Street Food Research Articles

An Account of Hygienic Practices and Street Food Safety Around the Medical Colleges of Kolkata, India

The safety of street food is an important aspect in the field of nutrition security. A cross sectional study was conducted among street food vendors around the medical colleges of Kolkata selected by simple random sampling. Data were collected by interviewing the selected food vendors with the predesigned schedule and observation. Microbiological analyses of food samples selected randomly from seventy five vendors were carried out. Food vendors unwilling or abstaining from the interview could not be selected in this current study. None of the food vendors used head cap or apron or hand gloves during preparation or selling of foods. Only 25.33% of food vendors covered the foods after preparation. Most of the vendors were cleaning their serving utensils in stagnant water of bucket. The continuous re-use of same stagnant water for washing non-disposable utensils led to deposition of food materials on them and this increased the chance of chemical and microbial contamination as well as enhanced the food borne intoxication. Half of the food samples were contaminated with the organisms causing Food Borne Diseases. Significant relationship was found between various hygienic practices and presence of probable food borne pathogenic bacteria. Approximately 81% of the food vendors did not have clean nails and nor did they use gloves for food service resulting in increased chances of microbial contamination in the foods. Also, the amount of food vendors using the leftover food of previous day was 44% meaning a significant decrease in food quality due to mixing of leftover foods. So, the hygienic practices of the food vendors around the medical colleges of Kolkata were very poor and foods served were contaminated.

Reasoning of the Business Idea for the Development and Implementation of the Project “Street Food”

Topicality. Street food is one of popular segments of modern restaurant industry establishments, which has become widespread in big cities and towns, especially in the places where the business environment is highly developed. Street food is the most affordable source of nutrients for people to eat outside. It is an optimal decision, especially popular among young people, especially students and pupils. It is network street food that offers them guaranteed quality nutrition. The development of methodology and implementation of the “Technology as Business” model on the example of the introduction of grilled sandwich (panini) technology for food trucks will allow the business idea of the project “Street Food” to be realized. The aim of the article is to ground the business idea of developing and selling street food products for mobile food outlets using the example of grilled sandwiches (panini). Research methods of the technological component are analytical and standard. To substantiate the feasibility of commercializing innovative technology in the early stages, the methods of critical analysis and generalization of information from scientific publications on the assessment of the commercialization of intellectual property, the effectiveness of business projects were used. Results. The expediency of developing and implementing sandwich products on the example of grilled sandwich (panini) technology for the street food format was proved. The development of the recipe composition and technological process of production allowed to develop an assortment of grilled sandwiches (panini), identify competitive advantages and evaluate the development by aggregate indicators in accordance with the model “Technology as Business”. The rationality of commercializing the innovative technology at the early stages of its implementation is substantiated, taking into account the indicators of economic efficiency of production, use of investments, and adaptation of technology in conditions of a particular production. Conclusions and discussion. The article presented the business idea grounding of the project “Street Food” development and implementation on the example of the introduction of grilled sandwich (panini) technology for mobile food outlets (food trucks). The expediency of commercializing innovative technology in the early stages of its implementation in terms of economic efficiency was established.

OVERVIEW OF SANITARY HYGIENE OF SNACK FOOD OUTLETS IN MANGGAR CITY PARK IN 2022

The development of food trends has formed new cultures such as culinary tourism, most of which are street food. Street food generally refers to ready-to-eat food prepared on the streets and sold by street vendors in public places. The purpose of this study is to determine the picture of sanitary hygiene of mobile snack food outlets in Manggar City Park in 2022. This type of research is descriptive research with a quantitative approach. The respondents in this study were all traveling snack food outlet vendors in Manggar City Park that existed during the study. Data collection in this study used observation and interview methods using a checklist sourced from the sanitation hygiene guidelines of food centers/canteens or the like that are safe and healthy by the Ministry of Health in 2021. The result of this study is that more than half (64%) of snack food outlets in Manggar City Park have a moderate risk of incompatibility and 35.3% with low categories. There are no food outlets with a high non-conformity risk category in Manggar City Park. The advice from this study is for traders to be able to apply sanitary hygiene according to the sanitary hygiene guidelines of food centers/canteens or the like that are safe and healthy. For the coordinator of the trader and the health office to be able to provide ready-to-eat food safety counseling to traders.

