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Practices, knowledge and risk factors of street food vendors in Uganda
Abstract
Street food vendors in Kampala, Jinja and Masaka districts in Uganda were surveyed to assess risk factors, practices and knowledge of street food vendors with respect to food safety and hygiene. A total of 225 street food vendors were investigated from August 2008 and May 2009. A structured questionnaire and checklist were used in the interviews and focus group discussions. Street vendors (87.6%) were women and with low education level. Vendors had access to tap water within 5 min walk. Non-disposable plates/cups were the commonly used for vending food. Use of soap and cold water for washing utensils was common practice. Wash water recycled several times and only changed when very cloudy and soapy. Street vendors had some knowledge about diarrhoea and its associated risk factors. Toilet facilities were dominated by pour/flash toilet and pit latrine. Masaka (64.3%) and Jinja (38.9%) vendors disposed off the garbage at the vending sites whereas in Kampala (92.8%) used gunny bags.Cooked food was handled at ground level and exposed to flies. Masaka vendors (68.6%) had no hygiene regulations governing the street food vending business whereas Kampala (75.9%) and Jinja (65.3%) indicated hygiene regulations were enforced onsite management by local government. Vendors operated in a variety of vending structures and hygiene of premises was poor. Vendors suggested structural improvement of the vending sites and provision of more sanitary facilities. Street food vendors were aware hygienic practices, but do not put them in practice. Focus group discussants indicated a need to re-emphasize the personal hygiene and education. There is a need to reduce food contamination through education and provision of sanitary facilities at vending sites.
... Although ten studies did not specify the water source, eight explained the water is fetched from a tap nearby, and three studies identified the source as a pump or well, stores or residences nearby or they bring from home. One study in Uganda identified rainwater as one of the sources of fetching water (Muyanja et al. 2011). None of the studies mentioned the size of the containers or the volume of the water taken daily. ...
... In a study in Brazil, some vendors reported they did not use toilets during their workday (Cortese et al. 2016). From the studies that reported toilet facilities nearby street vendors stalls, three identified public toilets from which two were paid toilets (in Uganda and India) (Cortese et al. 2016;Muyanja et al. 2011;Rajaraman, Travasso, and Jody Heymann 2013). Studies in Brazil identified vendors with access to toilets attached to their stalls (Souza et al. 2015) and two reported that street vendors used toilets from stores, churches, hospitals, or universities nearby (Cortese et al. 2016;Souza et al. 2015). ...
... A situation directly related to accessibility took place in Uganda where street food vendors were consulted in order to comprehend their practices connected to risk factors (Muyanja et al. 2011). The authors reported that of the 225 vendors interviewed, 13.3% had to walk from five to 15 min to get to the nearest source of water and 6.2% had to walk more than 15 min. ...
Water and sanitation are fundamental rights that must be secured in the workplace to promote workers’ health, productivity, and wellbeing. However, informal street workers often do not have these services guaranteed although they represent an important economic sector. While these services have been widely studied from a household perspective, few studies have focused on water and sanitation in public spaces. The aim of this research is to review studies reported in the literature that investigate access to water and sanitation facilities by street vendors. A systematic literature review was conducted, and three databases were utilised. A total of 42 studies were included. The presence of water and sanitation facilities was not the main approach in the literature - mainly focused on food hygiene. In the studies that identified water services, availability was the main component. Lack of facilities or water storage in the stalls, which could lead to quality and safety problems, hence health issues, were identified. Regarding toilets, few identified availability and some reported privacy and dignity issues. This systematic review confirms the importance of WASH facilities for street vendors and provides key insights to inform future research and policy for people who work on the streets.
... Restaurant grading greatly improves on the sanitary conditions of commercial foodservice establishments (Melisa et al., 2015) The customers ordinarily have limited access to all vital areas of the establishment hence become reliant on a few indicators that might not be adequate to guarantee safety hence need for profiling and grading by relevant authorities. The food safety studies conducted in African countries, Uganda inclusive, have been limited to assessing the knowledge, attitudes and practices of food handlers involved in vending street foods and institutional catering establishments and transport hubs like taxis parks and a few conducting microbial analysis and levels of chemical contaminants like aflatoxins, pesticide residues, antibiotic residues and heavy metals (Serem et al., 2021, Ncama et al., 2021, Afolabi et al., 2021, Ncube et al., 2019, Baluka et al., 2015, Makwanda & Woyo (2014 and Muyanja et al., 2011). None of the above studies focused on establishing a profile for HTSFE and grading based on food safety indicator compliance scores. ...
... None of the above studies focused on establishing a profile for HTSFE and grading based on food safety indicator compliance scores. On the other hand, as much as data was collected about practices, only one study (Muyanja et al., 2011) had an additional tool in form of an observational checklist which this study included as an instrument in data collection. Additionally, most of the studies were done pre-COVID-19 pandemic and this was done post Covid-19 where consumers are more cautious about food safety. ...
... They assist food handlers in ensuring proper hand hygiene and reduction of cross-contamination. This is in agreement with the work done by (Muyanja et al. 2011;Kitagwa ,2012) where the findings revealed that there is need for proper, convenient hand washing facilities because hands are potent vehicles for transmission of disease causing microorganisms like E.coli, Salmonella, Staphylococcus aureus, Campylobacter. Additionally, Samapudo (2016) established that without convenient facilities for handwashing, it becomes hard to implement food hand hygiene practices. ...
This study was set out to identify and document the highway tourist stop-over foodservice establishments (HTSFE) characteristics; thus, creating a profile and grading for informed choice by tourists. The study adopted a cross-sectional design and quantitative data was collected from managers of establishments. The questionnaire was interviewer- administered in addition to an observational check-list. The study involved 30 HTSFE identified with the assistance from Uganda Tourism Board (UTB) and Uganda Safari Guides Association (USAGA). The response rate was 100%. Most of HTSFE were located in Western (47.6%) and Eastern Uganda (36.7%). Some were either stand-alone restaurants (40%) or part of a bigger hotel (43%). A considerable number (30%) employed between 1-5 food handlers and most (63.3%) had operated for more than 10 years. Majority (58.6%) were inspected by UTB in addition to either local council or city council. The commonest complaint recorded was delay in service (73.7%). The dishes prepared included local dishes (90%) and international cuisines (66.7%). Most HTSFE used water from National Water and Sewerage corporation (79.3%). None of the HTSFE had a food safety management system. The HTSFE belonged to three grade categories: B (36.6%), C (30%) and Non-graded (33.3%). The findings of the study suggest the need for implementing food safety management systems and more regular inspections and trainings for food safety assurance.
... "In about 70 to 90% of cases, the presence of animals, insects, and liquid wastes in food preparation areas has been reported" [9]. "Street vendors are mostly uninformed about good hygienic practices (GHP) and food safety knowledge" [10]. ...
... Most street vendors engaged in street food business due to lack of formal employment. A study by Mensah et al. [16] found that street food vending was common in countries where unemployment of individuals was high due to lack of formal education Poor production and hygiene practices during the processing, storage and preparation of salads and juices, which can increase the risk of contamination from street food, may be associated with low levels of education (Muyanja et al., 2011). The overall age profile showed that those with age ranging from 25 to 34 years constituted the largest proportion of vendors (80%) and respondents with the age 35 to 44 years were few (20%). ...
... All fruit salad vendors were not familiar with food safety programmes, including GMP and GHP. This may be due to the fact that street vendors are mostly uninformed of good hygienic practices (GHP) and food safety knowledge [10]. In current study, none of the fruit salad vendors had a quality registration certificate or received training on hygiene and food safety ( Table 2). ...
Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×104 MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.
... In this study, about three quarters of the street food vendors were belong to females. Numerous research conducted in Cameroon [21], Botswana [22], Nigeria [17,23], Kenya [24], Guatamela [25], Uganda [26], Vietnam [20], Dessie Town, Ethiopia [27], South Africa [2], Gondar city, Ethiopia [10], Harar and Dire Dawa in Ethiopia [9], as well as others are in agreement with this finding. In addition, the African Development Bank [28] supports this sort of employment, which found that African women were naturally more engaged in small businesses (like street food vendors) than men because there were lack of other employment options available to them in many developing nations. ...
... that more than half (55%) of the street food vendors had a relatively lower educational level (were illiterate or had only attended primary school), while only 28.9% of the respondents had a secondary education. This outcome is consistent with research conducted in countries such as Uganda [26], Vietnam [20], Dessie Town in Ethiopia [27], Bangladesh [4], and Ambato, Ecuador [16], where the majority of respondents had lower levels of education (illiteracy + primary school education). Similar to other previous studies, lower educational level is presumed to be the characteristics of street food vendors, specifically in developing countries [24,26,27,29,30]. ...
... This outcome is consistent with research conducted in countries such as Uganda [26], Vietnam [20], Dessie Town in Ethiopia [27], Bangladesh [4], and Ambato, Ecuador [16], where the majority of respondents had lower levels of education (illiteracy + primary school education). Similar to other previous studies, lower educational level is presumed to be the characteristics of street food vendors, specifically in developing countries [24,26,27,29,30]. In a study conducted in South Africa [2] and Gondar City, Ethiopia [10], the majority of the street food vendors reported having attended secondary school. ...
The purpose of this study was to evaluate the street food vendors’ knowledge, attitudes, and practices regarding food safety as well as the associated factors that may affect those practices in Mekelle City, Northern Ethiopia. A community-based, cross-sectional study was conducted from February 2020 to August 2020 using a quantitative data collection method on a total of 185 street food vendors. The data was collected through face-to-face interviews via administered pre-tested structured questionnaire and an observational checklist. To determine the predictor variables linked to a high level of food safety practice, a multivariable logistic regression analysis with odds ratios and 95% confidence intervals was utilized. In this study, the majority—117(65%), 146(81.1%), and 106(58.9%)—had a good level of knowledge, a positive attitude, and a good level of practice regarding food safety, respectively. A Multivariable analysis result revealed that the street food vendors age (AOR: 0.33, 95% CI: 0.14–0.77), monthly income (AOR: 5.2, 95% CI: 1.42–18.9), educational status (AOR: 0.07, 95% CI: 0.009–0.623), food vending experience (AOR: 0.54, 95% CI: 0.22–1.34), food safety training (AOR: 0.490, 95% CI: 0.317–0.757), food safety knowledge (AOR: 1.04, 95% CI: 0.43–2.48) and food safety attitude (AOR: 1.22, 95% CI: 0.47–3.13) were found to be significantly associated with food safety practice. Conclusion: The results of this study demonstrate that street food vendors had high levels of knowledge, attitudes, and practices regarding food safety and hygiene, and that these practices were significantly associated with sex, monthly income, educational status, food vending experience, and food safety training. Therefore, all street food vendors in the study area should receive efficient and ongoing training on food safety practices, and additional research utilizing mixed methodologies (both quantitative and qualitative approaches) would be needed to reach more thorough results and corroborate our findings.
... Eighteen studies (39%) collected data on the availability of municipal or private solid waste collection. Between 7 and 80% of vendors had access to waste receptacles (bins, plastic buckets and gunny bags) (Chukuezi 2010;Muyanja et al. 2011;Holm et al. 2017;Mwove et al. 2020;Nkosi & Tabit 2021). Other vendors disposed of their solid waste (e.g., food waste or plastic bags) in open drains or in pits behind their stalls (Muyanja et al. 2011;Lenetha et al. 2019;Marutha & Chelule 2020). ...
... Between 7 and 80% of vendors had access to waste receptacles (bins, plastic buckets and gunny bags) (Chukuezi 2010;Muyanja et al. 2011;Holm et al. 2017;Mwove et al. 2020;Nkosi & Tabit 2021). Other vendors disposed of their solid waste (e.g., food waste or plastic bags) in open drains or in pits behind their stalls (Muyanja et al. 2011;Lenetha et al. 2019;Marutha & Chelule 2020). Only one study reported evidence of a waste collection service in one of the three locations studied, where each vendor paid an equivalent of 0.05 USD to municipal cleaning services to take the waste to a landfill (Muyanja et al. 2011). ...
... Other vendors disposed of their solid waste (e.g., food waste or plastic bags) in open drains or in pits behind their stalls (Muyanja et al. 2011;Lenetha et al. 2019;Marutha & Chelule 2020). Only one study reported evidence of a waste collection service in one of the three locations studied, where each vendor paid an equivalent of 0.05 USD to municipal cleaning services to take the waste to a landfill (Muyanja et al. 2011). There were no reports of organic and non-organic waste separation. ...
Outdoor food markets represent important locations where foodborne illnesses and other infectious diseases can spread. Countries in Africa face particular challenges given the importance of these markets in food supply and low rates of access to safely managed water and sanitation. We undertook a scoping review of evidence related to disease transmission in food markets in sub-Saharan Africa, North Africa and identified 46 papers for data extraction and synthesis. Vendor behaviour or awareness was reported in the majority of papers and about half reported on market infrastructure. Fewer studies have been reported on regulatory environments or food contamination. Studies on water supply, sanitation and handwashing facilities focused on the presence of services and did not evaluate quality, thus conclusions cannot be drawn on service adequacy. Studies of vendor behaviour were primarily based on self-reporting and subject to bias. Most studies reported high levels of vendor awareness of the need for hygiene, but where observations were also conducted, these showed lower levels of behaviours in practice. Our findings suggest that there are limited studies on environmental hygiene in outdoor food markets and this is an area warranting further research, including into the quality of services and addressing methodological weaknesses.
HIGHLIGHTS
First scoping review on environmental hygiene in outdoor food markets.;
Studies did not report on the adequacy of water supply, toilets, handwashing facilities, waste management or drainage reviewed.;
Reports of handwashing among vendors were primarily based on self-reporting.;
We suggest a minimum package of services to support the development of national standards for services.;
... Traditional markets are often located close to where low-income earners live, especially those in urban areas, and are characterized by no or irregular provision of electricity, lack of piped water, poor drainage and sanitation, poorly built structures and floors, all of which increase the risk for food contamination and foodborne diseases (Resnick, 2017). Some of these markets operate outside in open air, either partially or entirely (King et al., 2000;Muyanja et al., 2011). ...
... The working environment of ASF vendors in traditional markets is often responsible for major breaches in food safety, vendors operate within challenging occupational settings, often without electricity, clean potable water, waste disposal, and sanitation facilities (Grwambi, 2020). The lack of refrigeration provides opportunities for cross-contamination for highly perishable ASF (Muyanja et al., 2011), especially when leftover raw materials are retained for the next day's use without appropriate storage facilities (Alimi, 2016). Vendors use openair, crude structures such as push carts, wooden display tables, or chop bars, to display goods, thus facilitating contamination and transmission of foodborne pathogens (Alimi, 2016). ...
... Poor market infrastructure, specifically inadequate sanitation and water supply is linked to increased foodborne disease burden. In a study in Uganda, lack of public sanitary facilities within an informal market was linked to poor personal hygiene among meat vendors (Muyanja et al., 2011), predisposing both the vendors and their food products, to foodborne pathogens. Lack of running water forced milk vendors in a Tanzanian market to wash their utensils in basins designed for hand washing, thus increasing the risk of food contamination (Kilango, 2011). ...
Globally, foodborne zoonoses are responsible for approximately one third of all foodborne disease burden and this picture is likely to worsen if consumption of animal source foods continues to rise with insufficient attention to risk mitigation. Traditional markets represent highly important nodes that can be targeted for risk mitigation; in this series of case studies, we discuss food safety interventions relevant to this nexus. We illustrate that to improve food safety within traditional markets it is essential to consider some of the motivations and incentives of the stakeholders involved and the cultural, social, and economic context in which interventions are undertaken, highlighting barriers, enablers future interventions should aim to avoid, embrace. We also conclude that a holistic approach to foodborne zoonoses control will require the institutionalization of One Health across food systems of which traditional markets are part.
... On the other hand, there were no significant differences in the street food vendors' level of awareness about food safety with regards to their gender and age in Jashore city. These findings are supported by previous studies in Malaysia (Muyanja et al., 2011) and Haiti (Samapundo et al., 2015). A research conducted in Canada found that age had a major effect on the awareness of food safety of food handlers (McIntyre et al., 2013). ...
