831.
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This research aims to plan a food center area to control street vendors in the Bandung city square. The method used in this research was a descriptive qualitative method by describing the research object that was examined. The developer's method was assisted by Geographic Information System (GIS) in applying the map of the research object's area. The results of this study are the planning design of the food center areas. A designed place for buying and selling activities between street vendors and buyers can be better organized. The proposed design can accommodate street vendors and prevent problems such as traffic jams and obstacles for pedestrians. Moreover, it is expected that the accommodation made for street vendors can provide space for selling activities and be one of the food centers in Bandung.
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Riyadi, Dony, and Yusuf Kusuma Bangun. "THREE BUCKETS SYSTEM FOR FOOD STREET INDUSTRY. CASE STUDY IN BANDUNG AND PALEMBANG." Journal of Business on Hospitality and Tourism 5, no. 2 (2019): 169. http://dx.doi.org/10.22334/jbhost.v5i2.133.
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Food Street has become an Industry in Indonesia with growth Manificiently year by year, Many Business Cities such as Bandung- Capital City of West Java and Palembang- Capital City of South Sumatera, Food street industry in Indonesia is very rapidly development, All major cities in Indonesia have main area for food street vendors, and has become part of Lifestyle, Cleanliness is a Important issue that Domestic and Foreign Tourists are very detail mentioned on this matter, Food Hygiene, This research emphasizes the Solution of Cleaning Equipment and Cooking Hygiene Problems, Three Buckets System is adopted from cleanliness procedure on cruise ship, with the Wash - Rinse and Sanitize System then the Hygiene Guarantee will be more effective.Based on 6 (six) Principles of Food Hygiene,one of mentioned is Hygiene of Cookware and Dinner wares,Use of the Three Buckets System at a Street Vendor using the Portable (Three Bucket System) Tool to make it easier for Street Merchants to use the tool at a cost that is not large.Of the 250 Respondents interviewed 90% stated that cleanliness is very important in considering buying decisions in the street vendors.Some obstacles faced by Food Street Vendors in maintaining cleanliness are the availability of clean running water, Places and costs incurred in making washing Equipment, with Three Buckets System is expected to be a solution in maintaining cleanliness so that customer health can be maintained with cleanliness of Cooking Equipment and Utensils till Dinner Wares.
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Ray, Krishnendu. "SOAS Address: Rethinking Street Vending." Gastronomica 20, no. 1 (2020): 1–15. http://dx.doi.org/10.1525/gfc.2020.20.1.1.
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“What is at stake here?” asks Krishnendu Ray urgently, examining the past, present, and future of marketplaces and street vendors. What lessons can be learned from cities in the Global South—from Sidi Bouzid, Tunisia, where the desperate actions and activism of a street vendor helped launch the Arab Spring, to Durban, South Africa, where women street vendors forced their way into urban planning by organizing? Ray, a member of the Gastronomica Editorial Collective, posed historical and contemporary questions about liveliness and livelihoods of global cities and what good taste and good food can mean for the very future of democracy when he delivered the 2019 Distinguished Lecture at the annual event co-sponsored by the SOAS University of London and Gastronomica. The recorded talk is available for free at www.soas.ac.uk/about/. This year, in addition to reprinting the lecture, we extend the London conversation to a global audience, inviting two leading scholars of street vending to respond to Ray's lecture. Sandra C. Mendiola García leads us to Puebla, Mexico, to a marketplace where chiles en nogada become the linchpin of an ebullient flowering of democratic potential. She agrees with Ray that marketplaces are sites not just of capital accumulation but also of critical social infrastructure. Jane Battersby, as well, notes the role of street vending and marketplaces as social infrastructure. Throughout African cities, street vendors, often women, are crucial to urban food security, yet urban planners continue to regard vendors as symptomatic, even causing urban problems. The future of marketplaces and street vending, and with it an element of life in an urban democracy, depends on vendors' abilities to demand collective voices in the planning and governance of cities. Finally, in their epilogue, Noah Allison and Jacklyn Rohel note that these conversations about what they, citing Ray, describe as the “last mile of the food chain” are ongoing. Proposing more expansive definitions of vending, they focus attention on the multiple meanings assigned, globally, to urban street vending and on the ways in which those meanings relate to how cities feed themselves.
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Demong, Nur Atiqah Rochin, Erne Suzila Kassim, Noor'ain Mohamad Yunus, Melissa Shahrom, and Sri Fatiany Abdul Kader Jailani. "Factors Contributing to the Successful Business of Street Market Food Vendors." Asia Proceedings of Social Sciences 6, no. 3 (2020): 211–16. http://dx.doi.org/10.31580/apss.v6i3.1242.
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Micro-entrepreneurship (ME) plays an important role in the country’s economic development in generating urban informal economy. Street market business can be classified as micro-entrepreneurship which in most cases the business has no employees besides the owner. High levels of unemployment and economic crisis led to the increasing number of street market vendor as a mean of survival and its ability to provide basic needs at affordable prices to the surrounding communities. This paper presents an analysis of the success factors contributing to the street market food vendors in selected street market in Malaysia. We highlight and identify some key factors that positively affect their sales revenue. A qualitative approach using focus group discussion method has been used to gain an in-depth understanding of success factors. A mini focus group discussion and exploration of issues were conducted. Business success was measured based on individual, environmental and organizational factors which can be divided into controllable and uncontrollable factors. The results indicate that individual factors specifically business experience is an important success factors that positively affect sales revenue. The paper also comes to the conclusion that individual, environmental and organizational factors were found positively and significantly related to the success of street market food business.
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Pamuji, Eko, and Khristianto Khristianto. "A Linguistic Landscape in Purwokerto: Power and Solidarity Stand Strong in a Culinary Center." LEKSIKA 12, no. 1 (2018): 26. http://dx.doi.org/10.30595/lks.v12i1.2197.
