Acta Scientific Agriculture (ASAG)(ISSN: 2581-365X)

E-Book Volume 7 Issue 8

Street Food Vendor Handling Practices and Bacterial Contamination of Ready-To-Eat Foods

RRuchi Verma and Sunita Mishra

Research Scholar and Professor, Department of Food and Nutrition, SHS, Babasaheb Bhimrao Ambedkar (A Central) University Vidya Vihar, Lucknow, India

*Corresponding Author: Sunita Mishra, Professor, Department of Food and Nutrition, SHS, Babasaheb Bhimrao Ambedkar (A Central) University, Vidya Vihar, Lucknow, India.

Received: June 26, 2023;; Published: July 25, 2023

Abstract

Food hygiene is a fundamental human right because it is vital for life. Food hygiene risks affect almost everyone in the world. Each year, unsafe food kills hundreds and sickens millions of people. For customers, street food provides a source of affordable, practical, and tasty food. Street food is now a major food hygiene concern because it is typically linked to a higher risk of infection, which leads to the development of food borne diseases, street foods are raising concerns about the possibility for serious food poisoning outbreaks. The hygiene of street food depends heavily on how it is handled while it is raw, cooked, and consumed. Poor food handling practices used by street food handlers are a substantial cause of food contamination. These issues include inadequate locations for the production of street food, poor quality raw materials, and portable water supplies. Inadequate garbage disposal facilities led to potential hazards. The general sources of microbiological contamination include the location of food preparation, the cooking and serving equipment used, the raw materials used, and the personal hygiene of those who handle the food. Due to the ease contamination of microbes and the growth of foodborne diseases, street foods can be a source of these illnesses. Food hygiene and safety all be negatively impacted by street food vendors' lack of education and inadequate understanding, and may contain contaminants that provide a higher risk due to physical, chemical, and biological elements, necessitating a comprehensive examination of food safety and hygiene. The aim of this chapter is to determine the hygiene Practices by street food vendors and explain the microbial contamination related to Street Foods, know how to developed infectious diseases (COVID-19 pandemic etc.) occur and to increased awareness of food vendors about the role of food hygiene and personal hygiene through training programme.

Keywords: Street Food Vendors; RTE; Microbial Hazards; Food Poisoning; Infectious Diseases; Personal Hygiene