... The poor socio-economic condition with lacking proper food safety knowledge among the street food vendors is one of the potential reasons of their lower use of personal protective equipment (Gadaga et al., 2014). These findings were quite similar to the findings in Kenya (87.7%) and contrast with the studies undertaken in Haiti and Uganda, where 40% and 54% food vendor used personal hygiene (Muinde & Kuria, 2005;Muyanja et al., 2011;Pincemail et al., 2012;Samapundo et al., 2016). Unfortunately, the proportion of vendors belonging to good food safety practice level was negligible, 0.5%. ...
Most people now have their meals outside their homes and are vulnerable to illness caused by food. Unsafe food preparation
and supply by vendors have made food safety a concern for public health. Jashore is a densely populated city, this study was
designed to evaluate food safety knowledge, attitude and practice (KAP) of food vendors in Jashore region, Bangladesh.
A randomized descriptive cross-sectional study on food safety KAP was conducted among 200 food vendors. Where 96%
were male food vendors, 72.5% were smokers, and 63% were found to be overweight or obese. While 72.5% vendors had
good knowledge of food safety, only 33% and 0.5% had good food safety attitude and practice, respectively. Among the
socio-demographic factors investigated, only the level of education showed significant influence (p = 0.005 and 0.015) on
the food safety knowledge and practice of the vendors. While handling food, over 90% vendors did not use any personal
protective equipment, 4.5% had diarrhoea, 8.5% did not wash their hands after going to the toilet and 28.5% reused
previous leftover oils. The data suggest that the overall food safety knowledge of suppliers in the Jashore region is good
but their attitudes and practices need to be improved.
Keywords: street food; food safety; hygiene; food control; food borne illness.
... Street foods are usually prepared in conditions that expose them to contamination by air, flies, rodents, people, and other foods which are likely to carry harmful bacteria, viruses, parasites and chemicals. In addition, the majority of the street food vendors tend to have limited knowledge, on food hygiene and food safety (Muyanja et al., 2011). According to the World Health Organization, "an estimated 600 million-almost 1 in 10 people in the world fall ill after eating contaminated street food and 420,000 die every year, resulting in the loss of 33 million healthy life years (DALYs)" (Havelaar et al., 2015). ...
... The majority of both market and street vendors (57 and 43%, respectively) had only primary school level education with female vendors having a greater proportion with primary school education ( Figures 4C, 5C). Several studies carried out in Uganda (Muyanja et al., 2011), in Philippines (Alamo-Tonelada et al., 2018 and in Nigeria (Andy et al., 2015) support these observations, which demonstrated similar demographic attributes of street food vendors. Low levels of education of vendors can be associated with poor knowledge of food handling practices which are likely to increase the occurrence of food contamination and foodborne illnesses. ...
Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product. This research aimed at assessing the food safety knowledge, handling practices and shelf life of edible long-horned grasshopper products among vendors and the microbial safety of ready-to-eat products sold in 12 different markets in Uganda. Samples of raw, deep-fried and boiled grasshoppers were randomly collected from 74 vendors (62% street and 38% market vendors) and subjected to microbial analysis. Over 85% of the vendors surveyed had no public health food handler's certificate and >95% had limited post-harvest handling knowledge. Total aerobic bacteria (7.30–10.49 Log10 cfu/g), Enterobacteriaceae (5.53–8.56 Log10 cfu/g), yeasts and molds (4.96–6.01 Log10 cfu/g) total counts were significantly high and above the acceptable Codex Alimentarius Commission and Food Safety Authority of Ireland (FSAI) limits for ready-to-eat food products. Eight key pathogenic bacteria responsible for foodborne diseases were detected and these isolates were characterized as Bacillus cereus, Hafnia alvei, Serratia marcescens, Staphylococcus aureus, S. xylosus, S. scuiri, S. haemolyticus, and Pseudomonas aeruginosa. Findings from this study highlight the urgent need to create local and national food safety policies for the edible grasshopper “nsenene” subsector to regulate and guide street and market vending along the value chain, to prevent the transmission of foodborne diseases to consumers.
... "Street food" describes a broad range of prepared foods and drinks sold and occasionally cooked in public areas. You may eat street food there or take it with you and eat it somewhere else [1]. However, due to microbial contamination, some foods sold by street vendors might pose a serious risk to customers [2]. ...
... Laboratory testing is also conducted with a presumptive Coliform Test to determine water hygiene. Based on [1], a survey was conducted to observe the water source and change the water for cleaning plates, which were then analyzed using statistics. The results showed that all street food vendors use bucket water sparingly to save money, and there is a tendency to recycle wash water many times. ...
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.
... Street food vending plays an important role in developing countries; it allows for self-employment with little capital, primarily among economically disadvantaged segments of the community in many developing countries (FAO, 2016). Furthermore, low-income urban population groups such as office workers, students, casual workers, commuters and city dwellers benefit from street food vending (Muyanja et al., 2011). ...
... The main risk factors that contribute to foodborne illnesses from street food are inadequate infrastructure, improper food handling and poor sanitary conditions at food vending points (CODEX, 2009;WHO, 2010;Cortese et al., 2016). Furthermore, street food vendors are unpopular because they take up a lot of public space, including sidewalks, streets, shopping/market areas, parking lots, vacant lots, city parks and bus/train stations (Muyanja et al., 2011;Yatmo, 2008) something which causes inconvenience to people using such places. Furthermore, street food vending is frequently regarded as a major source of environmental pollution in urban areas because vendors frequently fail to clean their working environments, which can lead to other health problems in the areas. ...
The purpose of this study was to investigate eviction-related threats and coping mechanisms among women street food vendors in Ubungo Municipality, Dar es Salaam, Tanzania. A cross-sectional research design was used and a questionnaire was administered to a random sample of 60 women. According to the findings, eviction-related threats included a decrease in the number of customers, the lack of specific location for food vending activities, an increase in the cost of doing business and the congestion of street food vendors in one location. Women coped with such evictions by maintaining the price but reducing the share of food, measuring food according to the client's financial ability, practicing good customer service, borrowing money from financial institutions and striving to expand customers' base. Other reported strategies include preparing enough food for the day and explaining to customers why food prices have risen. In harmony with the Multi-layered social resilience framework, respondents managed to demonstrate reactive capacities in dealing with such eviction-related threats. In order to cope with the threats more proactively, awareness campaigns are needed to educate women street food vendors on the need of conducting their enterprises in authorized locations in order to avoid further evictions. Similarly, women street vendors should be empowered to seek assistance from both local and national government authorities at various levels, participate in decision-making processes and create institutions that can defend and foster their well-being in the face of future crises.
... Educational level of the vendor (1 = no formal education to primary education, 2 = secondary to tertiary education). The education level of vendors is associated with knowledge of hygiene practices during food handling and preparation (Al-Sakkaf, 2015;Muyanja et al., 2011). On one hand, food sold by illiterate vendors has been reported to have a higher incidence of bacterial contamination (Martins, 2006). ...
... The fact that over 35% of the pork vendors cleaned utensils and equipment before and after use in agreement with previous reports (Khuluse & Deen, 2020;Muyanja et al., 2011). This shows that despite challenges, vendors have habits that could prevent crosscontamination from the utensils they use to prepare meat. ...
... This poses a food safety hazard due to exposure to food contaminants. These results are comparable to Muyanja et al. (2011) who recorded that washing and removal of termites' wings and legs are very essential because it reduces pathogen presence. Our results also showed that failure to wash EWT before preparation led to common health complications and symptoms including stomach pain (38%) and diarrhoea (31%) as indicated in The most common preparation method was sun drying (40%), followed closely by frying (38%). ...
... Negligence of EWT vendors to avoid cross-contamination exposes EWT to harm. It was also revealed that only 42% EWT vendors washed food utensils or equipment after every use, similar to a study by Muyanja et al., (2011). During packaging, 85% of EWT vendors used their hands to package especially raw termites. ...
Edible-winged termites in Kenya, especially in Kakamega County, are widely consumed and offer an opportunity for food security and income generation during the swarming season. However, the processing and marketing of termites lack scientific evidence on food safety and hygiene, leading to potential contamination. This study was conducted to establish food safety awareness among termite vendors and consumers in Kakamega County. Data was collected through questionnaires and assessment tools, and the results showed that 98% of respondents consume termites, with the majority having secondary-level education and farming as their main occupation. The study revealed that the consumption of raw termites poses more risks compared to cooked termites. Moreover, inadequate food safety practices were observed among vendors, such as lack of handwashing, proper wear, and clean preparation surfaces, which exposes consumers to health risks. The study recommends educating stakeholders in the termite value chain on food safety and hygiene practices and enforcing food safety policies by the government to achieve food safety
... Most of these studies have focused on the hygiene and sanitation practices of vendors within the concept of food hygiene and safety. It has been often found that vendors displayed unhygienic practices such as not washing their hands while preparing these foods (Da Silva et al., 2014), having insufficient knowledge about food safety (Liu et al., 2014), being inadequate in terms of personal hygiene, storing food in improper conditions (Choudhury et al., 2011), and keeping garbage at their working counter (Muyanja et al., 2011). In addition, various microorganisms that may cause potential hazards have been detected in samples taken from street foods (Abdalla et al., 2009;Cho et al., 2011). ...
... In particular, positive attitude towards street food will stimulate more desire for consumption. Various problems are indicated including potential risks related to street food (Abdalla et al., 2009;Cho et al., 2011), unhygienic practices by vendors (Choudhury et al., 2011;Muyanja et al., 2011;Da Silva et al., 2014;Liu et al., 2014), high levels of risk perception (Choi et al., 2013;Cardoso et al., 2014;Gupta et al., 2018;Mudunkotuwa & Arachchi, 2020;Khanna et al., 2022) and governance issues (Tinker, 1993;Bromley, 2000;Basinski, 2014;Da Silva et al., 2014). It is clear that findings such as hygienic problems can lead to negative attitudes regarding street food (Akşit, 2019;Yıldırım & Albayrak, 2019). ...
This study examines the intention of consuming street food during independent travelers' trips based on the Theory of Planned Behavior, which is expanded with the variables of past experience and hedonism. The relationships between the variables of attitude, subjective norm, perceived behavioral control and past experience, and behavioral intention variables were examined. Moreover, moderator role of hedonism variable in the relationship between attitude and behavioral intention was tested. The study was conducted in Istanbul, and 523 of 541 questionnaires were analyzed. Partial least squares structural equation modeling (PLS-SEM) was used to test the five hypotheses proposed in research model. Results showed that attitude, subjective norm, perceived behavioral control and experience, respectively, were important factors affecting the intention of independent travelers to consume street food. However, results also indicated that hedonism does not have a moderating effect between attitude and behavioral intention. It was shown in this study that the expanded Theory of Planned Behavior can be used to explain street food consumption intention. Finally, theoretical and managerial implications of the current study were presented.
... Indeed, this survey showed that the production and sale of food from animal origin for school children is the prerogative of women in the two categories of public schools considered for the survey. This is consistent with many studies [5,19,20,21,22,23,24]. All of them are between 19 and 53 years old, which were contrary to Refs. ...
... All of them are between 19 and 53 years old, which were contrary to Refs. [5,22,25,26,27,28] where they were between 40 and 65 years old. This justifies the fact that it is a dynamic sector of activity that deserves special attention for its development. ...
Food of animal origin is an important source of proteins for human beings. However, they are subject to microbial contamination. It is essential to ensure the safety of food products intended for school children regarding their vulnerability to food poisoning. Good sanitary quality of these products requires the respect of good practices during their processing and distribution.
This study aims to evaluate the conditions of processing and sale of food of animal origin to school children in public schools, with or without canteens, in the Department of Mono in southern Benin.
In the Department of Mono in the Republic of Benin, 137 operators were interviewed in public schools, with one operator per school, using a questionnaire created on the Epicollect5 platform. The interview showed that the operators involved in the processing and sale of food to school children were women. Most of these operators had primary education and did not undergo a medical examination. They transported food of animal origin mixed with other types of food. Frying and cooking were used to prepare or process the food. Direct observation revealed that food is produced in an unhealthy environment. The operators did not wear gloves during food processing but some wore aprons. All the operators washed their hands with soap and water (tap or well water) after using the toilet. There was not an adequate handwashing facility. The majority of operators used wooden cutting boards. Overall, food operators especially in schools without a canteen do not follow good hygiene and manufacturing practices in the kitchen. To guarantee food safety for school children, training should be organized to make operators aware of good hygiene and manufacturing practices in kitchens.
... Street foods are a particular concern, as they "often do not meet proper hygiene standards, in large part because of weak regulatory systems, inadequate food safety laws, lack of financial resources to invest in safer equipment, and lack of education for food-handlers" (CSPI, 2005). Studies from Nigeria (Umoh & Odoba, 1999), Burkina Faso (Barro et al., 2006), Uganda (Muyanja, Nayiga, Brenda, & Nasinyama, 2011) and Zimbabwe (Gadaga, Samende, Musuna, & Chibanda, 2008) have confirmed that street food has a high risk of contamination. Typical issues include inadequate access to water and sanitation, insufficient refuse removal and exposure to flies, which can all result in contamination of food. ...
... Training of street food vendors on hygiene and sanitation is critical. Some, but not all, local governments enforce hygiene standards among informal traders (Muyanja et al., 2011). Even where local government does attempt to enforce health standards, this enforcement is often only partial. ...
... Several studies have reported that females dominate street food vending businesses. Street food vendors in Ethiopia, Uganda, South Africa and Ghana are respectively about 79 %, 88 %, 90 % and 91 % women [2][3][4][5]. Most street food vendors have a level of basic education. ...
... 34 Food vendors should be encouraged to form groups at the national, regional, district, and local levels to ensure quick dissemination of information and ease of education and training. 6,45 The researchers proposed forming town vending committees, including government, resident associations, and street vendors' representatives, to oversee matters like street vending plans and space allocation. 46 The government should establish proper working spaces with essential infrastructure for street vendors, treating their occupation with the same respect as other jobs and safeguarding it as a fundamental right. ...
Introduction
Street foods are foods and beverages as either ready for direct consumption or minimally processed, prepared, and/or sold by vendors and handlers. The objective of this study was to explore the condition and governance of street foods in Ethiopia.
Method
A qualitative exploratory study was employed from December 2022 to January 2023 in Addis Ababa, Hawassa, Dire Dawa, and Jimma, cities of Ethiopia. Twelve respondents comprised key informants from selected governmental sectors were interviewed. The purposive sampling method was used to recruit study participants. The number of participants interviewed was determined by the information saturation criterion, and data were collected at the interviewee’s offices. Data were collected by using key informant interview technique and audio recorded. An interview guide was used to facilitate interviews and thematic analysis was employed. The Overall data management process was conducted using Atlas-ti V 8 software.
Result
The result revealed there were 4 thematic areas these were street food vendors and vending process, policy content and implementation, integration and coordination of sectors, and the way forward. The street food vendors prepared their food in an insanitary manner, absence of common working places for the vendors, lack of due emphasis for the street food vendors in the national food and nutrition policy, lack of formalization and legalization of street food vendors, poor coordination among sectors and institutions work on street food governance, and weakness on the implementation of rules and regulations in controlling street food vendors were the prominent gaps that were identified in the policy.
Conclusion
Though Ethiopia has a national food and nutrition policy, the policy doesn’t adequately address the street food vending sector. Besides, it is not well communicated to the implementers resulting in poor policy implementation. Quantifying socio-economic benefits of street food vending activities in Ethiopia needs further investigation.
... Recently, informal ready-to-eat fermented food vending practices are the most common food provisioning system in Nigeria, especially in an urban poor environment in which people live in hostile conditions and are unable to prepare food in their various homes (Ogundari et al., 2015;Resnick et al., 2019). Informal ready-to-eat fermented food vending practices provide ready-to-eat fermented foods and beverages sold commercially, on-street and in small shops, parks or even around the working place (Muyanja et al., 2011;Hill et al., 2016). Ready to eat fermented food vending provides low cost and easy access to food although with a low production to avoid spoilage and to make the vender make a profit (Mwangi et al., 2002;Story et al., 2008), vending of food is not registered under any government whether private or public organization (FAO UN, 2015). ...
