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Journal articles on the topic 'Street food vendors'
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Ainutajriani, Ainutajriani, Dita Artanti, Mulya Fitrah Juniawan, Waras Budiman, and Mujahidah Basarang. "EDUKASI HYGIENE DAN SANITASI MAKANAN PADA PEDAGANG KAKI LIMA SEKITAR JALAN SUTOREJO SURABAYA." Jurnal Abdi Masyarakat Kita 4, no. 1 (January 29, 2024): 22–32. http://dx.doi.org/10.33759/asta.v4i1.503.
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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.
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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 (June 30, 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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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 (October 28, 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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Solon, Jan Jacob C. "Food Safety Practices Among Street Food Vendors In The Twin Cities Of Zamboanga Del Norte." International Journal of Multidisciplinary: Applied Business and Education Research 3, no. 7 (July 13, 2022): 1359–68. http://dx.doi.org/10.11594/ijmaber.03.07.15.
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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.
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Karondo, Jackline, and Ubaldus Tumaini. "THE ROLE OF STREET FOOD VENDING TO THE VENDOR’S HOUSEHOLD WELFARE IN ILALA MUNICIPALITY IN DAR ES SALAAM, TANZANIA." Business Education Journal 10, no. 1 (August 11, 2021): 1–9. http://dx.doi.org/10.54156/cbe.bej.10.1.243.
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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
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Misiko, Asborn J., and Rodgers Isaac Kisiang’ani. "Effects of the Informal Street Food Vendors’ Operations on the Socio-cultural and Economic Wellbeing of Nyeri Town Public." African Journal of Tourism and Hospitality Management 3, no. 1 (February 23, 2024): 30–55. http://dx.doi.org/10.37284/ajthm.3.1.1778.
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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
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Mando, Joseph. "ROLE OF COOKED FOOD VENDING IN URBAN AREAS." Journal of Food Sciences 2, no. 1 (August 1, 2021): 24–36. http://dx.doi.org/10.47941/jfs.623.
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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
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Negassa, Belay, Adane Tesfaye Anbese, Girma Worku, Abriham Shiferaw Areba, Binyam Tariku Seboka, Berhanu Gidisa Debela, Girum Gebremeskel Kanno, and Negasa Eshete Soboksa. "Food Hygiene Practices and Associated Factors Among Street Food Vendors in Urban Areas of Gedeo Zone, Southern Ethiopia." Environmental Health Insights 17 (January 2023): 117863022311685. http://dx.doi.org/10.1177/11786302231168531.
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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.
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Tamenu Abera, Tamenu Abera, and Mogessie Ashenafi Mogessie Ashenafi. "Food access vs food safety: The case of street food operation around Mexico Square, Addis Ababa, Ethiopia." SINET: Ethiopian Journal of Science 46, no. 2 (November 22, 2023): 176–87. http://dx.doi.org/10.4314/sinet.v46i2.6.
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: 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.
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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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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 (October 13, 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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Sangeetha, P., and S. Menaka. "Study on livelihood of street food vendors." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 18, CIABASSD (2022): 47–53. http://dx.doi.org/10.15740/has/ijas/18-ciabassd/47-53.
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The street food being an informal food supply system provided livelihood and substantial amount of household income to the middle and low income urban population, who would otherwise be unemployed or under employed. Street foods play an important role in achieving food and nutritional security of the poor income groups, who would otherwise be insecure owing to the cost, accessibility and affordability of food. The present study was carried out with a view to analyze the overall performance of street food vendors in Coimbatore city of Tamil Nadu. The study was undertaken to analyze both the positive and negative effects of street food vending. The conventional and percentage analysis were carried out to draw meaningful inferences. The multiple linear regression was used to analyse the sales revenue of street food vendor.
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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 (June 28, 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
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Muinde, Onesmus K., and Elizabeth Kuria. "Hygienic and Sanitary Practices of Vendors of Street Foods in Nairobi, Kenya." African Journal of Food, Agriculture, Nutrition and Development 5, no. 8 (April 25, 2005): 01–14. http://dx.doi.org/10.18697/ajfand.8.1060.
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The street food industry has an important role in the cities and towns of many developing countries in meeting the food demands of the urban dwellers. It feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. Street food sector symbolizes the street life in Africa and it operates in an unstable and precarious state because the sector lacks legal recognition. There have been noticeable increases of food vendors in Nairobi, who sell both raw and cooked food items. There are not regulated, they operate haphazardly without any monitoring of what they prepare and how they do it. A study to determine hygienic and sanitary practices of vendors of street foods in Nairobi was carried out using a descriptive survey design. A sample size of 80 street food vendors selling commonly consumed foods was selected. Data was collected using in-depth interview schedules and observation checklists. Information from the study shows that vendors lacked training on food preparation. About 62% obtained food preparation skills through observation while 33% were taught by their parents in non-formal settings. The preparation surfaces used for the preparation of raw foods were not washed regularly. Cooked foods were stored at ambient temperature in cupboards, plastic bowls, jugs and buckets were just left in the open uncovered. Eighty-five per cent of the vendors had garbage and waste bins beside the food stalls. Personal hygiene was not also observed, as the vendors never covered their heads, handled money and food at the same time and they did not wear overcoats/aprons and handled food with bare hand. Street food vendors were not aware of hygienic and sanitary practice. Th e food is sold to unsuspecting clients who are likely to get food-borne diseases. This study recommends the establishment of street food centres by the city council, the training of street food vendors on hygiene, sanitation and the establishment of code of practice for the street food industry and the empowerment of Public Health Officers.
