Food-related Diseases Research Articles

Narrative Review on the Factors Affecting Fast Food Consumption among Adults

As a result of increasing industrialisation in various countries and the change in their populations' eating patterns, residents may be shifting from a low-calorie diet to one with a high energy density. People tend to consume fewer fruits and vegetables and instead, they opt for more refined carbs, animal protein, processed meat, and fast food. This highlights how, as globalisation progresses, people are rapidly losing their cultural identities concerning traditional healthy foods and local produce. Fast food intake and lifestyle changes have contributed significantly to the increase in the prevalence of food-related chronic diseases. Adults suffering from diet-related difficulties, particularly chronic illness, have become the primary cause of morbidity and mortality in many countries. Adults' fast food consumption is influenced by factors such as chronological age, gender, socioeconomic level, food availability and accessibility, BMI, physical activity, and nutrition knowledge. This review focuses on aspects that influence people's fast food eating habits, providing insights into how health-related problems associated with fast food consumption can be curbed.

Clinical and surgical physician’s perception of nutrition knowledge

BackgroundDue to the significant increase in the prevalence of food-related diseases, the value that physicians place on nutritional advice may have implications for patient treatment. The objective of this study was to evaluate the perception of the importance of nutritional intervention among physicians in the Universidad San Francisco de Quito’s (USFQ) healthcare system.MethodsThis cross-sectional study employed a telephone survey administered to a subset of all medical doctors (MDs) working in the healthcare system clinics of USFQ between 2021 and 2022. Study participants were recruited through voluntary response sample from a complete list of 253 MD. The single time questionnaire consisted of a 22-item validated survey in which attitudes, self-perceived capacity, and knowledge about nutrition ofmedical doctors were evaluated. Data was analyzed using descriptive statistics, two-sided t test, bivariate associations and linear and logistic regressions.Results136 MDs completed the survey yielding a response rate of 54%. Our analysis grouped participants into clinical (CE) and non-clinical specialties, hereafter referred to as surgical MDs. While a higher percentage of physicians in CE are confident in their ability to provide examples of recommended food portions based on national or international guidelines, 1 in 10 do not know how to use and interpret BMI or waist circumference, and around 1 in 3 do not know how many calories there are in one gram of fat, protein, or carbohydrates, and their basic metabolic functions. Almost all survey participants believe MDs can have an impact on the eating behavior of a patient if time is used to discuss the problem, however, almost half of survey participants believe nutrition counseling is not an effective use of time.ConclusionIt is important to explore the perceptions and self-confidence of physicians around nutrition related issues. Our results demonstrated that nearly 1 in 4 surgical MDs do not feel capable of recognizing nutritional risk in patients, which highlights the essentiality of physicians having an updated understanding of basic nutrition principles. Future research should examine how commonly MDs refer patients to nutritionists/dietitians, as well as strategies for improving physician knowledge on basic nutrition concepts.

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.

Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (p < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (p < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.

Oil binding capacity and related physicochemical properties of commercial plant protein products

Providing sufficient food to a growing population while addressing the rise of food-related diseases requires innovative solutions. The use of plant proteins as structuring agents for oils has shown potential because of their healthier fatty acid profiles compared to solid fats. Thus, this study aims to investigate the potential correlations between the properties of proteins and their oil binding capacity (OBC) to provide insights into their applicability in structuring oil. Two samples each of sunflower, rapeseed, and soy protein products obtained from different manufacturers were denatured by heat and dispersed in oil after freeze-drying. Whey protein isolate (WPI) was used as a reference. The results indicate that, with some modifications, rapeseed and sunflower proteins can bind amounts of oil (3.7 oil [g]/protein [g]) comparable to that of WPI (4.04 oil [g]/protein [g]). However, the extraction process affects the final results and the texture of the protein-oil dispersion. Moreover, the protein solubility in NaCl, carbohydrate content, particle size, and the quantity of α-helical structures are positively correlated with the OBC, whereas an increase in the firmness of the dispersion is negatively associated with it. There was no correlation found between the changed β-sheet structure resulting from the heat treatment and the OBC. This study emphasizes the ability of plant proteins to structure oil and explains how to evaluate the physical and structural properties of plant proteins. Technical insights that may lead to the production of more sustainable and healthier food products are provided.

