Academic literature on the topic 'Street food vendors'

Street food, also known as "street food", is food and drink prepared and sold by street vendors in streets and other public gathering places. These foods are directly eaten and consumed without any additional processing or preparation. Street vendors are essential for providing food in cities, but they often face hygiene and sanitation issues. The objective of this study was to educate the impact on hygiene and sanitation awareness and practices in street vendors around Jalan Sutorejo, Surabaya. The results showed that after this activity, street vendors have a better understanding of food sanitation and hygiene. This study shows that improving street vendors' food hygiene and sanitation awareness and practices is very important. The findings can be the basis for building a broader program to help street vendors around Jalan Sutorejo, Surabaya, maintain the hygiene and safety of their food products.

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

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.

This paper aimed to examine the food safety practices among street food vendors in the Twin Cities of Zamboanga del Norte. Food safety practices covered two indicators; Sanitation and Personal Hygiene practices. There were two types of respondents in the study. First, there were 50 owners and proprietors of street food vendors in the twin cities, breakdown into 25 respondents for each City. Second, there were 400 total respondents in the study, and these were customers of the street food vendors; 200 respondents were allocated for Dapitan, while another 200 respondents were from Dipolog City. The study revealed that the majority of street vendor owners are college graduates. However, 98% or 49 of the respondents have not attended any food safety seminars. Further, sanitation practices are often practiced. Moreover, personal hygiene practices were frequently and sometimes practiced. There was a significant difference in the personal hygiene practices of when group according to Age. It implies that the younger generation of street vendors are still learning and could eventually learn as they grow older. A strong reason why hygiene practices differ between young and old street food vendors in these two cities. Most street vendors are mature individuals but are still active in the street vending business. However, these street food vendors still have poor food safety practices for a lack of appropriate knowledge, and most did not attend any sanitation and personal hygiene seminars/ workshops. Street vendors may be subject to a regular sanitary inspection regarding how street food merchants sell their goods to prevent contamination and keep the food they serve from any health risks. The LGU of both Cities may organize a seminar/training related to sanitation and personal hygiene to improve the standard of their Food vending continuously. A policy/program to be developed by each LGU as their support for these street food vendors.

This paper investigated the role of street food vending to the vendors' household welfare in Ilala Municipality in Dar es Salaam, Tanzania. Specifically, it examined the motivation for undertaking food vending and determined income earned from this business. Also, it assessed the influence of socio-economic characteristics of street food vendors to their household’s welfare. A cross-sectional study design was applied involving multi-stage sampling techniques. Data were collected from 297 street food vendors using a semi-structured questionnaire. Applying both descriptive and inferential analysis, it was found that many people engage in street food vending because it requires small capital to start and that it generates a substantial income per month. Further, using binary logistics regression, it was established that the vendor’s household welfare are most likely to be influenced by vendor’s socio-economic characteristics such as vendor’s level of formal education (p < 0.05), household size (p < 0.000), street food vending business premise (p < 0.05) and loan from financial institutions (p < 0.001). It is concluded that many people engage in street food vending because it requires small capital to start and a source of reasonable income to meet their daily requirements. Also, the vendor’s level of formal education, presence of other active members earning some income in the household, operating in a permanent structure and borrowing capital from financial institutions are key factors for increasing sales and profit and ultimately improve vendor’s household welfare. It is recommended that the local government should improve street food vending by providing appropriate business education to street food vendors. Also, vendors should be encouraged to operate their businesses in a permanent and affordable structures

