Popular Street Food Research Articles

Street Food Discourses and the Case of the Ugandan “Rolex”

ABSTRACT This article examines the multiple ideological and symbolic meanings associated with the Ugandan street food called “rolex”. Rolex is a popular street food that was declared a tourist attraction in Uganda by the then Minister for Tourism after the snack was ranked by CNN as the fastest-growing street food in Africa in 2016. Rolex seems to derive its name not from the Swiss watch brand, but from the act of rolling the omelette inside a chapati. The article discusses the evolving identities of this snack, and analyses how the street food is constructed in Uganda’s press. I argue that the street food serves a number of cultural functions: it serves as a delicious meal, a celebration of national identity and resilience, a marker of economic activity, an index of Asian influences, and a symbol of diplomacy. In addition, it creates nostalgia and longing from outside the country. The article shows how this street food for the urban poor has become a national delicacy that tells the story of Uganda’s attempt to produce an identity and unity constructed around a “national meal” that caters to different ethnic and social groups.

Peran Mahasiswa Dalam Konsultasi Keuangan Untuk Peningkatan Laporan Keuangan Umkm Telur Gulung Pak Doni

This research aims to analyze the development and challenges faced by Micro, Small, and Medium Enterprises (MSMEs) in the production and marketing of rolled eggs in City X. Rolled eggs are one of the popular street foods with significant economic potential. The research method used is descriptive qualitative with a case study approach on several rolled egg MSMEs in the area.Recommendations resulting from this research include the need for government support in the form of training and access to funding, as well as enhancing collaboration among MSMEs to strengthen marketing networks. With the right strategies in place, it is hoped that rolled egg MSMEs can further develop and make a positive contribution to the local economy.

Exploring Consumer Perceptions and Value Addition in Street Cuisine: A Case of Kalai Ruti

Aims: The study focused on Kalai Ruti, a popular street food made from black gram in Chapai Nawabganj, Bangladesh. It is aimed to examine the potential for enhancing the dish’s value and to assess consumer attitudes towards street food in that region. Study Design: This study adopted quantitative approach where purposive sampling technique was used to select the sample size. Face-to-face interviews were performed with a structured questionnaire facilitated in-depth interactions with the respondent to reach the goal. Methodology: The research involved direct surveys with 100 Kalai Ruti customers and 30 local vendors. It is employed multiple linear regression and descriptive statistics to analyze data. This included examining the value addition from incorporating various meats and vegetables typical in Bangladeshi cuisine of Kalai Ruti, as well as analyzing the cost and selling price of these ingredients. Results: Findings showed significant value addition from different meats: BDT 370.07 per kg for chicken, BDT 988.3 per kg for beef, BDT 386.03 per kg for duck, and BDT 38.8 per kg for eggplant. Consumer’s feedback was overwhelmingly positive, with over 76% of participants expressing favorable opinions. The analysis also revealed that the street food culture around Kalai Ruti is shaped by a blend of value addition, consumer preferences, and socio-demographic factors. It is also seen that education, family size, and income had minor effects, age, gender, occupation, and marital status significantly influenced consumer choices. Conclusion: The study offers valuable insights that can help enhance marketing strategies and support the sustainable development of the street food sector in the area. Furthermore, it is opening the gate of future research on this sector to discover the scope and expansion of Kalai Ruti’s market.

Chemical Analysis and Nutritional Assessment of Chicken Sempol in Local Markets


 
 
 
 
 
 This study aims to evaluate the chemical composition and nutritional value of chicken sempol, a popular street food in Karanganyar Regency. Employing a survey method with quantitative descriptive analysis, three treatment groups (sellers A, B, and C) were assessed, each with four repetitions. Non-probability sampling was utilized. The findings demonstrate significant (P<0.05) variations in water content, protein content, carbohydrate content, and fat content among the chicken sempol samples. Chemical quality tests reveal water content at 48.54%, protein content at 9.64%, carbohydrate content at 47.20%, and fat content at 9.26%. Notably, chicken sempol from different vendors exhibited distinct chemical profiles, with the lowest fat content and highest carbohydrate content observed. The study concludes that chicken sempol with superior chemical quality is available on Jalan Lawu, underscoring the importance of such assessments for informing consumer choices and improving the overall nutritional landscape.
 Highlight:
 
