Food Vendors Research Articles

An Investigation of the Food Safety Knowledge of Street Food Vendors and Sanitary Conditions of Their Vending Sites

An Investigation of the Food Safety Knowledge of Street Food Vendors and Sanitary Conditions of Their Vending Sites

Understanding the Risk Landscape: Analyzing Factors Impacting Food Vending in Nigeria

Even in the modern era with increased awareness about foodborne illness, it still remains a serious public health issue, everywhere around the world, and food handling, preparation and service are crucial practices for food safety. The factor of cookware preparation, storage systems, and/or the versatility and level of education of food handlers are all types of food safety factors that directly or indirectly influence food safety to some degree. Properly nailing down food hygiene first entails looking closely into personal hygiene and the conduct of employees working in food businesses. The food handlers with poor personal hygiene may, in close proximity to the food, be carriers of intestinal helminths, protozoa, and enteropathogenic bacteria. This is when the hands of the handlers can carry excreta from their feces, and they spread it into food with their fingers, thereby leading to infections in the customers. This study assessed the most influential risk factors causing food vendor's illness, identifies several of them, like the groceries, raw food and quality; food prepared and handled in the streets; transportation; absence of regulations involving time and specific holding temperature; and the environment's cleanliness. Nevertheless, the research work came to reveal that various aspects of street food safety are persistently being taken into much account in consuming what belongs to dissimilar socio-economic grouping. Therefore, since the economic benefits of street food trading are incalculable, it is very critical that authorities strengthened and implemented the policies/ regulations in order to ensure food safety. Keywords: Foodborne illnesses, Food safety, Food handling, Food vendors, Street food

Application of Two Ocimum Species Powders in the Control of Red Flour Beetles, Tribolium castaneum Herbst (Coleoptera: Tenebronidae), during Wheat Grain Storage

Pest insects on stored goods are a problem everywhere in the world because they lower grain yields and quality. This has the impact of creating a significant danger to global food security, which could negatively affect people's well-being. In the human endeavor to lessen the threat caused by these insects, the use of synthetic chemical insecticides has unfavorable effects. Recently, there has been advancement in the use of botanicals and agricultural wastes in the control of these pests. This research investigated the effects of Ocimum gratissimum (African basil) and O. basilicum (common basil) powders against Tribolium castaneum infesting wheat grains in storage. Powders were tested singly and mixed at doses of 0.2, 0.4, 0.6, 0.8 and 1.0 g per 20 g of wheat grains. The following parameters were determined: adult mortality, adult emergence rates, seed damage %, weight loss %, and beetle perforation index. The data showed that two Ocimum powders were efficacious and their effectiveness increased with increasing the dosage and also the exposure time. The population of adult T. castaneum on treated wheat grains was significantly (p < 0.05) decreased by the two tested Ocimum species powders. After 24 hours of treatment, 1.0 g of O. basilicum powder caused 50% mortality of adult T. castaneum. However, the combination of O. gratissimum and O. basilicum powders caused 40% of beetles' mortality. On the other hand, O. gratissimum powder was the least toxic on adult T. castaneum with 30% only mortality. The lethal doses of both tested powders and their combination required to cause 50% mortality of the T. castaneum population after the first day of exposure were 1.09, 1.44, and 1.45 g, respectively. While, the lethal dose required to cause 90% mortality (LD90) was 4.24, 8.44, and 5.38 g after the first day post exposure. This study demonstrated the toxicity of O. gratissimum and O. basilicum powders on the survival of T. castaneum on wheat grains. The least deadly dose was recorded on O. gratissimum. Therefore, it is recommended that poor resource farmers and food vendors use Ocimum powder as a biocontrol to manage the red-rust flour beetle in stored wheat grains.

Design and Development of an Ice Cream Cart by Upcycling Automobile Scraps to Promote Street Food Vendors (StartUp) in Bangkok, Thailand

Design and Development of an Ice Cream Cart by Upcycling Automobile Scraps to Promote Street Food Vendors (StartUp) in Bangkok, Thailand

The potential of the mohamad toha area as a street food tourism destination in cirebon city

The Mohamad Toha area is located in Kebonbaru Village, Kejaksan District, Cirebon City, in the center of Cirebon city and only ± 200m from the Cirebon mayor's office. This street is filled with various food vendors presenting typical Indonesian flavors with a local touch, from heavy food to sweet snacks, this street has everything to pamper the taste buds of its visitors. This research aims to discover the potential of the Mohamad Toha area as a tourist destination in Cirebon City. By using a qualitative approach and 3A’s analysis, this research identifies what culinary tourism in the Mohamad Toha area could be a potential tourist visit, as well as how to analyze the 3A’s, namely the attractions presented, the amenity available in the area and the accessibility to the area. The findings show that the Mohamad Toha area of Cirebon City has culinary tourism potential which can be an attraction for local tourists and tourists who are on holiday in Cirebon City, and based on the 3A’s analysis the Mohamad Toha Tourism Area is quite supportive of being a culinary tourism attraction in Cirebon City, having various attractions, street culinary, easy access and close to the city center, as well as sufficient supporting facilities.