Nyeri town boasts of informal street food vendors found on almost every street, offering products ranging from indigenous to trendy cuisines. During evening hours, the informal street food operators compete for the street space with the town public. The design and the size of the town’s major streets have not been reviewed to accommodate the increasing number of informal street food vendors and the growing urban community. This study investigated the effects of the informal street food vendors’ location, products, operating time and modus operandi on the Socio-cultural and Economic Wellbeing of the urban community in Nyeri town. The researchers combined the integrated model, neo-Marxist and neo-liberal theories to contextualize the development and growth of informal street foods. Neo-Marxist theory posits that the informal sector expands as urbanization increases, and the Neo-liberal theory –argues that entrepreneurs pursue informal sectors in order to operate outside the official business frameworks to explore the subject of the study. Using the cross-sectional survey design, the study adopted the enumeration and convenience sampling techniques to select vendors and consumers respectively that responded to the questionnaire administered face-to-face. The qualitative data was analysed using the thematic content analysis, and the output was transformed into quantitative data to give percentages and frequencies. The informal street ventures inconvenienced street users, especially during rush hours. The food-related waste and a cocktail of food aromas made the street ambience less attractive. The equipment used on the streets and the unsecured fire points posed a great risk to the public. The study concludes that informal street food ventures provide employment that sustains livelihoods. The informal street businesses facilitate the flow of resources, and promote the mainstream economies like agriculture, retail and food manufacturing, thus contributing to wealth creation in the county. The study recommends benchmarking to explore ways to change the perception that informal street foods are unsafe, unhealthy and the ventures make the street look unattractive. In countries like Thailand in the city of Phuket, informal street foods are conducted in an organized manner

Purpose: The patronage of street food is familiar in many countries where unemployment level is high, salaries are low, work opportunities and social programmes are limited and where urbanization is taking place. The general objective of the study was to establish role of cooked food vending in urban areas. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study concludes that income levels influenced the frequency of consumption of cooked food. An income allowed vendees the opportunity to purchase food from the street conveniently since the food was cheap. Foods offered were those that took longer to cook (therefore needed much fuel) and those which were involving in preparation for example chapatti and mandazi (buns). Vendees of cooked foods were mainly single men (71.9 %) who were more comfortable buying cooked foods from the streets as they found ready-to-eat food not only cheap but also convenient. Additionally they viewed cooking as a women’s domain, thus preferred cooked food in street, as it was ready to eat. Recommendations: There is need for government to be supportive to this sector by providing the vendors with appropriate facilities where they can carry out their business, including well-designed shelters and ample supply of potable water. This should be done in consultation with the vendors in order to develop user-friendly sites. The cooked food vendors should be empowered. This can be done by offering the vendors affordable loans to expand their business and training them on issues pertaining to their business like bookkeeping and management of accounts as well as how to save and re-invest profits made

Background: Street food is expanding all around Ethiopia. Street vendors have become commonplace near schools, hospitals and bus stations. Because street vended food is sold in unsanitary surroundings near streets, it can be contaminated with variety of pathogens, exposing consumers to foodborne illnesses. There haven’t been enough studies on Ethiopian street food, and little is known about how hygienic these foods are. The local authorities don’t even have a regulatory system to ensure food safety for street food vendors. Thus, this study aimed to assess food hygiene practices among street food vendors and associated factors. Methods: Community-based cross-sectional analytical study design was conducted from June, 2021 to July, 2021 including 402 respondents. Structured questionnaire and observational checklists were used for assessing food hygiene practices. Data were analyzed using SPSS statistics (version 25.0). Binary logistic regression analyses were used to check association of covariates with food hygiene practices. Adjusted odds ratio, and P-value less than 0.05 at 95% confidence interval were used to report significant association. Results: Out of 402, 390 individuals responded. About 123 (31.5%) (95% CI: 27.2-36.4) of vendors had good food hygiene practices. Being female (AOR = 0.15; 95% CI: 0.09-0.27), age (19-25 years (AOR = 0.29; 95% CI: 0.11-0.81) and 26 to 35 years (AOR = 0.24; 95% CI: 0.08-0.74), marital status (being married (AOR = 0.52; 95% CI: 0.29-0.93), educational status (college and above (AOR = 3.42; 95% CI: 1.35-8.62), monthly income (1001-2000 Ethiopian Birr (AOR = 0.36; 95% CI: 0.19-0.68), being inspected (AOR = 13.15; 95% CI: 2.76-62.66) and lack of water at vending site (AOR = 0.40; 95% CI: 0.17-0.97) were factors significantly associated with food hygiene practices of street vendors. Conclusion: Few street food vendors who adhered to good food hygiene were present. Significant variables of food hygiene behaviors included gender, age, marital status, education level, monthly income, inspection frequency, and the availability of water at vending sites. The vendors’ food hygiene practices needed to be improved, which necessitated continual assistance, frequent inspections, and public awareness campaign.