Microbial Assessment of Aprons Worn By Some Street Food Vendors In Awka South, Anambra State, Nigeria

Microbial Assessment of Aprons Worn By Some Street Food Vendors In Awka South, Anambra State, Nigeria

Food Safety and hygiene practices and the Determinants among street vendors during the Chain of Food Production in Northwest Ethiopia

BackgroundThere is mounting evidence that Ethiopia is becoming a more street-food-consuming nation. The hygienic and safety procedures, however, are not adequately evaluated. ObjectivesThis study aimed to determine the magnitude of food safety and hygiene practices and associated factors among street food vendors of Bahir Dar City. MethodA community-based cross-sectional study design was conducted from March 10 to April 10, 2019. The data were collected using an interviewer-administered questionnaire with an observational checklist. The collected data were entered into EPI Data and analyzed by R software. Descriptive statistics were computed. A Binary logistic regression model was fit to identify the association and strength of exploratory variables and food safety and hygiene practices at a 95 % confidence interval and p-value <0.05. ResultsA total of 421 participants participated. The level of good food safety and hygiene practices was 36 % (95%CI: 31, 41). Monthly income of >2500 Birr (AOR = 4.99; 95%CI: 2.42, 10.3), work experience of >2 years (AOR = 2.05; 95%CI: 1.15, 3.65), having supervision by health professionals (AOR = 2.45; 95%CI: 1.25, 4.85), having good knowledge about food safety and hygiene (AOR = 3.84; 95%CI: 1.42, 10.36), and having a favorable attitude towards food safety and hygiene (AOR = 2.71; 95%CI: 1.12, 6.57) were determinants of food safety and hygiene practice. ConclusionsThe level of good food safety and hygiene practices was low. Monthly income, work experience, supervision by health professionals, knowledge, and attitude toward food safety and hygiene were identified as the determinants of good food safety and hygiene practice.

Prevalence of undiagnosed hypertension and associated factors among adults in Durame town, Southern Ethiopia: a cross-sectional study.

Undiagnosed hypertension is a major public health problem causing severe cardiovascular disorders that are responsible for a high proportion of morbidities and mortalities, especially among adults living in low-income countries. However, there is a paucity of information that describes its epidemiology in Ethiopia. This study aimed to assess the prevalence of undiagnosed hypertension and associated factors among adults in Durame town, southern Ethiopia. A community-based cross-sectional study was conducted from July to September 2022. Data were collected from 526 randomly selected adults aged ≥18 years using a pre-tested questionnaire. The binary logistic regression models were used to identify factors associated with undiagnosed hypertension. The prevalence of undiagnosed hypertension among adults in Durame town, southern Ethiopia, was found to be 14.0% (95% CI: 11.2-17.1). Family history of hypertension [AOR = 6.9, 95% CI: (3.62, 13.27)], drinking too much alcohol [AOR = 5.7, 95% CI: (2.97, 10.75)], physical inactivity [AOR = 2.5, 95% CI: (1.34, 4.73)], consuming street foods regularly [AOR = 2.8, 95% CI: (1.28, 6.01)], and seeking healthcare for hypertensive symptoms without serious illness [AOR = 2.4, 95% CI: (1.28, 4.56)] were significantly associated with developing undiagnosed hypertension. The study has revealed that one in seven adults had undiagnosed hypertension in the study area. Thus, interventions to prevent hypertension should target increasing awareness among people with a family history of hypertension, controlling excessive alcohol consumption, promoting physical exercise, regulating street food markets, and improving the health-seeking behavior of adults in urban settings.