Tinjauan Tingkat Pengetahuan Hygiene Makanan Pedagang Sala Lauak Di Objek Wisata Ulakan Padang Pariaman

Abstract:
 This study originated from the fact that only 10% of the 40 sala lauak vendors at Ulakan Padang Tourism Object apply good food hygiene standards. This study was conducted to evaluate the level of understanding of food hygiene of food vendors in the Ulakan tourist area of Padang Pariaman.
 The research method used was quantitative with descriptive data. This study was conducted in Ulakan tourism destination in Padang Pariaman District. The number of participants in this study was 40 vendors operating in the Ulakan Tourism area. They became the main sample in data collection using a questionnaire based on the Guttman scale model.
 According to the results of the study, the level of knowledge about food hygiene at Ulakan tourist attraction in Padang Pariaman showed that 60% were in the poor category, 17% were in the moderate category, and 24% were in the good category.

Effects of the Informal Street Food Vendors’ Operations on the Socio-cultural and Economic Wellbeing of Nyeri Town Public

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

Quality of Work-life of Road Side Food Street Vendors in Tiruchirappalli District

Street vending is a universal phenomenon and is primarily seen in all countries. The people working in this area get low wages, which makes it easy for them to enter unskilled labour and be self-employed. It provides self-employment, removes poverty, and improves the people's standard of living. This study mainly focuses on the standard of living of roadside food vendors in the Tiruchirappalli district. The researcher selected 60 sample respondents by using a simple random sampling method. It is found that there is a significant difference between monthly income and quality of life of food street vendors. It is suggested that the street vendors must register as per the provisions of The Street Vendors (Protection of Livelihood and Regulation of Street Vending) Act, 2014.

Microbial Composition and Diversity of High-demand Street-vended Foods in Ecuador

Developing countries such as Ecuador carry a heavy food safety burden but reports on the microbiological quality of their foods are scarce. In this investigation, the microbial diversity of 10 high-risk and mass-consumption street-vended foods including bolones, encebollado, food dressings, ceviche, chopped fruits, fruit juices, fruit salads, cheese, raw chicken, and ground beef in Quito, Guayaquil, and Cuenca, three major population centers in Ecuador, were evaluated using 16S rRNA gene High Throughput Sequencing. In total, 1,840 amplicon sequence variants (ASVs) were classified into 23 phyla, 253 families, 645 genera, and 829 species. In the tested food samples, Proteobacteria and Firmicutes were the most abundant phyla accounting for 97.41% of relative abundance (RA). At genus level, 10 dominant genera were identified: Acinetobacter (12.61% RA), Lactococcus (12.08% RA), Vibrio (8.23% RA), Weissella (7.43% RA), Aeromonas (6.18% RA), Photobacterium (6.32% RA), Pseudomonas (3.92% RA), Leuconostoc (3.51% RA), Klebsiella (3.49% RA), and Cupriavidus (2.86% RA). The highest microbial diversity indices were found in raw chicken, encebollados, fruit salads, and fruit juices from Guayaquil and Cuenca. From sampled foods, 29 species were classified as food spoilage bacteria and 24 as opportunistic pathogenic bacteria. Two groups associated with human diseases were identified, including 11 enteric species and 26 species of fecal bacteria. The occurrence of recognized and opportunistic pathogenic bacteria, as well as enteric and fecal microorganisms, in the street-vended foods indicated extensive risks for the consumers’ health. This study demonstrated the application of culture-independent amplicon sequencing in providing a more comprehensive view of microbial safety for street-vended food, which could be a useful tool to facilitate the control of foodborne diseases.