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Muinde, Onesmus K., and Elizabeth Kuria. "Hygienic and Sanitary Practices of Vendors of Street Foods in Nairobi, Kenya." African Journal of Food, Agriculture, Nutrition and Development 5, no. 8 (April 25, 2005): 01–14. http://dx.doi.org/10.18697/ajfand.8.1060.
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The street food industry has an important role in the cities and towns of many developing countries in meeting the food demands of the urban dwellers. It feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. Street food sector symbolizes the street life in Africa and it operates in an unstable and precarious state because the sector lacks legal recognition. There have been noticeable increases of food vendors in Nairobi, who sell both raw and cooked food items. There are not regulated, they operate haphazardly without any monitoring of what they prepare and how they do it. A study to determine hygienic and sanitary practices of vendors of street foods in Nairobi was carried out using a descriptive survey design. A sample size of 80 street food vendors selling commonly consumed foods was selected. Data was collected using in-depth interview schedules and observation checklists. Information from the study shows that vendors lacked training on food preparation. About 62% obtained food preparation skills through observation while 33% were taught by their parents in non-formal settings. The preparation surfaces used for the preparation of raw foods were not washed regularly. Cooked foods were stored at ambient temperature in cupboards, plastic bowls, jugs and buckets were just left in the open uncovered. Eighty-five per cent of the vendors had garbage and waste bins beside the food stalls. Personal hygiene was not also observed, as the vendors never covered their heads, handled money and food at the same time and they did not wear overcoats/aprons and handled food with bare hand. Street food vendors were not aware of hygienic and sanitary practice. Th e food is sold to unsuspecting clients who are likely to get food-borne diseases. This study recommends the establishment of street food centres by the city council, the training of street food vendors on hygiene, sanitation and the establishment of code of practice for the street food industry and the empowerment of Public Health Officers.
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Moussavi, Paulina, Krista Liguori, and Khanjan Mehta. "Street Foods in Central Kenya: Actors, Trends, and Opportunities." International Journal for Service Learning in Engineering, Humanitarian Engineering and Social Entrepreneurship 11, no. 2 (September 30, 2016): 87–100. http://dx.doi.org/10.24908/ijsle.v11i2.6411.
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Street foods served by vendors and hawkers are a popular snack or meal in most developing countries due to the industry’s widespread benefits. Benefits for vendors include low start-up costs, flexible schedules, and a fast return on investment, while benefits for consumers include affordability, fast service, and ease of accessibility, illustrating their symbiotic relationship. In many regions however, street foods lack adequate nutrition due to price and infrastructural constraints. Where street foods make up a significant portion of peoples’ diets, factors such as price, availability, and preparation method have direct implications on the economic status, food security, and health of a community. Research conducted in Nyeri, Kenya demonstrates the motivations behind buying and selling street foods, social and economic factors that influence these patterns, and their impact on vendors’ livelihoods, women’s empowerment, and consumer food options. This study, based on interviews with 50 street food vendors and 50 street food consumers who, moderately to regularly, buy and sell street foods, outlines the local street food market, obstacles faced by vendors, and recommendations for increasing the industries healthiness and social acceptance. General recommendations include social and political advancements, legal protections, education programs, and opportunities related to health innovation.
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Balupati Roja, Jambamma, Vemula Srujana, and Gottimukkala Vishnu Vardhan Rao. "Appraise of Clean Street Food Hub Guidelines Level at Mehdipatnam, Hyderabad City, India Post Covid-19." International Journal of Current Microbiology and Applied Sciences 11, no. 12 (December 10, 2022): 258–67. http://dx.doi.org/10.20546/ijcmas.2022.1112.026.
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The survey aimed to assess street vendors' responses to Clean Street Food Hub Guidelines and its effect on the socio-demography post Covid-19. The study reports 70% of the vendors are male followed by a female (30%) with a mean age of 35.785±2.702 years, of which mostly 37% were youth and 48% were adults. In this informal sector, it was evident that 72% of primary to higher school qualified were employed for their family income with experience of 1-4 years (50%) and 8-10 years (35%). A significant response was received from vendors on twelve golden rules knowledge good response (77%) and 30% poor status was reflected on un-hygienic premises, and lack of disposal facilities. Whilst, 42% of the vendors have a significantly good attitude (questions 2, 6, 10, 11, and 12) reaming 17% is poor concerned on clean and disinfecting work station after vending, and constantly washing raw food before cooking. The street vendor’s practice was average level for material collection, preparation, and washing (67.70%), fair at personal care (59.67%), sanitation practice (54%), and food handling, leftover disposal, and inspection (54.60%), whilst unscientific facilities and environment type (48.67%). It was found that, a significant (P <0.00) association exists between vendor's responses on clean food safety guide scores and gender, age, education, and experience at a significant level of p=0.05.
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Khoirullah, Muhammad Kholid, and Dwi Astuti. "Hubungan Pengetahuan Dan Sikap Dengan Personal Hygiene Penjamah Makanan Pedagang Kaki Lima Di Taman Jayawijaya Mojosongo." Ranah Research : Journal of Multidisciplinary Research and Development 6, no. 1 (January 28, 2024): 168–75. http://dx.doi.org/10.38035/rrj.v6i1.807.
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Food is a basic human need for survival, so it must meet individual nutritional needs and be suitable for consumption. Poor food safety is the main source of foodborne illnesses. Food traders' personal hygiene has a big influence on food safety, so that food ingredients are not contaminated. BPOM stated that in Indonesia there are still many street vendors who do not pay attention to personal hygiene and the cleanliness of their selling places. This research aims to determine the relationship between knowledge and attitudes with personal hygiene among street vendors’ food handlers at Jayawijaya Park Mojosongo. The type of research used is quantitative in the form of an observational survey with a cross-sectional approach with a population of street vendor food handlers in Jayawijaya Park Mojosongo. The sample used in this research was 111 food handlers. The results of the research show that there is a relationship between knowledge and personal hygiene of street vendor food handlers (p-value 0.031) and there is a relationship between attitude and personal hygiene of street vendor food handlers (p-value 0.036). In this research, it was concluded that there is a relationship between knowledge and attitudes with the personal hygiene of street vendor food handlers in Jayawijaya Park, Mojosongo.