 Comprehensive Evaluation: The study assesses the chemical composition and nutritional value of a popular street food, chicken sempol, within Karanganyar Regency using a survey-based quantitative descriptive analysis.
 Distinct Vendor Profiles: Significant variations in water, protein, carbohydrate, and fat content are observed among chicken sempol samples from different vendors, highlighting the need for vendor-specific assessments.
 Consumer Impact: The identification of chicken sempol with superior chemical quality on Jalan Lawu emphasizes the crucial role of such evaluations in guiding consumer choices and fostering improvements in the broader nutritional landscape.
 
 Keyword: Chicken Sempol, Nutritional Value, Chemical Composition, Street Food, Vendor Variation
 
 
 
 
 

Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh

Traditionally fermented pickles are a popular street food in Bangladesh famous for their unique flavors and health benefits. Pickles are often prepared by fermentation using lactic acid bacteria (LAB) that can act as probiotics. The study was aimed to isolate and characterize lactic acid bacteria from pickle samples collected from streets of Dhaka city, as well as assess the microbial quality of pickles for food safety.A total of 30 pickle samples of different kinds were collected from streets of Dhaka city. Isolation and identification were conducted using conventional cultural and biochemical tests, followed by molecular confirmation of identity. Antibiotic susceptibility of isolates was investigated against 7 antibiotics of different groups. Antimicrobial activity of LAB isolates was analyzed by well-diffusion assay and phenotypic enterocin activity assay. Physiological characterizations of LAB were performed to determine their tolerance to temperature, salt, pH, bile, carbohydrate fermentation pattern, proteolytic activity and biofilm formation.Fifty isolates were obtained from pickle samples, of which 18% was identified as LAB, including Enterococcus faecalis (6) and Enterococcus faecium (3). The rest included S. aureus (18), E. coli (11), Klebsiella spp. (5), Salmonella (3), Shigella (3) and Pseudomonas aeruginosa (1). Antibiotic resistance pattern revealed higher occurrence of resistance against azithromycin among the non-LAB isolates, but none of the LAB isolates were found to resist any of the antibiotics used. Antimicrobial activity of LAB isolates was not observed against the foodborne isolates. All LAB isolates fermented a wide range of carbohydrates and showed adequate tolerance to salt, pH, temperature and bile. Out of 9 isolates, 5 displayed proteolytic activity, and 6 were found as strong biofilm producer.These results suggest that although the LAB isolates from street pickles collected from Dhaka does not have antimicrobial activities, they still have potential to be used as probiotics. It also shows high occurrence of antibiotic resistant foodborne pathogens in pickles, indicating that consumption of such street food can be serious health hazard.

Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p

What is the sodium and trans-fat content in popular street and takeaway food in Bosnia and Herzegovina?

Street food is part of the Eastern European gastronomy, but there is a knowledge gap on food availability and nutritional composition. The aim was to investigate the street and takeaway food availability and nutritional composition in Sarajevo and Banja Luka, Bosnia and Herzegovina. Street food and takeaway food vending sites were included. Information on vending sites’ characteristics and food availability, and samples of the most commonly available foods were collected (Sarajevo: 80 homemade; 39 industrial, Banja Luka: 80 homemade; 40 industrial), for chemical analysis (total fat, lipid profile, sodium and potassium). Among the vending sites selling food other than fruit (98.3 %), 40.9 % were selling only industrial foods (snacks, biscuits and sweet pastries, ice-cream, chocolate), while 52.7 % were selling only homemade foods (savoury pastries, main dishes, cakes, biscuits and sweet pastries, sandwiches, bread, snacks) and 6.3 %, both. Homemade foods presented higher total fat (16.6 vs. 10.1 g/serving, p < 0.001), sodium (603 vs. 187 mg/serving, p < 0.001) and potassium content (168 vs. 110 mg/serving, p < 0.001), compared to industrial foods. Homemade cake presented the highest mean trans-fat content (2.32 g/serving), whereas homemade beefburger presented the highest mean sodium content (3838 mg/serving). In sum, in urban Bosnia and Herzegovina, commonly available street and takeaway foods, particularly homemade, were high in total fat, saturated, trans-fat and sodium. These findings call for the design of healthier urban food environments.

