Street Food Research Articles

Street Food Tourism. Current Trends and Envisaged Trajectories

Street Food Tourism. Current Trends and Envisaged Trajectories

I'm a traditionalist, I Don't like pizza and street food: The relationship between cultural consumption habits and food preferences

According to the stratification theory by Bourdieu, music taste, literary genres read and taste-related patterns such as eating constitute the determinants of cultural consumption of individuals based on their position in their social class and also function as a criterion set to separate or differentiate themselves from other individuals in the same social class. This study aims to investigate the relationship between the cultural consumption patterns of individuals and food preferences within the scope of the stratification theory. This research adopted a multi-methodical research method for this purpose and determined the food consumption preferences of individuals by categorizing them performing clustering analysis within the framework of the stratification theory, and then the cultural consumption patterns of the obtained groups were revealed using multiple correspondence analysis. As a result of the analyses, participants’ food preferences were grouped as traditionalists, yes-sayers, modernists, hedonists and weight controllers. When the results regarding the relationship between cultural consumption and their food preferences are examined, the food group that the traditionalists have been avoiding is pizza and street tastes, while they do not prefer/dislike classical western music, Latin and heavy metal out of music genres, poetry out of literary genres. The individuals in the weight controllers group liked rock music and classical Western music, while they did not like arabesque music and religious music genres. Modernists prefer international cuisine products and fish. While yes-sayers liked religious music in the cluster, they did not like Turkish folk music. Hedonists, on the other hand, avoided from arabesque and protest music genre.

Description of Knowledge, Attitudes, Behavior of Snacking Habits and Nutritional Status of Students at MI Darun Najah Kloposepuluh Sukodono Sidoarjo

Street food is food that is sold and served by street vendors on the side of the road and in public places, which can be eaten directly without further processing or preparation. This study aims to describe the level of knowledge, attitudes, behavior, eating habits, and nutritional status of students at MI Darun Najah Klopoten Sukodono Sidoarjo. This research method uses a descriptive method. The total population of this study was 311 students in grades 4, 5, and 6 and a sample of 56 students was taken using Proportionate Stratified Random Sampling. Data collection was carried out through interviews with knowledge questionnaires, attitudes, FFQ forms, and anthropometric measurements. From the results of the study, most of the students had a sufficient category of knowledge (64.3%), good attitude (71.4%), frequent snacking behavior (53.6%), and good nutritional status (55.4%). From this, it can be concluded that most students still have sufficient knowledge and behavior of frequent snacking habits. It is recommended that the school hold outreach to students regarding information on snacks and nutrition and how to eat good and healthy snacks. School canteens are also expected to provide nutritious snacks.

Individual and total sugar contents of street foods in Malaysia – Should we be concerned?

Street foods are often of poor nutritional quality with high sugar content, in which the overconsumption of sugar is associated with obesity. However, sugar content information on local street foods is scarce. Thus, the individual and total sugar contents of 94 types of street foods in Malaysia were analysed. Compared to snacks and main meals, desserts contained the highest amounts of sugar, sucrose, fructose, glucose, and maltose. Sucrose was predominant in 90% desserts, 79.3% snacks, and 68.6% main meals. Most desserts (93.3%) contained medium to high sugar content (≥5 g to >15 g/100 g), while 82.9% main meals and 65.5% snacks had low sugar content. When comparing the sugar contents of 39 foods with other local databases, 58.3% main meals, 55.6% desserts, and 33.3% snacks contained either significantly (p < 0.05) higher or lower sugar contents. Consumers can identify low and high-sugar foods, and policymakers can review health priorities to combat obesity.