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This paper is about the existence of linguistics landscape along the Soeharso’s street Purwokerto which shows the diverse people in using language of their stores, restaurants, eateries, cafes, or street vendor banner whereby traders use their own prominent language in monolingualism, bilingualism, or multilingualism. For restaurants, eateries, or street vendors, they include person’s name as their stall name, and also include the origin of the food pioneer to show their sense of solidarity, while shops, distros, cafes include English as a powerful weapon in attracting customers based on prestige. Both phenomenon are evidence of how the power and sense of solidarity are raised into the name of business places they build as their strategy in marketing and introducing their business.
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BRYAN, FRANK L., PAUL TEUFEL, SHAHID RIAZ, SABIHA ROOHI, FAHMIDA QADAR, and ZAKA-UR-REHMAN MALIK. "Hazards and Critical Control Points of Street-Vending Operations in a Mountain Resort Town in Pakistan." Journal of Food Protection 55, no. 9 (1992): 701–7. http://dx.doi.org/10.4315/0362-028x-55.9.701.
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Hazard analyses (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) were conducted of vending operations of chicken, rice, pulse patties, and ice cream in a resort town in Pakistan. Salmonellae were isolated from ground meat, chicken flesh (from all operations surveyed), cutting boards, egg shells (eggs used in pulse patties), and buffalo milk (used for milk shakes). Greater than 105 coliform bacteria were isolated from raw milk, ice-cream mixes and products, and pulse-patty mix. Time-temperature exposure during cooking was adequate to kill salmonellae, but there were potentials for recontamination from cutting boards, knives, and hands of the vendor. Buffalo milk was held in a freezer and not boiled by the vendor as is usual in Pakistani homes to retard spoilage. Hence, because pathogens were not killed, milk shakes were a health risk. Pulse patties were not always thoroughly cooked, so pathogens could have survived. Holding stacks of them on a griddle for several hours would have allowed germination and growth of bacterial spores and growth of resulting cells. Health agency personnel in developing countries, vendors, and consumers of these foods need to be informed of the hazards and appropriate preventive measures.
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Hayden, Tiana Bakić. "Street food as infrastructure: consumer mobility, vendor removability and food security in Mexico City." Food, Culture & Society 24, no. 1 (2021): 98–111. http://dx.doi.org/10.1080/15528014.2020.1859920.
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Khalif, Mohamed Ahmed, Md Khaled Hossain, Nazmi Ara Rumi, Md Shajedur Rahman, and Md Aoulad Hosen. "Identification and antibiogram study of bacteria isolated from different street food." Asian Journal of Medical and Biological Research 4, no. 3 (2018): 279–87. http://dx.doi.org/10.3329/ajmbr.v4i3.38467.
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Food borne diseases are an increasingly recognized problem involving a wide spectrum of illnesses caused by bacterial contamination of food.Microorganism poses potential human health problems and is mainly transmitted through consumption of contaminated foods .Bangladesh is one of the densely populated country where majority of the people consume cheap foods prepared in unlicensed food selling points. The objective of the present study was to investigate the microbiological quality of different street food (Amra, Fusca, Chanachur and Guava) sold by various street vendor at Dinajpur, Bangladesh. A total of 20 samples were collected randomly from street vendors and tested for the presence of bacteria following standard microbiological method used for isolation, enumaration and identification of bacreria. Among the samples all had bacterial contamination. The total viable count (TVC) in diferrent street food samples was ranged from 8.0 × 105 CFU/g to 6.7x107 CFU/g. Among samples Escherichia coli 7(35%), Staphylococcus spp. 6(30%), Klebsiella spp. 5(25%), Salmonella spp. 1(5%) and Shigella spp. 1 (5%) were isolated. Escherichia coli were found highest 3(50%) Amra samples and 2(40%) Guava samples, then another organisms Staphylococcus spp. was found highest 2(50%) Chanachur and 2(40%) Fusca samples and then Klebsiella spp. was found highest 2(40%) Fusca samples. Antibiotic sensitivity test showed that Shigella spp., Staphylococcus spp., Klebsiella spp., Salmonella spp. and Escherichia coli were sensitive to Ciprofloxacin and Salmonella spp. were resistance to Gentamycin. All isolates found resistant to Cefixime, Cefalexin, Erythromycin, Fusidic acid, Cefuroxime and Aztreonam. All of the sample harbor multidrug resistant food borne bacteria which might cause public health hazards if these antibiotic resistance transfer to human.Asian J. Med. Biol. Res. September 2018, 4(3): 279-287
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DÍAZ-LÓPEZ, A., R. C. CANTÚ-RAMÍREZ, E. GARZA-GONZÁLEZ, et al. "Prevalence of Foodborne Pathogens in Grilled Chicken from Street Vendors and Retail Outlets in Reynosa, Tamaulipas, Mexico." Journal of Food Protection 74, no. 8 (2011): 1320–23. http://dx.doi.org/10.4315/0362-028x.jfp-11-014.
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We analyzed a total of 70 grilled chicken samples bought randomly from street vendors and retail outlets in the city of Reynosa, Mexico, to determine the prevalence of Escherichia coli (Shiga toxin producing and enterotoxin producing), Salmonella spp., Staphylococcus aureus, Listeria spp., and Campylobacter spp. using microbiological methods and PCR detection of bacterial sequences. Of the 70 samples, 27 (38.5%) were from retail outlets and 43 (61.4%) from street vendors. All specimens were negative by both microbiological and molecular methods for Listeria monocytogenes, Shiga toxin 2 of Shiga toxin–producing E. coli, lt of enterotoxin-producing E. coli, and st enterotoxin, and all were negative for Salmonella spp. and Campylobacter jejuni by PCR. Of the samples studied, 49 (70%) had undetectable levels of the foodborne pathogens studied with the methods used. In the remaining 21 (30%) specimens, at least one pathogen was isolated or detected, with E. coli being the pathogen most frequently isolated and with two samples bearing the hlyA gene. We found no statistical difference in bacterial prevalence between retail and street vendor samples. The presence of pathogens in grilled chicken is an important public health risk because of the great demand for and daily consumption of this product in this region.
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Sehgal, Shalini, Tanya L. Swer, Akshay Bhalla, and N. Chandrakanth. "Quality and Safety of the Frying Oils used in Small or Medium-sized Food Enterprises in West Delhi, India." Oriental Journal Of Chemistry 37, no. 3 (2021): 547–52. http://dx.doi.org/10.13005/ojc/370305.