Implementation Sanitation Standard Operational Procedure in Online Food during Covid-19 Pandemic in East Jakarta

The COVID-19 pandemic has caused people to immobilize to eat out, many industries are closed, the community’s economy is down, and many online food small and medium enterprises (SMEs) have sprung up. One of the areas affected by the COVID-19 pandemic is East Jakarta. The implementation of Sanitation Standard Operational Procedure (SSOP) in online food SMEs requires special attention during the COVID-19 pandemic. This study aims to evaluate food production facilities in online food SMEs. Direct observation using instrument from Indonesian National Agency of Drug and Food Control (BPOM) Number HK.03.1.23.04.12.2207 2012 was conducted. The survey was conducted from May to June 2021 in five sub-districts in East Jakarta, namely Duren Sawit, Matraman, Pulo Gadung, Kampung Makassar, and Cipayung. Of the 32 SMEs observed, 50% had been established in less than one year. Most of the SMEs owners have secondary and higher education education and sell popular Street food or food. The survey covers non-compliance in 14 elements of food production facilities. The results show minor disobedience 18.8%, major disobedience 33.3%, serious defiance 25.8%, and critical disobedience 29.9%. In conclusion, major disobedience had the highest percentage, followed by critical, serious, and minor disobedience. Further education in the application of SSOP for online food SMEs should be carried out.

Evaluation of Street Food Safety and Hygiene Practices of Food Vendors in Can Tho City of Vietnam

The objective of this study was to investigate the food safety status of street foods in the city of Can Tho, Vietnam. A total of 410 consumers was interviewed to get an insight into the popular street foods in the studied area. Vietnamese sandwich (34.63%) and sugarcane juice (24.51%) were consumed popularly according to the survey. A total of 263 street food samples (i.e.Vietnamese sandwich, n = 131 and sugarcane juice, n = 132) were collected from different locations such as schools, hospitals, markets, and other locations in four districts (i.e. Ninh Kieu, Cai Rang, Phong Dien and O Mon) of Can Tho city for microbiological analysis. Total aerobic mesophilic counts (TMC), yeast and mold, coliform, E. coli, and Staphylococcus aureus were assessed. Microbial contamination of Vietnamese sandwich was 5.7-9.2 log CFU/g (TMC), 2.0-7.4 log CFU/g (yeast and mold), 2.5-7.9 log CFU/g (coliform), 1.0-5.9 log CFU/g (E. coli), and 1.7-6.6 log CFU/g (Staphylococcus aureus). There was a significant difference in Vietnamese sandwich sampling among districts (p&lt;0.05). In contrast, the contamination of sugarcane juice samples with regards to total aerobic mesophilic counts, yeast and mold, coliform, E. coli, and Staphylococcus aureus were 7.53±0.74, 5.56±0.71, 6.02±1.21, 2.26±1.31, 1.47±0.77 log CFU/mL, respectively. No statistically significant difference (p&gt;0.05) was observed in sugarcane juice samples among districts and locations. The observation of the handling practices of street food vendors showed inadequate hygiene practices, assessment of the street foods safety showed that they do not satisfy the Vietnam hygiene standard of specific foods. These findings give an insight into the safety status of sampled street foods and may provide needed information for Vietnam’s authorities to further improve the safety of street food and create food safety awareness among consumers and handlers, thereby preventing risk to public health.

Bacterial aetiology of pani sold with popular street food Chaat in Bengaluru

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Bacterial loads and antibiotic resistance profile of bacteria isolated from the most popular street food (Phuchka) in Bangladesh.