Bacteriological quality and safety assessment of vended and stored ready-to-eat traditional fermented food (Fura and Wara) in Oyo state Nigeria was carried out. A total of four samples was collected at Oyo town and Ogbomosho town and pour plated on Nutrient agar for the enumeration of total bacterial counts, Mannitol salt Agar for the enumeration of Staphylococcus spp., MRS agar for the enumeration of lactic acid bacteria and Macconkey Agar for enumeration of coliform counts .The pH of the samples was determined during storage, several biochemical characteristics of the isolates were determined. Antibiotics susceptibility test was conducted and the samples was also subjected to haemolytic activity test. The total mean of the viable bacterial were found to be 7.10, 5.52, 7.81 and 7.61 log10 CFU/g for Wara Oyo, Wara Ogbomosho, Fura Saki and Fura Oyo respectively. The identified species include Bacillus spp. (13%), Citrobacter spp. (12%), Salmonella spp. (4%), Streptococcus spp. (8%), Shigella spp. (12%), Pediococcus spp. (4%), E. coli (6%), Lactobacillus spp. (15%), and Staphylococcus spp. (12%). Therefore, the results obtained in this study indicate the presence of pathogenic and spoilage bacterial which can be due to poor level of personal hygiene and poor sanitation of Fura and Wara (cheese) retailed in Oyo town and Ogbomosho town market, thus theres need to educate the vendors and handlers on the importance of good personal hygiene and sanitation of the product and also enlighten them on how to maintain good aseptic condition at the vending site.
... Inappropriate holding temperature, poor environmental and personal hygiene of food handlers, and exposing the foods to flies and dust are some of the major causes of contamination of street foods [7][8][9]. Food is prepared in often-dirty surroundings with garbage disposed of nearby, providing nutrients and breeding grounds for rodents and vermin [9,10]. In most cases, running water for washing hands and crockery is not available at the vending site [11][12][13]. ...
Objective: This study aims to assess the hygienic practices of street food vendors, sanitary condition of their stalls and associated factors in selected towns of Ethiopia. Method: Community-based Cross-sectional study design was used from December 2022 to January 2023 in Addis Ababa, Dire Dawa, Hawassa, and Jimma towns of Ethiopia. A total of 1168 street food-vending stalls were determined using a single population proportion formula. Proportional allocation to the total population of the towns was used to assign the number of street food vending stalls to each town and sub cities. The interviewer-administered questionnaire and an observational checklist were used to collect data. Bivariate and multivariate analyses were run using statistical Package for Social Sceinces (SPSS) V-23. Result: The study included 926 street food vendors from Addis Ababa, 84 from Dire Dawa, 99 from Hawassa, and 59 from Jimma. The majority of respondents (86%) were female, with a mean age of 31.26. 60% of respondents were married, and 57% had completed primary school. 18% of street food vendors prepared their food on the street, with no shelter or shade. The overall good hygienic practices of the street food vendors were 16% while the good sanitary status of the vending stalls was 6.8 %. Sex, work experience, receiving training on food safety, having medical checkup, availability of hand washing facilities, and having good knowledge on food safety were predictors of good hygienic practice. Conclusion: Most of the street food vendors had poor hygienic practices as well as their vending stalls had poor sanitary conditions. Hence, encouragement and support for street food vendors to have improved water, sanitation , and hygiene facilities in the vicinity, along with strict regulations, will help the vendors provide safe food to consumers, thereby protecting the public's health.
... 1,3 x 10 6 9,4 x 10 6 1,6 x 10 5 3T 2,9 x 10 4 2,6 x 10 3 2,1 x 10 3 4T 9 x 10 3 1,9 x 10 7 2,6 x 10 3 5T 3,9 x 10 4 1,6 x 10 6 1,2 x 10 5 6T 2,5 x 10 4 5,6 x 10 5 1,5 x 10 4 Catatan: Hasil perhitungan angka lempeng total mikroba berdasarkan hasil rata-rata dari 2 kali pengulangan (duplo). 18 Oleh karena itu, pemeliharaan pada permukaan peralatan diperlukan agar tidak mengakibatkan penumpukan residu yang dapat meningkatkan pertumbuhan mikroba dan kontaminasi. 19 Keseluruhan hasil perhitungan angka lempeng total mikroba melebihi batas, namun pedagang yang berjualan dengan meja terbuka memiliki nilai angka lempeng total mikroba yang lebih banyak dibandingkan dengan pedagang yang berjualan dengan gerobak tertutup, terutama penjual yang berjualan di dekat selokan. ...
Background: Healthy Baby Porridge is a term usually used for ready-to-eat complementary food products sold on the roadside. These products were great in demand and were chosen by consumers for cheap and practical reasons. However, the safety of these products was not recognized yet.Objectives: This study aimed to determine the total microbial value of Healthy Baby Porridges based on storage condition and to detect Escherichia coli and Salmonella bacteria.Methods: This study was quantitative descriptive research. The samples tested consisted of porridges and steamed rice. The total microbial value was assessed by using Total Plate Count (TPC), and the presences of Escherichia coli and Salmonella were identified. The TPC was performed for three conditions: (1) soon after samples were purchased at room temperature (26.5 - 27 °C), and after stored for six hours: (2) at room temperature, and (3) in the refrigerator (5°C). Escherichia coli and Salmonella was identified immediately after samples were purchased.Results: The TPC value soon after purchase ranged from 1.7 x 102 to 2.7 x 104. After six hours stored, it was between 1.4 x 103 to 1.9 x 107 at room temperature and between 4.8 x 102 to 1.3 x 106 in the refrigerator. The samples contained no Escherichia coli and Salmonella.Conclusion: The total microbial value of Healthy Baby Porridges had already exceeded the maximum limit of 1 x 102 soon after purchase and increased with storage time, especially at room temperature. Escherichia coli and Salmonella were not found. Consuming products with total microbial value above the threshold can potentially pose a health risk. Keywords: Healthy Baby Porridges; complementary food; Total Plate Count; Salmonella; Escherichia coliABSTRAKLatar belakang: Bubur Bayi Sehat merupakan istilah yang biasa digunakan untuk produk Makanan Pendamping ASI siap santap yang dijual oleh pedagang kaki lima di pinggir jalan. Bubur Bayi Sehat diminati karena alasan praktis dan murah. Akan tetapi, belum diketahui bagaimana keamanan pangan produk tersebut dari cemaran mikrobiologis. Tujuan: Penelitian ini bertujuan untuk menganalisis total mikroba Bubur Bayi Sehat pada beberapa kondisi penyimpanan, serta mengetahui keberadaan bakteri Escherichia coli dan Salmonella.Metode: Penelitian ini merupakan penelitian deskriptif kuantitatif. Sampel yang diuji berupa bubur dan nasi tim. Total mikroba diukur dengan metode Angka Lempeng Total (ALT), dan keberadaan Escherichia coli dan Salmonella diidentifikasi. Uji ALT dilakukan pada tiga kondisi yaitu (1) saat awal produk dibeli pada suhu ruang 26,5 – 27 °C, dan setelah produk disimpan enam jam: (2) di suhu ruang dan (3) di kulkas suhu 5°C. Identifikasi Escherichia coli dan Salmonella dilakukan segera setelah pembelian.Hasil: Nilai ALT saat awal produk dibeli berkisar antara 1,7 x 102 – 2,7 x 104. Setelah enam jam disimpan, nilainya berkisar antara 1,4 x 103 – 1,9 x 107 pada suhu ruang, dan antara 4,8 x 102 – 1,3 x 106 di kulkas. Sampel negatif mengandung Escherichia coli dan Salmonella.Simpulan: Nilai ALT mikroba pada Bubur Bayi Sehat sejak awal sudah melebihi batas maksimum 1 x 102 dan meningkat seiring lama penyimpanan, terutama pada suhu ruang. Escherichia coli dan Salmonella tidak ditemukan. Mengonsumsi produk dengan total mikroba di atas ambang batas dapat berpotensi menimbulkan risiko kesehatan.Kata Kunci: Bubur Bayi Sehat; MPASI; Angka Lempeng Total mikroba, Salmonella; Escherichia coli
... Street food vending business provides socioeconomic, food security, and nutritional benefits; however, it is considered a serious public health risk due to various reasons (WHO, 1996). In developing countries like Nigeria, SFVs often lack essential infrastructure and services critical to the food industry, such as portable water and power supply, making them more susceptible to food contamination (Muyanja et al., 2011). In addition, limited resources often prevent LMICs from properly inspecting and testing the safety of the foods sold by SFVs (WHO, 1996). ...
This review article focuses on the safety of street-vended foods (SVFs) in Nigeria, a cultural phenomenon that has become a major source of income and nutrition for many, particularly in low- and middle-income countries. Despite their popularity, SVFs have been associated with unsanitary practices and public health risks due to inadequate monitoring by government agencies and limited coverage in the National food safety policy documents. In this review, we examine the challenges faced by SVFs in Nigeria and recommend better collaboration between food safety stakeholders and the government to address these issues. We also suggest the passage of the Food Safety and Quality Bill (FSQB) as a solution to the gaps in the regulation of street foods and institutional reform of food safety management through the establishment of a National Food Safety Commission. By implementing these recommendations, we can ensure the safety of street-vended foods in Nigeria.
... In fact, more than 90% had access to tap water at the point of preparation and/or sale of street food. However, more than 80% stated that they did not have access to a clean toilet and used reusable plates [35]. The availability of potable water was also investigated in studies conducted in Brazil and Cameron, with coverage exceeding 76%, and in Vietnam, with coverage exceeding 67% of street food vendors [30,36,50]. ...
The sale of ready-to-eat (RTE) street food represents an important source of income in many developing countries. However, these foods are frequently implicated in outbreaks of gastrointestinal diseases. Street food vendors face several constraints that hamper improvement in the microbiological quality of their products. The aim of this review was to update knowledge about the main causes of foodborne illnesses in developing countries, including the growing concern with the microbial transmission of antibiotic resistance. Following PRISMA guidelines, this systematic review was conducted on original articles published from January 2010 to July 2023. The search was carried out using Scopus, PubMed, Web of Science, Food Science and Technology Abstracts (FSTA), the International Information System for Agricultural Sciences and Technology (AGRIS), as well as isolated searches of relevant articles from Google Scholar. The initial search identified 915 articles, 50 of which were included in this systematic review. The results indicate that, in the majority of the 15 countries examined, women constitute the predominant segment of street food vendors, representing more than 55% of the total number of these vendors. In 11 countries, street food vendors under the age of 18 were identified. Most vendors had a low level of education and, consequently, were unaware of good hygiene practices when handling food. The combination of factors such as poor hygiene practices on the part of food handlers and the lack of facilities, namely, the absence of available potable water, were frequently listed as the main causes of food contamination. Enterobacteriaceae such as Escherichia coli (61.9%), Salmonella (30.1%), and Shigella spp. (9.5%), as well as Staphylococcus aureus (30.1%) and Listeria monocytogenes (14.3%), were the most common pathogens found in RTE street foods. In 22 studies from 13 developing countries, 59% (13/22) reported high multidrug resistance in Enterobacteriaceae (40% to 86.4% in E. coli, 16.7 to 70% in Salmonella, and 31 to 76.4% in S. aureus). To address the challenges faced by street vendors and improve their economic activities, it is necessary for government entities, consumers, and vendors to work together collaboratively.
... Estas falhas registradas em muitas ocasiões são cometidas por falta de capacitação dos vendedores para a atividade. Segundo Muyanja et al 14 , manipuladores com nível primário de instrução, situação comum entre os vendedores do comércio ambulante, tendem a ter práticas de higiene e de manipulação de alimentos inadequadas e dificuldades no aprendizado de novas condutas, o que pode comprometer a qualidade sanitária do alimento preparado. ...
O comércio ambulante de alimentos é uma opção de trabalho e de fonte de renda, mas, devido as condições de manipulação e comercialização, os alimentos podem apresentar qualidade insatisfatória. No presente estudo transversal foram avaliadas as condições higienicossanitáriasde comércios ambulantes de alimentos nos municípios de Vila Velha e Vitória, Espírito Santo, Brasil. A avaliação foi feita pela observação direta e aplicação de lista de verificação estruturada com 38 itens. Os comércios foram classificados conforme os critérios estabelecidos pela RDC nº 275/2002: Grupo 1 (76 a 100% de atendimento dos itens), Grupo 2 (51 a 75% de atendimento) e Grupo 3 (0 a 50% de atendimento). Quarenta e oito (80%) dos pontos de venda classificaram‑se no Grupo 3 e 20% (n=12) no Grupo 2, e este resultado indica alto percentual de inadequaçãoquanto as boas práticas de manipulação nos comércios ambulantes visitados. Foram detectadas falhas como inexistência de lixeiras, armazenamento sem controle de temperatura, inadequada higienização de superfícies, manipuladores sem apropriada higienização de mãos e ausência de licença sanitária. Neste contexto, sugere-se que sejam realizadas a adequação das condições de infraestrutura dos locais de comercialização, a adoção de programas de treinamento e a elaboração de regulamentos governamentais para este tipo de comércio.
... Unhygienic food handling practices or a lack of awareness regarding food hygiene and contamination may be the cause. There is a mismatch between street food vendors' handling practices and understanding of food safety, according to a number of studies on the subject that have been published in different nations (Bas et al., 2006;Omemu and Aderoju, 2008;Chukuezi, 2010;Muyanja et al., 2011). A study on the knowledge, attitude and practice (KAP) of the street vendors in Bangladesh revealed that the food vendors possessed basic knowledge and attitude towards food safety but lacked a thorough understanding of handling food safely (Hossen et al., 2020). ...
In Bangladesh, the cost, taste, and warm, humid climate all encourage street juice consumption. However, practices for making street juices safely have come under threat, which has led to microbial growth in the juices. The purpose of this study is to look into the practices and cleanliness of the street sellers as well as the microbiological load. A pretested questionnaire was used to evaluate 71 roadside vendors' awareness of food safety practices. For the purpose of microbiological quantification, representative samples of 10 lemon juice and 10 sugarcane juice were obtained from 20 merchants out of the 71 respondents. The range of Total Plate Count (TPC) and Total Coliform Count (TCC) for lemon juice was 8.58×102 -4.38×104 cfu/ml and 6-34 cfu/ml respectively. For sugarcane juice the counts were 1.24×104 -8.34×104 cfu/ml and 17-54 cfu/ml respectively. Some food safety and hygiene practices and knowledge showed significant associations with the microbial load in the fruit juices including lack of safety knowledge on food poisoning (70%), presence of microorganism on dirty hands (70%), elevation of contamination on food by insanitary surroundings (70%) reluctance to wearing gloves (75%), poor waste management facilities (73%). Therefore, the study recommends focused food safety training to minimize microbial contamination.
... food vendors from Hyderabad who sell high-risk food have been evaluated. The majority of the vendors were males compared to females which are inconsistent with the data reported, where the majority of the vendors were females(9,(15)(16)(17)(18) but some of the studies reported more number of males compared to females(19)(20)(21)(22).Studies from most of the Asian countries have shown male vendors due to the cultural norms where females were restricted but in African countries majority of the vendors were females and acted as a major income source for their families. Most of the vendors in the present study had primary education, which was contrary to the study conducted by Cortese et al. (20), where most of the vendors had completed elementary school education and same as the study conducted by Murat bas et al. (21). ...
... Practices, knowledge, and risk factors for the lack of awareness by food and beverage vendors of personal hygiene by food and beverage vendors, especially nails, were also found in Uganda, where 68.6% of vendors had uncut nails, and about 75.7% had unclean nails. Some vendors were located to smoke (2.0%), spit, sneeze, or cough near food (6.2%) (59). These practices increase the likelihood of food contamination owing to physical, chemical, or biological food safety hazards. ...
Introduction: Thai tea is one of the aromatic drinks widely sold around the Institut Teknologi Sumatera (ITERA), Lampung, Indonesia. Bacteria often contaminate this drink due to unhygienic handling. The number and types of contaminating bacteria have yet to be widely reported, especially in Lampung province. This study aimed to detect various bacterial contaminants in Thai tea beverages sold on the road in the ITERA region and their relationship with the hygiene behavior of Thai tea sellers. Methods: The sampling technique used in this study involved accidental sampling by detecting microbes using the most probable number method and the specific medium. The number and types of bacteria were analyzed for diversity and correlated with the behavior of Thai tea sellers. Results and Discussion: Of the 50 Thai tea samples, coliform bacteria, and Pseudomonas sp. in all samples (100%), Aeromonas sp. (36%), Shigella sp. (68%), Escherichia coli (76%), and Salmonella sp. (8%). The highest concentration of pollution occurred in Sukarame District (SK). SK10 had the highest number of contaminants, namely, Pseudomonas sp. (2.96x103±165 CFU ml-1), E. coli (7.2x103±190 CFU ml-1), Shigella sp. (3.35x103±350 CFU ml-1) and Salmonella sp. (9.65x103±50 CFU ml-1). The poor quality of Thai tea is caused by unhygienic tea raw materials and the habits of the seller, who does not perform hygienic tasks during the preparation and use of Thai tea. Conclusion: All samples did not meet the requirements for the presence of bacteria in drinking water, based on regulation No.492/MENKES/Per/IV/2010 and World Health Organization.
