Street Food Vendors Research Articles

Do survivalists deserve to be called entrepreneurs? The case of hospitality micro-entrepreneurs in Indonesia

Studies in entrepreneurship do not classify survivalists as ‘true’ entrepreneurs because they lack ‘essential’ entrepreneurship characteristics such as an orientation towards innovation and growth. Thus, survivalists are perceived as lesser entrepreneurs or the poorer cousins of opportunity-driven entrepreneurs. This study re-evaluates this perception by focusing on street food vendors because even though they play a significant role in the hospitality industry in many countries, they are often neglected in the hospitality sector and associated academic research. Online, unstructured interviews were conducted with 25 street food vendors in Bandung, Indonesia, and the data were analysed using thematic analysis. The findings revealed that street food vendors (i.e. survivalists) possess a variety of entrepreneurial characteristics, including achievement orientation, seizing business opportunities, risk-taking behaviour, innovativeness and efficient resource utilization. Thus, it is argued that they deserve to be recognized as entrepreneurs as well.

Prevalence and antibiotic susceptibility pattern of Salmonella spp isolated from street vended foods in Akola city

Prevalence and antibiotic susceptibility pattern of Salmonella spp isolated from street vended foods in Akola city

Prevalence and antibiotic susceptibility pattern of Salmonella spp isolated from street vended foods in Akola city

Foodborne illness is a major public health problem including India in which the street food prepared and sold by vendors on the street and other public places are a major source of foodborne diseases. Salmonella is one of the most important pathogenic genera implicated in food borne bacterial outbreak and diseases. In the present study a total of 55 food samples were collected from various street vended food shops and were used to check the presence of Salmonella spp. Results showed that about 40 (73%) samples were found contaminated with Salmonella spp. it was found that S.typhimurium was most prominently found (37.5%) followed by S.typhi (30%), S.paratyphi (17.5%) and S.enteritidis (15%). All the 40 isolates were checked for the antibiotic susceptibility pattern reveals that most of the isolates showed multiple drug resistance (MDR) which might cause public health hazards if these antibiotic resistance gene transfer to human.

An Analysis of Street Food Vendors Opportunities and Challenges: A Bibliometric Perspective

An Analysis of Street Food Vendors Opportunities and Challenges: A Bibliometric Perspective

A study on the effect of repeated heating on the physicochemical and antioxidant properties of cooking oils used by fried food vendors of Lucknow city

The degradation in the oil quality used by street food vendors during frying operations is an important health concern due to the toxic compounds produced in it. An effective strategy is to detect the oil quality by determining its physicochemical and antioxidant properties to prevent the use of potentially harmful oil. Therefore, this research aimed to investigate the physicochemical and antioxidant properties of frying oils used by local fried food vendors of Lucknow city, India. Oil samples as fresh, after 5th batch and 10th batch of repeated frying (total 15 samples), were collected from five randomly selected street food vendors consumed regularly by the local people. All the samples were analyzed by evaluating physicochemical properties such as specific gravity (SG), viscosity, free fatty acid (FFA), iodine value (IV), peroxide value (PV) and saponification value (SV) using standard methods. The results revealed that almost all repeated frying oils collected were above the permissible limit for FFA, IV, and PV. It was noted that the highest values were obtained in 10th batch of repeated frying oils. On the other hand, slight variation was noted for the SG and SV in all oil samples. Increased usage of the repeated frying oils also resulted in a decrease in total phenolic content and total flavonoid content as compared to values obtained in fresh oil samples. In conclusion, the analysis shows that the repeated frying of vegetable cooking oil degrades its physicochemical and antioxidant qualities, thus should not be consumed.Graphical

Food safety knowledge and practices of street food handlers for designing training module- a needs assessment study