Training and tool supply to enhance food safety behaviors among ready-to-eat chicken vendors in informal markets in Ouagadougou, Burkina Faso: A randomized-controlled trial

In Burkina Faso, street food vendors are key in ensuring food safety in urban markets, particularly within the poultry value chain. The sale of high-risk ready-to-eat chicken by these vendors poses substantial health hazards, emphasizing the urgency for capacity-building to enhance food safety practices. This study evaluated the effect of a participatory interactive three-day training program coupled with tool supply on self-reported and observed behavior, and knowledge, attitudes, and cognitions of vendors of ready-to-eat chicken meat in Ouagadougou's informal markets. A two-armed RCT was conducted, including pre- and post-training vendor surveys, along with direct outlet observations. Total sample size comprised 162 vendors, with 72 in the treatment group and 90 in the control group. Self-reported behavior - measured on a five-point scale - significantly improved in the treatment group including higher frequency of mask wearing (1.8 ± 0.8 vs 2.5 ± 1.2, p < 0.001) and inspecting nail hygiene (4.3 ± 0.8 vs. 4.7 ± 0.6, p < 0.001). Treatment outlets improved on securing adequate evisceration platforms (1.3 ± 0.6 vs. 1.0 ± 0.5, p = 0.054), regular carcass water renewal (61.8% vs. 36.4%, p = 0.038), and handwashing during carcass management (1.1 ± 0.5 vs. 0.9 ± 0.3, p = 0.008). Better adherence to handwashing (1.1 ± 0.4 vs. 0.9 ± 0.3, p = 0.051), fork use (58.9% vs. 41.8%, p = 0.029), proper handwashing facilities (38.4% vs. 20.9%, p = 0.014), and waste management (64.4% vs. 37.8%, p < 0.001) were observed in treatment outlets. Trained vendors scored significantly higher than controls on knowledge (effect size 0.75, p < 0.001). Vendors rated the perceived usefulness and perceived ease of use, trust in materials/tools - measured on a five-point scale - as high, and perceived mean increased daily profits (21,242 FCFA) and number of customers (8.3) following training. In conclusion, training combined with a tool package proved effective in fostering significant food safety behavior changes, underscoring its substantial impact beyond just knowledge enhancement. For lasting behavior changes, ongoing training and support, an enabling environment, and strong incentives that prioritize vendor food safety behaviors in informal markets are crucial.

The Environmental Health Risk Analysis regarding Hepatitis A Transmission among Street Food Vendor in Indonesia

This study aimed to conduct hazard identification and risk assessment for the transmission of hepatitis A among street food vendors (SFVs), whereas risk management was generated. This observational analytic study was conducted in Jember Regency - Indonesia. Cluster random sampling was employed, wherein five distinct locus were selected representing SFVs in campus area and local market area. A total of 100 SFVs in Jember participated in this study. Data was collected using a questionnaire. The risk assessment was measured by multiplying the likelihood and consequence. Additionally, the data was subjected to descriptive analysis. This study found the identification of hazards among SFVs was found inadequate sanitation facilities, poor food processing practice (improper handling of raw ,- cooked ingredients, and poor food serving), limited availability of clean water,substandard building and layout were observed as potential hazards for the transmission of hepatitis A. The risk assessment found inadequate sanitation facilities (18 point), negative attitude (18 point), poor quality assurance (16 point), and food contamination (14 point) have high scores. The risk management including: a) location and building: providing specific location, and maintaining cleanliness of the furniture and equipment on a regular basis, b) sanitation facility: provision of sanitary waste bin, communal toilet and wastewater drainage system; fly control measures, and using piped water supply, c) food processing: increasing food handler personal hygiene, and standard food handling process.In conclusion, the risk of Hepatitis A transmission among street vendors remains high and poses a threat in Jember, indicating the need for health education for the street vendors. Additionally, the author recommends policymakers to implement regular monitoring or inspection of the food quality and the necessity of providing clean water facilities or other fundamental facilities to SFVs.

Pengolahan Makanan Ringan Corndog Sosis sebagai Peluang Bisnis Usaha Kecil

Corndog is a food or snack that is included in Korean Street Food, Corndog is a food that consists of several ingredients, namely flour, sausage, mozzarella cheese, potatoes, chocolate, green tea and sauce. The melted mozzarella cheese is what makes it attractive to customers and besides that, there are many various variants that can meet customer desires. This research aims to see the extent of business results obtained by selling typical corndog food in the research area and to find out the processing process for making delicious corndog food so that it is suitable for sale and consumption by the public. The method used in this corndog sausage business research is quantitative and qualitative. And from sales made by sellers there is a profit of 21% per day in 1 sale on October 17 2023.