... Every day, about 2⋅5 billion people consume foods on the street, which supports the livings of masses of low-income individuals, meeting their nutritional needs and at the same time contributing meaningfully to the economy (4) . Street foods provide benefits such as the provision of variability of low-cost, suitable food, diversified diets and delivery of employment and income particularly for women (5) . For many people in poor countries, food vendors provide a convenient diet. ...
Increasingly most people have their meals outside their homes and are vulnerable to illnesses caused by unsafe foods. Unsafe food preparation and supply by vendors have made food safety a concern for public health. The present study evaluated the nutrition knowledge, attitude and food safety and hygienic practices of street food vendors (SFVs) in Northern Ghana. An analytical cross-sectional study design was conducted among 424 SFVs, and the data were collected using questionnaires and observation. The mean ± sd nutrition knowledge score of the SFVs was 7⋅08 ± 1⋅75 in which the majority of the participants (68⋅6 %) knew foods that help fight diseases and build immunity. The mean ± sd food safety and hygienic practice score was 7⋅61 ± 2⋅66 with more than half of the participants reportedly not using hand gloves while preparing and serving food. Factors that were associated with food safety and hygienic practices of the SFVs were level of education ( β = −0⋅36, P < 0⋅001), number of hours worked ( β = 0⋅15, P = 0⋅002), food hygiene and safety knowledge ( β = 0⋅21, P = 0⋅002), having a business certificate ( β = −0⋅15, P = 0⋅004) and having medical check-up ( β = 0⋅11, P = 0⋅029). The food safety and hygienic practices of the SFVs may constitute a food safety risk to consumers. Improving food safety and hygiene knowledge may be important but regular monitoring and check-up by the FDA could result in SFVs following the required food safety and hygienic practices.
... It is found that previous studies have been carried out on street food in different regions of the world showing the food knowledge and practice, food hygiene and safety (Selamat and Hassan, 2003;Ghatak and Chatterjee, 2018), food vending system of street food (Muyanja, et. al., 2011;Walsh, 2010) etc. But hardly research has been done presenting the spatial and temporal scenario of street food vending in geographical perspective. So, the main objectives of this study are to identify the various street food items of Rajshahi City Corporation and to present the spatial scenario and temporal trends of street food vendin ...
Street food vending has evolved as a popular informal economic sector on the outskirts of the mainstream in 21st century, especially in the south Asian developing countries like Bangladesh. Thereupon, the objective of this study is to identify the street food varieties in Rajshahi City Corporation and represent the spatial and temporal patterns of street food conditions of the study area. Primary data are collected using questionnaire survey from all street food vendors, and the street food vending locations are obtained by GPS. Total 103 food items have been identified in Rajshahi City Corporation (RCC), and
among them various kind of tea, deep fried Bengali snacks items (e.g., Puri, Singara, Beguni, Piaji, Chatpati, Fuchka, Halim etc.), cheap fast-food items (e.g., Burger, Noodles etc.), Bengali sweets (e.g., Rosogolla, Jilapi, Goja etc.), Jhalmuri, Fol Makha (masala
fruits) are being the most popular items. Especially, Kalai Ruti (a special thick flat bread made with pulse and rice flours) is found as a popular and traditional food in the study area. With the locational data, the study presents a spatial distribution of permanent, semi-permanent and mobile street food vendors in Rajshahi City Corporation. Among the three types, the number of mobile vendor is almost double than permanent and semi-permanent food vendors. Besides, the temporal analysis shows that about 41.8% street food vending has increased in the study area in the last decade (2010-2020). Rapid populations growth, increasing number of recreational places, educational institutions, hospitals and offices, interest of people to intake street food, low prices of street food; delicious nature of street.
... This may also be due to pork vendors' lack of resources and unlawful land occupation (International Labour Organization, 2018). Nonetheless, vendors from the informal market have been reported to often make use of a variety of vending structures (Muyanja, Nayiga, Brenda, & Nasinyama, 2011). The vendors' lack of knowledge regarding pork classification agrees with a previous study that reported a limited understanding of carcass classification systems in South Africa (Chingala, Raffrenato, Dzama, Hoffman, & Mapiye, 2017;Vermeulen, Schönfeldt, & Pretorius, 2015). ...
Pork in the informal market significantly contributes to food, nutrition and income security in low-income countries' urban areas but is a safety concern to value chain actors and public authorities due to potential contamination by pathogens. To evaluate the physicochemical quality, microbial and oxidative profiles of pork sold from the informal urban street market, 50 samples were collected from 40 street vendors and 10 supermarkets in five different low-income, high-density suburbs in the Cape Metropole District, South Africa. Results showed no differences (P > 0.05) in pH, colour, proximate attributes (except for lipid content), antioxidant activity, lipid oxidation, and Escherichia coli counts in pork collected from the formal and informal markets, and open-air and enclosed market stalls. Lipid content, Enterobacteriaceae, and total bacterial counts of pork collected from the informal market were higher (P ≤ 0.05) than those from the formal market. Positive cases of Listeria monocytogenes (6-8%) and Salmonella spp. (4%) were reported for pork sampled in the informal market, especially in open-air stalls. It was concluded that higher levels of microbial contamination in the informal market, particularly in open-air stalls compared to the formal market require constant monitoring, provision of appropriate market infrastructure, and hygiene behaviour change of vendors to ensure pork safety.
... Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food which is available with comparatively low prices (Mohan et al., .2022). The lack of adequate food service equipment hampers effective implementation of safe food storage practices at street food vending sites (Muyanja et al., 2011). ...
A study was conducted with a forty numbers of isolates from twenty fresh chicken meat samples of which 16 (40.00 percent) and 24 (60.00 percent) isolates were used in study. A total of 13 (32.50 percent) strains of coagulase negative Staphylococci, 5 (12.50 per cent) strains of Aeromonas spp. and 22 (55.00 per cent) strains of Salmonella spp. were isolated. The microbiological quality of chicken meat as observed by TVC was in the range of 4.70 to 8.60 log10 cfu/g with average TVC of 6.36 ± 1.19 to 6.92 ± 0.35 log10 cfu/g. The analysis of microbes in chickens muscle, liver, heart, and gizzard samples revealed the TVC (log10 cfu±SE) in the range of 6.02 to 7.80 (average 6.91± 2.13), 5.40 to 7.50 (average 6.45±1.27), 4.70 to 7.80 (average 6.36±1.19) and 4.95 to 8.60 (average 6.92 ±0.35), respectively. The investigation revealed that prevalence of Aeromonas spp. and coagulase negative Staphylococcus in muscle, liver, heart, gizzard were found to be 20 percent, 20 per cent 18 per cent and 60 per cent and that of coagulase negative Staphylococcus was 23.06 percent, 23.06 per cent 53.88 per cent and 0 per cent. The investigation also revealed the prevalence of Salmonella spp. present in muscle (31.88%), liver (31.86%), heart (0.0%) and gizzard (36.24%). The results recorded that 88.88% isolates of Salmonela spp. showed resistance towards Amoxycillin (30mcg) and Ampicillin (10mcg) and 71.42% isolates of Aeromonas spp. showed resistance towards Amoxycillin (30mcg) and Ampicilin (10mcg). Streptomycin (10mcg) showed 100% resistance to Staphylococcus isolates.
... The antibiotic resistance revealed greater in B. cereus, E. coli, S. aureus, C. jejuni and S. enterica followed by others. The reasons of antibiotic resistance may be the irregular eating at variable times, consuming morning food that had been stored till evening at stove or charcoal, which support the microbial invasion, exposure of food to dust and house flies [25][26][27][28][29]. The drug resistance in bacteria is diversified that include the modification in enzyme production that hurdle the protein synthesis by three ways such as acetylation, phosphorylation and adenylation. ...
... food vendors from Hyderabad who sell high-risk food have been evaluated. The majority of the vendors were males compared to females which are inconsistent with the data reported, where the majority of the vendors were females(9,(15)(16)(17)(18) but some of the studies reported more number of males compared to females(19)(20)(21)(22).Studies from most of the Asian countries have shown male vendors due to the cultural norms where females were restricted but in African countries majority of the vendors were females and acted as a major income source for their families. Most of the vendors in the present study had primary education, which was contrary to the study conducted by Cortese et al. (20), where most of the vendors had completed elementary school education and same as the study conducted by Murat bas et al. (21). ...
A targeted food safety training program for street food handlers is very essential to provide safe food for consumers. An in-depth assessment of knowledge and specific food safety practices of vendors is a prerequisite for incorporating a novel approach in training programs. The present study is a cross-sectional study conducted on 400 street food vendors (Panipuri-150, Bhelpuri-150, Fruit juice vendors-50, Chinese fast food-50) in south Indian city-Hyderabad, by stratified random sampling technique from 5 zones. A validated pre-tested questionnaire was administered by interview mode, and practices were recorded through the observational checklist. Scores have been allotted for a knowledge-based questionnaire with 18 items of which 5 are exclusive on knowledge and 13 questions on knowledge and subsequent practices recorded via observation checklist with different weights. Among all the street vendors, panipuri vendors (20.5±1.94) secured high scores and bhelpuri vendors (14.04±1.20) secured the least scores for knowledge whereas practice scores were relatively the same for all types of vendors. The average percentage for knowledge (17.40±3.56) scores was 68.1% and for practices (8.28±2.54) 38% for all the vendors. Very few vendors know the importance of practices like separating raw from cooked foods (22%), cooking food thoroughly (21.7%), and safe storage of cooked food (8.5%). Only about 13.7% of vendors thought that it is important to use soap for washing hands and only 4 % of the vendors practiced. The present study helps in identifying knowledge and knowledge-practice gaps in street food vendors for developing targeted food safety training programs.
... Most studies on ready-to-eat food provisioning have until now focused on food handling practices, food hygiene, provision of highcalorie foods, and monotonous menu settings (Mwangi et al., 2002;Story et al., 2008;Muyanja et al., 2011;Lucan et al., 2014;Kolady et al., 2020;Adeosun et al., 2022b). However, it remains unclear how these interconnections and intersections of practices can aid the improvement of food vending practices in terms of the health and diversity of the ready-to-eat foods provisioned. ...
In many parts of the world, food consumption is shifting from mostly home-based to out-of-home due to transforming of everyday lives as a result of urban development and changing infrastructure. This trend has spurred the expansion of informal ready-to-eat food vending, particularly among the urban poor. However, informal ready-to-eat food vending practices have faced challenges in provisioning menu settings with high energy and calories foods. Moreover, there are concerns about the safety, health, and diversity of food purchased through ready-to-eat food vending. This paper explores practice-oriented strategies, suggestions, and mechanisms through key actors’ experiences and perspectives to understand how the provisioning of healthy and diverse food in informal ready-to-eat food vending can be improved in urban Nigeria as a future transformative initiative. A social practice-oriented approach, combined with participatory future visioning and back-casting, was employed in a multi-phase process of interlinked focus group discussions and workshops involving key food sector stakeholders. The findings reveal that achieving an increase in diverse foods and integration of fruits and vegetables requires changing food norms and promoting sensitization to the importance of diverse diets through training initiatives involving primary actors. Additionally, key skills/competences in the provisioning of healthy and diverse foods need to be learned and relearned, while adequate food materials, finance and effective and efficient integration of the different food vending practice elements are required for the realization of these initiatives. Furthermore, understanding the relationships between food vending and other food-related provisioning practices within the food vending environment is essential in transitioning to healthier and more diverse food provisioning in the informal food vending sector. Our findings provide insights for policymakers to provide strategic pathways for practical interventions to improve food vending practices that meet the food security and nutritional needs of the urban poor.
... A higiene pessoal do vendedor, que também é um manipulador de alimentos, é considerada uma das principais medidas para a redução da quantidade de microrganismos durante as etapas de produção do alimento, melhorando desta forma a qualidade e a segurança do produto final (OMEMU; ADEROJU, 2008; COLOMBO; OLIVEIRA; SILVA, 2009;MUYANJA et. al., 2011). A higiene pessoal diz respeito à utilização de vestimentas adequadas à atividade, higienização das mãos e determinadas atitudes indesejáveis como não fumar, falar, tossir ou comer durante a manipulação de alimentos (BRASIL, 2004). Na avaliação deste item, os estudos destacaram os subitens vestuário do manipulador e higienização das mão ...
A análise do consumo alimentar é uma importante ferramenta para identificar e acompanhar o perfil alimentar de grupos populacionais específicos e serve de base para a elaboração de políticas públicas que visem o exercício do direito humano a alimentação adequada garantindo a soberania da segurança alimentar e nutricional. O objetivo do presente estudo é analisar o consumo alimentar de adultos e idosos no Brasil, tendo como base o Guia Alimentar da População Brasileira e considerando os determinantes relacionados através de uma revisão integrativa de literatura. Os resultados encontrados concordam com as pesquisas realizadas em âmbito nacional sobre o consumo alimentar dos brasileiros, o consumo de alimentos considerados não saudáveis ou prejudiciais à saúde tende a reduzir conforme aumente o nível de instrução e a idade do indivíduo. A população feminina destacou-se com maior consumo de frutas, legumes e verduras. Contudo, apesar do aumento progressivo do consumo de alimentos ultraprocessados na última década, os alimentos in natura e minimamente processados ainda formam a base da alimentação brasileira.
... Food contamination by pathogens could also be linked to the quality of the raw material, the environment of processing and sale, the materials used during production, and the presence of reservoirs and vectors in or near the food production or service areas. This is in agreement with Muyanja in his study that showed that the poor personal hygiene and cross-contamination of pathogens from raw foods to RTE foods could be aggravated by an unclean environment or sometimes even by cross-handling of cash in the trading of street foods which may end up transferring pathogens into foods (Muyanja et al., 2011). ...
Objective:
In the past, studies on antimicrobial resistance were carried out on pathogens in the clinical areas. However, since then, this phenomenon has become a general case both in the environment and in the food sector. This systematic review aimed to review the various scientific publications on the resistance of bacteria to antibiotics in foods in West Africa.
Methods:
An extensive literature search was carried out through an electronic database including PubMed, Google Scholar, Research Gate, and African Journals Online (AJOL). Articles published from fifteen countries of the Economic Community of West African States (ECOWAS) between 2010 and 2020 on antibiotic resistance of foodborne pathogens were included in the study. The titles and abstracts of the retrieved articles and then the full texts of the selected articles were reviewed.
Results:
Out of the 565 articles found in our initial research, 149 publications (26.55%) were considered suitable for inclusion in this review. Globally, 2018, 2019, and 2020 had more included papers (n = 21 to 25) than the other years. Of the 149 publications analyzed, four types of food commodities were identified as products of high consumption based on the number of publications in the field such as poultry (39/149), read-to-eat food (22/149), meat, and animal products (20/149). Most studies have shown that E. coli has the highest prevalence followed by Salmonella and Staphylococcus. Only 33 (22.14%) of the 149 publications were based on further molecular characterization of the isolates. Publications analyzed showed that the most prevalent detected genes were tet(A), tet(B), tet(C), tet(K) blaTEM, catA1, catA2, cmlA, blaCTXM and qnrA, qnrB, qnrS, parC, and qepA4.
Conclusion:
From these results, antibiotic use in the food areas must be strongly regulated, especially in developing countries, particularly in Africa. This highlights the need to implement suitable and appropriate control strategies to reduce complications and prevent the dissemination of resistant bacteria isolates in foods. One health antimicrobial resistance surveillance system in the region must be a great concern.
... Hal ini menjadi penting karena masih ditemukan pelaku usaha yang mencuci peralatan makanan dengan air yang telah digunakan berulang kali. Hal ini disebabkan karena adanya pandangan yang terbentuk dimana cara ini dapat menghemat biaya atau bahkan memang tidak tersedianya air bersih di area tersebut (Muyanja et al., 2011). ...