Anticholinergic toxidrome: a rare consequence of lupin ingestion - a case report and literature review

Background: Lupin beans, a yellow legume seed from the Lupinus plant, are commonly used in Southern Europe, Latin America, and the Middle East. Despite their bitter taste, lupin beans are highly nutritious and rich in protein, making them popular snacks. The bitter taste is due to the presence of over 150 quinolizidine alkaloids, with Lupanine being the predominant alkaloid. If not properly debittered before ingestion, lupin toxicity and anticholinergic symptoms can occur. Case Presentation: A 49-year-old healthy Egyptian man presented with symptoms such as dry mouth, unsteadiness, constipation, and urinary retention for 6 hours. After investigation, it was discovered that he had consumed 400 g of bitter lupin beans within a 1-hour period, around 4-6 hours before the symptom onset. The patient was oriented, conscious, and alert, showing no signs of pain or distress. His vital signs were normal, and he had normal cardiovascular, pulmonary, gastrointestinal, and neurological examinations. His eye examination revealed fixed, dilated pupils bilaterally, blurry vision, and normal eye movement bilaterally. Laboratory tests were normal. The patient received Ringer&amp;apos;s lactate intravenously and was closely monitored in the emergency department. Over a 3-hour period, all symptoms and signs resolved with fluid management alone, and the patient was discharged home following his improvement. Conclusion: This report highlights the importance of history taking in diagnosing food-related diseases and emphasizes that physicians should consider lupin toxicity as a differential diagnosis in cases presenting with anticholinergic symptoms.

Metabolic and feeding adjustments during pregnancy.

Eating behaviours are determined by the integration of interoceptive and environmental inputs. During pregnancy, numerous physiological adaptations take place in the maternal organism to provide an adequate environment for embryonic growth. Among them, whole-body physiological remodelling directly influences eating patterns, commonly causing notable taste perception alterations, food aversions and cravings. Recurrent food cravings for and compulsive eating of highly palatable food can contribute to the development and maintenance of gestational overweight and obesity with potential adverse health consequences for the offspring. Although much is known about how maternal eating habits influence offspring health, the mechanisms that underlie changes in taste perception and food preference during pregnancy (which guide and promote feeding) are only just starting to be elucidated. Given the limited and diffuse understanding of the neurobiology of gestational eating patterns, the aim of this Review is to compile, integrate and discuss the research conducted on this topic in both experimental models and humans. This article sheds light on the mechanisms that drive changes in female feeding behaviours during distinct physiological states. Understanding these processes is crucial to improve gestational parent health and decrease the burden of metabolic and food-related diseases in future generations.

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg-1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg-1 and 2C 5.4 g·kg-1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

THE USE OF THE НАССР SYSTEM IN THE PRODUCTION OF MEAT PRODUCTS WITH CHLORELLA MICROALGAE

In the 21st century, the lack of protein and important nutrients in the diet has become a pressing issue for humanity, prompting scientists around the world to look for alternatives and develop new food products. At the same time, the government is actively pursuing a policy that protects consumers from low-quality and unsafe food. One of these tools is the introduction of the HACCP food safety management system at food companies, which is a preventive method of preventing the negative impact of hazardous factors on the human body and the spread of food-related diseases. In this aspect, attention is focused on the hazards that can affect meat pates using the microalgae Chlorella during the cooking process. Chlorella contains macro- and micro-nutrients that are essential for the proper functioning of the body. Chlorella microalgae was used in the form of a powder (food additive) and a Chlorella wellness drink Ukrainian-made. All stages of the process were analysed, and potential hazards, causes or sources of pollution were considered at each stage. In the process of identifying risks, a risk analysis diagram and a decision tree diagram were used. The flowchart of the technological process of making meat pates with Chlorella was built. The parameters of control critical points (storage temperature of raw materials, finished products, temperature regimes of cooking) were determined, and critical limits were set for control critical points, the exceeding of which will lead to the emergence of biological hazards. For those process steps where it is impossible or impractical to measure parameters, we have defined precondition operating programs to manage hazards. The connection between preventive methods that affect safety and obtaining a food product with specified quality characteristics, which is the basis of the state policy of Ukraine in the field of healthy nutrition, where preserving and promoting public health is a priority, was established.