: Street foods are common in in Addis Ababa. The city administration considers the business as informal and illegal. However, street food operation creates significant self-employment opportunities. Moreover, it markedly contributes to the food security of low-income consumers and vendors. The food security status, food safety knowledge and practice of 160 stationary street food vendors were assessed around Mexico Square, Addis Ababa. A detailed site observation was made around vending sites. Household food insecurity experience and food safety KAP of vending households was assessed using close-ended standard questionnaires. Job-specific interviews were made on street food operation with key informants from among woreda officials and consumers. Quantitative data was analyzed using descriptive statistics and opinions of key informants were described. About 72% of the street food vendors were female. Over 90% were adolescents or young adults and 30% had more than three children. About 71% of the vendors were either moderately or severely food insecure. Vendors had good knowledge (81%), moderate attitude (74%) but very poor practice (14%) in food safety. Street food vending was the only source of affordable meals to low-income groups in the study area. Meals were served and consumed immediately after cooking minimizing food safety risks. As street food vending creates economic and physical access to the low-paid urban poor and is a livelihood to poor families, it may be useful to recognize its positive role in mitigating food insecurity. Government control on food safety compliance, allocation of vending zones, and giving training to street food vendors could improve safety of street foods.

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

Magister Artium (Development Studies) - MA(DVS)
The informal economy has continued to increase in developing countries, giving jobs and income to marginalised groups, the majority being women. The rise of the informal sector is perpetuated by exclusionary social policies and the continued increase in unemployment. In Botswana, street food vending, the most visible form of the informal sector trading, has evolved to be a survivalist activity that women populate. Increasing poverty levels, gender inequalities, and high unemployment rates have resulted in poor urban women being vulnerable to the stresses and shocks caused by these factors. Street food vending is therefore pursued by women to mitigate their vulnerability. Additionally, street food vending allows for more flexible working hours, thus accommodating women’s community, household, and productive roles. Despite women’s substantial contribution to Botswana’s informal economy, the government has not done much to support them.

Philosophiae Doctor - PhD
Background: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.