Keterbatasan pengetahuan pelaku usaha dalam aspek menjaga kualitas produk yang dijual dapat menyebabkan usaha tidak berkembang atau bahkan tidak bertahan lama. Salah satu aspek penting yang dapat mendukung kualitas produk yaitu aspek higienitas makanan. Hal inilah yang dilihat dari observasi tim pelaksana pada mitra yang merupakan kelompok kecil pelaku usaha catering makanan di Pasar Kemis Tangerang. Mitra menjalankan usaha dengan seadanya dan tanpa pengetahuan yang cukup dalam hal higienitas makanan yang dijual. Oleh karena itu, dalam upaya untuk memberikan wawasan atau pengetahuan tambahan kepada para mitra, tim pelaksana melakukan kegiatan pengabdian kepada masyarakat dalam bentuk penyuluhan aspek higienitas makanan kepada mitra. Kegiatan ini dilakukan pada bulan Desember 2022 dengan metode tatap muka langsung dengan tetap menggunakan masker sebagai bagian dari menjalankan protokol kesehatan. Kegiatan ini berjalan dengan lancar dan baik dimana berdasarkan hasil umpan balik, para peserta merasa mendapatkan wawasan atau pengetahuan yang bermanfaat mengenai aspek higienitas makanan. Materi yang disampaikan oleh para narasumber dapat dimengerti oleh para peserta. Secara keseluruhan, para peserta menilai bahwa kegiatan ini memberikan manfaat kepada para peserta khususnya dalam hal peningkatan wawasan atau pengetahuan mengenai aspek higienitas makanan.
... In general, the absence of dedicated space leads to storage of raw material, cooked food, and water on the ground, which might compromise food safety. [20] In the present study, all the carts scored poorly on parameters concerning cleaning facilities. washbasin, hand washing facility, and place for keeping soap were absent in the majority. ...
Background: Food Safety and Standards Authority of India, established under the Food Safety and Standards Act, 2006, is mandated with disseminating evidence‑based standards, regulating the manufacture, storage, distribution, sale, and import of street food, for ensuring the availability of safe and wholesome food for human consumption and matters connected in addition to that or incidental to that. Hence, this study was conducted to ascertain the conformance of the design of street food vendor’s carts to the prescribed standards. Methods: We conducted a cross‑sectional study in Chandigarh between July 2017 and March 2018 among 400 street food vendors. The primary dependent variable of the study was conformance. The carts were evaluated for their conformance to the standard recommended design based upon a checklist designed using the guidelines of Food Safety and Standards Regulations, 2011. Results: Almost half of the respondents had an experience of 6–15 years (48.5%) and were earning between Rs. 500 and 1000/day (56.3%). The majority of them (95%) were migrants from other states.
Only 26.3% were using mobile vending sites. On regression analysis, better cart score was predicted by age, education, increasing experience, higher income, when food was prepared at home only, and with assistance in the form of helpers. Conclusions: This study indicates that although the policy was formulated 8 years back, the standards of street food carts were still below par in Chandigarh. The government should give technical specifications and ensure uniformity at the national level
... In line with the existing studies, women were motivated toward street vending due to the lack of skills, unemployment, and low-level education attained (Kasseeah and Tandrayen-Ragoobur, 2014;Muyanja et al., 2011). A Structuralist approach drove them. ...
This study explores the impact of the COVID-19-induced economic crisis on tribal street vendors in Aizawl, India, using the framework of resilience theory. The paper uses a case-study approach to examine how street vendors recouped their economic losses after the relaxed lockdown phase during the region’s most celebrated Christmas and New Year festivals. A total of 74 street vendors were interviewed for this study using a semi-structured questionnaire. The study discusses that despite the relaxation of lockdowns, vendors faced extreme challenges in earning their daily wages, causing an inability to satisfy basic requirements like food, paying rent, and experiencing harsher workplace conditions. We observe that street vendors had heterogeneous motives toward street vending and were not driven by a single theoretical perspective. We present that most street vendors during the lockdowns reflect resilience in their businesses, socioeconomic, and workplace conditions through their indigenous coping mechanisms and social networking. We find that street vendors displayed entrepreneurial qualities during the lockdowns by either changing the goods they sold or how they were sold before the pandemic. The study recommends different economic and financial policies for street vendors at the ground level such as improving basic workplace amenities, safety, and awareness among street vendors and consumers.
Salmonella specie is one of the four key global causes of diarrhoeal diseases. In this research we investigated the frequency occurrence of salmonella species isolated from ready-to-eat porridge beans sold from vendors in the proximity of federal polytechnic of oil and gas bonny island. A total of 40 samples were purchased from four different food vendors in four different spots [vendor 1(The first spot), vendor 11(second spot), vendor 111(third spot) and vendor 1V (fourth spot)] between February and May 2024.All samples were processed and analysed using standard culturebased, biochemical methods and antibiotic susceptibility test assays to confirm salmonella isolates. The highest total occurrence of heterotrophic bacteria population densities were: vendor1 4.0.0×105CFU/g; vendor11 4.4×107CFU/g, vendor111 4.5×102CFU/g and vendor 1V 4.2×109CFU/g. The highest total occurrence of salmonella population density were, for vendor1 3.9×102, Vendor11 2.7×104 , Vendor111 4.1×105,Vendor1V 4.4×103 respectively. Antibiotics susceptibility test was performed for the isolates which exhibited that all of them were susceptible to Ciprofloxacin (CPR)-5 g, Nitrofurantoin (NIT)-30 g, Oflotaxin (OFL)-5 g, were susceptible to Salmonella species. While Gentamicin (GEN)-10 g, and Cefuroxime (CXM)-5 g, were intermediate and Finally, Augmentin (AUG)-30 g, Cefuroxime (CAZ)-30 g, and Cefuroxime (CRX)-30 g were resistant to Salmonella species. Therefore, it can be stated that ready-to-eat porridge beans sold in the proximity of FPOG environment are possible route of transmission for Salmonella species. However, due to lack of intense antibiotic resistance among these bacteria, most of them can be treated with the antibiotics available in the market. Nonetheless, strict monitoring and regular surveillance is necessary.
The hotel and hospitality industry is a type of industry that has a lot of potential if the business model is unique. Otherwise, it is a very competitive industry to operate in. Based on the changing market trends, businesses adapt and evolve over time. New businesses launch religiously, which makes the industry and market very competitive. It is an identified challenge for entrepreneurs or leaders who belong to this industry. This case is based on a similar business that belongs to this sector, which despite being a newcomer to the industry, became a trendsetter. Waffle Up has adapted similar strategies like proactive innovation, willingness to change, resource leverage, etc. Keeping customers engaged in a business is extremely effortful. This case identifies the prioritized factors and the reasonings behind their choice. The case also focused on the downsides of this industry and explored the factors that can lead to the downfall of a business.
A cross-sectional study was conducted to assess the nutritional status of randomly selected 120 consumers of street foods of a private University at Dhaka. The data on socioeconomic information, nutritional status, street food preference, personal hygiene and occurrence of diseases was collected using a structured questionnaire. Nutritional status was determined by BMI. Statistical analysis was done by using the SPSS and Microsoft excel. As revealed in the study, 76.7% of the respondents were male, 58.3% belonged to middle income group and 76.7% respondent’s educational expenses were borne by their parents. Street foods were preferred by 24.2% consumers because of their good taste and quick service. The most preferred street foods were Shingara, Samucha and Puri. Street foods were stated as unhealthy by 56.7% consumers. Among them 16.7% had under nutrition, 23.3% had over nutrition and 60%had normal nutrition status. There is a significant association between nutritional status and hygienic practices (p value= 0.046). But 38.3% with normal nutritional status suffered from various diseases. There is no significant relationship between the street food consumption and nutritional status. More frequent street food consumption might have unhealthy effect on nutritional status. Therefore, further studies are required to evaluate the effect of frequent street food consumption on nutritional status. Bangladesh J. Nutr. Vol. 28-31, December 2018, P: 55-63
Purpose
Women migrant street vendors are considered a vulnerable group in societies, thereby being hard hit during a crisis. This research aims to examine effects of COVID-19 social distancing on their businesses, consumption, health and general lives; solutions and mitigation strategies that they adopted in response to these adverse effects; and their recovery of socioeconomic lives after social distancing.
Design/methodology/approach
The data were collected from the women migrant street vendors in urban Vietnam. Descriptive statistics, probit model and ordered probit model were used for empirical analysis.
Findings
Women migrant street vendors faced immense challenges during social distancing. They also lacked solutions to sustain their businesses and were forced to resort to various mitigation strategies. Their socioeconomic lives were also slow to recover after social distancing. In addition, those experiencing greater business loss faced more adverse effects during social distancing and have more difficulties in the recovery of socioeconomic lives after social distancing.
Practical implications
This research highlights the importance of redesigning social policies to support women migrant street vendors during crises. It also emphasizes the need to formalize and legalize their activities to foster sustainable and inclusive development in the long term.
Originality/value
To the best of the authors’ knowledge, this research is among the first attempts to explore the effects of COVID-19 social distancing on the women migrant street vendors and to examine how they respond to these adverse effects.
Microbial contamination of peeled oranges for sale were investigated vis-à-vis the microbial air quality at the points of sale. Sixty (60) oranges were purchased from high, low and less vehicular /human traffic sales points and analyzed using standard microbiological procedures. Analysis involved the spread plate and plate exposure techniques. Results of the analysis showed that the mean total microbial (bacteria and fungi) load on the surface of peeled oranges at the points of sale were: 1.0 x 10 4 , 1.4 x 10 4 , 1.4 x 10 4 cfu/ml for less, low, and high human and vehicular movement sales points respectively, which showed no significant difference existed at (P>0.05) the points of sale. Basically, the microbial counts of 1.5 x 10 3 , 2.7 x 10 3 , 1.8 x 10 3 and 6.4 x 10 3 cfu/ml were obtained for Escherichia coli, Staphylococcus aureus, Salmonella and heterotrophic bacteria respectively on the peeled orange surfaces, which showed a significant difference (P > 0.05) exist within the microbes. Pearson's correlation coefficient showed 33% and 55% for bacterial and fungal spores on the peeled orange surfaces respectively, were dependent on time. A total of 29 microbial isolates belonging to five species (Escherichia, Staphylococcus, Salmonella, Candida and Aspergillus) were identified. The result showed that the outer surfaces of peeled oranges were contaminated with microbes of medical importance irrespective of the points of sale. Escherichia coli, Salmonella and Staphylococcus aureus counts satisfied the set limit of bacteria in ready-to-eat foods. However, the presence of these bacteria is an indicator of poor sanitary practices of orange vendors and polluted air quality at the sales point. Hence, orange vendors should receive appropriate training in hygiene matters that are in line with their work ethics and they should cover the peeled oranges displayed for sale.
Com o projeto do e-book “Ciência e Tecnologia de Alimentos: Pesquisas e Avanços”, volume 4, pretende-se divulgar os mais recentes estudos da área, visando ajudar estudantes, pesquisadores e profissionais a terem novas perspectivas sobre as temáticas trabalhadas. Nesse contexto, o e-book trabalhou dentro dos eixos temáticos: Análises físico-químicas de alimentos, Biotecnologia de alimentos, Ciência sensorial e estudos de consumo, Pesquisa e desenvolvimento em alimentos, Química e bioquímica de alimentos, Segurança de alimentos e Toxicologia dos alimentos
Com o projeto do e-book “Ciência e Tecnologia de Alimentos: Pesquisas e Avanços”, volume 4, pretende-se divulgar os mais recentes estudos da área, visando ajudar estudantes, pesquisadores e profissionais a terem novas perspectivas sobre as temáticas trabalhadas. Nesse contexto, o e-book trabalhou dentro dos eixos temáticos: Análises físico-químicas de alimentos, Biotecnologia de alimentos, Ciência sensorial e estudos de consumo, Pesquisa e desenvolvimento em alimentos, Química e bioquímica de alimentos, Segurança de alimentos e Toxicologia dos alimentos
Background: Street foods (SF) are ready-to-eat foods and the safety and hygiene practices of street food vendors (SFVs) are important in the prevention of food-borne diseases (FBD). This study assessed the food handling practices and vending environments of SFVs operating outside a public university (Chuka University) in Ndagani, Kenya. Methods: The study used an observational cross-sectional design where SFVs were observed during data collection. Census sampling was used to recruit 100 SFVs in Ndagani, Kenya. The collected data were summarized using frequencies and percentages. Chi square and regression analysis were used to assess the association and relationship between the SFVs’ demographic characteristic (sex) and their food handling practices and vending environment. Statistical significance was set at p≤0.05. Results: Of the 100 SFVS who participated in the study 87% (n=87) were female. Only 10% (n=10) of the SFVs were vending in a sanitary environment while 88% (n=88) of the SFVs had sub-optimal food handling practices. There was an association between the SFVs sex and vending environment (p=0.003) and their food handling practices (p=0.008). Compared to male SVFs, female SFVs were 10.1 times more likely to vend in an unsanitary environment (OR: 10.1; C.I, 2.41-42.60, p=0.002) and 7.1 times more likely to have sub-optimal food handling practices (OR: 7.1; C.I, 1.84-27.79, p=0.005). Conclusions: The majority of SFVs are working in unsanitary environments and not handling SFs safely and hygienically. SFVs need training on food safety to prevent an outbreak of FBDs within university community.
Background: Poor knowledge and practice of basic food hygiene among food handlers pose a risk of outbreak of food-borne diseases. This could cause morbidity and impede the government’s effort to improve the nutritional status of pupils in public schools. The study aimed to determine the level of knowledge and practice of basic food hygiene among food handlers involved in the ongoing school feeding programme as well as determine the food profile being served. Methodology: We conducted a cross-sectional study among 177 food handlers, selected using a multi-stage sampling technique. Data was collected using a well-structured interviewer-administered questionnaire. Data were analyzed using SPSS version 20. Bivariate analysis (Chi-square) was used to determine the association between knowledge of food hygiene and food safety practices. Statistical significance was determined at P-value of ≤0.05. Results: All the respondents (100%) were females, with a mean age of 31.3±8.9 years. Many (41.4%) of the food handlers had less than a year’s experience in food catering services. About two-thirds (67.0%) had at least primary school education. More than half of the respondents (57.6%) had good knowledge of food hygiene, although there were deficiencies in some key areas of food hygiene, while 60.5% had poor self-reported practice of food hygiene. Respondents' knowledge influenced practice with a statistically significant relationship between knowledge of food hygiene and food safety practices. While vegetables and fruits were also provided to the students in order to supplement their vitamin intake, the meals offered were high in carbohydrates, protein, fats, and oil. Conclusion: The high level of knowledge of food hygiene did not translate to basic food hygiene practices. It is, therefore, imperative for the State and local government authorities to organize more training programmes to educate the food handlers on food hygiene practices and the danger of food-borne disease outbreaks.
The provision of safe and nutritious food is a fundamental human right that contributes to good health, efficiency, and provides a foundation for people' sustainable development and poverty reduction. Objectives: To analyze the sanitary conditions of street food sellers and to identify potential hazards during street food vending. Methods: A cross-sectional study was carried out. Between September and November 2013, 100 street food vendors in three heavily populated neighborhoods of Lahore (Ravi town, Data Ganj Baksh, and Shahdara town) were assessed using a questionnaire and a food safety checklist. For the production of safe street food, hazards were identified along the phases involved in street food selling. The SPSS software was used to analyze the data. Results: 89% of vendors lacked hygiene and proper clothing, and 71% did not wash their hands before food preparation. 36% of vendors were afflicted with various diseases. Only 27% of the vending units were sufficiently clean and well maintained. The biggest concern with unsanitary food served by street food sellers was that only 19% purchased raw items from trusted sources. Only 18% of respondents used separate utensils for raw and RTE food storage, while 49% did not. The presence of fungal growth (26%) indicated the source of food-borne infections. There were six primary points/steps in street food vendors where contamination and hazardous threats existed. Conclusions: Most street foods were found unsanitary and hazardous. The food vendors were mainly ignorant and uninformed about food safety. Basic GHP and HACCP related precautionary measures should be taken.