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Tiu, Ann Myril Chua, Reciel Ann B. Tanaid, Jonash Oropeza Durano, Esperanza M. Del Fierro, Kafferine D. Yamagishi, Maria Esther Medalla, Dharyll Prince Abellana, Brian J. Galli, Celbert M. Himang, and Lanndon Ocampo. "Analytical Evaluation of Food Safety Knowledge and Practices of Street Food Vending in the Philippines." International Journal of Service Science, Management, Engineering, and Technology 12, no. 5 (September 2021): 29–52. http://dx.doi.org/10.4018/ijssmet.2021090103.
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This study explores the disparity between the food safety knowledge and practices of street food vendors in a developing country. A purposive survey to determine the knowledge and practices of street food vendors was conducted on 36 street food vendors. The food safety knowledge of the street vendors was tested under five factors, as adopted in the literature. Through a chi-square goodness-of-fit test, a disparity between the food safety knowledge and practices of street food vendors was observed. Moreover, a structural modeling technique was adopted to analyze the interrelationships between food safety knowledge factors and practices. As a result, it was found that most of the food safety knowledge impact their counterpart factors on food safety practices. Likewise, such factors on food safety knowledge are crucial in explaining the reported food safety practices. When mapping the food safety knowledge.of the street food vendors to their practices, it was found that street vendors have a high level of food safety knowledge but low in actual practice, as evidenced by poor food handling practices among street food vendors which also significantly differs from the established standards. The results in this study provide crucial insights into the literature in developing a holistic view of the dynamics of street food vending. Moreover, the results may be beneficial to stakeholders as it may aid them in the development of management and policy initiatives that may be crucial in addressing the contemporary issues of street food vending in developing countries.
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Gonzales, Paul Hector E., and Reymark S. Pabilando. "Knowledge, Practice, and Attitude on Food Handling of Street Food Vendors in Biliran Province." Indonesian Journal of Multidisciplinary Science 2, no. 7 (April 25, 2023): 2712–23. http://dx.doi.org/10.55324/ijoms.v2i7.472.
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This study aimed to investigate the knowledge, practice and attitude of street food vendors in Biliran Province, Philippines, towards food handling. Street food vending is a major source of livelihood for many Filipinos, but it is also a source of health risks due to improper food handling. The study aimed to identify the factors that influence the food handling practices of street food vendors in Biliran Province. A descriptive cross-sectional survey was conducted among street food vendors in Biliran Province. A structured questionnaire was used to collect data on street food vendors' knowledge, practice and attitude towards food handling. Descriptive statistics were used to analyze the data. The results showed that most of the street food vendors in Biliran Province had inadequate knowledge and practice regarding food handling. Most respondents had a positive attitude towards food handling but lacked adequate information on the proper food handling practices. The results of this study suggest that street food vendors in Biliran Province need to be provided with adequate information and training on food handling to improve their knowledge and practice. The local government should also consider implementing health and safety regulations to ensure street food safety.
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Ombeni, Justin Birhashwirwa, Lilly Nabintu Peru, Theodore Mushambanyi Munyuli, Antoine Aksanti Lwango, Tresor Bahihima Mwangi, Fideline Tchombe Nabintu, Espoir Mulumeoderwa Izuba, and Marcellin Ndaye Betu. "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 (September 7, 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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Kok, R. "Street Food Vending and Hygiene Practices and Implications for Consumers." Journal of Economics and Behavioral Studies 6, no. 3 (March 30, 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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Ngoc, T. T. A., N. T. M. Hang, D. K. Thanh, and L. V. Hoa. "Evaluation of microbial safety knowledge, attitude and practice of street food vendors and consumers in Can Tho City, Vietnam." Food Research 4, no. 5 (July 14, 2020): 1802–14. http://dx.doi.org/10.26656/fr.2017.4(5).153.
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Street foods have become much more popular in Vietnam. However, the information on the safety of street food sold in Vietnam and food knowledge safety as well as awareness of both Vietnamese vendors and consumers is very limited. The aim of this study was to evaluate the level of knowledge, attitude, and practice in food safety of street food consumers and vendors who volunteered to participate in the study in Can Tho city, Vietnam. This study was conducted in two parts. In the first part, 838 food consumers and 598 food handlers were interviewed via a questionnaire to assess their food safety knowledge and attitude. The second part focused on the observation of the food handling practice of the vendors by means of a checklist. Results indicated that consumers and vendors generally exhibited average food safety knowledge and attitude levels. The consumers and vendors were determined to have higher levels of food safety attitude than knowledge, whilst trained consumers and vendors had better food safety knowledge and attitude compared to untrained consumers and vendors. The observation study showed that the majority of the vendors had unhygienic practice i.e. handled food with bare hands (84.5%), handled money while serving food (92.3%) and without washing hands after handling money (93.3%), etc. These results justify the need for training the vendors about food safety knowledge and practice and further additional studies of street foods and their potential risk of foodborne illness.
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Maknu, Tengku Sharifeleani Ratul, Hasman Abdul Manan, Shahira Ariffin, and Wan Nur Izzatie. "Understanding How Gastronomy Behaviours Influence the Repatronage Intention of Malaysian Muslim Tourists’ toward Japanese Street Food Vendors." Journal of Entrepreneurship and Business 8, no. 2 (December 31, 2020): 72–81. http://dx.doi.org/10.17687/jeb.0802.06.