A targeted food safety training program for street food handlers is very essential to provide safe food for consumers. An in-depth assessment of knowledge and specific food safety practices of vendors is a prerequisite for incorporating a novel approach in training programs. The present study is a cross-sectional study conducted on 400 street food vendors (Panipuri-150, Bhelpuri-150, Fruit juice vendors-50, Chinese fast food-50) in south Indian city-Hyderabad, by stratified random sampling technique from 5 zones. A validated pre-tested questionnaire was administered by interview mode, and practices were recorded through the observational checklist. Scores have been allotted for a knowledge-based questionnaire with 18 items of which 5 are exclusive on knowledge and 13 questions on knowledge and subsequent practices recorded via observation checklist with different weights. Among all the street vendors, panipuri vendors (20.5±1.94) secured high scores and bhelpuri vendors (14.04±1.20) secured the least scores for knowledge whereas practice scores were relatively the same for all types of vendors. The average percentage for knowledge (17.40±3.56) scores was 68.1% and for practices (8.28±2.54) 38% for all the vendors. Very few vendors know the importance of practices like separating raw from cooked foods (22%), cooking food thoroughly (21.7%), and safe storage of cooked food (8.5%). Only about 13.7% of vendors thought that it is important to use soap for washing hands and only 4 % of the vendors practiced. The present study helps in identifying knowledge and knowledge-practice gaps in street food vendors for developing targeted food safety training programs.

Fusion or confusion: how customization of Fijian street food influences tourist’s perceived authenticity and destination experiences?

ABSTRACT This research investigates the tourists' attitudes and preferences regarding street food and how their quest for food authenticity and customization affects their culinary experiences. The study will also reveal the impact of food customization on their perceived food authenticity, perceived memorable experience and behavioral intentions in the Fiji Islands. Using the location-intercept approach and a questionnaire survey, data was gathered from 279 foreign visitors who visited the Fiji Islands and consumed street foods at numerous food vending outlets across Fiji. The PLS approach was employed to evaluate the structural and measurement model's dual estimation simultaneously. Findings suggest that tourists' perceived food authenticity and cultural differences positively impact how they perceive their memorable destination experiences. Additionally, it has been discovered that the extent of customization in street food reduces tourists' perceptions of their authenticity. At the same time, street food authenticity significantly impacts their perceived memorable experiences at the destination. This study attempts to investigate how the perceived street food authenticity and the degree of their customization affect the perceived memorable experiences of foreign tourists in Fiji Islands. This may assist the street food vendors and other stakeholders in aligning the culinary offerings and enhancing travelers' perceived destination experiences.

Determinants of the level of informality amongst female street food vendors in sub-Saharan Africa: Evidence from two regions in Ghana

This paper relied on data from the food service industry in Ghana to measure the extent of informality as well as to determine the motivations and challenges that influence selection into informal entrepreneurship. Because of the need to guarantee food safety and hygiene and protect the consuming public, enterprises in the food service industry are required to undergo some practices and procedures that limit the conventional measures of informality in describing them correctly. By varying this conventional definition, we showed that informality can more appropriately be measured in the food service industry. Using data from 406 female street food vendors in Ghana's Greater Accra and Central regions, we show that approximately 62 % of enterprises in the food service industry tend to be wholly informal. We again found that higher levels of informalization tend to be associated with survivalist and opportunist motivations as well as some economic and spatial challenges, and this is similar to characteristics of informal firms measured using the well-known conventional definitions. One practical implication of our finding is that a sector-specific definition may be appropriate when measuring informality in the food service industry. Our findings show that by varying this definition, many of the known characteristics of informalization can still be realized.