Bioinformatic Modeling (In Silico) of Obtaining Bioactive Peptides from the Protein Matrix of Various Types of Milk Whey

Whey is a by-product of the production of various types of cottage cheese and cheese, casein, and coprecipitates. Conditions of milk coagulation directly affect the physico-chemical properties of whey and the formation of its protein profile. This fact makes it difficult to standardize the protein profile of milk whey for its further processing. Whey proteins have a great potential to release a wide range of bioactive peptides (BAP), capable of reducing the risk of a number of chronic food-related diseases. Computer modeling of an enzymatic hydrolysis of proteins is one of the ways to increase the efficiency of BAP release studies and to reduce the number of labor consuming experiments. This research is aimed at generating a digital model of the peptide complex of different whey types with predicted bioactivity, safety, and sensory properties using bioinformatic modeling approaches. The study was performed with the use of the proteomic databases tools according to the algorithm of hybrid strategy of bioinformatic modeling developed earlier. As a result of the study, taking into account the ranking of the proteins ratio in the protein profile, the hydrolysis by the protease complex chymotrypsin C-subtilisin was characterized as the maximum efficacy method to release peptides with both antioxidant and ACE-inhibitory activity. It was also observed that the bioactive peptides obtained as a result of in silico hydrolysis after GI digestion simulation can be considered safe in terms of allergic reactions and toxicological effects.

Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion

In recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised.

Nutritional labelling of food products purchased from online retail outlets: screening of compliance with European Union tolerance limits by near infrared spectroscopy

Nutritional information provided on food labels can impact healthy dietary decisions of consumers. The accuracy of the information provided is of paramount importance to guide consumers’ food choices and prevent food-related chronic diseases. The present study aimed to verify the veracity of nutritional labels of 103 food products purchased online through well-known e-commerce websites (80 processed and 23 unprocessed items) using near infrared spectroscopy. Among processed food products, surprisingly, 28 food products out of 80 (35%) did not bear nutritional labels. Considering the European tolerances for nutrient values declared on a label, the comparison of experimental values with those reported on the labels showed that more than 74% of the values declared on the label were congruent with the NIR experimental data, whereas 7.5% of the label values were non-compliant with the tolerance limits, and about 11.3% were slightly outside the tolerance limits. Note that 6.6% of the values indicated in the labels did not abide the regulation at all. Finally, 35.8% of the samples showed at least one value outside the tolerance limits. The current study demonstrated the capability of NIR spectroscopy for monitoring the compliance of nutritional labels with EU tolerance limits and guiding the choice of reference methods for further confirmation purposes.

Design and 3D printing of an electrochemical sensor for Listeria monocytogenes detection based on loop mediated isothermal amplification

The aim of this work is the design and 3D printing of a new electrochemical sensor for the detection of Listeria monocytogenes based on loop mediated isothermal amplification (LAMP). The food related diseases involve a serious health issue all over the world. Listeria monocytogenes is one of the major problems of contaminated food, this pathogen causes a disease called listeriosis with a high rate of hospitalization and mortality. Having a fast, sensitive and specific detection method for food quality control is a must in the food industry to avoid the presence of this pathogen in the food chain (raw materials, facilities and products). A point-of-care biosensor based in LAMP and electrochemical detection is one of the best options to detect the bacteria on site and in a very short period of time. With the numerical analysis of different geometries and flow rates during sample injection in order to avoid bubbles, an optimized design of the microfluidic biosensor chamber was selected for 3D-printing and experimental analysis.For the electrochemical detection, a novel custom gold concentric-3-electrode consisting in a working electrode, reference electrode and a counter electrode was designed and placed in the bottom of the chamber. The LAMP reaction was optimized specifically for a primers set with a limit of detection of 1.25 pg of genomic DNA per reaction and 100% specific for detecting all 12 Listeria monocytogenes serotypes and no other Listeria species or food-related bacteria. The methylene blue redox-active molecule was tested as the electrochemical transducer and shown to be compatible with the LAMP reaction and very clearly distinguished negative from positive food samples when the reaction is measured at the end-point inside the biosensor.