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The present study investigates the cooking practices and oil used in small and medium sized street food vendors/ kiosks in the west zone of Delhi, India. A survey was conducted to collect information on vendor cooking practices and oil quality was analyzed using different physio-chemical parameters. The study revealed that the oil samples collected from the participating vendors displayed varied values of % FFA (free fatty acid) content (0.16±0.00 to 0.60±0.01), acid value (0.225±0.00 to 1.030±0.01), peroxide values (9.12±0.02 to 32.45±0.49) and iodine value (61.57±0.19 to 79.08±0.07) indicating poor quality of the oils used for the preparation of snacks. Study revealed that the majority of the vendors re-use oils and practice adulteration with hydrogenated fats which can significantly deteriorate the quality of oil and henceforth the health of the consumers.
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Koo, D., A. Aragon, V. Moscoso, et al. "Epidemic cholera in Guatemala, 1993: transmission of a newly introduced epidemic strain by street vendors." Epidemiology and Infection 116, no. 2 (1996): 121–26. http://dx.doi.org/10.1017/s0950268800052341.
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SUMMARYEpidemic cholera reached Guatemala in July 1991. By mid-1993, Guatemala ranked third in the hemisphere in reported cases of cholera. We conducted a case-control study with two age-, sex-, and neighbourhood-matched controls per patient in periurban Guatemala City. Twenty-six patients hospitalized for cholera and 52 controls were enrolled. Seven (47%) of 15 stool cultures obtained after admission yielded toxigenicVibrio choleraeOl. All seven were resistant to furazolidone, sulfisoxazole, and streptomycin, and differed substantially by pulsed-field gel electrophoresis from the Latin American epidemic strain dominant in the hemisphere since 1991. In univariate analysis, illness was associated with consumption of left-over rice (odds ratio [OR] = 7·0, 95% confidence interval [CI] = 1·4–36), flavored ices (‘helados’) (OR = 3·6, CI = 1·1–12), and street-vended non-carbonated beverages (OR = 3·8, CI = 1·2–12) and food items (OR = 11·0, CI = 2·3–54). Street-vended food items remained significantly associated with illness in multivariate analysis (OR = 6·5, CI = 1·4–31). Illness was not associated with drinking municipal tap water. Maintaining water safety is important, but slowing the epidemic in Guatemala City and elsewhere may also require improvement in street vendor food handling and hygiene.
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Prasatya, Fauzan Anggi, Tjahja Muhandri, and Eko Ruddy Cahyadi. "Faktor Keberhasilan Usaha UMKM Jajanan Asing Kaki Lima di Kota Serang." MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 12, no. 2 (2018): 187. http://dx.doi.org/10.29244/mikm.12.2.187-193.
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The competition of food business is currently very strict and diverse product innovations. To achieve the market share and win the business competition needs to know the affecting success factors. This study has two main objectives that include the following to: (1) mapping the characteristics of non traditional street food entrepreneur in Serang City, (2) identify the most affected success factor of non traditional street food business. Sampling method was used by purposive sampling 100 respondents. The analytical method used descriptive analysis and binary logistic regression. This research showed most of successful vendor are woman, because they are very conscientious than mens and tend to avoid risk. Affecting success factors on non traditional street food business were price of the product, business name and start up capital.
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Aduah, Martin, Frederick Adzitey, Daniel Gyamfi Amoako, et al. "Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety." Foods 10, no. 5 (2021): 1011. http://dx.doi.org/10.3390/foods10051011.
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Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of Salmonella enterica in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors (n = 300) and consumers (n = 382). Salmonella enterica detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% vendors, 91.8% consumers) and knew that meat could be contaminated by poor handling (100.0% vendors, 88.9% consumers). The respondents knew that regular hand washing reduced the risk of meat contamination (100.0% vendors, 94.0% consumers). Responses to the practices of meat safety by vendors were generally better. A very low Salmonella enterica prevalence was observed in the samples, ranging between 0.0 and 4.0% for guinea fowl and beef, respectively. However, the six isolates obtained were resistant to five of the nine antibiotics tested, with all isolates displaying different resistance profiles. Overall, the good knowledge and practice of meat safety demonstrated by the respondents corroborated the negligible prevalence of Salmonella in this study, reiterating the importance of vendor meat safety knowledge. However, the presence of resistant Salmonella enterica in some of the meat samples, albeit in a very low prevalence, warrants stricter sanitary measures and greater meat safety awareness in the general population to prevent meat-borne infections and potential transmission of drug-resistant bacteria to humans.
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Renwick, Trude. "Jay Fai and the anomaly of the “good” street vendor." Food, Culture & Society 24, no. 1 (2021): 127–41. http://dx.doi.org/10.1080/15528014.2020.1860442.
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Osei Mensah, James, Kwasi Ohene-Yankyera, and Robert Aidoo. "Determinants of response of street food entrepreneurs in Ghana to business management training." Journal of Agribusiness in Developing and Emerging Economies 8, no. 2 (2018): 391–405. http://dx.doi.org/10.1108/jadee-01-2016-0006.
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Purpose Considering the fact that business management training has the potential to improve performance of micro and small enterprises, it is surprising why participation rates in most freely offered management training courses remain low. The purpose of this paper is to explore factors that determine an invitee’s decision to participate in a capacity building management training for street food entrepreneurs in Ghana. Design/methodology/approach Using data from a baseline survey, the study invited 314 street food entrepreneurs, selected through a stratified random technique from a list of 516 eligible food entrepreneurs. Training participants were invited to the programme through official invitation letters which were hand-delivered. Data on reasons for non-participation were collected either through phone interviews or on-site visit when a vendor could not be reached on phone. Descriptive statistics were used to summarise characteristics of vendors and businesses as well as reasons for non-participation while probit model was used to estimate determinants of participation. Findings The study found that whereas vendors with higher formal education better appreciate the benefits of education and training, their counterparts with fewer years of schooling do not. The latter’s perceived knowledge deficiencies appear to explain the difference in participation rates. Also, total workforce does not necessarily increase the probability of participation, especially when there are no trusted workers in the business who will take over critical activities such as handling of finances in the absence of the owner. The study also found that distance between vending premises and training centres had significant negative effects on vendors’ participation in the training programme. Research limitations/implications The external validity of the study findings and conclusions may not be limited to all informal sectors of the developing economies due to high degree of heterogeneity of the informal economy. Originality/value The study focusses on an informal sector in developing country dominated by women. The study focusses on understanding informal entrepreneurs’ response to formal training.