A Cross-sectional Study to Assess Bacteriological Quality of Fresh Vegetable Salads and Associated Risk Factors in Food Service Establishments in Mwanza City

This study examined the bacteriological quality of fresh vegetable salads and associated risk factors in restaurants and street food vendors in Nyamagana and Ilemela municipalities, Mwanza City, Tanzania. Thirty samples of vegetable salads (i.e., Kachumbari), along with 30 swabs from hands and chopping boards, were collected and analyzed. High contamination levels exceeding acceptable limits were observed with total bacterial counts, S. aureus, and E. coli ranging from 3.6 to 6.7 log CFU/g. All Kachumbari samples (100%) were unsatisfactory, and 17 (56.7%) had unsatisfactory E. coli levels. Moreover, 22 samples (73.3%) had unsatisfactory S. aureus levels, and 10 samples (33.3%) showed unsatisfactory Salmonella spp. contamination. Further, Kachumbari from street food vending sites had a significantly (p < 0.05) higher TBC mean value (6.5 ± 0.3 log CFU/g) than the one from restaurants (5.2 ± 0.6 log CFU/g). On the other hand, chopping boards and hands had high total counts ranging from 3.5 to 4.7 log CFU.cm-2. Also, the type of chopping board was significantly related to the S. aureus contamination levels in the Kachumbari salads (p < 0.05). The presence of both hygiene indicator microorganisms and pathogens indicates a potential public health risk associated with the consumption of Kachumbari. Urgent intervention measures are required to enhance handling practices, personal hygiene, and overall safety throughout the food value chain, thus ensuring the quality and safety of vegetable salads in food service establishments.

Nutrition knowledge and attitudes of street food handlers in Mangaung Metro Municipality in free state, South Africa

Nutritious and safe food is essential for good health. However not all food handlers especially in the street food trade know how to or are willing to prepare nutritiously balanced meals. Many non-communicable diseases are associated with poor diets, this therefore implies that habitual consumers of street vended foods could be at risk. This study therefore aimed to analyze the nutrition knowledge and attitudes of street food handlers as well as the food types sold. The study followed a cross-sectional, quantitative design using a peer reviewed questionnaire to obtain street food handler demographics, nutrition knowledge, attitudes and food types sold. Questionnaires were administered to 100 food vendors (June–August 2022) with more females (57%) than males (43%) in the sample. The nutrition knowledge responses given by vendors are indicative of a satisfactory knowledge level. None of the participants scored below 33% (i.e., ≤5/15). The vendors had positive attitudes towards nutrition. However, the meals they sold such as fat cakes and processed meats, were mostly fat and energy dense, and these have a potential to cause health issues such obesity and cardiovascular diseases. Studies on nutrition knowledge especially among this demographic are significantly fewer, and no other study of this kind has been conducted in the Free State.

Women as street food vendors in India: An uncertain workspace

Women as street food vendors in India: An uncertain workspace

MICROBIAL LOAD AND ANTIBIOTICS RESISTANCE PATTERNS OF BACTERIAL ISOLATES FROM NIGERIA NAIRA NOTES

In our society today, exchange of goods and services usually involves exchange of currency notes by hand. This can serve as a means of transferring microorganisms and antibiotics resistant bacterial isolates. This study was aimed at assessing the contamination of Naira notes in Ungwan Rimi area of Kaduna State and to determine the antibiotics resistance patterns of the isolated bacteria. A total of 160 samples of naira notes, were collected randomly from staff and students, marketers, hospital and pharmacies, food vendors and transporters at strategic spots in Ungwan Rimi. Bacteria isolation and identification of samples were carried out using spread plate technique on medium and standard biochemical characterization, respectively. Antibiotics susceptibility testing were carried out using agar disc diffusion method. Isolates that were non-susceptible to at least one antimicrobial agent in three or more antimicrobial classes were classified as multidrug resistant (MDR), those that remain susceptible to agent(s) in only one or two classes as extended drug resistant (XDR) while pandrug resistant (PDR) isolates were classified as those isolates that were resistant to all antibiotics used. Highest bacterial load was observed with N100 notes with marketers (5.33 x 105) while the least bacterial load was 1.2 x 104 in N50 notes from hospitals and pharmacies. The following bacteria were isolated Staphylococcus aureus 70 (26.8%), Bacillus spp 60 (23.0%), Clostridium spp 31 (11.9%), Escherichia coli 30 (11.5%), Streptococcus species 25 (9.6%), Klebsiella spp 24 (9.2%), Salmonella 15 (5.8%), Shigella species 4 (1.5%) and Pseudomonas species 2 (0.8%)...