Antibiotic resistance patterns of Staphylococcus aureus and Enterobacteriaceae isolated from street foods in selected towns of Ethiopia

BackgroundStreet foods are any foods or drinks prepared or sold by street vendors in an open space. The purpose of this study was to determine the Bacteriological safety and antibiotic resistance patterns of Staphylococcus aureus and Enterobacteriaceae isolated from street foods.MethodA laboratory-based cross-sectional study was used from December 2022 to February 2023 on street foods of Addis Ababa, Hawassa, Dire Dawa, and Jimma towns of Ethiopia. 525 street foods and 175 water samples were taken from 175 street food vending stalls. Proportional allocation to the total town population and stratified sampling techniques were used to select vending stalls. Samples were analyzed for the presence of bacteria following the standard microbiological methods used for the isolation, enumeration, and identification of bacteria. Pour plate technique was used to transfer the suspension to MacConkey agar, Mannitol Salt Agar, and Salmonella Shigella Agar. The antibiotic susceptibility test was performed using the Kirby-Bauer disk diffusion method. SPSS software was used to analyze the data.ResultOut of 525 food samples, 279 (53%) were contaminated by bacteria. From 175 water samples, 95 (54.3%) were contaminated with Escherichia coli. From both samples in total, eleven bacterial species were isolated. Staphylococcus aureus was the most frequently isolated species. Shigella, Klebsiella, and Salmonella group A have statistically significant with the type of food. Erythromycin (54%), Streptomycin (17%), and Amoxicillin (14%) were the most resistant antibiotics. Least resistance was observed to Ciprofloxacin (5%).ConclusionStreet foods of the selected towns were highly contaminated with various antibiotic-resistant organisms. Hence, the relevant authorities ought to ensure the proper handling of street food by enforcing safety measures. Additionally, they should initiate a widespread awareness campaign promoting the prudent use of antibiotics among both street food vendors and the broader population.

Food hygiene and sanitation knowledges and practices of street food vendors: A systematic review

Food safety is critical to avoid side effects arising from contamination in protecting public health. Hygiene and sanitation knowledge and practice are factors influencing food safety performance. Meanwhile, food hygiene and sanitation are still an issue for some of the street vended food that need to investigate further. This study aims to present an overview of street food vendors’ sanitation and hygiene. This systematic review used the PRISMA guidelines as its methodology. Using databases including EBSCOHOST, Scopus, Taylor & Francis, Wiley Online, and PubMed, relevant and related studies were found. Food hygiene, food sanitation, street food vendors, and handlers of street food represent the keywords for the identification procedure. Only 18 of the 3022 publications that were identified from such databases were included in the final paper criteria.

The Water Hygiene of Street Food Vendors in Southeast Asia: A Review

The safety of street food vendors in Southeast Asian countries is of concern as many do not follow basic food safety principles. The water used to wash cutlery that is not hygienic may cause foodborne illnesses. Therefore, the general aim of this study was to summarize the water hygiene of street vendors in Southeast Asia. PRISMA guidelines were used to find suitable sources for this systematic review. Relevant studies are retrieved from several databases, such as Science Direct, PubMed, SAGE, EBSCOhost, Taylor and Francis, and Scopus. The keywords used to identify the relevant studies were water, water quality, hygiene, sanitation, street vendor, and food safety. The initial search in the databases yielded 80 articles. After the screening process based on the criteria of the article, only 9 articles were used in the final systematic review. The results showed that the water hygiene system in street vendors in Southeast Asia is still relatively unhygienic because most still use bucket water (non-tap water), which can contaminate food and lead to foodborne illness.