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Chuang, Yi-Fei, Shiuh-Nan Hwang, Jehn-Yih Wong, and Chun-Der Chen. "The attractiveness of tourist night markets in Taiwan – a supply-side view." International Journal of Culture, Tourism and Hospitality Research 8, no. 3 (2014): 333–44. http://dx.doi.org/10.1108/ijcthr-09-2013-0067.
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Purpose – The aim of this study is to explore the attractiveness of tourist night markets by looking at the dual nature of retail service and tourism from a supply-side perspective. Design/methodology/approach – The authors conducted field observations to understand the offerings at night markets and used content analysis to explore the attributes of vendors who operate there. Findings – The research reveals that the attractiveness of night markets derives from the diversity of service contents and local food, affordable consumption (the lowest unit prices, with products under US$3.3 comprising approximately 70 per cent of those offered), temple festivals and the various service attributes of vendors. These night market features generate physical perceptions and personnel perceptions among tourists. Vendor service attributes include performance, empathy, responsiveness and courtesy. Unique and interesting performances comprise a special attribute of night markets that differ from other service industries. Practical implications – The results provide information on how tourism officials can promote night markets as tourist destinations and what kinds of vendor service attributes please tourists the most. Originality/value – This study expands on the literature that discusses perceptual attributes to tourist street markets by exploring the service contents of these markets and by identifying the service attributes of vendors.
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crofts, a. v. "Silver Lining: Building a Shared Sudanese Identity through Food." Gastronomica 10, no. 1 (2010): 110–16. http://dx.doi.org/10.1525/gfc.2010.10.1.110.
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The displaced of Sudan, due to both decades of civil war and natural disasters, are disproportionately female and many are responsible for dependents. For those settling in the capital, Khartoum, their livelihood depends on carving out ways to earn money in an urban area that is experiencing tremendous growth from the millions of recent arrivals. When confronted with the immediate need to provide for their families, women turn to a skill universally expected of them: cooking. Therefore, Khartoum is home to a thriving micro-economy of food vendors. By selling these dishes in the capital, they broaden the culinary horizons of the city while preserving their own food traditions. Their growing numbers provide an opportunity for regional foodways to gain wider introduction, adaptation, and, finally, adoption. These same vendors also facilitate a nascent sense of a shared Sudanese identity and nationalism. For established Khartoum urbanites, the definition of Sudanese food (and, by extension, what it means to be Sudanese) expands as street-vendor fare moves to restaurants and becomes more widely available throughout the city. As urban Sudanese overcome their preconceptions and discover a taste for regional cuisines, meals function as unofficial diplomacy during this turbulent time in Sudan's history.
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Hastuti, Sri Wahyuni Mega, and Wawan Setyawan. "Community Service in Study Potential Technology of Education Tour and Business Prospects of Traders in Tulungagung." Mitra Mahajana: Jurnal Pengabdian Masyarakat 2, no. 2 (2021): 134–44. http://dx.doi.org/10.37478/mahajana.v2i2.952.
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The purpose of this study is to identify the potential for educational tourism, training facility and business prospects that can be developed by street vendors in Tulungagung Regency, analyze the obstacles faced by each street vendor area, determine the potential for educational tourism and business prospects for street vendors in each area in Tulungagung district. The research location is in 5 street vendors in Tulungagung district. This type of research is descriptive, namely in-depth analysis of the data that has been collected. The results showed that the street vendors’s Redjoagung Business Area have the potential to be developed and have prospects because they are strategically located on the side of the provincial road in the Stadium area and the Sports Building so that it is possible to become a Rest Area. PKL Pujasera Ngemplak has potential and prospects for development because it is close to traditional markets, fruit markets and chicken markets, so that day and night there are many buyers and training facilities. PKL Kali Ngrowo Water Front area has the potential to be developed and has prospects because it is in a river tourism area which is currently the focus of educational tourism development by the local government of Tulungagung district. The street vendors’s Pasar Senggol area have the potential to be developed and have prospects because they have a unique culinary center for food in the past, strategically located, becoming the destination for visitors who exercise in the morning. The street vendors’s Popoh Beach area have the potential to be developed and have prospects along with the improvement of Popoh Beach tourism facilities, moreover, the government's attention is quite big on the development of tourist areas and currently the Southern Cross Route is being built.
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Prasetya, Ardhikajaya Wahyu, and Lusiawati Dewi. "DETEKSI KANDUNGAN RHODAMIN B PADA SAUS SERTA CEMARAN BORAKS DAN BAKTERI SALMONELLA SP. PADACILOK KELILING SALATIGA." Agric 28, no. 1 (2017): 69. http://dx.doi.org/10.24246/agric.2016.v28.i1.p69-78.
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<p>ABSTRACT</p><p>Borax and rhodamine B are preservative and dye banned to be used in food products. However, some traders still use borax and rhodamine B to their food and drink products. Cilok is a kind of food liked by schoolchildren and categorized as street vendor food (PKL). Most of food sold by street vendor has not touched by strict control from BPOM, so its quality is not good. Pentol cilok is a food made by starch. It tastes delicious and chewy. Furthermore, it is liked by schoolchildren. Cilok is also served by adding the sauce in order to make it tastier. It is common to add dye in that sauce and the dye is not natural dye nor food coloring. In the cilok, the contamination of microbe especially Salmonella sp. is influenced by unhygienic process. This research aims to find out borax and Salmonella sp. contamination and also the existence of rhodamine B on the cilok sauce. The methods used in this research are qualitative, quantitative, and the detection of Salmonella sp. contamination. The result shows, of the 8 tested samples, 4 samples (sample B, C, E, and H) contain little amount of borax, the sauce contains no rhodamine B. This can be seen from Rf value and color reaction test. On the testing of Salmonella sp., there are bacteria before boiling process (when cilok is still in the form of dough) and there are no bacteria after boiling and steaming process, so it is safe to be consumed.</p>
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Plessis, Erika M. du, Sarasha Govender, Bala Pillay, and Lise Korsten. "Exploratory Study into the Microbiological Quality of Spinach and Cabbage Purchased from Street Vendors and Retailers in Johannesburg, South Africa." Journal of Food Protection 80, no. 10 (2017): 1726–33. http://dx.doi.org/10.4315/0362-028x.jfp-16-540.