Factors that contributed to outbreaks of foodborne diseases reported in the U.S. from 1977–1982 are identified and classified by disease and place where implicated foods were mishandled. Data for these years are tabulated and combined with data from the years 1961–1976. Inadequate cooling - either leaving foods at room or warm outside temperatures or storing them in large containers while being refrigerated - was associated with most of the outbreaks. Ranking of all factors has changed little over four periods of review, but during the last period numerous outbreaks primarily due to ingestion of raw clams and raw oysters caused an increase in the factors: contaminated raw foods and obtaining foods from unsafe sources. This has been primarily due to raw clam-, oyster- and milk-associated outbreaks. The three most frequently identified factors that contributed to salmonellosis were improper cooling, contaminated raw products, and inadequate heating; to staphylococcal food poisoning were colonized persons handling cooked foods, lapse of 12 or more hours between preparing and eating, and improper cooling; to botulism were inadequate heat processing, improper fermentations, improper room temperature holding; to C. perfringens enteritis were improper cooling, lapse of 12 or more hours between preparing and eating, and inadequate reheating (followed closely by improper hot holding); to shigellosis were colonized persons handling implicated foods, improper cooling, and lapse of 12 or more hours between preparing and eating; to V. parahaemolyticus gastroenteritis were contaminated raw ingredients, improper cooling, and cross contamination; to typhoid fever were colonized persons handling implicated foods, lapse of 12 or more hours between preparing and eating, and several time-temperature factors tied for third; to B. cereus gastroenteritis were improper cooling, lapse of 12 or more hours between preparing and eating, and improper hot holding. The principal factors associated with outbreaks stemming from foods prepared in foodservice establishments were improper cooling, lapse of 12 or more hours between preparing and eating, colonized persons handling implicated foods, inadequate reheating and improper hot holding. Important factors that contributed to outbreaks in homes were contaminated raw foods, inadequate cooking, unsafe source, improper cooling, and lapse of 12 or more hours between preparing and eating. Major contributing factors associated with operations in food processing plants were inadequate heat processing, contaminated raw ingredient, improper cooling, colonized persons handling implicated foods, improper cleaning of equipment, and improper fermentation. Those factors cited above for each category are the vital few items to stress in food safety programs. The many other items that are a part of food protection programs are of lesser importance or trivial.
Rapid urbanization leads many inhabitants of our young cities to adopt collective food for their daily nutritional needs. This situation may be a risk for consumers due to microbial contamination from street environment and bad practices related to hygiene. The present study aimed to correlate socioeconomic profile of street food vendors and the microbiological quality of ready-to-eat (RTE) vegetable salads served by food shops in Lomé. The data were gathered from 45 food shops owners using semi structured questionnaires. The microbiological quality of 69 RTE vegetable salads purchased from food shops was also assessed using the standardized routine methods adopted in the West African Economic and Monetary Union countries. The results showed that the street food sector is dominated by females, and 71.11% of them attended school. They lacked training on food hygienic and sanitary practice, and personal hygiene was not observed. Salmonella spp. was not detected in any of the samples evaluated, but almost 25% of the samples were contaminated by S. aureus. The percentage of samples positive for indicator of food safety lack germs like Total aerobic bacteria, Total coliforms, Thermotolerant coliforms were 100, 100 and 37.68 respectively; corresponding to conformity rates of 14.49, 11.59 and 81.16 respectively. As for Aerobic sulfite reducing bacteria, Yeast and Mould, the percentages were respectively 11.59, 78.26 and 72.46 with conformity: 92.75, 68.11 and 94.20. The level of the microbial contamination of the RTE salads collected from collective eating places in Lomé may present a potential health hazard to consumer. In this regards, regular inspections of food premises and education of food vendors has been recognised as one of the measures to ensure improvement of the quality of street foods.
Hazard analyses were conducted at four street-vending stands in the Dominican Republic. Temperatures of foods were measured during cooking, display (holding), and reheating (when done). Samples were taken at each step of the operation and at 5 to 6-h intervals during display. Foods usually attained temperatures that exceeded 90°C at the geometric center during cooking and reheating. At three of the stands, foods (e.g., fish, chickens, pork pieces) were fried and held until sold. Leftovers were held overnight at ambient temperatures in the home of the vendor or in a locked compartment of the stand. They were usually reheated early in the morning and displayed until sold. During the interval of holding, aerobic mesophilic counts progressively increased with time from about 10³ after cooking to between 10⁵ to 10⁹/g. The higher counts were usually associated with holding overnight. Escherichia coli (in water, milk and cheese samples), Bacillus cereus (in bean and rice samples), and Clostridium perfringens (in meat, chicken and bean samples) were isolated, but usually in numbers less than 10³/g. At the other stand, foods (e.g. beans, rice, meat and chicken) were cooked just before serving as complete meals. There were no leftovers. This operation was less hazardous, although there were many sanitary deficiencies. Recommendations for prevention and control of microbial hazards (mainly reducing holding time, periodic reheating and requesting reheating just before purchasing) are given. The need and suggestions for implementing educational activities to alert and inform those concerned about hazards and preventive measures are presented.
Street food is an integral part of society in all countries – underdeveloped, developing or developed. As such the standard of hygiene maintained is a very vital matter. Every region has its sets of factors affecting the hygiene maintain. In the present study a survey was carried out in Guwahati city to determine the existing socio-economic status and food safety knowledge of street food vendors. Data on socio-economic and business profile of 80 vendors were collected using three standardized proformas.A study was also conducted on the existing knowledge of vendors on food safety and hygiene practices and methods of procurement of raw materials. The knowledge and procurement practices of the vendors were assessed for association with some relevant socio-economic factors. From the study it was observed that majority of street food vendors were mobile food vendors (54%) with the remaining being owners of small restaurants and food handlers. Majority of the food vendors were local to Guwahati city (93%). The average daily income of the mobile food vendors were between Rs. 200 to Rs. 600. It also was noted that only 30%–37% vendors were aware of hygienic practices of food handling and a mere 8%–11% of food vendors had knowledge on biological sources of food contamination.It was concluded that there is a high degree of association between procurement practices with the type of vendors, ownership status and average income. But no outstanding association exists with any socio-economic factor with the knowledge of the vendors on food hygiene. The street food scenario in the city was found to be quite dismal and requires stringent steps to improve matters.
Ten packaged, freshly sliced watermelon were collected from different street vendors to determine their microbiological quality. Eight different microbial isolates were obtained from the sliced watermelon samples, namely Escherichia coli, Klebsiella aerogenes, Proteus mirabilis, Staphylococcus aureus, Lactobacillus spp., Saccharomyces cerevisiae, Rhizopus stolonifer and Mucor spp. The effects of high density polyethylene (HDP) and low density polyethylene (LDP) packaging bags on the microbiological quality of freshly sliced watermelon, stored at ambient temperature were also determined. After 10 days of storage, the total viable counts increased from 0.6 x 10 3 cfu/g to 5.3 x 10 3 cfu/g and to 5.5 x 10 3 cfu/g in the HDP- and LDP-packaged watermelon samples, respectively. The total fungal counts increased from 0.5 x 10 3 cfu/g to 6.7 x 10 3 cfu/g and to 7.2 x 10 3 cfu/g in the HDP- and LDP-packaged watermelon samples, respectively. Proper sanitation practice and use of good quality packaging materials are recommended in order to avoid risks associated with the consumption of sliced food produce.
Objective:
To review studies examining the nutritional value of street foods and their contribution to the diet of consumers in developing countries.
Design:
The electronic databases PubMed/MEDLINE, Web of Science, Cochrane Library, Proquest Health and Science Direct were searched for articles on street foods in developing countries that included findings on nutritional value.
Results:
From a total of 639 articles, twenty-three studies were retained since they met the inclusion criteria. In summary, daily energy intake from street foods in adults ranged from 13 % to 50 % of energy and in children from 13 % to 40 % of energy. Although the amounts differed from place to place, even at the lowest values of the percentage of energy intake range, energy from street foods made a significant contribution to the diet. Furthermore, the majority of studies suggest that street foods contributed significantly to the daily intake of protein, often at 50 % of the RDA. The data on fat and carbohydrate intakes are of some concern because of the assumed high contribution of street foods to the total intakes of fat, trans-fat, salt and sugar in numerous studies and their possible role in the development of obesity and non-communicable diseases. Few studies have provided data on the intake of micronutrients, but these tended to be high for Fe and vitamin A while low for Ca and thiamin.
Conclusions:
Street foods make a significant contribution to energy and protein intakes of people in developing countries and their use should be encouraged if they are healthy traditional foods.
Hazard analyses were done at 11 cooked-food-vending sites and related food-vending operations in a small-town market along a highway in Zambia. The analyses consisted of observations and time-temperature measurements at the vending sites and interpretations of results of laboratory tests of samples of foods (including leftovers) collected after holding and reheating. Salmonellae were isolated from dried ants, a cooked meatball on display, and pumped river water used by the vendors. Ants for sale at the market contained 107 Bacillus cereus cells per g. Nshima (boiled maize meal) was held at high temperatures in pans over glowing charcoal in which steam was generated throughout the entire holding period during the day, preventing bacterial growth. Large populations of B. cereus, however, were isolated from a sample left overnight at ambient room temperature. Cooked foods other than nshima were held at room or outdoor ambient temperatures throughout the day and overnight. High aerobic mesophilic colony, thermotolerant coliform and, in a few foods, Escherichia coli counts were found in foods after several hours of holding during the day of preparation and of foods held overnight. Temperatures attained during reheating were variable and sometimes would have resulted in survival of foodborne pathogens that multiplied during holding.
Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major sources contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various studies have identified the sources of food safety issues involved in street foods to be microorganism belonging to the genus Bacillus, Staphylococcus, Clostridium, Vibrio, Campylobacter, Listeria, Salmonella. Application of sound risk analysis policies is being advocated to provide a scientific base to the host of risk management option which India may need to explore to ensure public health and safety.
Very little is known about street food and fast food consumption patterns in South Africa despite this being a large sector of the national economy in terms of employment provided and sales of food. The objective of this study was to determine the use of street foods and fast foods purchased by South Africans living in different provinces and geographic areas.
A cross-sectional survey was conducted. Structured interview-administered questionnaires in 11 official languages were conducted at the participants' homes. A nationally representative sample (n = 3287) was drawn from all ethnic groups, and provinces including participants 16 years and older. Logistic regression was done to evaluate factors impacting on fast food consumption.
Frequent (2 ≥ times/week) street food consumption ranged from 1.8% in Northern Cape to 20.6% in Limpopo; frequent (2 ≥ times/week) fast food consumption ranged between 1.5% in North West Province to 14.7% in Gauteng. The highest intake of street food was in the medium socio-economic category (14.7%) while the highest intake of fast foods was in the high socio-economic category (13.2%). Overall, fruit was the most commonly purchased street food by all ethnic groups over the previous week although this practice was highest in black participants (35.8%). Purchases of soft drinks ranged from 4.8% in whites to 16.4% in blacks and savoury snacks from 2.3% to 14.5% in whites and blacks, respectively. Consumption of fast foods and street foods were influenced by a number of socio-demographic factors including ownership of major home appliances. Frequent fast food consumers had a significantly higher dietary diversity score (4.69; p < 0.0001) while frequent street food consumers had a significantly lower score (3.81; p < 0.0001).
A large percentage of the population purchase street foods and fast foods. This is of some concern when one notes the high prevalence of soft drink consumption in terms of its association with obesity and non-communicable diseases. These findings need to be taken into consideration when evaluating dietary patterns and nutritional adequacy of population diets.
Data was collected from food vendors in a poor resource community in Ghana, which showed that the vendors constituted an important source of oro-faecal transmission. Following this, the WHO five keys of safer food were utilized in an evidence based training programme for the vendors to improve their food handling practices. Impact assessment of the food safety training showed that 67.6% of the vendors had acquired some knowledge from the workshop and were putting it into practice. Lack of food safety equipment was a major hinderance to behavioral change among the vendors as far food handling practices are concerned.
During investigations on street food vendors' materials, seventy samples of three types of dish washing water (E1, E2, E3), eighty-five pieces of money, eighty utensils were collected for microbiological assessment. Hands microbiological status of one hundred twenty-five consumers and seventy sellers were also assessed. The analysis revealed that 100% of E1 washing waters were very impure, while, 44.5% of second washing water (E2) were impure, 44.5% very impure and 11% acceptable. 45.45% of E3 washing water were acceptable, 27.27% impure and 27.27% very impure. The spoons and the dinner plates were sometimes contaminated with unacceptable levels (above 102) of different bacteria such as, coliforms and Staphylococcus aureus (P ≤ 0.05). Knives microbiological examination revealed presence of numerous bacteria (8.6 x 105 cfu/knife) such as coliforms, S. Aureus, Salmonella and Shigella . Pieces of money analysis revealed presence of coliforms and S. aureus. These data showing pathogen bacteria in food vending sites indicates hygiene monitoring failure.
Data collected from street-vended food enterprises and on vendors in west African countries revealed that, they provide a variety of ready-to-eat foods to a high proportion of the populations. Nevertheless, their handling and trading practices are not permit to obtain safe food. While, street-vended foods are easily contaminated by food borne pathogen and others chemicals compounds. The street-vended foods contamination mechanisms were identified and improvement pathways were suggested. Indeed, Food Safety Objective (FSO) concept developed by FAO and WHO, can be used as ideal strategy for safe street food production. However, to reach this goal, the Critical Control Points (CCP), Microbiological and Risks Assessment (MRA), and hygienic status during street food production and sale were gathered. By assembling and analyzing the data, the safety assurance for safe street food obtaining was evaluated at every step of production chain. The data were juxtaposed to FSO concept frame work and applied along the street-vended food production chain. We applied Performance Objective (PO) and Control Measure (CM) respectively at operational levels, measure at relevant points of risk and points, that permit reduction of all contamination risks along the chain, to enhancing safe food obtaining. The FSO concept could help government to elaborate guidance for street foods production, vending and consumption, producers and vendors, training about HACCP pre-requisites and information for global view on safe street-vended food (SSF) production. This will be an important task for the primary health care system aiming at `health for all`.
Street foods provide a source of affordable nutrients to the majority of the people especially the low-income group in the developing countries. Street foods are ready-to-eat food items retailed by vendors and can be snacks, main meals, or beverages. They are usually sold from pushcarts or baskets, or stalls or shops. Urban Street food vending provides employment and income for many people, and can provide economic support to small farmers as an outlet for rural produce. In Botswana the majority of street food vendors are women, while in Bangladesh the opposite occurs with women-primarily the vendors` wives and female children-are involved in food preparation. Examples of street foods in Botswana are Fat cakes (magwinya) doughnuts; corn-on-the-cob (mmidi) crisp (madubula) extruded products, roasted beef and chicken, apples, bananas, pears, oranges, grapes and mangoes. Dried mophane worms-a high protein larvae of the emperor moth, imbrasis belina (Westwood), soft drinks, juices, and ice pop, Rice served with chicken or beef with gravy and salads, Maize meal with meat served with beef or chicken with gravy, "Samp" (broken maize corns) served with beef or chicken with gravy, "Dikgobe" "Samp" cooked with beans, "Bogobe" sorghum meal served with meat. Street foods are also prepared in a variety of ways including frying, roasting, boiling, baking and steaming, as well as served raw. Some populations, such as students and the homeless, are almost totally reliant on street foods, whereas other population groups buy them occasionally. Further an EU study in Botswana showed that the consumers of street foods in Gaborone and Francistown included both the working class and professionals. The number of customers served per day varied form 20 to 40 people. The vendors reported that the most food sold was maize-meal porridge, followed by rice, "Samp" and sorghum porridge in that order. Also dumplings, plain "Samp", "Samp" and beans were sold in smaller quantities. Due to lack of transportation, the street food vendors in this study reported that the frequency of buying raw materials was high. Finally the paper reviews the importance of the nutritional issues of street foods due to the fact that most villages in Botswana today are urbanizing and more street foods are likely to be consumed. Also the improvement of the health of the population must be of paramount concern to every one as it had been shown that HIV/AIDS has a relationship with nutrition.