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The paper investigates the influences of gastronomy behaviours on the repatronage intention (RI) of Malaysian Muslim tourists toward Japanese street food vendors. The present literature review showcased multiple studies on street food vendors at various destinations. Despite this fact, there is a lack of information concerning Malaysian Muslim travellers and Japanese street food vendors. Notably, Malaysian Muslims love to travel to Japan due to its visa-free travel, the availability of various Muslim-friendly facilities, and its delicious street food. Street food is described as ready-to-eat food or drinks sold by hawkers or vendors in streets or any other public spaces (such as markets, fairs, or carnivals) for immediate consumption, including finger food and fast food. In general, people buy street foods because of factors such as convenience, reasonably-priced flavourful food, samples of ethnic cuisines, and nostalgia. Most importantly, street food reflects the local culture and appeals to many palates. Nowadays, savouring authentic local dishes of certain places has become a tourism trend. Moreover, statistics showed that millions of tourists have decided to revisit familiar locations to enjoy their local gastronomic culture. In fact, gastronomy is among the main factors that affect tourists’ destination choices. Based on current literature, this study theorised that gastronomy attractiveness (GA) and past gastronomy experience (GE) indirectly affects the repatronage intention (RI) through gastronomy satisfaction (GS). Furthermore, gastronomy knowledge (GK) and gastronomy motivation (GM) are direct predictors of RI. In this study, the analysed data showed significant relationships between GA, GE, and RI through GS and between GM and RI. However, GK and RI had an insignificant relationship.
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Maknu, Tengku Sharifeleani Ratul, Hasman Abdul Manan, Shahira Ariffin, and Wan Nur Izzatie Mior Dzul Yadil. "Understanding How Gastronomy Behaviours Influence the Repatronage Intention of Malaysian Muslim Tourists’ toward Japanese Street Food Vendors." Journal of Entrepreneurship and Business 8, no. 2 (December 30, 2020): 72–81. http://dx.doi.org/10.17687/jeb.v8i2.857.
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The paper investigates the influences of gastronomy behaviours on the repatronage intention (RI) of Malaysian Muslim tourists toward Japanese street food vendors. The present literature review showcased multiple studies on street food vendors at various destinations. Despite this fact, there is a lack of information concerning Malaysian Muslim travellers and Japanese street food vendors. Notably, Malaysian Muslims love to travel to Japan due to its visa-free travel, the availability of various Muslim-friendly facilities, and its delicious street food. Street food is described as ready-to-eat food or drinks sold by hawkers or vendors in streets or any other public spaces (such as markets, fairs, or carnivals) for immediate consumption, including finger food and fast food. In general, people buy street foods because of factors such as convenience, reasonably-priced flavourful food, samples of ethnic cuisines, and nostalgia. Most importantly, street food reflects the local culture and appeals to many palates. Nowadays, savouring authentic local dishes of certain places has become a tourism trend. Moreover, statistics showed that millions of tourists have decided to revisit familiar locations to enjoy their local gastronomic culture. In fact, gastronomy is among the main factors that affect tourists’ destination choices. Based on current literature, this study theorised that gastronomy
attractiveness (GA) and past gastronomy experience (GE) indirectly affects the repatronage intention (RI) through gastronomy satisfaction (GS). Furthermore, gastronomy knowledge (GK) and gastronomy motivation (GM) are direct predictors of RI. In this study, the analyzed data showed significant relationships between GA, GE, and RI through GS and between GM and RI. However, GK and RI had an insignificant relationship.
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Farhana, Zeba, Nibedita Sutradhar, Tonima Mustafa, and M. Niamul Naser. "Food Safety and Environmental Awareness of Street Food Vendors of the Dhaka University Campus, Bangladesh." Bangladesh Journal of Zoology 48, no. 1 (June 29, 2020): 181–88. http://dx.doi.org/10.3329/bjz.v48i1.47886.
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Many street vendors earn their livelihoods by selling foods and drinks at the campus of University of Dhaka. Their continuous presence and activities make them one of the key stakeholders of the campus. Both the vendors and customers dispose garbage indiscriminately in the vicinity, which makes the campus dirty, unclean and unhygienic. The aim of this study was to evaluate the environmental awareness and food safety practices among the food vendors with a view to recommend measures to uplift the campus environment. A mixed method was adopted for the study, in which 44 street vendors and 54 consumers were selected purposively from the campus. The results show that the vendors are not aware of food safety issues. The study recommends several measures, such as, designating vending places, registering all street food vendors, improving monitoring system and implementing non-formal environmental education programs for the vendors on food safety and environmental awareness.
Bangladesh J. Zool. 48(1): 181-188, 2020
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Tigari, Harish, and S. Shalini. "Socio-Economic Condition of Urban Street Food Vendors." Shanlax International Journal of Economics 8, no. 3 (June 1, 2020): 67–74. http://dx.doi.org/10.34293/economics.v8i3.3193.
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The street food sector plays an important role in urban areas of many developing countries. Street food represents a significant part of urban food consumption for millions of low and middle-income consumers in urban areas daily. Street foods may be the least expensive and most accessible means of obtaining a nutritionally balanced meal outside the home for many low-income people. In Davanagere city most of the vendors are poorly educated, untrained in food hygienic food, and most of the foods are not well protected from flies; street food is relatively cheap. You can get to try a wide selection of different foods in one place. Street food stands are a source of income for many families. Some street food vendors are facing problems like those that don’t have their van or shop. They have to pay a limited amount of money for this. And they earn only a little profit.
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Edeme, Richardson Kojo, and Nkalu, C. Nkalu. "Operations of Street Food Vendors and Their Impact on Sustainable Life in Rural Nigeria." American Economic & Social Review 4, no. 1 (November 17, 2018): 1–7. http://dx.doi.org/10.46281/aesr.v4i1.207.
