Abstract
The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception of E. coli O157:H7 outbreak in the 1980s to date. This may be partly attributed to improved surveillance, increased global trade and travel, changes in modern food production, the impact of modern lifestyles, changes in food consumption, and the emergence of new pathogens. Consumer's knowledge and attitude may influence food safety behavior and practice. For the sake of public health, it is important to understand the epidemiology of foodborne illnesses that help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions. This review paper described the sociodemographic characteristics, common hazards, and occupational hazards of street food vendors, microbial risk associated with street food, food safety interventions and control measures, regulatory aspects and legal requirements, financial constraints, and attitudes.
Highlights
The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income groups and are appreciated for their unique flavors and convenience [1,2,3]
For the sake of public health, it is important to understand the epidemiology of foodborne illnesses because it will help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring, and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions
The other relevant legal measures related to safe street foods are the Bangladesh Standards and Testing Institution (BSTI) Ordinance 37 of 1985; the Consumers Rights Preservation act 2009; and the Penal Code of 1860, sections 272–276
Summary
The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income groups and are appreciated for their unique flavors and convenience [1,2,3]. Street foods are described as wide range of ready-to-eat foods and beverages or prepared at home and consumed on the streets without further preparation [4] These food items are usually sold by vendors and hawkers in the streets or other similar public places. While street vended foods are appreciated for their unique flavors as well as their convenience, they are important in contributing to the nutritional status of the population In contrast to these potential benefits, it is recognized that street food vendors are often poor, uneducated, and lack knowledge in safe food handling, environment, sanitation and hygiene, mode of food display, food service and hand washing, sources of raw materials, and use of potable water. The purpose of this study is to see the microbial risk of food poisoning associated with street food in order to determine the magnitude of the problem, risk factors, monitoring and surveillance, and measures of control
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