Street Pork Vendors’ Hygiene and Safety Practices and Their Determinants in the Cape Metropole District, South Africa

South Africa’s rapid urbanization and high unemployment rates pushed people into street food vending as an alternative source of livelihood. Hygiene and food safety have become a concern under these circumstances owing to foodborne illnesses and associated deaths. A survey tool with 38 structured questions was administered to 172 to assess pork vendors’ hygiene and safety practices and identify their determinants in five low-income high-density suburbs of the Cape Metropole District, South Africa. Overall, vendors washed their hands before and after handling meat (66% of respondents) and cleaned the working area daily (51%), pork storage area daily (60%), and utensils and equipment before and after use (36%) with most of them using detergents as the main cleaning agent (70%). A quarter of the interviewed vendors experienced meat spoilage during storage, and 80% had no training in hygiene and safe food handling. The marginal effects of logistic regression findings showed that vending income increased the vendor’s probability to wash hands, and clean vending stalls, storage areas, utensils, and equipment. The likelihood of vendors cleaning pork storage areas, utensils, and equipment increased with the increase in female participants. The likelihood of hand washing and vending stall cleaning increased by 1% for each extra year of schooling. Strategies aimed at improving meat hygiene and safety practices of vendors in the surveyed areas should target vulnerable groups, especially less educated females depending solely on vending income.

Food access vs food safety: The case of street food operation around Mexico Square, Addis Ababa, Ethiopia

Food access vs food safety: The case of street food operation around Mexico Square, Addis Ababa, Ethiopia

PENDIDIKAN KESEHATAN KEPADA SISWA TENTANG JAJANAN DAN MAKANAN SEHAT DI SDN KEBONSARI TUBAN

Street food has become an inseparable part of people's lives, both in urban and rural areas. Children from any group generally like snacks. "Snack culture is part of the daily life of almost all age groups and social classes, including school-age children and adolescents. The nutritional content of snack foods varies, depending on the type, namely as we know main meals, snacks, and drinks. The method of implementing the activity and the solution to this problem is to educate on the management of pregnant women with high risks. This activity was carried out on Tuesday, May 20, 2019 at 09.00-10.00 at SDN Kebonsari Tuban using the lecture and question and answer method using leaflet media and was attended by 20 participants. Healthy snacks are nutritious snacks and do not contain harmful substances. At SDN Kebonsari there are still many students who consume unhealthy snacks but after the Health Education was carried out, students began to understand healthy snacks and could choose which snacks to buy and consume.

Street food experience and destination image: a study on tourist perceptions in Da Lat

Culinary experiences can be seen as one of the initial impressions of a destination for tourists and a significant factor in their decision-making process. It serves as an effective marketing tool for shaping the destination’s image. This study explores the causal relationships between street food experiences, particularly those related to local culinary culture, with destination image, satisfaction, and future behavior of tourists. Data were collected using a structured questionnaire from 412 domestic tourists who had experienced street food in Da Lat, a renowned destination in Vietnam. The empirical evidence affirms that when tourists have positive street food experiences, their perception of the destination image is also positive, leading to higher satisfaction, positive word-of-mouth behavior, and a higher likelihood of returning to the destination. The results also emphasize the importance of cultural consumption value in the street food experience through distinctive characteristics. Based on these findings, the study also proposes further research directions and managerial implications for local authorities and businesses aiming to highlight the cultural and emotional aspects of street food experiences, thereby enhancing the destination image in visitors’ eyes.

Street food pantries as gendered sites of labour and home: Suburban geographies of food (in)securities in Kirikiriroa, Aotearoa New Zealand

AbstractOpen street food pantries are a community‐led response to food insecurity, food waste, poverty and climate action. They are at the centre of a dynamic interplay of material, cultural, spatial and embodied relations. This article explores the gendered and spatial politics of home, labour and food in suburban communities through examining street food pantries in Kirikiriroa Hamilton, Aotearoa New Zealand. We use multisensory methods (participant sensing and interviews) with pantry owners and community centre leaders to show the gendered labour and emotional connections associated with street food pantries and suburban communities experiencing food insecurity.