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ABSTRACT Knowledge of the microbiological quality and prevalence of antibiotic resistance and virulence genes in bacterial isolates from leafy green vegetables supplied by formal suppliers (retailers) and informal suppliers (street vendors) in South Africa is limited. Because leafy vegetables have been implicated in foodborne disease outbreaks worldwide, 180 cabbage and spinach samples were collected from three major retailers and nine street vendors in Johannesburg, South Africa. Escherichia coli and coliforms were enumerated using Petrifilm plates. The prevalence of Listeria monocytogenes, Salmonella, and Shigella was determined using real-time PCR analysis. Identities of presumptive E. coli isolates from the fresh produce were confirmed using matrix-assisted laser desorption–ionization time of flight mass spectroscopy. Isolates were characterized using phenotypic (antibiotic resistance) and genotypic (phylogenetic and virulence gene) analysis. Hygiene indicator bacteria levels on spinach from formal and informal retailers exceeded the maximum level specified by the Department of Health guidelines for fresh fruit and vegetables. E. coli counts for street vendor spinach were higher (P &lt; 0.0789) than those for retailer spinach. E. coli was present in only two cabbage samples, at 0.0035 CFU/g. L. monocytogenes and Salmonella were detected in 7.2 and 5% of the 180 samples, respectively, based on real-time PCR analysis; Shigella was not detected. Of the 29 spinach E. coli isolates, 37.9% were multidrug resistant. Virulence genes eae and stx1 were present in 14 and 3% of the spinach E. coli isolates, respectively; the stx2 gene was not detected. Eighty-six percent of these isolates belonged to phylogroup A, 3% belonged to group C, 7% belonged to group E, and 3% belonged to clade 1. The results from the current exploratory study on the microbiological quality of spinach bought from selected retailers highlight the need for continued surveillance on a larger scale, especially in the informal sector, to characterize the potential health risks to the consumer.
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Wibawa, Anton. "Faktor Penentu Kontaminasi Bakteriologik pada Makanan Jajanan di Sekolah Dasar." Kesmas: National Public Health Journal 3, no. 1 (2008): 3. http://dx.doi.org/10.21109/kesmas.v3i1.236.
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Makanan jajanan merupakan produk pengolahan makanan yang banyak dijumpai di sekitar sekolah dan dikonsumsi secara rutin oleh banyak anak usia sekolah. Selain bermanfaat makanan jajanan juga berisiko menimbulkan masalah kesehatan. Tujuan penelitian ini adalah mengetahui kontaminasi bakteriologi pada makanan jajanan serta faktor yang mempengaruhinya. Penelitian ini menggunakan disain potong lintang (Cross Sectional), dengan sumber data sekunder kegiatan pengawasan makanan dan minuman oleh Dinas Kesehatan Kabupaten Tangerang tahun 2006. Sampel diambil dari 159 Sekolah Dasar di kabupaten Tangerang. Variabel yang diamati adalah : pengetahuan, perilaku, peralatan sarana air bersih, sarana pembuangan limbah, tempat pembuangan sampah dan lokasi usaha, sedangkan variabel terikat adalah kontaminasi makanan oleh bakteri E.Coli. Hasil dari analisis pada penelitian ini menunjukan sampel makanan yang terkontaminasi sebanyak 37,1%. Sekitar (62,9%) berpengetahuan tidak baik, perilaku tidak baik (76,7%), lokasi usaha tidak memenuhi syarat (53,5%), peralatan yang digunakan tidak memenuhi syarat ( 57,2%). Fasilitas sanitasi, tempat sampah tidak memenuhi syarat (93,1%), sarana air bersih (75,5%) tidak memenuhi syarat, sarana pembuangan limbah (86,2%) tidak memenuhi syarat. Pada analisis multivariat diketahui bahwa perilaku merupakan variabel murni yang mempengaruhi terjadinya kontaminasi pada makanan jajanan (p = 0,011) dengan nilai OR 3,2 (95% : CI)Kata kunci : Kontaminasi bakteriologi, makanan jajanan, sekolah dasar.AbstractStreet food is a processed food that can be easily found around schools and consumed routinely by school children. Despite its benefit, street food pose a threatening risk toward health problems. The objective of this study is to investigate bacteriological contamination in street foods and its influencing factors. Design of this study was cross-sectional using secondary data from Health Office Tangerang District year 2006. Subjects were 159 Primary Schools in Tangerang District. Variables observed including knowledge, practice, clean water facilities, waste processing facilities, and location of vendor with E. coli contamination as dependent variable. Analysis of the study shows that 37.1% of street foods in the study was contaminated. Around 62.9% had poor knowledge, 76.7% had poor practice, 53.5% inappropriate location, 57.2% inappropriate utensils, inappropriate sanitation facilities (93.1%), inappropriate clean water facilities (75.5%), and inappropriate waste management facilities (86.2%). The multivariate analysis shows that behaviour was the single dominant variable influencing contamination of street foods (p=0.0011) with OR of 3.2 (95%CI).Keywords : Bacteriological contamination, street foods, primary school.
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BRYAN, FRANK L., SILVIA C. MICHANIE, PERSIA ALVAREZ, and AURELIO PANIAGUA. "Critical Control Points of Street-Vended Foods in the Dominican Republic." Journal of Food Protection 51, no. 5 (1988): 373–83. http://dx.doi.org/10.4315/0362-028x-51.5.373.