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In recent times, street food vending has become source of livelihood to some urban dwellers and has offered economic benefits to vendors and nutritious foods for the urban dwellers, especially in developing countries. The aim of this study is to investigate the operations and existence of street food vending in Nsukka urban area and examine its effects on sustainable life.. Demographic profiles of vendors, their food safety knowledge, constraints in proper handling practices, the emergence of street food vending, its socioeconomic impact, nature and problems facing street food vendors and their impact on sustainable life were assessed using a closed ended questionnaire. It was found that street food vendors have existed in Nsukka urban area overtime and their emergence was consequent upon the quest for a better life. Also, street food vending has impacted positively on sustainable life in the area through being a source of employment and provision of essential services to the dwellers.
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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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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 (March 1, 2021): 1–11. http://dx.doi.org/10.23880/fsnt-16000263.
Full textAbstract:
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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Little, Walter E. "Antigua, Guatemala, Street Food Vendors." Revista del CESLA: International Latin American Studies Review, no. 25 (June 30, 2020): 209–32. http://dx.doi.org/10.36551/2081-1160.2020.25.209-232.
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Teferi, SC. "Street Food Safety, Types and Microbiological Quality in Ethiopia: A Critical Review." Journal of Biomedical Research & Environmental Sciences 1, no. 5 (September 10, 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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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 (June 13, 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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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 (August 24, 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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Vo, Hoang Minh, Tham Thi Hong Nguyen, and Tam Minh Le. "RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND HYGIENE PRACTICES OF STREET FOOD VENDORS IN TRA VINH CITY." Scientific Journal of Tra Vinh University 1, no. 26 (June 19, 2019): 16–21. http://dx.doi.org/10.35382/18594816.1.26.2017.100.
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The objective of this study is to explore the relationship between the current food safety knowledge of street food vendors and their hygiene practices in Tra Vinh city. Fifty street food vendors were randomly selected and the survey was conducted using a face-to-face interview method through the questionnaire. The results showed evidence of a slight relationship between the food safety knowledge of the street food vendors and their hygiene practices (r = 0.27, p > 0.05). Based on the demographic information, the education might be the most important factor for a better understanding of the variability of the food safety knowledge (F = 3.54, p < 0.05), but not that of the hygiene practices (F = 0.78, p > 0.05). Until recently, the training of food safety knowledge has been conducted with the expectation that street food vendors would prepare and store food safely in case they would have adequate food safety and hygiene knowledge. However, our study shows that the current training way has not been effective due to the fact that the behavior of street food vendors who were trained was not different from the behavior of street food vendors who were not trained
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Ohin, Brice M., Kifouli Adéoti, Sonagnon S. Kouhoundé, Pacôme A. Noumavo, Sabine M. Ogoua, Nansirine Wabi, Marcellin C. Faïnou, Lamine Baba-Moussa, Fatiou Toukourou, and Farid Baba-Moussa. "Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls (Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin." BioMed Research International 2018 (August 27, 2018): 1–9. http://dx.doi.org/10.1155/2018/4825435.
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In Benin, the boiled hypocotyl (Borassus aethiopum Mart) is one of the most common street foods consumed for its therapeutic properties. However, the knowledge, attitudes, and practices of boiled hypocotyl food sellers are poorly known despite the high contamination potential of these street foods. This study aimed to determine the knowledge, attitudes, and practices of boiled hypocotyls food vendors in the streets of Cotonou and its outskirts. The approach used concerned the process of good hygiene and production. Face-to-face interviews of 300 hypocotyls vendors and producers from Cotonou, Sèmè, Ouidah, and Abomey-Calavi were conducted. Concurrently, 200 samples of boiled hypocotyl were collected among study vendors. Results showed that all of the interviewed population (100%) of this activity are women. They are generally illiterate and 75% of them have never been to school. Additionally, 76.7% of street boiled hypocotyls sellers interviewed were mobile. The microbial profile of the boiled hypocotyls showed the lack of control and poor understanding of hygiene rules. The processes management also revealed two diagrams processes. The conditions in which hypocotyls vendors operate are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water. In view of the socioeconomic impact of hypocotyl activities in Benin and their role in the unexpected arrival of food-borne diseases, vendors should be regularly trained in order to prevent outbreaks of food-borne illnesses.
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Soe Htway, Tin Aung, and Kraiwuth Kallawicha. "FACTORS ASSOCIATED WITH FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET FOOD VENDORS IN TAUNGGYI TOWNSHIP, MYANMAR: A CROSS-SECTIONAL STUDY." Malaysian Journal of Public Health Medicine 20, no. 3 (December 31, 2020): 180–88. http://dx.doi.org/10.37268/mjphm/vol.20/no.3/art.822.
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Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.
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Soe Htway, Tin Aung, and Kraiwuth Kallawicha. "FACTORS ASSOCIATED WITH FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET FOOD VENDORS IN TAUNGGYI TOWNSHIP, MYANMAR: A CROSS-SECTIONAL STUDY." Malaysian Journal of Public Health Medicine 20, no. 3 (December 31, 2020): 180–88. http://dx.doi.org/10.37268/mjphm/vol.20/no.3/art.822.
Full textAbstract:
Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.
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Lucan, Sean C., Andrew R. Maroko, Achint N. Patel, Ilirjan Gjonbalaj, Brian Elbel, and Clyde B. Schechter. "Healthful and less-healthful foods and drinks from storefront and non-storefront businesses: implications for ‘food deserts’, ‘food swamps’ and food-source disparities." Public Health Nutrition 23, no. 8 (March 30, 2020): 1428–39. http://dx.doi.org/10.1017/s1368980019004427.