Objective:Phuchka is one of the most common street foods in Bangladesh. It is served with salad, sweet and sour tamarind dispersed water, and minced eggs as topping at places where people usually gather. This makes these foods susceptible to bacterial contamination. Therefore, assessing the bacterial load and antimicrobial profile of organisms isolated from phuchka and other foodstuffs served with it was the focus of this study.Materials and Methods:Bacterial isolates were isolated and identified from the samples after the bacterial loads were assessed as total viable count (TVC), total coliform count (TCC), and total staphylococcal count (TSC). The antibiotic resistance profile of the isolates was obtained using the disk diffusion method. Molecular detection of Escherichia coli isolates and the presence of gene responsible for tetracycline resistance was confirmed by polymerase chain reaction.Results:According to the recommendations, the TVC value of 70% phuchka and egg samples was safe, whereas TSC value illustrated that 80% of both phuchka and egg samples were at safety level. For the TCC value, 80% egg and 70% phuchka samples were found to be safe for consumption. Among all the samples, the microbial loads of the vendors’ hand wash were least in the safety level. Antibiotic sensitivity tests revealed that both Staphylococcus spp. and E. coli isolates were sensitive to gentamicin and ciprofloxacin but showed resistance to ampicillin. Conclusion:The data of this study indicate that phuchka can pose a public health problem as foodborne bacterial isolates which are antibiotic-resistant are found in it.

Prevalence of Bacillus cereus in ready-to-eat boiled and fried rice in the Tamale Metropolis of Ghana

The most popular street vended foods in Ghana; fried rice, Jollof and Waakye were examined in the Tamale Metropolis from April to May 2015 to determine the prevalence of B. cereus. Street vended Fried rice, Jollof rice and Waakye were purchased, transported aseptically and Bacteriological Analytical Manual guidelines were used to isolate and enumerate B. cereus. The samples were classified based on the microbial loads of &lt;103 cfu/g, 103≤104 cfu/g and &gt;105 cfu/g for satisfactory, borderline and unsatisfactory respectively. Fried rice recorded the highest number of unsatisfactory samples 18/30 (60.0%), followed by Waakye 8/30 (26.7%) and the least was Jollof 7/30 (23.3%). There is the need for regular training for vendors and further work to determine toxins produced by B. cereus.

Concentrations and Health Risk Assessment of Metallic Trace Elements in Ready-to-Eat Braised and Flamed Chickens in Burkina Faso.

Braised and flamed chickens known as "poulet bicyclette" are famous and popular street food in Burkina Faso. Although they are important sources of a wide range of essential trace elements for humans, they can also contain toxic metals. The aim of the study was to assess the concentrations and health risk of metallic trace elements (Ag, Cr, Cu, Mn, Fe, Co, Zn, Ni, Cd, Pb) in ready-to-eat braised and flamed chickens in Burkina Faso. The concentrations and health risk assessment were estimated by atomic absorption spectrometry and hazard quotient method, respectively. The concentrations of Cu (3.12mgkg-1), Fe (20.17mgkg-1), and Ni (0.22mgkg-1) were about 2 times higher in flamed chickens than in braised ones. Cd (0.45mgkg-1) and Cr (2.50mgkg-1) were 2 to 5 times more concentrated in braised chickens than flamed chickens. Pb was found in 72.72% of braised chicken and 62.06% of flamed chicken samples, above the maximum limit set by the JECFA. The daily intakes of Cu, Mn, Fe, and Zn contributed for less than 2% to the recommended daily intakes set by the Institute of Medicine of USA for both males and females, whereas Cr contributed for more than 20% from braised chicken. The estimated monthly intakes of Cd represented about 1.92-4.06% of the provisional tolerable monthly intake of Cd set by FAO/WHO. A non-cancer risk estimated as hazard index has been recorded at the maximum level of consumption for female consumer group for flamed chicken (HI = 2.14). The estimated cancer index risk in this study is below the reference value (10-4) set by the United States Environmental Protection Agency (US EPA).

Perancangan Desain User Interface Aplikasi KABITA Untuk Menginformasikan Kuliner Street Food Kota BandungTION TO INFORM INFORMATION STREET FOOD CULINARY BANDUNG CITY