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Hazard analyses were conducted at four street-vending stands in the Dominican Republic. Temperatures of foods were measured during cooking, display (holding), and reheating (when done). Samples were taken at each step of the operation and at 5 to 6-h intervals during display. Foods usually attained temperatures that exceeded 90°C at the geometric center during cooking and reheating. At three of the stands, foods (e.g., fish, chickens, pork pieces) were fried and held until sold. Leftovers were held overnight at ambient temperatures in the home of the vendor or in a locked compartment of the stand. They were usually reheated early in the morning and displayed until sold. During the interval of holding, aerobic mesophilic counts progressively increased with time from about 103 after cooking to between 105 to 109/g. The higher counts were usually associated with holding overnight. Escherichia coli (in water, milk and cheese samples), Bacillus cereus (in bean and rice samples), and Clostridium perfringens (in meat, chicken and bean samples) were isolated, but usually in numbers less than 103/g. At the other stand, foods (e.g. beans, rice, meat and chicken) were cooked just before serving as complete meals. There were no leftovers. This operation was less hazardous, although there were many sanitary deficiencies. Recommendations for prevention and control of microbial hazards (mainly reducing holding time, periodic reheating and requesting reheating just before purchasing) are given. The need and suggestions for implementing educational activities to alert and inform those concerned about hazards and preventive measures are presented.
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Namugumya, Brenda Shenute, and Charles Muyanja. "Contribution of street foods to the dietary needs of street food vendors in Kampala, Jinja and Masaka districts, Uganda." Public Health Nutrition 15, no. 8 (2011): 1503–11. http://dx.doi.org/10.1017/s1368980011002710.
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AbstractObjectivesTo assess the contribution of street foods to the energy and nutrient needs of street food vendors.DesignA cross-sectional descriptive study was conducted. Food intake for the street food vendors was measured using the 24 h recall method and a semi-quantitative FFQ with emphasis on the source of all foods consumed.SettingKampala, Jinja and Masaka districts, Uganda.SubjectsThe study included 225 street food vendors trading in prepared cooked foods.ResultsThe majority of vendors (87·6 %) were women with age range of 21–50 years. Traditional dishes were the most commonly prepared foods and classified into main meals, sauces, vegetables and snacks. The food groups consumed most commonly by street food vendors fall under energy-giving and body-building foods (0·26 (sd 0·81)). The mean daily intake of energy from street foods varied between 22·4 % and 25·6 % (2412 kJ). Carbohydrates contributed the highest proportion of energy (70·1 % to 93·4 %), followed by protein (38·6 % to 44·9 %) and fat (21·9 % to 26·3 %). Street food vendors obtained 24·0 % to 32·5 % of their RDA for Ca from street vended foods, with the lowest intake in Jinja (11·2 % to 23·9 %, P < 0·05). Niacin and thiamin intakes from street foods were respectively above 74 % and 150 % of the RDA. The contribution of street foods to the RDA for Zn ranged from 81·9 % to 190·9 %, and from 3·5 % to 4·9 % for retinol. Fe intake from street vended foods was 40·9 % to 49·7 % of the RDA.ConclusionsStreet foods contribute to sources of dietary energy and other nutrients among street food vendors in Uganda.
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Pratama, Rendi, Syafri Syafri, and Rusneni Ruslan. "Studi Penataan Pedagang Kaki Lima (PKL) di Pantai Manakarra Kota Mamuju Kabupaten Mamuju." Journal of Urban Planning Studies 1, no. 2 (2021): 174–84. http://dx.doi.org/10.35965/jups.v1i2.53.
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Abstract. The purpose of this research is to find out how the directions regarding the arrangement of street vendors on Manakarra Beach, Mamuju City. Regency. Mamuju. The variables used consisted of 4, namely: (1) Policy; (2) Education Level; (3) Economic level; (4) Supervision. The analytical method used is in the form of qualitative descriptive analysis and multiple linear analysis.Manakarra Beach is an Artificial Nature Tourism Object in the form of a beach located on Jl. Yos Sudarso, Kel. Rimuku, Kec. Mamuju, Kab. Mamuju, which is the center of Mamuju City. Departing from the description above where the focus of this research is the street vendors (PKL) who are on Manakarra Beach itself. Where the street vendors (PKL) sell on the shoulder of the road and sidewalk, so that there is a need for an effort to organize and supervise so that the street vendor activities do not interfere with the activities and mobility of the population or the community on Jalan Yos Sudarso. In addition, there is also a lack of awareness of tourists on Manakarra Beach towards the surrounding environment, this is evidenced by the presence of food packages and plastic bottles scattered at several points on Mankarra Beach. This of course was also praised by the existence of street vendors on Manakarra Beach itself. So that better structuring and supervision measures are needed. Abstrak. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana arahan tentang Penataan Pedagang Kaki Lima di Pantai Manakarra, Kota Mamuju. Kab. Mamuju. Variabel yang digunakan terdiri dari 4 yaitu: (1) Kebijakan; (2) Tingkat Pendidikan; (3) tingkat Ekonomi; (4) Pengawasan. Metode analisis yang digunakan berupa analisis dekriptif kualitatif dan analisis linier berganda. Pantai Manakarra Merupakan Objek Wisata Alam Buatan berupa pantai yang terletak di Jl. Yos Sudarso, Kel. Rimuku, Kec. Mamuju, Kab. Mamuju, yang merupakan pusat Kota Mamuju. Berangkat dari uraian diatas dimana yang menjadi fokus penelitian ini yaitu Pedagang Kaki Lima (PKL) yang berada di Pantai Manakarra itu sendiri. Dimana Pedagang Kaki Lima (PKL) tersebut berjualan di bahu jalan dan trotoar, sehingga perlunya bentuk upaya penataan dan pengawasan agar kegiatan PKL tersebut tidak menggangu aktivitas dan mobilitas penduduk atau masyarakat di Jalan Yos Sudarso. Selain itu juga kurangnya kesadaran wisatawan di Pantai Manakarra terhadap lingkungan sekitarnya, hal ini dibuktikan oleh adanya bungkusan makanan serta botol plastik yang berserakan dibeberapa titik di Pantai Mankarra. Hal ini tentunya dipengaruji juga oleh adanya PKL di Pantai Manakarra itu sendiri. Sehingga diperlukan tindakan penataan dan pengawasan yang lebih baik.