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AbstractObjective:Conceptualisations of ‘food deserts’ (areas lacking healthful food/drink) and ‘food swamps’ (areas overwhelm by less-healthful fare) may be both inaccurate and incomplete. Our objective was to more accurately and completely characterise food/drink availability in urban areas.Design:Cross-sectional assessment of select healthful and less-healthful food/drink offerings from storefront businesses (stores, restaurants) and non-storefront businesses (street vendors).Setting:Two areas of New York City: the Bronx (higher-poverty, mostly minority) and the Upper East Side (UES; wealthier, predominantly white).Participants:All businesses on 63 street segments in the Bronx (n 662) and on 46 street segments in the UES (n 330).Results:Greater percentages of businesses offered any, any healthful, and only less-healthful food/drink in the Bronx (42·0 %, 37·5 %, 4·4 %, respectively) than in the UES (30 %, 27·9 %, 2·1 %, respectively). Differences were driven mostly by businesses (e.g. newsstands, gyms, laundromats) not primarily focused on selling food/drink – ‘other storefront businesses’ (OSBs). OSBs accounted for 36·0 % of all food/drink-offering businesses in the Bronx (more numerous than restaurants or so-called ‘food stores’) and 18·2 % in the UES (more numerous than ‘food stores’). Differences also related to street vendors in both the Bronx and the UES. If street vendors and OSBs were not captured, the missed percentages of street segments offering food/drink would be 14·5 % in the Bronx and 21·9 % in the UES.Conclusions:Of businesses offering food/drink in communities, OSBs and street vendors can represent substantial percentages. Focusing on only ‘food stores’ and restaurants may miss or mischaracterise ‘food deserts’, ‘food swamps’, and food/drink-source disparities between communities.
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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 (April 2, 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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VOLLAARD, A. M., S. ALI, H. A. G. H. VAN ASTEN, I. SUHARIAH ISMID, S. WIDJAJA, L. G. VISSER, Ch SURJADI, and J. T. VAN DISSEL. "Risk factors for transmission of foodborne illness in restaurants and street vendors in Jakarta, Indonesia." Epidemiology and Infection 132, no. 5 (October 2004): 863–72. http://dx.doi.org/10.1017/s0950268804002742.
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In a previous risk factor study in Jakarta we identified purchasing street food as an independent risk factor for paratyphoid. Eating from restaurants, however, was not associated with disease. To explain these findings we compared 128 street food-vendors with 74 food handlers from restaurants in a cross-sectional study in the same study area. Poor hand-washing hygiene and direct hand contact with foods, male sex and low educational level were independent characteristics of street vendors in a logistic regression analysis. Faecal contamination of drinking water (in 65% of samples), dishwater (in 91%) and ice cubes (in 100%) was frequent. Directly transmittable pathogens including S. typhi (n=1) and non-typhoidal Salmonella spp. (n=6) were isolated in faecal samples in 13 (7%) vendors; the groups did not differ, however, in contamination rates of drinking water and Salmonella isolation rates in stools. Poor hygiene of street vendors compared to restaurant vendors, in combination with faecal carriage of enteric pathogens including S. typhi, may help explain the association found between purchasing street food and foodborne illness, in particular Salmonella infections. Public health interventions to reduce transmission of foodborne illness should focus on general hygienic measures in street food trade, i.e. hand washing with soap, adequate food-handling hygiene, and frequent renewal of dishwater.
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Weldesenbet Hadgu, Haftamu, Yawukal Chane Kasahun, Habtamu Negash, and Dube Jara. "Food Hygiene, Safety Measures, and Associated Factors among Street Food Vendors in Addis Ababa, Ethiopia: Implications for Intervention Activity Design and Implementation." Journal of Food Processing and Preservation 2024 (January 13, 2024): 1–11. http://dx.doi.org/10.1155/2024/7567579.
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Background. Foodborne outbreaks and epidemic diseases are common in resource-limited countries. Many people in developing countries are increasing their habit of eating fast foods prepared on the street due to their low cost and accessibility, while most of them get sick due to poor food hygiene practices and safety measures among the street food vendors. Therefore, this research is aimed at assessing food hygiene knowledge, practices, and associated factors among street food vendors. Methods. A community-based cross-sectional study design was conducted among 494 street food vendors in Addis Ababa, Ethiopia. The data were collected using a face-to-face interview with a pretested questionnaire. All precautions for prevention of COVID-19 were followed since the study was conducted during the COVID-19 era. The data were entered into a computer and cleaned using EpiData 3.4 before being exported to SPSS version 23 for analysis. A multivariable logistic regression with a 95% confidence interval was used to identify the factors that were significantly associated with poor hygiene practice. Results. In this study, 78% of street food vendors had poor hygienic practices. Monthly income less than 2000 birr (AOR=1.95, 95% CI (1.36, 11.26), p=0.014), age groups less than 25 years of age (AOR=3.17, 95% CI (1.12, 8.97), p=0.03), food vendors who prepare food while not healthy (AOR=2.07, 95% CI (1.25, 5.93), p=0.025), and lack of toilet facilities (AOR=2.84, 95% CI (1.58, 9.68), p≤0.001) were significantly associated with the poor hygiene practices of street food vendors at a significance level of p≤0.05. Conclusions. The general food hygiene practices and safety measures were poor. Age groups younger than 25 years of age, monthly income less than 2000 birr, preparing food while sick, and lack of access to toilet facilities were significantly associated with poor food hygiene and safety practices. To promote food safety and community health, street food vendors should receive health education and training about proper food hygiene practices through health extension workers and mass media. Basic infrastructure and services like clean water supply and waste disposal facilities should be provided for street vendors to improve food hygiene and safety practices.