Microbiological Analysis of Bacterial Isolates Obtained from Salad Dressing Samples from Street Food Vendors in Bangladesh Along with their Antibiogram Profiling

Abstract BACKGROUND: Consumption of fresh foods such as fruits, vegetables, and leafy greens has increased worldwide over the past two decades. Although the health benefits of fresh produce are significant, the incidence of foodborne illness associated with contaminated produce has increased in recent years. The rapid dissemination of antibiotic resistance in humans, animals, and the environment has resulted in the frequent emergence of pathogenic bacteria and widespread health concerns related to contaminated vegetables. METHODS: The study was conducted in the Department of Microbiology, Stamford University Bangladesh with a total of 87 Isolates collected from 28 different street vendors from August 2023 to November 2023. RESULTS: Three major groups of bacteria were isolated, where 56% were Enterobacteriaceae, 23% were Vibrio spp. and 21% were Staphylococcus aureus. Furthermore, their antimicrobial susceptibility tests were done where all the isolates were resistant to vancomycin and erythromycin except for S. aureus. Majority of the isolates showed susceptibility against ciprofloxacin, meropenem, gentamycin, doxycycline, azithromycin, and chloramphenicol. CONCLUSION: The study found that most samples of common salad vegetables are colonized by a variety of microorganisms, posing a serious public health risk, and shows how antibiotics can be used judiciously to prevent various health risks.

Effects of management strategies on the performance of street food vending in urban areas of Western Kenya

Street food (SF) vending is a common livelihood activity in many urban areas globally. It generates income for the vendors and contributes to the urban economy. However, the trade performs poorly due to the strategies used by urban authorities to manage the sector. The purpose of this study was to analyze the effects of urban management strategies on the performance of SF vending in Kakamega, Bungoma and Busia urban areas of Western Kenya. A cross-sectional descriptive survey was adopted for the study. Proportionate sampling and simple random sampling were used to select respondents in each urban area. A total of two hundred and twenty-four respondents were interviewed. Data was collected through questionnaires, observation checklists and photography. The questionnaire had a reliability Coefficient value of 0.781. Findings show that SF vendors were hardly engaged in decisions that affected them neither did they participate in formulation of rules governing their trade. Failure to observe the rules often led to conflict with enforcement officers. Lighting and waste collection were the only services provided appreciably while support in training, credit and registration were largely lacking. Authorities also charged levies which reduced the SF vendors’ earnings considerably. The strategies, therefore, contributed to the loss of SF vendors’ livelihood assets including their customers, finances, physical facilities and food stuffs. Loss of these assets contributed to the poor performance of the trade. It is recommended that urban authorities embrace an inclusive approach whereby vendors are engaged in urban management issues and their views considered in decision making processes.

Review of Risks and Hazards Assessment of Ready-To-Eat Street Vended Foods in Oyo State, Nigeria

In Oyo State, Nigeria, street-vended foods play a significant role in the local culinary landscape, offering convenience and cultural richness to residents. However, ensuring the safety of these ready-to-eat foods requires assessing various risks and hazards associated with their preparation and handling. Hazards such as microbial contamination, unsafe handling practices, and environmental pollution pose significant health risks to consumers. These challenges are compounded by factors such as inadequate infrastructure, limited hygiene education among vendors, and weak regulatory enforcement. A case study focusing on Oyo State provides insights into the specific issues faced in assessing the safety of street-vended foods in the region. To address these challenges, best practices such as vendor education and training, infrastructure improvements, and public awareness campaigns are essential. Additionally, a robust regulatory framework is crucial for monitoring and enforcing food safety standards in the street food sector. Collaboration between government agencies, non-governmental organizations, and vendors is necessary to effectively mitigate risks and ensure the safety of street-vended foods, ultimately safeguarding public health and promoting a thriving culinary culture in Oyo State. Keywords: Review, Risks, Hazards, Assessment, Ready-To-Eat, Street Vended Foods, Oyo State, Nigeria Aims Research Journal Reference Format: Adebiyi-Olabode A. O., Akande E. A. &amp; Oke M. O. (2024): Review of Risks and Hazards Assessment of Ready-To-Eat Street Vended Foods in Oyo State, Nigeria. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 17-34 www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P2

Microbial Contamination and Hygiene Risks in Street-Sold Bissap Juice: A Case Study in Daloa, Côte d'Ivoire