Consumer trust in Thai street food vendors: implications for the post-pandemic era

PurposeThis study aims to investigate the impact of service quality (SQ), perceived value (PV) and consumer satisfaction on Thai street food, with customer satisfaction (CS) as a mediator for customer loyalty and repurchase intention (RI). It also explores how consumer trust (CT) in Thai street food safety moderates these relationships.Design/methodology/approachStructural equation modelling (SEM) was utilised to analyse the complex interrelationships between various constructs. Multi-group analyses were conducted to investigate the moderating effects of CT on the structural model, considering two distinct groups based on trust levels: low and high.FindingsThe findings revealed that SQ and PV significantly influenced CS and behavioural intention, while the perceived quality of Thai street food had no significant impact on post-COVID-19 consumer satisfaction. The study highlighted the critical role of CT in moderating the relationships between SQ, PV and CS, with distinct effects observed in groups with varying trust levels.Social implicationsThe research emphasises the importance of enhancing SQ and delivering value to customers in the context of Thai street food, which can contribute to increased CS, RI and positive word-of-mouth. Furthermore, the study underscores the critical role of building CT in fostering enduring customer relationships and promoting consumer satisfaction and loyalty.Originality/valueThis research offers valuable insights into consumer behaviour and decision-making processes, particularly within the realm of Thai street food. It underscores the significance of understanding and nurturing CT, especially in the post-COVID-19 landscape, emphasising the need for effective business strategies and consumer engagement.

Homecoming

This article details the author’s journey through her hometown of Kuching, Sarawak, and the multisensorial experience of revisiting familial homes and key culinary heritage sites around the city. The everyday and the mundane are highlighted as key features which hold together the rich mosaic of the culinary traditions and history of Kuching. Kuching has recently been recognised as a UNESCO Creative City of Gastronomy, which acknowledges its unique blend of historical and contemporary culinary practices. This article examines what this means for a city where hawker food culture is the lifeblood of Kuching, but also where a burgeoning gastronomic scene is increasingly drawing attention on the international stage. It argues for a revaluation of the traditional binaries between local food vendors (hawkers) and professional chefs, suggesting that both contribute to the city’s culinary landscape. This approach will help form a comprehensive and inclusive understanding of Kuching as a UNESCO Creative City. It will also guide future efforts to establish sustainable and locally based food supply chains in the city.

Food Safety, Hygiene Practices and Consumer Choice of Food Vendors in Tertiary Institutions in Abia State, Nigeria

The paper the influence of food safety and hygiene practices on consumer choice of food vendors in tertiary institution in Abia State, Nigeria. Specifically, the study is to determine the standard of food safety and hygiene practices among food vendors in the study area and the influence of environment on consumer choice of food vendors in the study area. Two research objective guided the study and one hypothesis. Structured questionnaire and observational checklist were used to assess the food safety and hygiene practices among food vendors. The study population comprises of all the registered food vendors and consumers of the selected tertiary institutions in Abia State. Convenience sampling techniques was adopted for the study. A sample size of 260 registered food vendors and 196 consumers were adopted for the study. Descriptive statistics such as frequencies, percentages and means were used to analyze demographic variables and research questions, while multiple regression analysis was used to test the hypotheses at 0.05 significant level. Findings revealed that environment, location, price, quality of food among others are some of the factors that influences consumers’ choice of food vendors. Management of tertiary instructions should sensitize, train and retrain food vendors on preparing and serving a healthy food to consumers. Disciplinary measures should be put in place to ensure strict adherence to standard food safety and hygiene practices in these institutions.

Food Hygiene, Safety Measures, and Associated Factors among Street Food Vendors in Addis Ababa, Ethiopia: Implications for Intervention Activity Design and Implementation

Background. Foodborne outbreaks and epidemic diseases are common in resource-limited countries. Many people in developing countries are increasing their habit of eating fast foods prepared on the street due to their low cost and accessibility, while most of them get sick due to poor food hygiene practices and safety measures among the street food vendors. Therefore, this research is aimed at assessing food hygiene knowledge, practices, and associated factors among street food vendors. Methods. A community-based cross-sectional study design was conducted among 494 street food vendors in Addis Ababa, Ethiopia. The data were collected using a face-to-face interview with a pretested questionnaire. All precautions for prevention of COVID-19 were followed since the study was conducted during the COVID-19 era. The data were entered into a computer and cleaned using EpiData 3.4 before being exported to SPSS version 23 for analysis. A multivariable logistic regression with a 95% confidence interval was used to identify the factors that were significantly associated with poor hygiene practice. Results. In this study, 78% of street food vendors had poor hygienic practices. Monthly income less than 2000 birr (AOR=1.95, 95% CI (1.36, 11.26), p=0.014), age groups less than 25 years of age (AOR=3.17, 95% CI (1.12, 8.97), p=0.03), food vendors who prepare food while not healthy (AOR=2.07, 95% CI (1.25, 5.93), p=0.025), and lack of toilet facilities (AOR=2.84, 95% CI (1.58, 9.68), p≤0.001) were significantly associated with the poor hygiene practices of street food vendors at a significance level of p≤0.05. Conclusions. The general food hygiene practices and safety measures were poor. Age groups younger than 25 years of age, monthly income less than 2000 birr, preparing food while sick, and lack of access to toilet facilities were significantly associated with poor food hygiene and safety practices. To promote food safety and community health, street food vendors should receive health education and training about proper food hygiene practices through health extension workers and mass media. Basic infrastructure and services like clean water supply and waste disposal facilities should be provided for street vendors to improve food hygiene and safety practices.

Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria’s school feeding program

This study aimed to measure the food safety knowledge, attitude, and practices among food vendors engaged in Nigeria’s ongoing Home-grown School Feeding Program. A cross-sectional survey was conducted in face-to-face interviews with 240 food vendors from 3 states in northeast Nigeria involved in the school feeding program using a structured questionnaire. Multiple linear regression results revealed that increased education and access to information through radio, television, and food inspection institutions increased food safety knowledge. Food safety attitudes score increased with more years of vending experience and accessing food safety information via radio, food inspection institutions, and the Internet. An increase in household size and food safety information from friends and colleagues negatively affected food safety attitude scores. As a result, we emphasize the need for dissemination of improved food safety information via radio, television and food safety inspection institutes. Food vendors in the SFP should be selected after passing a food safety training and gaining food handling experience. Higher education should be a priority criterion in the hiring process.

Food safety in Latin American informal food establishments

Background and aimInformal food establishments are an important source of food due to their increased affordability of products and convenience. Food security and safety are two key factors that must coexist for a proper functioning of the food system. In Latin America, the safety of food is less analyzed than food security, although it is central to people’s health, as well as to their personal sustainability. Since informal food establishments are popular food sources in Latin America, this research aims to examine the presence of foodborne pathogens in food products from such establishments.MethodsThis research will be conducted as narrative literature review, collecting data from all publications in Spanish-speaking countries in Latin America between January 1, 2018, and May 31, 2023. The databases searched were PubMed and Web of Science. The search included pathogens such as bacteria, parasites and viruses. The languages of the articles assessed were English and Spanish.ResultsThe analysis was based on 32 articles focusing on seven of all Spanish-speaking countries in Latin America. The pathogens found belonged either to a bacteria type, or to a parasite. No viruses were investigated within the selection of articles. The widest variety of pathogens was among bacteria. The most frequently identified bacteria belonged to the family Enterobacteriaceae. The food products examined ranged from animal products to fruit and vegetables, fish, seafood and already-prepared dishes or juices. The informal food establishments where the studies conducted their analyses were markets, backyard selling points, street establishments or convenience food stores.ConclusionIdentifying pathogens in food products commercialized at different informal retail points has impacts for the safety of the food from personal sustainability viewpoint. Therefore, efforts need to be directed toward better support of the informal food sector in their provision of safe food. Further investigation could trace the exact sources of infection, while public health officials can implement safety programs in cooperation with food vendors.

Biosynthesis of Staphylococcus aureus OS-silver nanoparticles and their antimicrobial and protective effects on coated paper money

Introduction: Currency notes harbor and transmit infectious microorganisms if handled without proper care. Hence, in this study, silver nanoparticles biosynthesized from autochthonous S. aureus OS (S-AgNPs) isolated from Nigeria currency notes (Naira) were used to assess the antimicrobial activity of S-AgNPs against the pathogenic money microbiome and to determine their protective effect on coated currency notes. Methods: Naira notes (15) each, were randomly collected from poultry product sellers, food vendors, fish, sellers, and shopkeepers in Ondo City, Nigeria. A molecular tool was used for the identification of bacterial isolates using 16S ribosomal RNA gene sequences. Staphylococcus aureus-silver nanoparticles (S-AgNps) were characterized by UV‒visible spectroscopy. The antibacterial and antifungal activities of the biosynthesized S-AgNPs against isolated microorganisms were determined using the agar well diffusion method. Results: A total of one hundred and twenty (120) S-AgNP-coated and non-coated papers were improvised as currency notes and randomly distributed among preinformed business owners. The highest bacterial count of 7.90 cfu/mL was recovered from Naira notes collected from food vendors. The highest fungal count of 4.70 cfu/mL on the Naira note was collected from poultry product sellers. S. aureus had the highest frequency of 29.60%. At 5.0 µg/mL, the S-AgNPs had the greatest inhibitory effects (17.30 mm) on Streptococcus pyogenes and Rhizopus stolonifer. The provided currency notes coated with the biosynthesized S-AgNPs showed no growth of microorganisms. Biosynthesized S-AgNPs showed pronounced antimicrobial potential against pathogenic microorganisms isolated from currency (Naira notes). Conclusion: AgNPs can be used as coating agents during currency production to minimize the spread of disease-causing pathogenic microorganisms.