Governing the nurturing city: the uneven enforcement of street food vending regulations

ABSTRACT Street vending has drawn recent attention from city governments in both the Global North and the Global South. This paper focuses on the regulation of street food vending and its enforcement in four cities: Bangkok, Chicago, Hanoi and Montpellier. It draws upon qualitative interviews, archival and newspaper research, and ethnography. The regulatory frameworks raise several issues, because they deny access to space and income for groups that are often underprivileged, and they neglect the roles of street food in the urban food system. We show that the actual enforcement of regulations is uneven between and within cities and between vendors. In some cases, street-level negotiations around enforcement may actually mitigate the negative effects on underprivileged vendors. Hence, the governance of street food vending appears to be more nuanced than the formal regulations that exist. We argue that the design of regulations should better consider the street vendors’ voice and their needs.

Sanitary condition and hygienic practice of street food vendors in selected towns of Ethiopia: A cross-sectional study addressing public health concern

BackgroundStreet foods are ready-to-eat foods prepared and/or sold by vendors and hawkers in public places such as streets and plazas. Despite being widely available and affordable, they pose a significant public health risk. ObjectiveThis study aims to assess the hygienic practices of street food vendors, sanitary condition of their stalls and associated factors in selected towns of Ethiopia. MethodCommunity-based Cross-sectional study design was used from December 2022 to January 2023 in Addis Ababa, Dire Dawa, Hawassa, and Jimma towns of Ethiopia. A total of 1168 street food-vending stalls were determined using a single population proportion formula. Proportional allocation to the total population of the towns was used to assign the number of street food vending stalls to each town and sub cities. The interviewer-administered questionnaire and an observational checklist were used to collect data. Bivariate and multivariate analyses were run using statistical Package for Social Sceinces (SPSS) V-23. ResultThe study included 926 street food vendors from Addis Ababa, 84 from Dire Dawa, 99 from Hawassa, and 59 from Jimma. The majority of respondents (86%) were female, with a mean age of 31.26. 60% of respondents were married, and 57% had completed primary school. 18% of street food vendors prepared their food on the street, with no shelter or shade. The overall good hygienic practices of the street food vendors were 16% while the good sanitary status of the vending stalls was 6.8 %. Sex, work experience, receiving training on food safety, having medical checkup, availability of hand washing facilities, and having good knowledge on food safety were predictors of good hygienic practice. ConclusionMost of the street food vendors had poor hygienic practices as well as their vending stalls had poor sanitary conditions. Hence, encouragement and support for street food vendors to have improved water, sanitation, and hygiene facilities in the vicinity, along with strict regulations, will help the vendors provide safe food to consumers, thereby protecting the public's health.

Hygiene Awareness Among Fuchka Vendors and Consumers in Bangladesh: A Study on Social Determinants of Health

The article, "Hygiene Awareness Among Fuchka Vendors and Consumers in Bangladesh: A Study on Social Determinants of Health," delves into the intricate relationships between social determinants of health (SDH) and hygiene practices in the context of street food culture in Bangladesh, with a particular emphasis on the popular snack, Fuchka. Drawing from extensive fieldwork, including focus group discussions with consumers and in-depth interviews with Fuchka vendors, the study seeks to understand the health implications of Fuchka consumption, the reasons behind its widespread appeal, and the lived experiences of both vendors and consumers. Results reveal a substantial impact of factors like income, education, occupation, and gender norms on hygiene awareness and practices. This is particularly evident when assessing the quality and safety of street foods, with issues like lack of sanitation, use of contaminated water, and exposure to environmental contaminants coming to the fore. The study also highlights the varied experiences of consuming Fuchka across socio-economic strata, emphasizing the disparities in hygiene standards between upscale restaurants and street vendors. Moreover, the paper underscores the critical role of city corporations in regulating street food vending and the urgent need for comprehensive policies that address these SDH to improve public health. Through this lens, the article provides a holistic understanding of the interplay between social determinants, hygiene practices, and health outcomes in the vibrant street food scene of Bangladesh.