This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

Thesis (MSc)--Stellenbosch University, 2001.
ENGLISH ABSTRACT: The aim of the study was to develop the content of a programme to increase the awareness of women in Duncan Village of I) the potential role of food micro-enterprises in the improvement of food security; 2) the consumer demand concerning the operations of food micro-enterprises; and 3) appropriate microenterprise training programmes available in the greater East-London area. This was based on an identified need for the inclusion of a module on food security in a comprehensive programme to prevent growth failure in 0 to 24-month-old children attending local government clinics in Duncan Village by improving the capacity of mothers or primary caregivers to care for their children. Food security is defined as access by all people at all times to enough food for an active, healthy life. The potential role of food micro-enterprises in the improvement of food security was established through a literature review. It was established that street foods contribute to individual food security by providing food where people work or congregate at cheap prices, thus increasing availability. It also helps in meeting energy and nutritional needs if safe, nutritious food is provided. The main method by which it increases an individual's access to food is by supplying an income to food micro-enterprise owners if they sell street foods. The consumer demand concerning the operations (including the products) of food micro-enterprises was determined through personal interviews with the customers and non-customers of food micro-enterprises in Duncan Village, using a structured questionnaire. One hundred and twenty-nine customers and 129 non-customers were selected using a combination of cluster and convenience sampling. Food microenterprises operating at the schools and on pavements in Duncan Village and at the taxi rank in East London were included. The results of this particular survey indicate that the consumer behaviour is influenced by the trade area where the customers purchase their food, the age and gender of the customers as well as the friendliness of the vendor. The product choice of consumers was mostly determined by taste, price and how filling the food is. There was general satisfaction with the operating times of, and the products sold by, food micro-enterprises. Street food consumers were least satisfied with the locations where the enterprises were situated. The dusty environment was given as a reason for dissatisfaction. Further, cleanliness of the food, the vendor and the environment were the main problems cited, especially by the non-customers. The appropriateness of micro-enterprise training programmes available in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village was determined by compiling a profile of food micro-enterprises, their owners and their business operations in Duncan Village; identifying the features of the ideal training programme for current and prospective food microenterprise owners in Duncan Village; investigating the supply of micro-enterprise training in the greater East London area; and evaluating the appropriateness of the identified training programmes. The profile of food micro-enterprises in Duncan Village owned by women, included a profile of the owners, the enterprise itself as well as the business operations thereof. The data were gathered by means ofa personal interview (using a structured questionnaire) with the owners of food micro-enterprises. The enterprises included in the study were operated by women producing and trading processed foods from non-permanent structures at schools and on pavements in Duncan Village, as well as at the taxi ranks in East London. Systematic sampling techniques were used to select food micro-enterprises at the schools while all the enterprises at the pavements and at the taxi rank were included. This resulted in the inclusion of 41 food micro-enterprises. The results indicated that the profiles of these owners do not differ significantly from micro-enterprise owners operating in the informal sector elsewhere in South Africa. Furthermore, they indicated a clear need for training in all aspects regarding their business operations. The identification of the features of the ideal micro-enterprise training programme for the training of current and prospective female food micro-enterprise owners operating in Duncan Village was based on the profiles of street food consumers and food micro-enterprise owners, discussions with experts and on the literature. The identified features were used for the development of a framework to evaluate the appropriateness of micro-enterprise training in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village. The supply of micro-enterprise training in the greater East London area for food micro-enterprise owners was investigated using a structured questionnaire, completed during a personal interview with the training managers of the organisations. All governmental and non-governmental organisations in the area offering training programmes with the objective to motivate and enable persons to establish a microenterprise in the informal sector; or with the objective to enable established micro-enterprises to operate more efficiently within the informal sector, were included in the study population. These organisations were identified through snowball sampling and resulted in ten organisations and 17 programmes being included. Subsequently, the appropriateness of micro-enterprise training programmes available in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village was evaluated using the Evaluation Framework. The results indicate that only one programme, combining business management and cooking skills, could be rated as appropriate for current and prospective food microenterprise owners in Duncan Village. Five other programmes could be rated as moderately appropriate for particular groups. These programmes, with the exception of one, included business management skills and no cooking skills. The remaining programmes were rated as either not very appropriate or inappropriate for current and prospective food micro-enterprise owners in Duncan Village. It is concluded that a need for the mentioned awareness-creating programme exists. Furthermore, it is recommended that the programme developed in this research, be used as basis for the household food security module of the comprehensive programme.