Perception of food-related risks: Difference between consumers and experts and changes over time

Understanding the consumers' perception of food-related risks is important in health and risk communication. Therefore, two surveys were conducted among consumers (n = 2005 in 2009 and n = 1014 in 2018) and experts (n = 62 in 2009 and n = 65 in 2018) in the Netherlands to evaluate their familiarity with and perception of food-related risks related to health, food safety and new technologies. In both surveys (2009 and 2018), experts scored unbalanced diet as highest risk followed by food poisoning, and chemicals formed during preparation. The consumers' risk scoring changed over the years and came more in line with the experts' scoring. Like the experts, consumers scored unbalanced diet as highest food risk in 2018, in contrast with 2009 when environmental contaminants were scored as the highest food risk by the consumers. Consumers perceived chemical risks and risks associated with new technologies significantly higher than experts in both years. Socio-demographic characteristics, like age and gender affected the risk scoring, because older consumers perceived risks higher than younger consumers and women higher than men. Consumers familiarity with the various food risks differed largely, with highest familiarity with the risks food poisoning and unbalanced diet. A shift towards higher risk perception and awareness of the risk of unbalanced diet by consumers is an important factor in fighting food-related diseases. This study provides insight into consumers’ perception of food-related risks, which besides technical-scientific information, is essential to design a clear and targeted health- and risk communication strategy. • Consumers became more aware of unbalanced diet as main food risk in the last decade. • Consumers perceived chemical risks and new technologies significantly higher than experts. • Risk perception increased with age and women perceived risks higher than men. • Consumers showed large differences regarding familiarity with the different food risks.

Changes in Food Environment Patterns in the Metropolitan Area of the Valley of Mexico, 2010-2020.

The concept of food environment refers to the opportunities; environments; and physical, economic, political, and socio-cultural conditions that frame the interaction of people with the food system and shape decisions about food acquisition and consumption. This study analyzes the relationships between the characteristics of urban environments and the availability of retail food through the evaluation of physical and financial access to food in the Metropolitan Area of the Valley of Mexico (MAVM) between 2010 and 2020. Using Geographic Information Systems (GISs), both physical access through network distance to economic food retail units and financial access through socioeconomic status at the block scale were evaluated. The network distance and socioeconomic status results were used as criteria for the spatially explicit classification of the MAVM into food deserts, oases, and swamps. Food deserts are the most abundant food environments but only increased in the third and fourth metropolitan contours. Swamps have increased throughout the city, related to the proliferation of convenience stores that have replaced grocery stores. This study contributes evidence at a local and regional scale required for the future urban planning of the MAVM and for public health and sustainability programs focusing on treating food-related diseases.

What are the limits across major animal production systems for tolerable animal welfare, disease, climate and environmental vulnerabilities and how do we measure them?

Animal agriculture is in the spotlight as commentators and researchers assess its contribution to greenhouse gas emissions, emerging infectious disease, environmental degradation, non-communicable food-related diseases and inadequate animal welfare. To date, however, research has largely failed to explore the significant differences between livestock species and the range of production systems under which they are raised. There is an absence of validated classification systems that are based on ontological processes. In many areas of the world, traditional livestock raising practices have survived for thousands of years and continue to date, yet they are under pressure with human population pressure, land and water use. In the 20th century, intensive livestock production systems were hailed as economic successes with environmental externalities largely ignored. Moving forward what constitutes ‘tolerable’ animal agriculture in a changing world facing multiple existential threats? Do the limits vary across geographies, production systems and cultures? If they do, how can these differences be measured? How might these limits contribute to defining associated sustainable and circular bioeconomies?

Nutrient intake and adherence to the Nordic nutrition recommendations in a Swedish cohort with abdominal obesity.