YİYECEK İÇECEK İŞLETMELERİNDEKİ PERSONEL DAVRANIŞLARININ MÜŞTERİNİN YEME İÇME DENEYİMİNE ETKİSİ

Staff behaviour in food and beverage establishments is a critical factor that directly affects customer experience. Especially in the food sector, the relationship between the staff and the customer is of great importance. Considering the physical proximity between the staff and the customer during the service process in the food sector, it becomes critical that the staff exhibit a careful and attentive attitude. Even if all the facilities provided by the business are perfect, negative customer experiences caused by staff behaviour may cause the business to gain a negative reputation. The main purpose of this study is to examine the effects of the behaviours and attitudes of the staff who communicate directly with the customers on the eating and drinking experiences of the customers. In this framework, the study investigates the effects of restaurant staff's behaviours such as hygiene, communication skills, courtesy on customers' purchasing decisions, satisfaction level and tendency to recommend the business. The participant group of the study consists of customers who go to restaurants serving street food in Kocaeli province. Using qualitative research method, data collection was carried out by interview technique. The participants were asked questions to evaluate the effect of staff behaviours on their eating and drinking experiences in restaurants and the answers were recorded. The results of this study show how critical staff behaviour is for restaurant businesses to increase customer satisfaction. In this context, it is recommended that businesses should develop strategies for staff training and improving their behaviour.

Detection of Enterobacteriaceae Lactose Fermenter Bacteria Producing Extended Spectrum Beta-Lactamase (ESBL) in Food Samples at Surabaya

Snacks sold on the side of the road are often purchased because they are practical and cheap. The condition of food sold in the open causes a decrease in food hygiene, so bacteria will easily contaminate, both due to flies infesting it and direct contact with the hands of people around it. One group of bacteria that can cause infection and often contaminate food is Enterobacteriaceae. These bacteria can produce Extended Spectrum Beta Lactamase (ESBL) enzymes that cause resistance to various antibiotics (MDR). This research aims to detecting ESBL-producing Enterobacteriaceae lactose fermenter bacteria in street food sold on the side of the road in the Dukuh Kupang market area, Surabaya. This study is descriptive observational research with a cross-sectional research design. A total of 50 snack food samples were grown on MacConkey agar containing cefotaxime at four micrograms per milliliter. Then an ESBL confirmation test was carried out using the double disk synergy test (DDST). The Result showed that 13 (26%) samples of snack foods were contaminated. ESBL-producing Enterobacteriaceae Lactose Fermenter bacteria are ubiquitous. The most contaminated snack food was cassava, while the non-contaminated snack food was stuffed tofu.

The Strategy of the Micro Business Assistance Program for the Snack Market Sektor Through Business Development Lectures in the Framework of Implementing Independent Learning on an Independent Campus (MBKM)

Problems that can be identified are related to micro business activities in the snack market stall sector, namely the difficulty of marketing the products of market snacks sold in the stalls, because they only rely on traditional marketing and do not yet have an established brand; the absence of partners who act as mentors and collaborators in establishing a representative cake shop, and the lack of business capital or investment for the establishment of a cake shop for branding cakes for market snacks to upgrade. The study aims to initiate the establishment of a Pasar Snack Cake Shop in the city of Bandung as a branding strategy through clear stages by involving KBU-MBKM students under student business project in a real learning process, so as to achieve a link and match between the world business with the campus as an implementation of Merdeka Learning, Merdeka Campus. The solutions to the problems offered by the proposed activities are: i) providing direct tutorials to snack producers on product packaging, online marketing in collaboration with digital business partners such as Shopee export who have collaborated with the PKM Team in fostering MSMEs in West Java; ii) initiating the establishment of a representative cake shop in Bandung City by conducting a business feasibility study; iii) looking for investors for establishing a cake shop, so that its existence has long-term value.&#x0D; Keywords: mentoring, street food stalls, business development lectures (KBU), Merdeka Learning Merdeka Campus (MBKM)

Factors Affecting Customer Perception Toward Customer Loyalty of Street Food Hygiene During The Pandemic: A Case of Bangsean, Thailand