Informal service economy: a research study of attitudes, motivations and practices among informal entrepreneurs

Purpose This study aims to explore how the attitudes, motivations and practices of informal entrepreneurs, who choose service exclusion, prevent them from recognizing and taking advantage of transformative opportunities and embracing change. Design/methodology/approach The authors conducted a two-year study to explore five types of informal entrepreneurs (musicians, street vendors, artists, owners of informal smoke shops and street food vendors). The authors used semi-structured interviews and applied thematic analysis (ATA) of popular music and narratives to shed light on their attitudes, motivations and practices. Findings The study shows how potential service participants freely exclude themselves from services and transformative service initiatives, preventing them from realizing opportunities and embracing change that can improve their well-being. The study also demonstrates that to serve human needs fairly, service designers need to recognize that some actors require more attention and resources than others to achieve their potential. Originality/value The study challenges the notion that any population experiencing vulnerability wants help and chooses to participate in transformative service initiatives. Service participants can, in fact, exclude themselves from services and transformative service initiatives by free will, demonstrating that service exclusion is a multidirectional phenomenon, not unidirectional. Additionally, the paper analyzes narratives gathered from aesthetic expressions, using principles of ATA, introducing music thematic analysis as a research approach.

Bacteriological Quality and Antimicrobial Resistant Patterns of Foodborne Pathogens Isolated from Commonly Vended Street Foods in Arba Minch Town, Southern Ethiopia.

Ready-to-eat foods sold by street vendors act as potential sources for the spread of various foodborne infectious diseases. Thus, local determination of the level of foodborne bacterial pathogens and their antimicrobial resistance pattern is essential. A community-based cross-sectional study was conducted from September 5th, 2022 to December 31th, 2022. The required data were collected by a structured questionnaire and observation checklist. Randomly selected street-vended foods were aseptically collected, and the bacteriological quality was assessed by using culture techniques. Different biochemical tests were used to identify and characterize bacterial isolates. The antimicrobial-resistant test for isolated foodborne bacterial pathogens was carried out by using the Kirby-Bauer disc diffusion method. The data were analyzed using SPSS version 22. A total of 34.2% (113/330) with a 95% CI of 29.1-39.4 of commonly consumed street-vended foods were identified as having unsatisfactory total mean aerobic bacterial counts (>105 CFU/g; 4.3 × 105 CFU/g). The mean total Enterobacteriaceae, coliform, and staphylococcal counts were found to be 1.4 × 105 CFU/g, 2.4 × 104 CFU/g, and 3.4 × 104 CFU/g, respectively. A total of 12.7% (42/330) of foodborne pathogens were recovered attributed to Staphylococcus aureus (31, 9.4%), Salmonella species (6, 1.8%), and E. coli O157:H7 (5, 1.5%). 6.5% and 16.1% of isolated S. aureus were found to be methicillin-resistant and multidrug-resistant (MDR), respectively. Additionally, 33.3% of Salmonella isolates and 40% of E. coli O157:H7 isolates were found to be MDR. Street-vended foods in this setting have a considerable number of unsatisfactory bacterial qualities, along with drug-resistant foodborne pathogens. Thus, more effective health education and training for vendors, regular inspections of vending sites, and regular surveillance of drug resistance patterns of foodborne pathogens are all essential.

Eviction-Related Threats and Coping Mechanisms among Women Street Food Vendors in Dar es Salaam, Tanzania

The purpose of this study was to investigate eviction-related threats and coping mechanisms among women street food vendors in Ubungo Municipality, Dar es Salaam, Tanzania. A cross-sectional research design was used and a questionnaire was administered to a random sample of 60 women. According to the findings, eviction-related threats included a decrease in the number of customers, the lack of specific location for food vending activities, an increase in the cost of doing business and the congestion of street food vendors in one location. Women coped with such evictions by maintaining the price but reducing the share of food, measuring food according to the client’s financial ability, practicing good customer service, borrowing money from financial institutions and striving to expand customers’ base. Other reported strategies include preparing enough food for the day and explaining to customers why food prices have risen. In harmony with the Multi-layered social resilience framework, respondents managed to demonstrate reactive capacities in dealing with such eviction-related threats. In order to cope with the threats more proactively, awareness campaigns are needed to educate women street food vendors on the need of conducting their enterprises in authorized locations in order to avoid further evictions. Similarly, women street vendors should be empowered to seek assistance from both local and national government authorities at various levels, participate in decision-making processes and create institutions that can defend and foster their well-being in the face of future crises.