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Cholis, Luthfiyah Nur, Woro Priatini, and Hurry Mega Insani. "Persepsi Konsumen Akan Hygiene dan Sanitasi terhadap Keputusan Pembelian Makanan pada Pedagang Kaki Lima: Studi Kasus di Kawasan Wisata Alun-alun Sumedang." Jurnal Gastronomi Indonesia 10, no. 2 (December 6, 2022): 51–57. http://dx.doi.org/10.52352/jgi.v10i2.917.
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Consumer perception is a condition that can be known, that someone is interested in buying something if it is influenced by the situation he faces. Hygiene and sanitation itself is the first element and an important requirement that must be considered in choosing food so that it is clean and safe. Healthy, safe and quality food is one of the important factors in improving one's health status because the purpose of eating is not just to be full, but needs to be nutritious and can meet the body's needs. Therefore, this study discusses consumer perceptions of hygiene and sanitation on purchasing decisions for food sold by street vendors in the Sumedang Square Tourism Area. This starts from the food processing process, the process of serving food and food storage used by street vendors. The method used in this research is descriptive quantitative with the help of SPSS application to calculate the answers that have been obtained. As a result, significantly (Pvalue < 0.05) street vendor consumers in the Sumedang Square Tourism Area were able to apply their knowledge of hygiene and sanitation in buying food from street vendors.
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Luu Quoc, Toan, Tam Nguyen Thanh, Minh Loi Nguyen Thi, and Hong Hao Le Thi. "Condition of food safety and some relevant factors of street food stores in Quoc Oai district, Hanoi in 2017." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 3, no. 1 (March 16, 2020): 54–61. http://dx.doi.org/10.47866/2615-9252/vjfc.95.
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Street food trading helps to meet respond to the needs and satisfy the tastes of consumers. However, they also carry potential health risks, especially foodborne diseases. The cross-sectional study was conducted on 119 street food vendors in Quoc Oai District, Hanoi, Vietnam from February to May 2017. The study aimed to describe the food safety conditions of the street food vendors in Quoc Oai district in 2017 and identified the relevant factors. The study results showed that only 14.3% of the street food sample sold in Quoc Oai district met food safety requirements. Educational, cooking training, and seniority of the vendors, trading locations, the inspection of management agencies are factors which can have influences on the food safety conditions of street food vendors.
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Narhuda H. Unga. "Analysis Of Observable And Emerging Marketing Initiatives Among Street Food Vendors." Journal of Namibian Studies : History Politics Culture 32 (November 3, 2022): 303–22. http://dx.doi.org/10.59670/jns.v32i.3170.
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This study aims to thoroughly evaluate a diverse range of observable marketing strategies employed by street food vendors, encompassing techniques for product promotion, persuasion strategies, and engagement with customers within the realm of street food vending. By conducting an exhaustive assessment of these initiatives, the research strives to provide valuable insights into effective marketing methods capable of augmenting the sustainability of street food vendors. Furthermore, the study seeks to contribute to a broader comprehension of informal food economies by identifying both successful practices and challenges encountered within this context of marketing initiatives. Employing a combination of qualitative research methodology of in-depth interviews with street food patrons and vendors themselves, the investigation aims to delve into the underlying motives and impacts of these marketing strategies. Adopting an exploratory research approach, the study employs narrative data collected from actively engaged participants via in-depth interviews based on the observable marketing initiatives among street food vendors. Through the application of coding and thematic analysis techniques, the study uncovers the underlying trends and patterns within vendors' marketing endeavors. The research sample encompasses 10 street food customers and 10 street food vendors, meticulously chosen to offer a well-rounded representation of both perspectives.
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Mulyodarsono, Natalia Devi Ayu Restuti, and Hari Kristopo. "The Water Hygiene of Street Food Vendors in Southeast Asia: A Review." IOP Conference Series: Earth and Environmental Science 1324, no. 1 (April 1, 2024): 012104. http://dx.doi.org/10.1088/1755-1315/1324/1/012104.
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Abstract The safety of street food vendors in Southeast Asian countries is of concern as many do not follow basic food safety principles. The water used to wash cutlery that is not hygienic may cause foodborne illnesses. Therefore, the general aim of this study was to summarize the water hygiene of street vendors in Southeast Asia. PRISMA guidelines were used to find suitable sources for this systematic review. Relevant studies are retrieved from several databases, such as Science Direct, PubMed, SAGE, EBSCOhost, Taylor and Francis, and Scopus. The keywords used to identify the relevant studies were water, water quality, hygiene, sanitation, street vendor, and food safety. The initial search in the databases yielded 80 articles. After the screening process based on the criteria of the article, only 9 articles were used in the final systematic review. The results showed that the water hygiene system in street vendors in Southeast Asia is still relatively unhygienic because most still use bucket water (non-tap water), which can contaminate food and lead to foodborne illness.
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Njaya, Tavonga. "Operations of Street Food Vendors and Their Impact on Sustainable Urban Life in High Density Suburbs of Harare, in Zimbabwe." Asian Journal of Economic Modelling 2, no. 1 (March 20, 2014): 18–31. http://dx.doi.org/10.18488/journal.8.2014.21.18.31.