AFRIKAANSE OPSOMMING: Die doel van die studie was die ontwikkeling van 'n program om die bewustheid van vroue in Duncan Village ten opsigte van 1) die bydrae wat voedsel mikro-ondernemings tot die verbetering van voedsel sekuriteit kan lewer; 2) verbruikers se behoeftes betreffende die bedrywighede van voedsel mikroondernemings; en 3) toepaslike mikro-onderneming opleidingprogramme in die groter Oos Londen area te verhoog. Die behoefte om 'n module oor voedselsekuriteit in 'n omvattende intervensie program in te sluit, is reeds geïdentifiseer. Hierdie intervensie program het ten doeI om groeivertraging in 0 tot 24 maande oue kinders, wat munisipale klinieke in Duncan Village besoek, te voorkom deur die versorgingkapasiteit van hul moeders of primêre versorgers te verhoog. Voedselsekuriteit word gedefinieer as toegang deur alle mense, ten alle tye, tot genoegsame voedsel vir 'n aktiewe, gesonde lewe. Die potensiële rol wat voedsel mikro-ondernemings in die verbetering van voedselsekuriteit kan speel, is deur middel van 'n literatuuroorsig vasgestel. Daar is vasgestel dat die voedsel wat deur hierdie ondernemings verkoop word tot individuele voedselsekuriteit bydra deurdat dit goedkoop voedsel beskikbaar stel by plekke waar mense werk of andersins bymekaar kom. Indien veilige en voedsame voedsel voorsien word, kan dit help om energie- en voedingbehoeftes te bevredig. Die belangrikste metode waardeur dit 'n individu se toegang tot voedsel verhoog, is deur 'n inkomste aan die eienaars van voedsel mikro-ondernemings te verskaf. Verbruikers se behoeftes betreffende die bedrywighede, insluitend produkte, van voedsel mikroondernemings is met behulp van gestruktureerde vraelyste tydens persoonlike onderhoude met die kopers en nie-kopers van voedsel van hierdie ondernemings, bepaal. Eenhonderd nege-en-twintig kopers en niekopers is onderskeidelik geselekteer deur 'n kombinasie van bondel- en geriefssteekproefneming te gebruik. Die voedsel mikro-ondernemings wat handel gedryf het by skole en op sypaadjies in Duncan Village, asook dié by die taxi staanplek in Oos Londen, is in hierdie steekproef ingesluit. Die resultate van hierdie opname toon aan dat verbruikergedrag bepaal word deur die gebied waar verbruikers hul kos koop, die geslag en ouderdom van die verbruiker, en die vriendelikheid van die verkoper. Verbruikers se produkkeuse word grootliks bepaal deur die smaak, koste en die vullingsvermoë van die voedsel. Verbruikers was oor die algemeen tevrede met die bedryfsure en die produkte van voedsel mikroondernemings. Hulle was egter die minste tevrede met die area waar die ondernemings bedryf word, hoofsaaklik vanweë die stowwerigheid van die omgewing. Nie-kopers in die besonder het die higiëne van die voedsel, die verkoper en die omgewing as hul grootste bronne van kommer bestempel. Die toepaslikheid van beskikbare mikro-onderneming opleidingprogramme in die groter Oos Londen omgewing vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village is geëvalueer deur die volgende stappe uit te voer: 'n Profiel van voedsel mikro-ondernemings, met inbegrip van die eienaars en die besigheidsaktiwiteite, is saamgestel. Die eienskappe van die ideale opleidingprogram vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village is geïdentifiseer, die beskikbaarheid van mikro-onderneming opleiding in die groter Oos Londen omgewing is ondersoek en die toepaslikheid van die geïdentifiseerde programme is geëvalueer. Die profiel van voedsel mikro-ondernemings in Duncan Village, het 'n profiel van die eienaars, die onderneming self en die besigheidbedrywighede ingesluit. Die data is ingesamel deur gestruktureerde vraelyste gedurende 'n persoonlike onderhoud met die eienaars van voedsel mikro-ondernemings te voltooi. Die ondernemings wat in die studie ingesluit is, is bestuur deur vroue wat voedsel vervaardig en verkoop vanaf nie-permanente strukture by die skole en op die sypaadjies in Duncan Village, asook die taxi staanplek in Oos Londen. Sistematiese steekproefnemingmetodes is gebruik om die voedsel mikroondernemings by die skole te selekteer. Al die ondernemings wat vanaf die sypaadjies in Duncan Village en die taxi staanplek in Oos Londen bedryf is, is ingesluit. Een-en-veertig voedsel mikroondernemings is in die studie populasie ingesluit. Die resultate het aangedui dat die profiel van die eienaars nie wesentlik verskil het van dié van algemene mikro-onderneming eienaars in die informele sektor elders in Suid Afrika nie. Bykans alle eienaars het aangedui dat daar by hulle 'n behoefte bestaan vir opleiding in alle aspekte rondom die bestuur van hulle besighede. Die eienskappe van die ideale mikro-onderneming opleidingprogram vir huidige en potensiële eienaars (vroulik) van voedsel mikro-ondernemings in Duncan Village, is gebaseer op die profiele van die verbruikers en eienaars van voedsel mikro-ondernemings, besprekings met kundiges op die gebied en relevante literatuur. Die geïdentifiseerde eienskappe is gebruik vir die ontwikkeling van 'n raamwerk om die toepaslikheid van mikro-onderneming opleidingprogramme in die groter Oos Londen area te evalueer. Die beskikbaarheid van mikro-onderneming opleiding programme in die groter Oos Londen omgewing, vir voedsel mikro-onderneming eienaars, is met behulp van 'n gestruktureerde vraelys wat tydens 'n persoonlike onderhoud met die opleidingbestuurders van die organisasies voltooi is, ondersoek. Alle regerings- en nie-regerings organisasies in die omgewing wat opleidingprogramme met die doel om persone te motiveer en in staat te stel om 'n voedsel mikro-onderneming in die informele sektor te vestig, of om 'n gevestigde voedsel mikro-onderneming meer effektief te bedryf, aanbied, is in die studie populasie ingesluit. Tien organisasies en 17 programme is deur middel van sneeubal steekproefneming geïdentifiseer en ingesluit. Die toepaslikheid van beskikbare mikro-onderneming opleidingprogramme in die groter Oos Londen omgewing is deur middel van die Evaluering Raamwerk geëvalueer. Die resultate het aangedui dat slegs een program wat ondernemingsbestuur- en voedsel voorbereidingsvaardighede gekombineer het, as toepaslik vir huidige en voornemende voedsel mikro-onderneming eienaars beskou kon word. Vyf ander programme kan as redelik toepaslik vir sekere groepe gesien word. Almal behalwe een van hierdie programme het ondernemingsbestuurvaardighede ingesluit, maar geen voedsel voorbereidingsvaardighede nie. Die oorblywende programme is as nie baie toepaslik of geensins toepaslik vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village geëvalueer. Daar is tot die gevolgtrekking gekom dat daar 'n behoefte bestaan vir die bogenoemde bewusmakingprogram. Daar word verder aanbeveel dat die program wat in hierdie navorsing ontwikkel is, as 'n basis vir die huishoudelike voedselsekuriteit module in die omvattende intervensie program gebruik word.