PERILAKU HYGIENE SANITASI PEDAGANG MAKANAN JAJANAN DAN PERILAKU JAJAN SISWA DENGAN KEJADIAN DIARE DI SEKOLAH DASAR

ABSTRACT
 Food sanitation is an effort to secure and save food to keep it clean, and healthy. Hygiene of food handlers is the key to success in food processing that is healthy and safe Children's snack behavior will be influenced by children's knowledge, attitudes, and actions regarding the selection of healthy snacks.The food that is very liked by elementary school aged children is street food. Reflection of childrens habits is In consuming snack that are not good can affect children nutrition. The cleanliness of snacks can affect the incidence of diarrhea due to the use of hazardous substances and can result in food poisoning. This research was a quantitative study with a cross-sectional study design, the sample taken was 10 vendors and 51 student respondents. The sampling technique used was non-probability sampling where the researcher took data using a questionnaire which was filled in directly by the respondent. The results showed that from 10 respondents the sanitation hygiene behavior of street food vendors in 101799 was still said to be not good, because there were found some street food vendors who had poor food sanitation hygiene behavior. Then the results of the bivariate analysis of 51 elementary school students showed that there was a correlation between knowledge of snacking and the incidence of diarrhea (p value 0.000), attitudes to the incidence of diarrhea (p value 0.000), actions with the incidence of diarrhea (p value 0.012).

Knowledge, Practice, and Attitude on Food Handling of Street Food Vendors in Biliran Province

This study aimed to investigate the knowledge, practice and attitude of street food vendors in Biliran Province, Philippines, towards food handling. Street food vending is a major source of livelihood for many Filipinos, but it is also a source of health risks due to improper food handling. The study aimed to identify the factors that influence the food handling practices of street food vendors in Biliran Province. A descriptive cross-sectional survey was conducted among street food vendors in Biliran Province. A structured questionnaire was used to collect data on street food vendors' knowledge, practice and attitude towards food handling. Descriptive statistics were used to analyze the data. The results showed that most of the street food vendors in Biliran Province had inadequate knowledge and practice regarding food handling. Most respondents had a positive attitude towards food handling but lacked adequate information on the proper food handling practices. The results of this study suggest that street food vendors in Biliran Province need to be provided with adequate information and training on food handling to improve their knowledge and practice. The local government should also consider implementing health and safety regulations to ensure street food safety.

Street food nostalgia and COVID-19 perceptions on street food desire

ABSTRACT With COVID-19 paralyzing street food businesses, street food vendors are trying to sustain their operations. The current study helps them by identifying the importance of five prominent stimuli viz. authenticity, quality, staff-service, ambience, and value for money in developing desire for street food in individuals in India. Furthermore, the study contributes by identifying the role of street food nostalgia (as a mediator) and perceived risk of COVID-19, age, and gender (as moderators) on the direct impact of each stimulus on the desire for street food. The study uses partial least squares path modelling to validate the hypotheses using SmartPLS. The findings are comparable to other developing Asian countries, as the proposed associations are validated with perceptual responses from three prominent cities and well-known street food destinations in India. The study showed the relative importance of the five-stimuli based on the stimulus-organism-response framework in developing a desire for street food. The findings suggest partial to complete mediation of street food nostalgia across the three samples. Lastly, the perceived risk of COVID-19 along with age and gender emerged as prominent moderators for many of the direct effects of stimuli on desires for street food.

Perception and attitudes of street food vendors toward the healthiness of meals prepared and sold in Dodoma.