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Ramesh, G. R., S. Mohankumar, S. Kumar, and A. Ramadas. "Street Vendor Food - Dosa as a risk factor for a Food borne outbreak within Srilankan Refugee Camp, Tiruchirappalli Corporation, Tamil Nadu-India, 2017." International Journal of Infectious Diseases 73 (August 2018): 90. http://dx.doi.org/10.1016/j.ijid.2018.04.3629.
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Prayekti, Endah. "ANALISIS MIKROBIOLOGI JAJANAN MINUMAN DI SEKITAR SEKOLAH DASAR PADA WILAYAH JEMURWONOSARI, SURABAYA." Jurnal SainHealth 1, no. 2 (2017): 92. http://dx.doi.org/10.51804/jsh.v1i2.109.92-96.
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Snack as food and beverages, present vastly in Surabaya. Start from street vendor to famous stores. The distribution of these snacks trader often found in schools, from primary to high school. Common problems from these food dan baverages sales is their hygine. With a low sales price, other raised problem are the using of raws material for snack production which lead to hazard microbial contamination. This reaserch aim is to monitors the quality of beverages on microbiology that been sold in around primary school of Jemur Wonosari District, Surabaya. Two microbiology parameters that been analize were coliform bacterial and Escherichia coli number. Beverages sample that been used were 9 samples, then analize using most propable number using 15 tube series. The Results then analize descriptively. From 9 samples, all were exceed the standar quality according to Kepmenkes RI No.492/MENKES/PER/2010.
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Alem, Kindu. "Bacterial Load Assessment of some Food Items Sold in Street in Woldia Town, North-East Ethiopia." Journal of Pure and Applied Microbiology 14, no. 3 (2020): 1845–54. http://dx.doi.org/10.22207/jpam.14.3.23.
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Infectious diseases due to contaminated street vended food items has happened to an essential concern and public health issue in low socio-economic status individuals. The goal of this study was to evaluate bacterial quality and safety of some food items sold in street based on aerobic mesophilic bacteria, Salmonella, Staphylococcus aureus and Escherichia coli in Woldia town. Cross-sectional study was performed on some selected street vended foods from March 2019 to May 2019 in Woldia town. A total of 36 ready-to-eat food samples such as ‘Sambussa’, ‘Bonbolino’ and ‘Ambasha’ were collected for microbial analysis. Finding of the study indicates that 32(88.9 %) of the vendors were females, 28(77.7%) handled food with bare hands, 28(77.7%) vendors were washing their hands after toilet. The mean total count of aerobic mesophilic bacteria, Salmonella, Staphylococcus aureus and Escherichia coli was 4.5×102±5.2×101 CFUg-1, 1.5×102±4.5×101 CFUg-1, 1.1×102±1.4×101 CFUg-1 and 2×102±3.4×101 CFUg-1, respectively. The dominant bacterial isolate from the street vended foods was Escherichia coli (53.5%), followed by Salmonella (24.1%) and Staphylococcus aureus (22.4%). The result of this study demonstrates the non hygienic practices of the vendors in street vended foods showed high bacterial load. Therefore, the street vended foods were contaminated with food borne pathogenic bacteria that can create a potential risk to public health in the study area. In general, the bacterial quality of the food quality sold in street in Woldia town was very poor and needs especial attention to avoid bacterial contamination.
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KG, Kaptso. "Assessment of Food Hygienic and Vending Practices among Street Food Vendors in Buea and Kumba City Council (South-West Region Cameroon)." Food Science & Nutrition Technology 6, no. 2 (2021): 1–11. http://dx.doi.org/10.23880/fsnt16000263.
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Street food vending is one of the major activities in the large informal food sector of most developing countries especially in urban centers. It has become an omnipresent activity especially influenced by urbanization and globalization. Street foods play an important role in meeting the food demands of urban duellers, especially the urban poor though their hygiene is very doubtful. While this development is positive in many ways, it also presents new public health challenges for the urban population. This work aimed to evaluate the basic characteristics of street food services and hygienic condition of the processing and distribution of street food. A cross sectional study approach was adopted focusing on some vending sectors in Buea and Kumba. Random samplings of 80 vendors were used and questionnaires were administered to vendors. The results showed that women dominate street food vending amongst all age groups. Most of street vendors have a low educational level and do not have any formal food safety training which contributed to the unsafe conditions under which the foods were prepared and vended. There were several poor personal hygienic practices amongst the vendors. Only 28.8 % always used aprons; 22.5 % always covered their hair and 18.8% always kept away from food preparation and vending when sick or having a wound. Street foods are good sources of diseases as the government pays in less attention to the sector. The study recommends the creation of food centers, regulation of vending activities by the government and development of training programs to enrich vendors on food safety and hygiene.
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Ndunguru, J. N., and D. G. Ndossi. "Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market." Tanzania Veterinary Journal 37 (November 16, 2020): 17–24. http://dx.doi.org/10.4314/tvj.v37i.4s.
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Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation. Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods
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Ndunguru, J. N., and D. G. Ndossi. "Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market." Tanzania Veterinary Journal 37 (November 16, 2020): 17–24. http://dx.doi.org/10.4314/tvj.v37i1.4s.
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Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation. Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods
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Haseama, Gabriella Mutiara, I. M. Mahaputra Wijaya, and Ni Putu Suwariani. "Kajian Terhadap Migrasi Plastik Hasil Induksi Panas pada Beberapa pH dan Jenis Asam Organik." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 3 (2020): 369. http://dx.doi.org/10.24843/jrma.2020.v08.i03.p06.