In the context of rapid urbanization, globalization, market liberalization, and growing flexibility of labor in the post-Fordist era, urban environments have seen economic opportunities and employment in the formal sector become increasingly less available to the vast majority of urban dwellers in both high-income and low-income countries. The intersectional forces of globalization, and neoliberalization have contributed to the ever-growing role of informal economic opportunities in providing the necessary income to fulfill household needs for individuals throughout the world and have also influenced social, cultural, and spatial organization of informal sector workers. Using a case study and ethnographic information from several regions of southern Ghana, this research examines the way in which informal sector food vendors in Ghana are imbedded in larger global food networks as well as how globalization is experienced by vendors at the ground level.

Listeria monocytogenes is a foodborne pathogen that causes listeriosis. This study investigates the prevalence of L. monocytogenes in food samples acquired from retail stores and street vendors around Pretoria and evaluates various probiotics as a control measure. The pathogen was isolated by selective enrichment and plating on selective media. All presumptive colonies were confirmed by morphological analysis, 16SrRNA gene BLAST analysis and inlA amplification. Probiotic antagonistic tests against two L. monocytogenes isolates acquired from food samples and three controls was performed. The probiotics used were Bifidobacterium animalis, Lactobacillus acidophilus, Lactobacillus plantarum and Pediococcus acidilacti during spot inoculation tests and well diffusion assays using probiotic cell free supernatants (CFS). The effect probiotics and their cocktails had on avocado and cucumber samples spiked with L. monocytogenes strains was assayed. Of 167 food samples, only two, avocado and cucumber, tested positive for L. monocytogenes. Samples positive for L. monocytogenes were obtained from street vendors exhibiting poor hygiene. B. animalis inhibited growth of four out five L. monocytogenes strains, L. acidophilus three, L. plantarum one while P. acidilacti inhibited none. Inhibition by all probiotic strains, their CFSs and cocktails in both food matrixes was statistically insignificant, except for L. monocytogenes T62 inhibition in avocado by B. animalis. Properties of L. monocytogenes, food medium and storage conditions used in the study could have had an impact on their inhibitory effects.
Dissertation (MSc)--University of Pretoria, 2020.
National Research Fund
Microbiology and Plant Pathology
MSc
Unrestricted