Consumption of street meals among urban dwellers has become inevitable, especially in low- and middle-income countries. It has been linked to higher incidence of dietary-related diseases. Vendors' perceptions and attitudes toward the healthiness of meals can influence nutritional quality of the offered meals. Therefore, the study aimed to assess perceptions and attitudes of vendors toward healthy and unhealthy meals as well as the healthiness of meals they prepare and sell. A cross-sectional study was carried out among 384 street food vendors. Face-to-face interviews were conducted using semistructured questionnaire. Pearson Chi-square test and logistic regression analysis were used in comparing and testing for the association of perceptions and attitudes to vendors' characteristics. Street food vendors that took part in this study demonstrated good perceptions based on what they perceived to be healthy meals (58.33%) and positive attitudes (95.57%) toward preparation and provision of healthy meals. Perceptions were associated with sex (p = .007), education level (p = .002), and investment cost (p = .000). Results from logistic regression showed that better perceptions of healthy meals were associated with being female (OR = 2.46, p-value < .031), having higher education (OR = 11.88, p-value < .042), and vending experience of 1-5 years and more than 5 years (OR = 3.17, 2.95, p-value < .019, .039, respectively) while having moderate investment cost showed significant lower chances of having better perceptions (OR = 0.33, p-value < .001). Attitudes were associated with sex (p = .002), age (p = .002), marital status (p = .013), education (p = .009), and vending experience (p = .008). Female vendors, having 25 years of age and above, living with partners, with tertiary education, and having vending experience of more than 1 year had shown to have more positive attitudes toward healthy meals. Generally, street food vendors had good perceptions and attitudes toward healthy meals. This implies possible room for change and adoption of better ways of preparing meals. These findings could be used as a stepping stone in improving nutritional and healthy quality of street meals. Increased efforts are needed on the inclusion of nutritional aspects of healthy meals as they were merely considered by vendors. Future interventions on these vendors should focus more on male vendors, vendors with little vending experience, and little education as they had shown to have relatively poorer attitudes and perceptions compared to other groups.

Food safety knowledge, attitude and practices of street food vendors and associated factors in Mekelle city, Northern Ethiopia

The purpose of this study was to evaluate the street food vendors’ knowledge, attitudes, and practices regarding food safety as well as the associated factors that may affect those practices in Mekelle City, Northern Ethiopia. A community-based, cross-sectional study was conducted from February 2020 to August 2020 using a quantitative data collection method on a total of 185 street food vendors. The data was collected through face-to-face interviews via administered pre-tested structured questionnaire and an observational checklist. To determine the predictor variables linked to a high level of food safety practice, a multivariable logistic regression analysis with odds ratios and 95% confidence intervals was utilized. In this study, the majority—117(65%), 146(81.1%), and 106(58.9%)—had a good level of knowledge, a positive attitude, and a good level of practice regarding food safety, respectively. A Multivariable analysis result revealed that the street food vendors age (AOR: 0.33, 95% CI: 0.14–0.77), monthly income (AOR: 5.2, 95% CI: 1.42–18.9), educational status (AOR: 0.07, 95% CI: 0.009–0.623), food vending experience (AOR: 0.54, 95% CI: 0.22–1.34), food safety training (AOR: 0.490, 95% CI: 0.317–0.757), food safety knowledge (AOR: 1.04, 95% CI: 0.43–2.48) and food safety attitude (AOR: 1.22, 95% CI: 0.47–3.13) were found to be significantly associated with food safety practice. Conclusion: The results of this study demonstrate that street food vendors had high levels of knowledge, attitudes, and practices regarding food safety and hygiene, and that these practices were significantly associated with sex, monthly income, educational status, food vending experience, and food safety training. Therefore, all street food vendors in the study area should receive efficient and ongoing training on food safety practices, and additional research utilizing mixed methodologies (both quantitative and qualitative approaches) would be needed to reach more thorough results and corroborate our findings.