The effect of microwave heating on three vegetable oils having different lipid compositions was studied. Sunflower, soybean and peanut oils in comparison with oil admixture of soybean and peanut oil (1:1, w/w), were selected for this study. Each oil was heated for 2, 4, 6, 8, 10, 12, 15 and 18 minutes in microwave oven. Peroxide value, free acidity and colour absorbance (at 420 nm) were proportionally increasing with the increase of heating period. Colour absorption threw light on the formation of browning products arising from phospholipids during microwave heating. Total tocopherol contents were determined by preparative thin layer chromatography, whereas the fatty acid compositions and formed epoxy acid were analyzed by capillary gas liquid chromatography. The formed conjugated dienes and trienes were determined by UV spectrophotometry. It was found that the total tocopherols of the microwave heated oils, decreased depending on the type of the predominating tocopherols. Also a relation of peroxide formation, during microwave heating, with changes in total tocopherol composition was discussed. It was found that polyunsaturated fatty acids generally decreased by increasing the heating period. The results obtained from the heated oil admixture helped interpret the results obtained from other heated individual oils.
O comércio de alimentos prontos para o consumo por vendedores ambulantes pode constituir um alto risco para a saúde dos consumidores, visto que as pessoas envolvidas nesta atividade geralmente não tem preparo para a manipulação correta de alimentos. Neste trabalho foram investigadas as condições de preparo e a qualidade higiênico-sanitária de lanches comercializados por vendedores ambulantes em Pelotas. Foram colhidas de 60 estabelecimentos, uma amostra de água, uma da superfície de manuseio e um lanche (cachorro-quente). Nos cachorros-quentes foram realizadas contagens de bactérias aeróbias mesófilas (BAM), Staphylococcus coagulase positiva (STA), coliformes totais (CT), coliformes a 45masculineC (CF), e investigada a presença de Salmonella sp. Na água e superfície foram realizadas contagens de BAM, CT e CF. Entre as 60 amostras de cachorros-quentes analisadas, 53%, 48%, 37% e 25% estavam fora do padrão para CT, BAM, STA e CF, respectivamente. Em nenhuma amostra foi detectada a presença de Salmonella. As amostras de água apresentaram apenas 3 (5%) amostras fora do padrão para BAM, e 27% e 23% fora do padrão para CT e CF, respectivamente. Em relação às superfícies, 70% foram consideradas insatisfatórias para contagem de BAM e 68% e 67% para CT e CF. Os resultados sugerem que as condições higiênicas existentes em muitos estabelecimentos não são adequadas, o que se reflete em uma proporção relativamente alta de lanches com qualidade microbiológica insatisfatória para o consumo.
An integrated plan of action for improving street food involving health and other regulatory authorities, vendors and consumers should address not only food safety, but also environmental health management, including consideration of inadequate sanitation and waste management, possible environmental pollution, congestion and disturbances to traffic. However, WHO cautions that, in view of their importance in the diets of urban populations, particularly the socially disadvantaged, every effort should be made to preserve the benefits provided by varied, inexpensive and often nutritious street food. Therefore, authorities concerned with street food management must balance efforts aimed at reducing the negative aspects on the environment with the benefits of street food and its important role in the community. Health authorities charged with responsibility for food safety control should match risk management action to the level of assessed risk. The rigorous application of codes and enforcement of regulations more suited to larger and permanent food service establishments is unlikely to be justifiable. Such rigorous application of codes and regulations may result in disappearance of the trade with consequent aggravation of hunger and malnutrition. Moreover, most codes and regulations have not been based on any systematic identification and assessment of health hazards associated with different types of foods and operations as embodied in the HACCP approach which has been recognized by Codex as the most cost-effective means for promoting food safety. WHO encourages the development of regulations that empower vendors to take greater responsibility for the preparation of safe food, and of codes of practice based on the HACCP system.
Lack of reliable data about street vendors, who are difficult to survey, has hampered efforts to improve the safety of street-vended food. A two-phase method for sampling vendors, surveying first in areas of concentrated vending activity identified by local authorities and second in randomly selected areas, was developed and implemented in two Guatemalan cities where street-vended food had been implicated in cholera transmission. In a 4-day survey in Escuintla, 59 vendors (42 from phase 1, 17 from phase 2) were interviewed. They demonstrated good knowledge of food safety and cholera but unsafe practices, implying that more effective, practical training was needed. In a 6-day survey in Guatemala City, 78 vendors (77 from phase 1, 1 from phase 2) were interviewed. Sixty-eight (87 %) vendors stored water, usually in wide-mouthed vessels prone to contamination; this led to a field test of a new system for safe water storage. Useful information for public health planning and intervention can be gathered rapidly with this new method for surveying street vendors.
Fifty-one ready-to-eat street foods, 18 dishwater, and 18 surface swab samples were collected from six vendors in Johannesburg, South Africa. Food temperatures were recorded at the time of sampling. Standard methods were used to determine aerobic plate counts (APCs), spore counts (SCs), and Enterobacteriaceae counts (ECs) for food samples as well as coliform counts (CCs) for water and swab samples. In addition, Petrifilm Escherichia coli count (PC) plates were used for the enumeration of coliforms in food, water, and swab samples. The presence of selected foodborne pathogens in the food samples as well as the presence of nonpathogenic E. coli 1 (in food and water samples) was also tested for. Predominant colonies isolated from APC plates were characterized to the genus level. Holding temperatures for cooked meats and gravies ranged from 42.0 to 94.0 degrees C, and those for uncooked salads ranged from 29.0 to 39.0 degrees C. Mean APC values of 3.4 (+/-0.4) log CFU/g, 4.0 (+/-1.2) log CFU/ml, and 2.1 (+/-0.4) log CFU/25 cm2 were obtained for food, water, and swab samples, respectively. Mean SC values of 1.6 (+/-0.2) log CFU/g and 1.5 (+/-0.3) log CFU/25 cm2 were obtained for food and swab samples, respectively. A mean EC value of 2.0 (+/-0.4) log CFU/g for food samples and mean CC values of 2.5 (+/-0.3) log CFU/ml and 1.3 (+/-0.3) log CFU/25 cm2 for water and swab samples, respectively, were determined. Mean PC values of 1.6 (+/-0.1) log CFU/g, 1.9 (+/-0.6) log CFU/ml, and 1.4 (+/-0.4) log CFU/25 cm2 were determined for food, water, and swab samples, respectively. Bacillus cereus was detected in 22%, Clostridium perfringens in 16%, Salmonella spp. in 2%, and E. coli (non-O157:H+) in 2% of the 51 food samples. E. coli was found in 14 water samples (78%) and in 3 food samples (6%). Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Vibrio cholerae, and Yersinia enterocolitica were also tested for in the food samples, but they were not detected. The 340 isolates obtained from APC plates for food, water, and swab samples were predominantly Bacillus spp., Micrococcus spp., and Staphylococcus spp. for all three sample types. It was concluded that the foods analyzed in this study were of acceptable quality and safety.
Matalas A-L, Yannakoulia M. Greek Street Food Vending: an Old Habit Turned New. World Review of Nutrition and Dietetics, 2000;86:1-24.
This is a unique study that examines the various nutritional, socioeconomic and cultural aspects of Greek street foods. The sales of traditional street food items such as breads, cheese pies, souvlaki, and nuts are discussed from Greek antiquity to the 20th century. Safety of street foods is considered from the perspectives of preparation, handling, and environmental pollution while it is being identified how dust containing heavy metals (i.e. lead) enters the human food chain. Street food vending in Greece represents an important provider of income for many members of urban communities as it provides employment to low-qualified people and contributes to the overall urban economy. The authors sate that street foods have been generally ignored in nutritional surveys, while their safety remains to be controlled. It is being pointed out, that the street food sector, being itself a mass-feeding phenomenon, serves as the counterbalance of an expanding industrialization in food. Street food vending plays a significant role in preserving a wide array of cultural traits including traditional professions, a characteristic urban infrastructure, and consumption of food items that have their roots deep in the history of the region.
To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination.
Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria.
Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup.
Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.
Inadequate hand washing by food workers is an important contributing factor to foodborne disease outbreaks in retail food establishments (RFEs). We conducted a survey of RFEs to investigate the effect of hand washing training, availability of hand washing facilities, and the ability of the person in charge (PIC) to describe hand washing according to the Minnesota Food Code (food code) on workers' ability to demonstrate food code-compliant hand washing. Only 52% of the PICs could describe the hand washing procedure outlined in the food code, and only 48% of workers could demonstrate code-compliant hand washing. The most common problems observed were failure to wash for 20 s and failure to use a fingernail brush. There was a strong positive association between the PIC being a certified food manager and being able to describe the food code hand washing procedure (odds ratio [OR], 5.5; 95% confidence interval [CI], 2.2 to 13.7), and there was an even stronger association between the PIC being able to describe hand washing and workers being able to demonstrate code-compliant hand washing (OR, 15; 95% CI, 6 to 37). Significant associations were detected among correct hand washing demonstration, physical infrastructure for hand washing, and the hand washing training methods used by the establishment. However, the principal determinant of successful hand washing demonstration was the PIC's ability to describe proper hand washing procedure. These results suggest that improving hand washing practices among food workers will require interventions that address PIC knowledge of hand washing requirement and procedure and the development and implementation of effective hand washing training methods.
Our objective was to investigate the Salmonella and Campylobacter contamination of traditional ready-to-eat street-vended poultry dishes and to assess the association of some restaurant characteristics and cooking practices with the contamination of these meals. One hundred and forty-eight street-restaurants were studied from January 2003 to April 2004 in Dakar. A questionnaire was submitted to the managers, and samples of ready-to-eat poultry dishes were taken. Salmonella spp. was isolated in 20.1% of the 148 street-restaurants studied and in 10.1% samples of poultry dishes. The most prevalent serovars isolated were Salmonella hadar, Salmonella enteritidis and Salmonella brancaster. Campylobacter jejuni was detected in only 3 restaurants and 3 poultry dishes. Not peeling and not cleaning vegetables and other ingredients during meal preparation (OR=3.58), dirty clothing for restaurant employees (OR=4.65), reheating previously cooked foods (OR=5.2), and no kitchen and utensils disinfection (OR=3.47) were associated with an increasing risk of Salmonella contamination. Adequate cooking procedures decreased the risk of Salmonella contamination (OR=0.15).
Global energy imbalances and related obesity levels are rapidly increasing. The world is rapidly shifting from a dietary period in which the higher-income countries are dominated by patterns of degenerative diseases (whereas the lower- and middle-income countries are dominated by receding famine) to one in which the world is increasingly being dominated by degenerative diseases. This article documents the high levels of overweight and obesity found across higher- and lower-income countries and the global shift of this burden toward the poor and toward urban and rural populations. Dietary changes appear to be shifting universally toward a diet dominated by higher intakes of animal and partially hydrogenated fats and lower intakes of fiber. Activity patterns at work, at leisure, during travel, and in the home are equally shifting rapidly toward reduced energy expenditure. Large-scale decreases in food prices (eg, beef prices) have increased access to supermarkets, and the urbanization of both urban and rural areas is a key underlying factor. Limited documentation of the extent of the increased effects of the fast food and bottled soft drink industries on this nutrition shift is available, but some examples of the heterogeneity of the underlying changes are presented. The challenge to global health is clear.
Flies are widely recognized as potential reservoirs and vectors of bacteria. In the present study, an attempt was made to assess meat-poultry and local fruit juice processing and vending sites for their hygienic status and the presence of houseflies, Musca domestica, and blow flies, Lucilia caesar, for bacterial carriage. The hygienic status results revealed the presence of waste and sewage nearby which provided food and harborage for flies. On the two sites, the M. domestica population was dominant ranging from 76.48 to 91.30%, while the L. caesar population rate ranged from 8.70 to 23.52%. Using specific growth media for bacteria and biochemical tests, bacterial carriage of pooled fly proboscises, legs, and feces were assessed. For both flies, 66.67 to 100% of feces pools were positive for Shigella, Salmonella, and streptococci, while 35.41 to 82.05% of leg and proboscis pools were positive for the same bacteria. In assessment, 0 to 2.56% of feces pools and 8.33 to 28.20% of leg and proboscis pools were staphylococci positive. Coliforms were detected in 100% of pooled organs, while 10 x 10(3) to 1.1 x 10(3) CFU with predominance of coliforms, streptococci, and Shigella were counted on legs and feces of houseflies captured on the two vending sites. Blow flies from the same vending site had an organ bacterial load in the range of 3 x 10(2) to 2.7 x 10(3) CFU per organ. Coliforms, Shigella, and streptococci were present in high numbers. Staphylococci was noticed in low numbers in all parts tested of both flies. Captured housefly and blow fly bacteria-releasing frequency through feces was estimated at 5 to 35 CFU per feces sample for Salmonella and 85 to 495 CFU per feces sample for Shigella.
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.
A survey on food safety knowledge and practices of streetfood vendors from a representative urban university campus in Quezon City, Philippines was done. A face-to-face interview was conducted using a standardized survey tool containing 70 questions, which included queries on demographics and food safety knowledge and practices of streetfood vendors. Topics on food safety assessment in both practices and knowledge included: health and personal hygiene, good manufacturing procedures, food contamination, waste management, and food legislation. The study found that among the 54 streetfood vendors surveyed, knowledge on food safety concepts was established particularly on topics that dealt with health and personal hygiene, food contamination and good manufacturing procedures. However, vendors were shown to be not too knowledgeable in terms of food legislation and waste management. A significant gap between knowledge and practice on these topics was established and it was primarily attributed to the tendencies of street food vendors to compromise food safety for financial issues. Confusion in food legislation was established in this test microcosm because the purveyor of food safety regulations was not the local government health unit but the business concession office of the campus administration. The provision of continuous food safety education, some financial assistance through social services affiliations, and basic water and waste management utilities were recommended to diminish the gap between knowledge and practices of safe streetfood vending in school campuses.
The food and nutrient intake of 197 market women aged 19-66 years (mean 41 years) have been determined using questionnaire and 24-hour dietary recall. The contributions of street foods (SF) to total intake of food and nutrients were determined in order to quantify the importance of SF as a source of food and nutrients for these women. Eighty-three of the women were of child-bearing age ( 49 years). Overall, SF provided 63% of the weight of total food consumed. The mean energy intake was 11.5 MJ with the older women Group II consuming significantly (P < 0.05) higher than the younger age group (Group I). The contribution of SF to energy intake was similar (59%) for both groups. The older women (Group II) also consumed significantly (P < 0.05) more total protein than the younger women (110 vs 80 g) although SF contributed similar percentages (58 vs 59%). Mean calcium intake was high for the subjects (618 mg) but no significant differences were found between the two a...
Street foods often reflect traditional local cultures and offer a unique cultural experience to tourists and even to ordinary consumers. With the increasing pace of globalization and tourism, the safety of street foods has become one of the major concerns of public health. There is an urgent need, in China, to establish a national program to raise the food safety awareness and knowledge of street food vendors. The safety and hygiene status of street foods in Shijiazhuang city was investigated. Data on the street food vendors' food safety knowledge and practices, inspectors' regulatory capacity and consumers' purchasing habits were collected. Potential hazards in the preparation and sale of street foods were analyzed and strategies for ensuring the safety of street foods were recommended. The study showed that the street food safety risks are primarily due to the use of unqualified raw materials encouraged by ineffective inspections, poor infrastructure at the street food vending sites and lack of sanitation knowledge among street food vendors. In order to prevent street foods from being contaminated, more stringent and effective routine supervision and food safety practices should be adopted and the environmental conditions and facilities should be improved. Regular training in food processing technology, food safety knowledge and practical food safety evaluation methods should also be strengthened among street food vendors and food safety inspectors.
Night markets are a unique part of Taiwanese culture and are ideal places to visit to taste local delicacies. “Visiting night markets” not only has become a habit for local residents, but also a particular favorite for non-local tourists. Street food vending in the night markets has been increasing for several years but this growth presents public health challenges, with evidence of diarrheal diseases. Therefore, there are emerging needs for understanding the hygiene knowledge and practices of food vendors to ensure hygienic preparation of street foods. This empirical study can be used in understanding the current situation of food hygiene practices in tourist night markets and in exploring proper strategies for improving food safety at the markets.