碩士
國立高雄第一科技大學
行銷與流通管理系碩士專班
105
In the past, housewives always go to shop in the traditional market. But, follow the social evolution and social advancement, the supermarkets and hypermarkets are opened everywhere. The supermarkets and hypermarkets are modern business model, neat and clean shelves; the price is all the same and the price tag is very obvious, which is different from the traditional market. Therefore, housewives prefer to go to shop in the supermarkets and hypermarkets. And, as the increasing employment of professional women, the shopping habit has also been affected. According to the change, some of the traditional markets gradually decline. Although the traditional market still has its regular consumer groups, the young people and professional women gradually do not enter the traditional market. Many traditional vendors have to think about changing their way of doing business to not be eliminated by the society. This study will be discussed on the current business transformation of the traditional food street vendors and the success of the transformation of traditional food street vendors as a case study. To provide the business model that want to change the traditional street vendors as a reference, the study is a case study, mainly on the current business model of the current situation and future planning. And will review the basic theory of competitive strategy, competitive advantage, STP theory and business model by literature review, to understand the current situation and difficulties of traditional food street vendors. And with the secondary data collection and in-depth interviews, the case will find out the competitive advantage of business model, the future development of industry, and will be the reference for related industry. The results of the study found out that compared traditional vendors with other enterprises/companies; the resources and capacity of traditional vendors are relatively weak. Therefore, in the process of changing, although operators want to change their existing business model, they will encounter a lot of problems and resistance. But, as long as the operators notice the demand of consumer, and insist on meeting the consumer demand, there still has a chance to be transformed into a business model that is more suitable for current consumer.

Thesis (MPH.) -- University of Limpopo, 2020
Background: Street food vending has become a common means of providing traditional, known and convenient meals to communal eating. It has also become a growing portent as a means of job creation and as a survival mechanism to many affected by job creation decline. Suggestion: There is an influx of food vendors at Gate 2 of the University of Limpopo and there is a need to investigate both the hygiene and safety measures taken by the vendors and the environment they operate in. Methods: The purpose of the study was to observe and identify food safety and hygiene practices by the street vendors. An observational descriptive cross sectional study design and a convenience sampling technique were used as research designs and sampling methods. A questionnaire on food safety and hygiene was used to collect data. Results: The study revealed that all of the street vendors have no form of food safety and hygiene training. The vendors also highlighted the fact that over and above them having no food safety and hygiene knowledge, food safety and hygiene practices such as washing of hands frequently cannot be adhered to because of the time limitations they have to prepare and be ready for customers as quickly as possible. The vendors practise a mixed storage of raw and cooked food in the refrigerators within the refrigerators. Only 30% of the vendors wear protective hand gloves while preparing food. They have running water in the bathroom and on the premises but no soap is provided in the bathroom for hand washing. Conclusion: Even though street food is increasingly gaining popularity and accessibility based on affordability, traditional meals served and accessibility, food safety and hygiene still are a concern and a matter of alarm. Key words: food safety and hygiene, street food vendor, food poisoning, health hazards