A Descriptive Qualitative Study of the Perceptions of Regulatory Authorities, Parents, and School Canteen Owners in the South of Ecuador about the Challenges and Facilities Related to Compliance with the National Regulation for School Canteens

The prevalence of overweight and obesity in the Ecuadorian school population continues to increase. An important factor in children's nutrition is the food offered in school canteens. The objective of this study was to explore the perceptions of the challenges faced by and facilities of school canteens in the provinces of southern Ecuador in terms of complying with national regulations. For this qualitative descriptive study, semi-structured interviews were conducted in 2021 with six school canteen owners, six school directors, five health experts, and seven parents of children attending school from three provinces, Cañar, Azuay, and Morona Santiago, in Ecuador. The data were transcribed and subsequently analyzed in ATLAS ti. The participants indicated several challenges to comply with the regulations of school canteens, such as the expenses generated by them, the lack of control of street food vendors in the surroundings of the schools, and the lack of trained personnel. Regarding the facilities, they highlighted that the regulation for cleaning and hygiene are more easily fulfilled. Standards and control of the food stipend in school canteens are required to ensure a supply of healthy food for the children. Multiple challenges and strategies are proposed to improve the eating habits of the school population and to improve the nutrition of schoolchildren.

Environmental exposure assessment of lead and cadmium in street vended foods sold in selected locations in Kenya.

The preparation and handling practices, as well as raw materials for street food vending businesses, could be sources of toxic heavy metals in street vended foods (SVFs). The objective of this study was to assess the levels of lead (Pb) and cadmium (Cd) contamination in ready-to-eat SVFs sold in selected locations within Thika town, Kenya. A total of 199 samples consisting of cereal-based foods, sliced fruits, salads, groundnuts, tubers, fresh fruit juices, eggs, smokies, and sausages were randomly collected for analysis. The concentration of Pb and Cd in street vended foods (SVFs) was determined by atomic absorption spectrophotometry. The results indicated that at least one of the food sample types was contaminated with Pb. The level of Pb contamination in SVFs ranged between 0.271 ± 0.070 and 1.891 ± 0.130 mg/kg with groundnuts recording significantly (p < .0001) higher levels (1.891 mg/kg) than all other food samples. Cadmium contamination levels in the SVF samples ranged between 0.001 ± 0.001 and 0.010 ± 0.003 mg/kg. Significantly (p < .0001) high levels of Cd were observed in cereal-based foods (0.010 mg/kg) and fresh fruit juices (0.008 mg/kg). The Pb concentrations reported in this study are a food safety concern since they exceed the maximum recommended limits set by the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) food standards program. There is therefore a need for the establishment and enforcement of policies to govern the street food vending businesses to reduce heavy metal contamination in the SVFs.

A Study on the Impact of Pandemic on Street Food Vendors in Bangalore City

This paper focuses on the impact of pandemic on street food vendors in Bangalore city, in order to understand the challenges faced by the street food vendors during the lock down, and to evaluate the progress of partial opening and post lock down period. The street vendors is a common sight across the country, these includes many but our study is limited to the tiffin centres, fruits and vegetables sellers, the famous chat shop across the road and the numerous juice/chai/coffee points. Spotted selling on the street corners, footpaths and local markets situated in East Bangalore region. In the Pandemic scenario when the whole world has to stay at home, these vendors on road are among the groups that are worst affected, the livelihood of the majority is critically hit; the impact of COVID-19 has been very harsh on street food vendors. Thus, our study concentrates in understanding the background of street vendors how they manage their livelihood during the lock down period by sustaining with this critical situation and what’s the response from customers post lock down.

Ingredients for displacement: an exploration of the role of street food advocates in San Francisco’s changing environment

ABSTRACT This paper draws on a case study of street food vending in San Francisco, California, to explore how the actions of street food advocates – who first helped vendors gain rights and legitimacy – also advanced their displacement. The ways in which street food vending has been losing space, both culturally and materially, are analyzed in three directions: (1) claiming rights and creating places; (2) falling prey to urban boosters; (3) shifting cultural capital and geographies. The study calls for an updated understanding of how street food vending operates in fast-changing environments and addresses how oppositional and alternative food initiatives may serve as part of a wider neoliberal strategy. In San Francisco, the ways in which advocates and operators spatialize street food have provided an unusual frontier space for exclusion and displacement. The paper thus contributes to emergent research on local food initiatives and their survivability practices in gentrifying North American cities.