Bandung is a city that has a variety of culinary, it makes this city as a culinary tourism destination that highly demanded by both domestic and foreign tourists. Based on data from the Department of Culture and Tourism of Bandung, Bandung has a legendary street food culinary that is highly favored by culinary enthusiasts who visit this city. Street food culinary is snacks that have been around for a long time with authentic flavors and stories behind, some of popular street food culinary are bandros, combro, colenak, ketan bakar, cireng ​​and others. The rapid development of culinary potential in this city has caused many new street foods that enriches culinary diversity in Bandung so that culinary enthusiasts need an information media contains of information about culinary in this city, especially authentic street food culinary which is starting to be hard to find. Through qualitative methods and data collection techniques by means of field studies such as observation, interviews and questionnaires, it is necessary to design an application-based information media. The final results of this research is user interface design for the media that informs Bandung street food culinary. Inspired by the word kabita which comes from Sundanese means tempted to taste food, was chosen as the name of the application that informs culinary street food in the city of Bandung that aims to facilitate culinary enthusiasts to get that information

Alternatif Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil

Siomay is a popular street foods in urban and rural areas of Indonesia. Due to its characteristics siomay sauce can be incorporated with RPO (RPO) for vitamin A fortification. The objective of the study were determining the effect of RPO addition to the characteristic of siomay sauce, and determining the preference of siomay sauce added with various amount of RPO. A four levels addition of RPO (0.0 g, 1.5 g, 3.0 g and 4.5 g) were added to siumay sauce. The physical characteristics (viscosity, emulsion stability), sensory evaluation (hedonic test and duo-trio test) of the sauce, and the retinol equivalent of fortified siomay sauce were evaluated. The result showed that viscosity of siomay sauce increased with increasing addition of RPO into the sauce. The hedonic test revealed that the overall preference of original siomay sauce added with 4.5 g of RPO was not significantly diferent from the controll. In addition, siomay sauce enriched with 4,5 g RPO could increase 325.22 ?g retinol equivalents (RE) or equal to 38.26 % of the RDA of vitamin A for lactating woman. The finding suggest that siomay sauce fortified with RPO could be used for combating Vitamin A deviciency.

Molecular Characterization of Enterobacter and Escherichia coli Pathotypes Prevalent in the Popular Street Foods of Dhaka City and their Multidrug Resistance

Food borne pathogenic enteric bacteria are of great concern for global public health. Among them, Escherichia coli and Enterobacter spp. are the most prevalent in the street food. In this study, 23 strains of such enteric bacteria were isolated from multiple food samples by conventional cultural technique. Isolated strains were characterized molecularly into different genotypes using RAPD, amplified ribosomal DNA restriction analysis, and partial sequencing of 16S rDNA. RAPD represents 10 different types of strains whereas ARDRA clusters them into two separate groups. 16 out of the 23 isolates were identified as E. coli and the rest were as Enterobacter spp. by biochemical tests and were further confirmed by partial 16S rDNA sequencing. Significant level of virulence traits including stx1, stx2 and escV genes were identified in E. coli strains. Also, most of the isolates were found resistant to azithromycin and amoxicillin. This study revealed the presence of various pathogenic enteric bacteria in various street foods with multidrug resistance. Therefore, this study suggests that people consuming such street foods are at major risk of food borne illness.&#x0D; Bangladesh J Microbiol, Volume 34 Number 2 December 2017, pp 67-72

Isolation Identification &amp; Characterization of Gram Negative Bacteria from Popular Street Food (Chotpoti) at Savar Area, Dhaka, Bangladesh

Isolation Identification &amp; Characterization of Gram Negative Bacteria from Popular Street Food (Chotpoti) at Savar Area, Dhaka, Bangladesh

Isolation, Identification and Characterization of Gram Negative Bacteria from Popular Street Food (Chotpoti) at Savar Area, Dhaka, Bangladesh

Chotpoti is a popular street food in the major areas of Bangladesh. Street foods play an important role in people’s daily food options as well as their regular nutritional requirements are dependent on these foods, as their ever-growing busy schedule takes away the opportunity to eat of homemade food. Due to the expedient availability, these street foods are one of the primary food options for city peoples. The present study was undertaken to investigate the microbiological quality of Chotpoti sold by different street vendor at Savar area, Dhaka, Bangladesh. Microbial quality was assessed by total viable count (TVC), total coliform count (TCC); samples were inoculated into various selective media such as Nutrient agar, Eosin Methylene Blue (EMB) agar, Salmonella Shigella (SS) agar, Thiosulfate Citrate Bile Salts Sucrose (TCBS) agar and Mac Conkey’s agar. Gram negative bacteria were isolated and identified from the samples. The TVC in Chotpoti sample was ranged from 6 × 105 CFU/g to TNTC and TCC was ranged from 6 × 105 CFU/g to 3 × 106 CFU/g. Antibiotic sensitivity test showed that the isolates were sensitive to antibiotics such as antibiotic against Streptomycin, Chloramphenicol. Data of this study indicated that Chotpoti sold at street around Savar region harbor multidrug resistant food borne bacteria which might cause public health hazards.