This research paper focused on the investigation of customer perception in the context of hygienic street food in the case of Bangsean City, Thailand. Three variables have been analyzed in this valuation as follows: food hygiene practice, service and sanitation operation, and street food atmosphere. Regarding research methodology, the authors used a quantitative approach to testify on an Exploratory Factor Analysis (EFA) and Linear Regression Analysis. Particularly respondents were collected by distributing four hundred questionnaires to Thai citizen tourists who had recently visited the town with consumed street food in a place. As a result, indicated that customer perception positively affected customer satisfaction. Simultaneously, customer satisfaction positively affected customer loyalty. Moreover, the finding can be justified by a new persuasive method of contribution for the street food vendors in terms of hygiene conditions, in order that enhances the quality of food, service and sanitation operation advancement, and build-up an atmosphere which are the factors affecting to the customer’s perception.&#x0D; Keywords: Street Food Hygiene, Customer Perception, Customer Satisfaction, Customer Loyalty, Bangsean&#x0D;

The Socioeconomic Factors of Street Food Vending in Developing Countries and Its Implications for Public Health: A Systematic Review.

The sale of ready-to-eat (RTE) street food represents an important source of income in many developing countries. However, these foods are frequently implicated in outbreaks of gastrointestinal diseases. Street food vendors face several constraints that hamper improvement in the microbiological quality of their products. The aim of this review was to update knowledge about the main causes of foodborne illnesses in developing countries, including the growing concern with the microbial transmission of antibiotic resistance. Following PRISMA guidelines, this systematic review was conducted on original articles published from January 2010 to July 2023. The search was carried out using Scopus, PubMed, Web of Science, Food Science and Technology Abstracts (FSTA), the International Information System for Agricultural Sciences and Technology (AGRIS), as well as isolated searches of relevant articles from Google Scholar. The initial search identified 915 articles, 50 of which were included in this systematic review. The results indicate that, in the majority of the 15 countries examined, women constitute the predominant segment of street food vendors, representing more than 55% of the total number of these vendors. In 11 countries, street food vendors under the age of 18 were identified. Most vendors had a low level of education and, consequently, were unaware of good hygiene practices when handling food. The combination of factors such as poor hygiene practices on the part of food handlers and the lack of facilities, namely, the absence of available potable water, were frequently listed as the main causes of food contamination. Enterobacteriaceae such as Escherichia coli (61.9%), Salmonella (30.1%), and Shigella spp. (9.5%), as well as Staphylococcus aureus (30.1%) and Listeria monocytogenes (14.3%), were the most common pathogens found in RTE street foods. In 22 studies from 13 developing countries, 59% (13/22) reported high multidrug resistance in Enterobacteriaceae (40% to 86.4% in E. coli, 16.7 to 70% in Salmonella, and 31 to 76.4% in S. aureus). To address the challenges faced by street vendors and improve their economic activities, it is necessary for government entities, consumers, and vendors to work together collaboratively.

Sanitary Hygiene and Behavior of Food Handlers in the Presence of Escherichia coli Bacteria

Maintaining proper sanitation and behavior of food handlers is crucial in determining the quality of food. In addition, the presence of Escherichia coli indicates food contamination, which can lead to foodborne illness. Therefore, this study aimed to analyze the role of sanitation hygiene and food handlers’ behavior on the occurrence of Escherichia coli contamination in food served to children at Elementary Schools and Madrasah Ibtidaiyah (MI). In this study, an analytical survey method with a cross-sectional design was employed. The population consisted of 78 individuals involved in selling children’s food during the January 2023 period. The sample consisted of 43 food vendors who were selected using a purposive sampling. The inclusion criteria were respondents who sell food in Elementary Schools and MI, and the exclusion criteria were those who sell covered or packaged food. Data were collected through observation sheets and interviews, and data analysis involved both univariate and bivariate methods, using the Chi-Square test. The results showed that 31 respondents (72.1%) adhered to sanitary hygiene requirements, 33 respondents (76.7%) fulfilled the criteria for food handlers’ behavior, and 9 respondents (20.9%) had their food contaminated with Escherichia coli. There is a relationship between sanitation hygiene and Escherichia coli contamination in children’s food in Elementary Schools and MI (p-value = 0.00). Additionally, a correlation was observed between food handlers’ behavior and Escherichia coli contamination in food served at both types of schools (p-value = 0.00). These results emphasized the importance of street food vendors consistently prioritizing and implementing proper food sanitation, hygiene and healthy practices. This method was crucial to prevent Escherichia coli contamination and ensure the safety of the food served to children.