Introduction
The economic condition of workers in the fast-growing urban centres of African countries is of concern to scholars and policymakers interested in developing programmes to alleviate the persistent poverty. However, there is a dearth of micro-level research on the economic activities of the numerous occupations to be found in these settings. This information would provide a more realistic basis for policies and the assessment of competing theoretical models of social change (Moser, 1980). The aim of the present paper therefore is to provide baseline data on the economic situation of one group of workers within the urban economy—vendors of street foods. Street foods are defined as edibles which have been prepared outside the consuming household and are ready for consumption at point of purchase; however, the buyer may take them elsewhere. The study does not include those ready-to-eat foods prepared within the confines of modern establishments with four walls. Modern restaurants and the cafeteria sections of hospitals, prisons, colleges and universities were therefore excluded. The small-scale businesses under study are part of what is known as the informal sector. The study was conducted in Ile-Ife, a university town in Oyo State (Yorubaland). Among the Yoruba, women became active in small-scale trade following changes in the patterns of international trade and in farming since the fifteenth century. This process was also facilitated by colonial penetration into the socioeconomic fabric of the society (Afonja, 1981). Within the trading business the marketing of street foods was dominated by women (Bascom, 1951; Marshall, 1964; Fadipe, 1970). Central to the concerns of this paper therefore are the levels of income generated by these women, the problems associated with the enterprise and possible recommendations on how to improve the situation of food vendors in the urban economy.
A survey was carried out to determine food safety knowledge of street food vendors in Abeokuta. Data on demographics, food safety knowledge and practices was collected from 87 food vendors using a 67-questions standardized survey tool. Few vendors (12%) acquired the knowledge of food preparation by formal training. Only 31% of the respondents had the annual medical health certificate to indicate that they have carried out the recommended physical and medical examination. Volume and price are considered more than freshness and cleanliness when purchasing raw materials. Some of the food safety knowledge of the vendors could not be translated to practice due to the absence of basic facilities such as water and toilets at their vending sites. Training on hygiene and sanitation; provision of basic infrastructures and the establishment of code of practice for the street food industry is recommended.
The microbiological quality of street food was compared with that of food prepared at low-income homes and at four-or five-star hotel-restaurants in Guatemala City and Antigua. Three typical Guatemalan meals (a meat meal, a plant meal and a staple meal) and three comparable western meals were selected for analysis. The Guatemalan meals were obtained from all three food sources, and the western meals only from the hotels. A total of 72 samples were collected and analyzed. Because this study was part of a multi-cultural study including both Guatemala and Indonesia, the analytical methods were standardized by using the PetrifilmTM method. Aerobic mesophilic plate count (APC), coliform, and Escherichia coli (E. coli) were used as microbial indicaors. The Guatemalan meal with the highest count of colony forming units was the meat meal (came asada con guacamole, chirmol y tortilla-grilled beef with avocado cream, tomato sauce, and traditional maize flatbread). For thismeal, significantly (P < 0.05) lower APC were found in home-prepared food than in street food or hotel-prepared food, but there were no significant differences in coliform counts or E. coli counts among the sources of the meals. Also, no differences were found among the sources of the other Guatemalan meals, i.e. pan con frijoles (white bread with refried beans) and rellenitos de platanos (fried plantain filled with refried beans) for any indicator (i.e. APC, coliform, and E. coli). Furthermore, no significant differences in contamination were found between Guatemalan meals and western meals cooked in the same hotel kitchen. Comparison of the typical meals with western-style foods of the same food group showed significantly (P < 0.05) higher counts in the meat group for the typical meal and in the plant group for the western meal. However, no differences were detected when comparing the food groups with each other. Twenty-eight additional samples of the Guatemalan meal with the highest counts (the meat meal) was also analyzed. The components of the meal were collected from the same street food vendors as in the first part of the study. The analysis showed higher CFU counts for the components that were not heated, the avocado cream and tomato sauce, than for those that were heated, grilled beef and tortillas. Significant differences were found between the heated and non-heated foods for APC (P < 0.01) and coliform count (P < 0.01), but not for E. coli.
Aims: To quantify the transmission of Salmonella and Campylobacter to hands, cloths, and hand- and food-contact surfaces during the preparation of raw poultry in domestic kitchens, and to examine the impact on numbers of these bacteria of detergent-based cleaning alone, or in conjunction with thorough rising.
Methods and Results: Groups of volunteers prepared chickens for cooking. Surfaces were sampled either before cleaning or after cleaning using water and detergent with or without thorough rinsing. Although cleaning followed by rinsing consistently achieved decontamination of surfaces contaminated with Campylobacter, significant numbers of surfaces were still contaminated with low numbers of Salmonella. Where cloths contaminated with Salmonella were stored overnight, a reduction in the efficacy of detergent-based cleaning regimes was observed.
Conclusions: Rinsing is the critical step in ensuring that bacteria are removed from surfaces during cleaning, but this may still leave residual contamination. Growth of Salmonella occurs in some contaminated cloths during overnight storage; Salmonella on cloths stored overnight are also more difficult to remove by washing.
Significance and Impact of the Study: Rinsing, as part of the cleaning process, is a critical step in achieving hygiene in the kitchen. However, to achieve completely hygienic surfaces, the use of an antimicrobial agent may be necessary.
This study investigated the hygienic practices by vendors of street food “doubles” and the public perception of these practices. Doubles is an East Indian-originated food comprised of two “baras” with a filling of curried “channa”/chickpea (Cicer arietinum). A structured questionnaire was administered to 120 street vendors and 115 public members in Trinidad, West Indies. Most vendors are male (61.7%), had been vending for 5 years (81.7%) and received primary level of education (72.5%). Preparation of doubles was mainly by family (84.2%) in the morning of vending (81.7%). Vendors were appropriately dressed (99.2%), used forks/spoons (100%) and tongs (81.7%) for serving. At vending sites, containers with faucets supplied water (85.7%) and toilets were not close (97.5%). Most respondents (86.1%) consumed doubles. Some (30.6%) felt ill from eating doubles, but only 2.7% reported to a medical doctor/health authority. Significant associations were found for vending practices and sanitation of vending environment.
The mobile food service practice is one of multiple survival strategies adopted by poor urban households in Cameroon to maintain and expand the base of subsistence incomes, especially in the current surge of economic crisis. Though a fast-growing informal sector enterprise, it is still at an artisanal stage in urban Cameroon, creating an urgent need for a supportive policy environment that could have measurable positive impacts on improving the productivity, welfare and income levels of the micro-entrepreneurs. This study looks at the mobile food service practice in Kumba, Cameroon, in terms of its basic characteristics, the locational factors influencing its socio-spatial distribution, the critical success factors (CSFs) determining customer choices, and its impacts on the local environmental resources and quality of urban life. The mobile food service practice creates employment, generates income, and acts as a food energy-support instrument to the urban poor and local economic activities operating in Kumba. The vendors, who are mostly women, can make incomes that are 405 per cent of the national minimum wage and, thus, contribute financially towards the education, health and survival of their families. The paper provides some recommendations on ways to improve the efficiency of this sector so as to achieve sustainable economic and social development and to enhance empowerment thereof.
Ready-to-eat foods and beverages were purchased from street food sellers in Zaria, Nigeria for microbiological analysis. Total aerobic organisms were cultured on plate count agar, Staphylococcus aureus was isolated on Baird Parker agar, Bacillus cereus on mannitol-egg yolk-polymyxin agar and Salmonella on Salmonella-Shigella agar after enrichment in tetrathionate broth. The mean aerobic counts for the food from mobile food sellers (MS), stationary food sellers without shelter (SWS) and stationary food sellers with shelter (SS) were not significantly different from one another except for ‘kunu’ and ‘moin-moin’ with counts ranging from 3.67 ± 0.4 log10/g to 4.29 ± 1.14 log10/g for ‘kunu’ and 2.84 ± 0.55 log10/g to 4.7 ± 0.84 log10/g for ‘moin-moin’. However, all the counts were lower than the permissible level of count (5.0 log10/g) for cooked foods. Out of 160 food samples tested, 42 (26.3%) were contaminated with B. cereus, 24 (15.9%) with S. aureus. Six (18.3%) of the 32 coagulase positive S. aureus isolates tested produced enterotoxin A (SEA). More than 50% of the coagulase positive S. aureus were resistant to the common antimicrobial drugs used in the treatment of staphylococcal and wound infections. None of the samples from MS were contaminated with S. aureus and no Salmonella was isolated from all the samples. Samples from SWS had the highest frequency of contamination with B. cereus and S. aureus. Education of the street food handlers and the public on environmental sanitation and safe food handling practices is recommended.
The present study was carried out with the purpose of identifying the critical points of inspection control for hot-dogs before being sold on the streets. Data were collected from 20 vending sites using interviews, questionnaires, the observation of food handling and storage, the temperature of the meat and the pH measurements of sauce. In 30% of the studied sites, hygiene conditions were rated as regular to extremely poor. Mashed potatoes, chicken and beef preparations were high risk. These findings showed unsuitable hygienic practices for food preparation and a lack of basic knowledge regarding food handling—a public health problem. Given the scarcity of literature and official data about street food in Brazil, further studies are recommended.
The aim of this study was to assess the microbiological quality of popular street foods available in a restricted area in São Paulo, Brazil. Forty samples were submitted to the research of fecal coliforms, Staphylococcus aureus and Bacillus cereus, and were classified according to preparation site and group of food. Informal observations of the vendors were also carried out. 35% of the samples were considered unsuitable for consumption according to the microbiological criteria. B. cereus posed the greater percentage risk among the pathogens. Given the socio-economic importance of street foods, this trend demands actions by the authorities and consumers to improve its safety and to prevent harms to public health.
The aim of this article is to draw attention to the public health hazards and socioecological problems posed by the street food industry in Africa. To mitigate these problems and enhance sustainable development of the street food trade, the paper emphasizes the need for African countries to intensify the education of street food consumers, and vendors in particular, on basic food safety matters and formulate their codes of practice for street foods using the Hazard Analysis Critical Control Point (HACCP) approach. In view of their general weakness on the individual basis, consumers are urged to form organizations through which they can assert their rights and be heard on matters affecting them.
The paper examines the food safety and hygienic practices of street food vendors in Owerri, Nigeria. It argues that although street foods play an important role in meeting the food demands of urban dwellers, there are several health hazards associated with them. The study found that women made up 66.67% of the vendors while males made up 33.33%. The average age group was 31-40 years. 23.81% of the vendors prepared food in unhygienic conditions. 42.86% did not use aprons; 47.62% handled food with bare hands and 52.38% wore no hair covering while 61.90% handled money while serving food. 19.05% wore jewelry while serving food and 28.57% blew air into polythene bag before use. 9.52% of the vendors stored food for serving openly in the stalls while 23.81% stored them in the wheelbarrows. 42.86% had leftovers for serving the next day with poor storage facilities. 47.62% of the vendors washed their utensils with dirty water which is recycled and used severally in 28.57% despite the fact that only 9.52% of them complained of water shortages. Thr paper recommends that there is need for health education of these vendors in order to ensure food safety for the consumers.
The common house fly, Musca domestica L., was assessed for its potential as a mechanical carrier of bacteria in urban areas of Chiang Mai province, north Thailand. Sixty-one specimens (61.0%) were found to carry bacteria, with each harboring 1-5 bacteria. No significant difference between the sex of flies for carrying bacteria was found. A total of 21 bacteria was isolated, of which the most common was coagulase negative staphylococci (n = 38), followed by Viridans streptococci (n = 9). The highest bacterial load for all bacteria isolated was 10(3)-10(4) (67%), followed by > 10(4) (26%) colonies per fly. It is recommended that fly control management measures, including sanitation improvement, should be implemented.
Four species of synanthropic flies were trapped in downtown Kuala Lumpur: Chrysomya megacephala, Chrysomya rufifacies, Musca domestica, and Musca sorbens. Burkholderia pseudomallei, the organism causing melioidosis, was the dominant bacteria isolated from Chrysomya megacephala. Klebsiella oxytoca, commonly associated with nosocomial infections, was commonly isolated from Chrysomya megacephala, Musca domestica, and Musca sorbens. Aeromonas hydrophila, the bacteria causing gastroenteritis, was predominantly isolated from Chrysomya megacephala and also from Musca domestica and Musca sorbens. A total of 18 bacterial species was isolated from the synanthropic flies trapped. Burkholderia pseudomallei had been reported for the first time.
A survey on food safety knowledge and practices of streetfood vendors from a representative urban university campus in Quezon City, Philippines was done. A face-to-face interview was conducted using a standardized survey tool containing 70 questions, which included queries on demographics and food safety knowledge and practices of streetfood vendors. Topics on food safety assessment in both practices and knowledge included: health and personal hygiene, good manufacturing procedures, food contamination, waste management, and food legislation. The study found that among the 54 streetfood vendors surveyed, knowledge on food safety concepts was established particularly on topics that dealt with health and personal hygiene, food contamination and good manufacturing procedures. However, vendors were shown to be not too knowledgeable in terms of food legislation and waste management. A significant gap between knowledge and practice on these topics was established and it was primarily attributed to the tendencies of street food vendors to compromise food safety for financial issues. Confusion in food legislation was established in this test microcosm because the purveyor of food safety regulations was not the local government health unit but the business concession office of the campus administration. The provision of continuous food safety education, some financial assistance through social services affiliations, and basic water and waste management utilities were recommended to diminish the gap between knowledge and practices of safe streetfood vending in school campuses.
One hundred and thirty-two samples of beef, chicken, salad and gravy were collected from two street vendors over eleven replicate surveys to assess microbiological safety and quality. For each food type samples were collected during preparation and holding. Dish water was also collected and food preparation surfaces swabbed during preparation and display. Standard methods were used to determine aerobic plate counts, Enterobacteriaceae counts, coliform counts and spore counts. Six hundred and seventy-five predominant colonies were isolated from aerobic plate counts of all samples and characterised. The incidence of selected foodborne bacterial pathogens and non-pathogenic E. coli 1 was also determined. In most cases mean bacterial counts of the raw materials were significantly higher (P < 0.05) than those of corresponding cooked foods. No significant differences (P > 0.05) in all count types were observed between food samples collected during cooking and those collected during holding. In addition, no significant differences (P > 0.05) in all count types were observed between prepared salads and their raw materials. Mean bacterial counts of water and swab samples collected from vendor 1 were lower than those of water and swab samples collected from vendor 2.The predominant populations isolated from the aerobic plate counts were Bacillus spp., Staphylococcus spp., Enterobacteriaceae and Alcaligenes spp. Bacillus cereus was detected in 17%, Clostridium perfringens in 1%, Staphylococcus aureus in 3% and Vibrio metchnikovii in 2% of the food samples. Campylobacter jejuni, Listeria monocytogenes, and Escherichia coli O157:H7 were not detected. Non-pathogenic E. coli 1 was detected in 13% of food samples, in 86 and 36% of dish water samples collected from vendors 1 and 2, respectively, and in 36% of surface swab samples from vendor 2.
The use of low-calorie diets is a common strategy for body-weight reduction purposes, but the time-course of the metabolic changes induced by moderately energy-restricted, otherwise balanced, diets is still poorly known. The aim of this nutritional intervention design was to study in obese women the effect of a balanced low-calorie diet on the metabolic rate, and metabolic fuel utilization changes during the weight loss process through the application of breath tests with stable isotope-labeled tracers. Seven obese (body mass index >30 kg/m(2)) women were assigned to a 10-week dietary hypoenergetic intervention regime supplying 55% of energy as carbohydrate, 30% as fat and 15% as protein. Metabolic rate and substrate utilization were evaluated for 6 h in separate occasions during the weight loss program by indirect calorimetry and after 13C-labeled glucose, triolein and leucine administration. Body weight loss after 10 weeks was 4.2+/-1.1 kg, while the percent body fat decrease was about 5%. Slimming was accompanied by a marked decrease in fasting leptin (about 25%). Postprandial carbohydrate utilization after the administration of a test meal with the same macronutrient distribution as the experimental low-energy diet was decreased (24.1%, P<0.05) as a consequence of the dietary restriction, which was associated with lower insulin plasma levels (P<0.05). Although protein and lipid oxidation were not significantly different after weight reduction (day 1 versus day 70), the metabolic utilization of these substrates tended to increase. Moreover, marginally significant indications obtained on days 15 and 45 suggest that the weight and body composition changes are attributable to a shift in endogenous and exogenous glucose utilization in favor of lipid burning. The breath tests determinations, which were performed on different occasions along the experimental trial, confirmed that the cumulative 13C output decreased for labeled tracers with time, being only statistically significant for the glucose utilization between days 15 and 45. In summary, the weight and fat mass losses were associated with a lower carbohydrate oxidation, which were probably compensated by an increase in lipid oxidation without major changes in protein mobilization.