Identification of Antibiotic Resistant Gram-Negative Bacteria in a Popular Street-Food Item (Chatpati) in Dhaka University Campus, Bangladesh

Presence of antibiotic resistant bacteria in street-foods has become a global health concern. In this study, we have thoroughly investigated the bacteriological quality of Chatpati (CHT) samples collected from 7 different locations of Dhaka University campus. Various selective and differential media, Gram staining and biochemical tests were carried out for isolation, enumeration and characterization of the isolates. The total bacterial count varied in samples from 7 locations ranging from 1.1x10³ to 4.1x106 CFU/g. Klebsiella spp., Escherichia coli (E. coli), Enterobacter spp., Vibrio spp., Proteus spp., Pseudomonas aeruginosa and Aeromonas spp. were identified in the collected CHT samples. Isolates were then subjected to antibiotic susceptibility test. For antibiogram profiling, Ampicillin, Colistin, Chloramphenicol, Ceftriaxone, Ciprofloxacin and Nitrofurantoin were employed in this study. Multiple antibiotic resistance index (MRI%) of the isolates were found to be ranged from 16.67 to 66.67%. Majority of the isolates showed resistance against Ampicillin and Nitrofurantoin. Therefore, it may be concluded that the consumption of CHT from this area may be severely detrimental to health due to the presence of antibiotic resistant bacteria.

Food Safety Knowledge, Attitudes and Practices of Chotpoti Vendors in Dhaka, Bangladesh

Background: Chotpoti is a popular street food among all groups of people from low to high income in most cities of Bangladesh.Objective: This study was conducted to describe the vending sites, the stalls and equipments used for food preparation, current level of food safety knowledge of vendors and the way to prepare foods to understand the risks of food contamination and opportunities for prevention.Materials and Methods: This cross-sectional study was conducted between July and October, 2012. We selected 18 popular chotpoti vending sites including market places, bus stops, road sides and amusement parks located under Dhaka city corporation areas by judgment sampling. From each study site we randomly selected six vendors for interview. A structured pretested questionnaire was used for data collection. Data were collected on (i) socio-economic and demographic characteristics of the respondents; (ii) health and personal hygiene knowledge of vendors; (iii) vendors’ food handling practices and (iv) source of ingredients and process of chotpoti making. Location of the chotpoti vendors, utensils used, handling of food, place of preparation of chotpoti, environment surroundings of the stall, general processing of chotpoti and hygienic practices were observed and recorded through an observation checklist.Results: We interviewed a total of 110 vendors. All vendors were male, the majority was between 21 and 30 years of age. Majority (58.2%) of the vendors acquired the knowledge of chotpoti preparation through observation. Nearly all vendors (99%) handled food with bare hands, 95% did not use aprons and hair covering and 94% handled money while serving chotpoti. Most vendors had leftovers; out of those 30% reported discarding them and the rest stored them for following day’s sale with inappropriate storage. Nearly one-third (32.7%) of the vendors washed their utensils with dirty water which is recycled. Majority reported that they changed the bucket water only once per 12 hours. Presence of flies was observed on food and surroundings of 33% of the stalls. Of the vendors interviewed, most of them did not have garbage receptacles and 23% disposed wastes nearby their stalls and 76% disposed in nearby dustbin.Conclusion: This study demonstrates that chotpoti vendors do not have formal education and formal training on food preparation. Moreover, lack of hand hygiene knowledge, infrequent cleaning of utensils with soap, inappropriate management of leftover foods, and lack of proper waste management create numerous possibilities for food contamination. Consumption of street vended chotpoti may pose a risk of food borne diseases and steps should be taken to educate and train the vendors on personal hygiene and food handling practices.J Enam Med Col 2017; 7(2): 69-76