Street-vended foods are convenient and cheap meals, but their contamination can lead to foodborne illness. This study aimed to evaluate food safety knowledge of street food vendors in Ulundi and AbaQulusi local municipalities of Zululand District, South Africa and compliance of their street food vending environment to sanitary requirements. A cross sectional survey design was utilised to gather data from 400 street food vendors using interviews. A piloted checklist was used to collect data on the sanitary characteristics from 200 randomly selected street food vending facilities. Most of the street food vendors were black (99%), females (73%), and above 35 years (55%). Only the minority of street food vendors had attended a high school (47%) and the vast majority (77%) of them had not attended any food safety training course. The majority (64.7%) of respondents knew that food should not be handled when they have diarrhoea, even if their hands were washed regularly, neither when they have flu, colds, cough, or catarrh. The minority (43%) of street food vendors knew that the use of separate cutting boards for meat and salad, and washing them between uses are the safest ways to avoid cross-contamination. The majority (79.4%) of street food vendors were aware that microorganisms could cause foodborne diseases that may lead to death. The vast majority (76%) of street food vendors had low food safety knowledge and only 14% of the street food vending sites had high compliance with sanitary conditions. In conclusion, most street food vendors possessed inadequate food safety knowledge in key food safety parameters and most of the street food vending facilities were noncompliant. Furthermore, most of them operate under poor sanitary conditions. Street food vendors should be provided with compliant waste disposal and standard kitchen facilities with water resources to ensure hygienic preparation and serving of food.
Life and Consumer Sciences
M. Cons. Sci.

AbstractThe types of food retailers operating in cities in sub-Saharan Africa and their physical distribution contribute to the spatial characteristics of food systems. As smaller urban areas expand in terms of both population and spatial extent, the importance of ensuring both physical and financial access to food throughout a city is critical for ensuring sustainable food systems. In this chapter, we use data collected from two smaller cities, Mumbwa and Monze, Zambia. Using spatial analysis, we investigate how household food purchasing behaviour differs based on the use of three different types of food retailers: traditional markets, small grocers and street vendors. We find significant hotspots of food purchasing behaviour in both Mumbwa and Monze; specifically, households located in the centre of each city purchase primarily from traditional markets, while households near the periphery use a mixture of street vendors and small grocers. Mumbwa households located in hotspots of street vendor purchases have the worst household food access, while Monze households have relatively similar food access regardless of whether they are in hotspots. Although spatial characteristics are often absent from studies related to food security in sub-Saharan Africa, our case study results suggest that food access not only varies spatially, but so does the relationship between households and the food retailers they purchase from. Our findings contribute to the ongoing discussion surrounding transformation of food systems, the emergence of smaller African urban areas and how spatial analysis methods can be applied to study food access.

Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a qualitative study with a phenomenological design conducted in Nyogan Village, Muaro Jambi Regency. Several information was selected for this study included: children, parents, community leaders or traditional leaders, school principals, teachers, neighbourhood leader, village heads, village midwives and public health center officer. The inclusion criteria were consumption pattern of food and drink snacks for SAD children at school. The data were collected by in-depth interview and analyzed using Miles and Hubberman’s model. Results: Children with SAD who go to elementary school in trans social areas in Nyogan Village like food and drink snacks. The most commonly consumed snack foods are sausages, sticky and grilled meatballs, thousand fried rice, candy, rice cake. At the same time, the most widely consumed snack drinks are present ice, juice jacket, glass tea, okky jelly drink, and ice cream. The reason is that only these types of food and beverages are available and cheap. SAD children in Nyogan Village rarely eat local snacks, such as fried sweet potatoes, that used to be consumed. There are concerns regarding the safety of snack foods and drinks suspected of having “chemical content” that is harmful to children health in these snacks. The cleanliness of the place of snacks and personal hygiene of food handlers are factors related to food and beverage snacks’ health. The Health Officer or public health center never conducts counseling on snack foods’ safety and is not regularly supervised. Conclusion: The consumption pattern of food and drink snacks for children with SAD in trans-social areas has changed. They consume snacks that are sold around the school. However, these foods and drinks are not guaranteed safety. Education and supervision are needed for food vendors or handlers in schools so that SAD children improve their health. Keywords: Consumption patterns, school snacks, children’s health, Suku Anak Dalam, qualitative Correspondence: Hendra Dhermawan Sitanggang. Program Studi Ilmu Kesehatan Masyarakat, Universitas Jambi. Jalan Tri Brata, Km 11 Kampus Unja Pondok Meja Mestong, Kab. Muaro Jambi. Email: hendrasitanggang@unja.ac.id. Mobile: 081361918000. DOI: https://doi.org/10.26911/the7thicph.02.21