Ready-to-eat Bissap juice is often classified in the street food group. The unhygienic conditions in which Bissap juice is prepared pose risks, sometimes leading to microbial contamination. The general objective of this work is to evaluate the diversity of pathogenic microorganisms in Bissap juices sold in the city of Daloa. To achieve this objective, a consumption survey was carried out. Counts and isolations were carried out to assess the microbiological quality of juices sold in the streets. Physicochemical parameters were determined. These are Brix and pH. Salmonella was screened for in the juices sold using the NF-V08-52 standard. The survey revealed that women consume more Bissap juice sold in the streets than men with a rate of 52% respectively compared to a rate of 48%. The Mandé represent half of the consumers with 50%, followed by the Akan with a rate of 30%, the Krou with a rate of 14.70%. Young people aged between 20 and 30 consume more Bissap juice with a rate of 47.30%. Consumers of Bissap juice come from various professions. Consumers have experienced discomfort characterized by diarrhea, vomiting, fever and stomach bloating. Microbiological analysis revealed the presence of microbial flora of alteration and contamination. These are total flora, fungal flora and enterobacteria. There was also the presence of flora of fecal origin such as Thermotolerants coliforms. The Bissap juice samples analyzed does not contain potentially pathogenic bacterial species. The results regarding Mesophilic Aerobic Germs, fungal flora, enterobacteria, fecal coliforms are not satisfactory. The pH of the different juices is very acidic, ranging from 4.41 ± 0.18 to 2.18 ± 0.03. Also some of the juice samples analyzed have very high sugar levels (34.83 ± 0,28) Bissap juices sold in the streets represent a danger for the population of Daloa.

Classification of the functions of shopping and entertainment centers taken into account the specifics of their construction in the republic of the Congo

The article analyzes the location and makes a classification of the main, auxiliary and technical premises of shopping and entertainment complexes. The research was carried out on the basis of analyzed project experience and previous scientific research related to the formation of the structure of service facilities and shopping and entertainment centers. The classification includes all the variety of basic functions. The classification includes entertainment functions, consumer services functions and stores of various types of goods. The article discusses the rules for the location of product groups within shopping and entertainment centers. The author proposed a layout of the main groups of goods based on the rule of random purchase. According to the scheme, goods and services that are in greatest demand must be placed as far as possible from the entrance areas. Then, along the route to the main product groups, there is a possibility that the buyer will make a random purchase. This increases the likelihood of efficient functioning of the shopping and entertainment center Also in the article, the author proposes an additional set of basic functions that can increase traffic to shopping centers and provide entertainment services for different social and age groups. This list includes group fitness rooms without expensive sports equipment, as well as roller rinks, green areas, playgrounds, children's and adult educational out-of-school classes, as well as street food areas and street trading areas for fairs. Proper organization of these functions within shopping centers can increase their attendance and, as a result, increase their profits. This will also provide the opportunity for trade and service to the maximum number of people from different social groups.

The influences of street food vendor frying equipment on the quality of frying oil

This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents. Specifically, six samples were collected from vendors utilizing an electric fryer constructed from stainless steel, while the remaining six samples were acquired from vendors employing a pan heated by wood or charcoal.The moisture content of fresh, in-use, and discarded oil samples, among other physical characteristics of the samples obtained from two types of vendors, was examined and found to vary between 0.14 and 0.44%, 0.19 and 0.52%, and 0.25 and 0.75%, respectively. Comparably, the refractive indices of oil samples that were fresh, in use, and discarded were 1.4595–1.4686, 1.4670–1.4885, and 1.4810–1.4960, in that order. Furthermore, the ranges of viscosities for fresh oil, oil samples in use, and oil samples that were discarded were 57.15–76.94, 100–196.50, and 210.22–288.50 mPa, respectively. Chemical properties, including % free fatty acid for similar samples, range from 0.22 to 1.30, 1.12 2.54, and 1.38–3.66%, respectively. Peroxide values of fresh, in-use, and discarded oil samples, have a maximum value of 11.19 meq/kg, 42.90, and 57.60 meq/kg, respectively. The iodine value showed the highest value for the fresh oil sample, while the minimum was obtained under discarded oil sample. The result indicated that they used low-quality oil. The values obtained after frying for samples collected from vendors who used a pan fryer heated with charcoal or wood fire deviated significantly from the requirements, indicating that the palm oil used by those street vendors was unsafe to consume because it could endanger the consumers' health.