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In Indonesian street food vendor, most of hot acidic food and drinks are served with plastic packaging and plastic cutlery. This research is aimed to study about the presence of plastic’s component migration as a result of heat induction in the presence of various pHs and organic acid, and to identify the types of migrated plastic components through its functional groups. In this research, the samples were 10 plastic packaging and cutlery made from LDPE, HDPE, PP, PE, and PS plastic. Acetic acid, citric acid, and lactic acid and three levels of pH which were pH 4, 5, and 6. Temperatures of 80 and 100 ? were used as representation of food and drinks served warm. Each samples were conditioned in each organic acids solutions with different pH (pH 4, 5, and 6) and thermal treatments were carried out for 1 hour in each temperature. The plastic migrations were detected using UV-Visible spectroscopy, followed by FTIR spectroscopy to identify functional groups of the migrated plastic components, followed by prediction of the migrated compound. The results suggested that plastic component migration were detected in all samples, and using lactic acid pH 4, 5, and 6 an antistatic diethanolamides was ruled plausible released from white plastic glass sample.
 Keywords : plastic migration, organic acids, pH, spectroscopy, temperature.
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Abaidoo, R. C., L. A. Andoh, K. Obiri-Danso, P. Drechsel, F. Kondrasen, and L. T. Klank. "Helminth Contamination of Lettuce and Associated Risk Factors at Production Sites, Markets and Street Food Vendor Points in Urban and Peri-Urban Kumasi, Ghana." Research Journal of Microbiology 4, no. 1 (2009): 13–22. http://dx.doi.org/10.3923/jm.2009.13.22.
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MAHON, B. E., J. SOBEL, J. M. TOWNES, et al. "Surveying vendors of street-vended food: a new methodology applied in two Guatemalan cities." Epidemiology and Infection 122, no. 3 (1999): 409–16. http://dx.doi.org/10.1017/s095026889900240x.
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Lack of reliable data about street vendors, who are difficult to survey, has hampered efforts to improve the safety of street-vended food. A two-phase method for sampling vendors, surveying first in areas of concentrated vending activity identified by local authorities and second in randomly selected areas, was developed and implemented in two Guatemalan cities where street-vended food had been implicated in cholera transmission. In a 4-day survey in Escuintla, 59 vendors (42 from phase 1, 17 from phase 2) were interviewed. They demonstrated good knowledge of food safety and cholera but unsafe practices, implying that more effective, practical training was needed. In a 6-day survey in Guatemala City, 78 vendors (77 from phase 1, 1 from phase 2) were interviewed. Sixty-eight (87%) vendors stored water, usually in wide-mouthed vessels prone to contamination; this led to a field test of a new system for safe water storage. Useful information for public health planning and intervention can be gathered rapidly with this new method for surveying street vendors.
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Prasetya, Agus. "Pedagang Kaki Lima, Profil Entrepreneurship Sejati, Pelaku Ekonomi Kerakyatan, Ciptakan Jiwa Kewirausahaan Mandiri." JURNAL SOSIAL : Jurnal Penelitian Ilmu-Ilmu Sosial 20, no. 1 (2019): 30–35. http://dx.doi.org/10.33319/sos.v20i1.35.
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This article is motivated by the fact that the existence of the Street Vendor (PKL) profession is a manifestation of the difficulty of work and the lack of jobs. The scarcity of employment due to the consideration of the number of jobs with unbalanced workforce, economically this has an impact on the number of street vendors (PKL) exploding ... The purpose of being a street vendor is, as a livelihood, making a living, looking for a bite of rice for family, because of the lack of employment, this caused the number of traders to increase. The scarcity of jobs, causes informal sector migration job seekers to create an independent spirit, entrepreneurship, entrepreneurship, with capital, managed by traders who are true populist economic actors. The problems in street vendors are: (1) how to organize, regulate, empower street vendors in the cities (2) how to foster, educate street vendors, and (3) how to help, find capital for street vendors (4) ) how to describe grief as a Five-Foot Trader. This paper aims to find a solution to the problem of street vendors, so that cases of conflict, cases of disputes, clashes of street vendors with Satpol PP can be avoided. For this reason, the following solutions must be sought: (1) understanding the causes of the explosions of street vendors (2) understanding the problems of street vendors. (3) what is the solution to solving street vendors in big cities. (4) describe Street Vendors as actors of the people's economy. This article is qualitative research, the social paradigm is the definition of social, the method of retrieving observational data, in-depth interviews, documentation. Data analysis uses Interactive Miles and Huberman theory, with stages, Collection Data, Display Data, Data Reduction and Vervying or conclusions.
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Jores, Drend, Mohamad Taha Arif, and Md Mizanur Rahman. "Factors Associated with Food Hygiene Practices Among Street Food Vendors in Padawan, Sarawak." Borneo Journal of Resource Science and Technology 8, no. 1 (2018): 56–65. http://dx.doi.org/10.33736/bjrst.824.2018.
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The safety and quality of street foods are still questionable. Street food vendors are often poorly educated and untrained in food safety with lack of food safety knowledge and poor hygiene practice. This study aims to identify the factors associated with hygienic practice of food safety among the streets food vendors in Padawan district, Sarawak. This was a cross-sectional study conducted in Padawan, Sarawak. Data was collected by face to face interview using a validated structured questionnaire. The practice of food safety was observed using a structured observation checklist. Data entry and analysis was done by SPSS version 22.0. A p value <0.05 was considered as statistically significant. A total of 117 street food vendors were interviewed. The mean (SD) age was 41.0 (11.8) years. Three-fifths (62.9%) of the respondents had secondary level of education and higher. The mean (SD) duration of vending was 7.2 (6.7) years. Only 35.9% of the street food vendors received at least one training on food safety. Bivariate analysis revealed that religion, knowledge and attitude appeared to be statistically significant predictors of food safety and hygiene practice. However, multinomial regression analysis revealed that only religion appeared to be important predictor of food safety and hygiene practice (AOR = 14.730, 95% CI: 1.267, 171.228). Although this study failed to establish a statistical significant association between knowledge and attitude with the hygiene practice due to inadequate sample size, some relationship does seem to exist, suggesting that food safety knowledge is vital for all street food vendors to have the necessary skills to enable them to handle food hygienically and ensure food sold is safe for consumption.
 Keywords: Food safety, food vendors, hygiene practices, Malaysia, Sarawak