The Nordic Nutrition Recommendations (NNR) are developed to promote public health and to prevent food-related diseases such as obesity and cardiovascular diseases. To investigate the nutrient intake and adherence to the NNR in a Swedish cohort with abdominal obesity. Dietary intake data were collected using 3-day food diaries and anthropometry and clinical chemistry parameters were measured at baseline of a long-term intervention studying weight-loss management. Eighty-seven subjects with abdominal obesity successfully completed a 3-day food diary. Twelve of these subjects were excluded for further analysis due to implausible low-energy reporting. The remaining 75 subjects (76% females) had mean age of 52.3 ± 10.1 years and a mean body mass index of 34.3 ± 3.1 kg/m2. Mean total fat intake (41.2 ± 7.0E%) was exceeded by 56% of the sample size compared to the maximum recommended intake (RI) of 40E%, whereas mean carbohydrate intake (40.4 ± 8.0E%) was lower than the RI (45-60E%). The intake of saturated fatty acids was high compared to the NNR with only 2 women and none of men reported intakes within the RI of <10 E%. Adherence to the RI for dietary fibre was very low (16.0% and 13.3% when expressed as g/d and g/MJ, respectively). Analyses of micronutrient intake showed lowest adherences for vitamin D and sodium. The nutrient intake in our subjects compared to NNR was rather low with a high total fat intake, particularly too high intake of saturated fatty acids, high salt consumption, and very low dietary fibre and vitamin D intake. More effort is clearly needed to promote healthy dietary habits among subjects with obesity.

OVERWEIGHT AND OBESITY IN YOUNG PEOPLE: review

Obesity in young people is one of the main problems of modern health care due to its high prevalence, complex adverse health effects, risk of complications and low effectiveness of existing treatments. The urgency of this problem is also increasing in low- and middle-income countries, including Ukraine. The article presents data on the medical and social significance of obesity at a young age, the prevalence of overweight and obesity among children of all ages in the world and in our country, key risk factors for overweight, as well as key WHO strategies and programs for the prevention of food-related diseases. In Ukraine, there is an insufficient level of registration of cases of obesity, which is due to the imperfection of the existing system of prevention of this pathology. Thus, important measures on this issue in our country, according to modern strategy, are the study of the environment where the child is, the lifestyle of families, the health of overweight children, followed by the organization of prevention and treatment.

The Complex Role of Lactic Acid Bacteria in Food Detoxification.

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.

Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation

ABSTRACT Starchy Andean crops are often underutilized by consumers, despite their nutritional properties. The starch digestibility of a food is an indicator of its nutritional quality, mainly to prevent cardiometabolic food-related diseases. Limited information on Andean crops’ starch digestibility restricts nutritionists for designing adequate nutrition recommendations. This research evaluates the in-vitro starch digestibility of nine Andean crops flours and provides the knowledge, attitudes, and practices (KAP) survey about them among Ecuadorian nutritionists. The results were analyzed with a principal component analysis (PCA) using starch digestion characteristics (rapidly digested starch, RDS; slowly digested starch, SDS; resistant starch, RS; and estimated glycemic index, eGI). The findings showed that the studied crops could be divided into three groups: (1) Puca shungo potato with high RS, low RDS, SDS, and eGI. (2) Melloco, zarandaja, firiguero, and centenario with low RDS, SDS, eGI, and middle RS; (3) finally, quinoa, amaranth, maca, and arracacha with high RDS, SDS, low RS, and middle to high eGI. In addition, the KAP survey indicated that nutritionists lack knowledge about the starch digestibility of Andean crops, despite having positive attitudes toward recommending them. Our results would allow nutritionists to design healthy diet recommendations.

Assessment of Microbial Content in some Selected Cooked Foods Sold in UCC Science Market and Amamoma Community and their Negative Health Effect on Humans

Globally, the estimated amount of food found to be contaminated from street vendors particularly in developing countries is on the ascendancy. This study sought to assess the microbial content of some selected cooked food sold in UCC science market and Amamoma community and their negative health effects on humans. A mixed-method approach was adopted. Thus, both qualitative and laboratory work to achieve an in-depth insight into consumer perceptions and vendors’ knowledge of the safety of cooked food. The study recruited 7 food vendors and 100 students using purposive sampling method. A structured questionnaire was administered and an observational checklist was used to gather data on the environmental and personal hygiene status of food vendors and also student perception on food related diseases. Data collected were entered into an SPSS version 26.0 software, edited and subsequently used for multivariate analysis. The study revealed that cooked foods sold by vendors in the UCC science market and Amamoma community were unwholesome for human consumption and could be deleterious to the health of consumers. There were statically significant association between contamination of street foods and poor personal hygiene, un-knowledgeable to food borne diseases, improper food handling and illiteracy causing harm to consumers. It is recommended that the Food and Drugs Authority should enforce strict compliance to food quality standards at all food vending establishments in the named cooked food joints.