Authenticating Edible Oils Using Fourier Transform Infrared Spectroscopy: A Review

Oil authentication has been widely discussed in recent years. One of the issues is the usage of gutter oil. This happened in China where many of the street foods were prepared using oils from sewage, gutters, and restaurant fryers. Other concerning issues including the adulteration of high-quality edible oils with cheaper oils and fresh palm oil with recycled cooking oil are common problems related to oil fraud. This may provoke the safety and the rights of public consumers. Hence, advanced, efficient, and rapid technology such as Fourier Transform Infrared Spectroscopy (FTIR) is needed to overcome the limitations of other technologies such as differential scanning calorimetry (DSC), gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) in analysing edible oils’ quality parameters, authentication, safety, stability and in foods related to oils. This review discusses the uses of FTIR in the analysis of edible oils and their authentication.

STREET FOOD COURT OF INDIA

STREET FOOD COURT OF INDIA

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi

Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples). Four technological pathways for maize starch production were distinguished based on variations in the duration of steeping the grains, which ranged from 6 to 72 h, and whether or not kneading of the wet flour before filtration was practised. Six categories of maize ogi were derived from the four technology groups based on the duration of the fermentation, which lasted from 6 to 24 h. The average pH of maize starch varied from 3.2 to 5.3, with the lowest values for the two technology groups that also had the highest lactate concentrations (9–11.8 g/L). The six maize ogi categories had a pH ranging from 3.1 to 4.0. Viable plate counts of lactic acid bacteria were similar for maize starch samples and for ogi samples, whereas yeast counts showed clear differences. Members of the genera Limosilactobacillus, Lactobacillus, Weissella, Streptococcus and Ligilactobacillus, dominated the bacterial community in maize starch, and were also dominant in maize ogi. The members of the genera dominating the fungal community in maize starch were also dominant in maize ogi, except for Aspergillus and Stenocarpella spp., which decreased in relative abundance by fermentation. The highest total free essential amino acid concentration was 61.6 mg/L in maize starch and 98.7 mg/L in ogi. The main volatile organic compounds in maize starch samples were alcohols, esters, and carboxylic acids, which also prevailed in maize ogi samples. The results indicate that the characteristics of traditional maize ogi depend on the processing technologies used to produce the maize starch before the intentional fermentation into ogi, with no clear-cut connection with the production practices due to high variations between samples from the same technology groups. This revealed the importance of a standardized maize starch production process, which would benefit controlling the starch fermentation and the characteristics of maize ogi. Further research is needed to understand the hidden fermentation during maize starch production for determination of the best practices that support the production of quality maize ogi.

BACTERIOLOGICAL QUALITY OF SALAD SOLD BY LOCAL FOOD VENDORS WITHIN SELECTED OPEN MARKETS IN ACCRA, GHANA

This study evaluated the bacterial contamination of salads sold in open markets in Accra, Ghana. Salad samples were gathered from 30 vendors in both Madina and Nima markets. The microbiological analysis included standard plate counts (SPC), Enterobacteriaceae counts (EC), and coliform counts (CC). In total, sixty salad samples were quantitatively assessed for aerobic mesophiles, Enterobacteriaceae, and coliforms using culture-based methods, with identification of bacterial isolates. Data were analyzed using SPSS version 20. It was found that 40% of the samples exceeded acceptable limits for SPC. The mean SPC was significantly higher (p=0.042) in unacceptable samples (3.23x108 cfu/g) compared to acceptable samples (1.09x106 cfu/g), indicating issues with handling. Both EC and CC means were elevated in both categories but did not differ significantly. Isolated organisms included Salmonella spp. and Staphylococcus spp. Salads served by hand had higher SPC (3.28x108 cfu/g) and CC (2.67x107 cfu/g) compared to those served with a spoon, while salads in food flasks exhibited higher counts than those in polythene bags for SPC (4.53x108 cfu/g, p=0.021) and CC (1.80x108 cfu/g). Enclosed vending areas showed greater microbial loads across all parameters compared to open sites. Poor hygiene practices in salad vending likely contributed to the significant microbial contamination observed. Implementing targeted interventions and regular testing could enhance the safety of street food.