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The study sought to investigate the nature and operations of street food vendors including socio-economic features influencing street food vending spatial distribution and its impact on the local environment and urban life within the context of sustainable development. Data were collected through field notes, in-depth personal interviews, direct observations and documentary reviews so as to triangulate the evidence. Sixty semi-structured questionnaires were administered to collect socio-economic and technical data pertaining to street food vending. The study showed that street food vending, far from being a hindrance to progress and sustainable development, is in fact the basis of an alternative street economy which is people friendly and with the necessary institutional and infrastructural support could be both environmental-sensitive and energy conscious. Although street food vending is illegal, it significantly helped to reduce unemployment, increased incomes of vendors and provided urban dwellers with inexpensive and varied indigenous meals. The government should recognise street food industry through legislation and introduction of a code of practice for street food vendors. This would require city council to construct decent shelters and provide essential public utilities such as potable water, electricity and public toilets. What is needed to advance the position of street food vendors is to strengthen their capacities and skills through training, credit, information and infrastructure so as to enhance their competitiveness and productivity. There is need for further research to describe the nature of street vending and quantify the consumption of street foods in Zimbabwe and their economic benefits as well as ways to improve the standards of street food.
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Sepadi, Maasago Mercy, and Vusumuzi Nkosi. "A Study Protocol to Assess the Respiratory Health Risks and Impacts amongst Informal Street Food Vendors in the Inner City of Johannesburg, South Africa." International Journal of Environmental Research and Public Health 18, no. 21 (October 28, 2021): 11320. http://dx.doi.org/10.3390/ijerph182111320.
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The overall unemployment rate in South Africa was impacted by the coronavirus (COVID-19) pandemic, which led many people to resort to informal work such as street trading opportunities in big cities. However, this work is located in the same cities where air pollution is of concern. Furthermore, literature has indicated the lack of regulation of the informal trading sector as compared to the formal sector. An analytical cross-sectional study is proposed to be conducted amongst all of the informal food street vendors (indoor/inside buildings and outdoor/street pavements stalls) in the inner city of Johannesburg, South Africa. By adopting a total sampling method of 746 vendor stalls, this study’s key focus is on inhalation as an occupational exposure. In addition, the study aims to assess the respiratory risk factors amongst informal food street vendors’ stalls and their impact on vendors’ respiratory health. The risk factors to be assessed include the five common air pollutants: street vendor’s infrastructure; socioeconomic factors; personal behavior such as tobacco smoking and handwashing practices; wearing of respiratory protective equipment; and vendors’ exposure duration. The data collection will follow three phases using quantitative methods. In the pre-assessment phase, it will include a pilot study to test the walkthrough survey checklist and the respiratory symptoms and diseases questionnaire. The assessment phase includes a total of eight area samples, which will be taken in a 1-day event over four yearly seasons, as well as thirty personal samples taken in winter over an 8-h work shift. The post-assessment phase will be the development of a risk impact assessment and a risk management model. The study is essential for healthy occupational conditions as indicated in the Occupational Health and Safety (OHS) Act (no. 85 of 1993) and the Regulations governing general hygiene requirements for food premises, the transport of food, and related matters (no. R638 of 22 June 2018).
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Danikuu, F. M., F. B. Baguo, and O. Azipala. "Hygiene practices among street food vendors in Tamale Metropolis." Journal of Medical and Biomedical Sciences 4, no. 3 (May 23, 2016): 25–30. http://dx.doi.org/10.4314/jmbs.v4i3.4.
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The transmission of food borne infections is on the increase in developing countries and has been linked to the environmental sanitation, personal and food hygiene level and practices in a community. The activities of food vendors can increase the chances of food contamination with pathogenic microorganisms and mycotoxins. The study was conducted to assess the food hygiene practices among street food vendors in the Tamale Metropolis. Structured questionnaires, interviews and field observations were used to assess the age, educational standard, knowledge, food hygiene practices and environmental sanitation of 150 randomly selected street food vendors in Tamale Metropolis from those who agreed to participate. The study noted that street food business in the Tamale Metropolis was women dominated (76%). Majority of vendors (78%) were aged 20-39 years. Public toilets (pit latrines) were accessible to all vending sites. Though high number of street food vendors had some form of formal education (66%) and knowledge of food hygiene (62.7%) certain practices associated with the services, such as not washing hands with soap (12%), serving cooked food with bare hands (38%) and low participation in medical examination (46.7%) are unacceptable. Street food vendors in Tamale Metropolis need regular health education on standard environmental, personal and food hygiene practices and strict enforcement of environmental and food hygiene regulations to keep street food save for consumers.Journal of Medical and Biomedical Sciences (2015) 4(3), 25-30Keywords: Street food, food hygiene practices, personal hygiene, food contamination
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Hassan, Md Mahade, Ram Prosad Chakrabarty, Mohammad Anwar Siddique, and Md Mizanur Rahaman. "Prevalence of antibiotic resistant enteric bacteria in the hands of street food vendors in Dhaka city." Bangladesh Journal of Microbiology 34, no. 1 (December 31, 2018): 33–38. http://dx.doi.org/10.3329/bjm.v34i1.39603.
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Foodborne pathogens are affecting public health globally. Street foods being an important part in daily life of urban people are considered as a major source of foodborne pathogens. The major sources of street food contamination are water and the unhygienic condition of the vendors and food preparing places. This study was carried out to assess the load of antibiotic resistant enteric bacteria in the hands of street food vendors. A total of 20 street food vendors were selected from various locations in the Dhaka University campus and their hands were rinsed with 500 mL normal saline. Most of the samples contained high total viable counts, total coliforms count and total fecal coliforms count. A total of 25 selective colonies were identified as enteric bacteria including E. coli, Klebsiella spp. and Acinetobacter spp. by biochemical tests and 16S rDNA sequencing. All these isolates showed high antibacterial resistance against Amoxacilin (64%) and most of them showed sensitivity against Ciprofloxacin (76%) and Azithromycin (72%). This study revealed that the hand hygiene of street vendors is very poor and may have serious implications for public health due to possible contamination of food. This study, therefore, suggests proper training and education of street food vendors in order to improve their knowledge of personal hygiene and sanitation.
Bangladesh J Microbiol, Volume 34 Number 1 June 2017, pp 33-38