References

  1. Manisha C., et al. “Socio-Economic profile and food safety knowledge and practice of street food vendors”. Journal of Food Control 22 (2011): 196-203.
  2. Adjrah Y., et al. “Socio Economic profile of street food vendors and microbiological quality of Ready-To-Eat salads in Lome”. International Food Research Journal1 (2013): 65-70.
  3. Ngoc TTA., et al. “Evaluation of microbial safety knowledge, attitude and practice of street food vendors and consumers”. Journal of Food Research5 (2020): 1802-1814.
  4. Tahira I., et al. “Food Safety Knowledge, and Practices among Food Vendors”. Indo American Journal of Pharmaceutical Sciences 12 (2019): 17081-17089.
  5. Courage KSS. “COVID-19: Implications for food, water, hygiene, sanitation, and environmental safety” (2020).
  6. Mulugeta K and A Bayeh. “The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers”. Ethiopian Journal of Health Sciences 1 (2012).
  7. Christophe B. “Resilience of local food systems and links to food security -A review of some important concepts in the context of COVID-19 and other shocks”. Journal of Food Security (2020).
  8. Ilija D., et al. “Covid-19 pandemic effects on food safety - Multi-country survey study”. Journal of Food Control 122 (2021): 107800.
  9. Amin NO., et al. “Food Safety During and After the Era of COVID-19 Pandemic”. Frontiers in Microbiology 11 (2020): 1854.
  10. Vikas P and N Shadab. “Covid-19 in India: Why second coronavirus wave is devastating” (2021).
  11. Karl SZ and H Stef de. “Informal food chains and agrobiodiversity need strengthening not weakening-to address food security amidst the COVID-19 crisis”. Journal of Food Security (2020).
  12. Pilar B and S Caroline. “For World’s Street Vendors, Life May Never Be the Same after COVID-19, Women in Informal Employment: Globalizing and Organizing (2020).
  13. Fiona HM., et al. “Street vendors in Patna, India: Understanding the socio-economic profile, livelihood and hygiene practices”. Journal of Food Control (2016).
  14. Rajesh ST., et al. “Bacteriological Quality of Panipuri”. Asian Journal of Pharmaceutics1 (2018): S329.
  15. Sherry A and KT Anantha. “An Analysis of How Street Food in India can be made Safe Food”. International Journal of Current Engineering And Scientific Research 12 (2017).
  16. Nazrul I., et al. “Street food eating habits”. International Journal of Management and Development Studies 9 (2017): 49-57.
  17. Beuy J and W Viroj. “Street food and nutrition security”. Cartas Letters (2014).
  18. Trepti S., et al. “Application of Nanotechnology in Food Science: Perception and Overview”. Frontiers in Microbiology 8 (2017): 1501.
  19. Vivek KB., et al. “Prospects of using nanotechnology for food preservation, safety, and security”. Journal of Food and Drug Analysis (2018).
  20. Sneha K., et al. “Assessment of Hygiene Status and Environmental Conditions among Street Food Vendors”. Epidemiology International 3 (2017).
  21. Ruchi V and M Sunita. “A Study on Food Safety Aspects of Street Foods for School Children’s and Personal Hygiene of Street Food Handlers”. Journal of Information and Computational Science7 (2020).
  22. Ruchi V and M Sunita. “Nutritional and Consumers Behavior towards Street Foods”. European Journal of Nutrition and Food Safety12 (2020): 64-73.
  23. Ruchi V and M Sunita. “Food Safety Issues of Street Foods and Dietary Practices by Schoolgoing Adolescents”. Advances in Agricultural and Life Sciences. Chapter-2 (2022): 15-50.
  24. Sunita M. “Safety Aspects of Street Foods: A Case Study of City of Varanasi”. Indian Journal of Preventive and Social Medicine 1 (2007): 2.
  25. Sunita M. “Food and Nutrition Security in Developing Countries”. Journal für Verbraucherschutz und Lebensmittelsicherheit (2004).
  26. Sharaf SO. “Impact of pandemic crisis: COVID-19 on food safety knowledge, attitudes, and practices among food workers”. EurAsian Journal of BioSciences 14 (2020): 3581-3586.
  27. Sabuj AAM., et al. “Assessment of Bacteriological Quality of Street Vended Fast Foods and their Antimicrobial Resistance”. International Journal of Current Microbiology and Applied Sciences 11 (2018): 3049-3059.
  28. Gadi C., et al. “Study of Hygienic Practices of Street Food Vendors in Allahabad City, India and Determination of Critical Control Points for Safe Street Food (2018).
  29. Tong Thi AN., et al. “Evaluation of Street Food Safety and Hygiene Practices of Food Vendors in Can Tho City of Vietnam”. Current Research in Nutrition and Food Science1 (2021): 158-171.
  30. Ferrari AM., et al. “Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality”. Food Science Technology Campinas2 (2020): 549-556.
  31. Dr Bhattacharya S. “Microbiological Quality of Street-Vended Indian Chaats Sold in Bangalore”. Journal of Biological Sciences3 (2010): 255-260.
  32. Becquey E., et al. “Micronutrient Adequacy of Women’s Diet in Urban Burkina Faso Is Low”. The Journal of Nutrition 140 (2010): 2079S-2085S.
  33. Albuquerque G., et al. “Street food in Dushanbe, Tajikistan: availability and nutritional value”. British Journal of Nutrition 122 (2019): 1052-1061.
  34. Rousham EK., et al. “Dietary behaviours in the context of nutrition transition: a systematic review and meta-analyses in two African countries”. Public Health Nutrition11 (2020): 1948-1964.
  35. Derbew G., et al. “Bacteriological Assessment of Some Street Vended Foods in Gondar”. Internet Journal of Food Safety 15 (2013): 33-38.
  36. Sharma I and Mazumdar JA. “Assessment of bacteriological quality of ready to eat food vended in streets of Silchar city”. Indian Journal of Medical Microbiology2 (2014): 169-171.
  37. Das M., et al. “Bacteriology of a most popular street food (Panipuri) and inhibitory effect of essential oils on bacterial growth”. Journal of Food Science and Technology 5 (2012): 564-571.
  38. Dewayani N and Sukihananto. “Relationship between maternal knowledge of balanced nutritional guidelines and snack food selection by school-aged children at school”. Enfermería Clínica 1 Part B (2018): 280-284.
  39. Kharel N., et al. “Microbiological assessment of ethnic street foods of the Himalayas”. Journal of Ethnic Foods 3 (2016): 235e241.
  40. Madueke SN., et al. “Microbiological Analyses of Street Foods along Lokoja”. American Journal of Research Communication1 (2014): 196-211.
  41. Samuel OO. “Bacteriological Quality and safety of Street Vended Foods”. Journal of Biology, Agriculture and Healthcare5 (2012): 114-118.
  42. Djibrine MA., et al. “Microbiological quality of some street foods in N'Djamena, Chad: case of sandwiches”. International Journal of Biological and Chemical Sciences 3 (2018): 1113-1122.
  43. Upadhyaya S., et al. “Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale”. African Journal of Food Science 10 (2011): 346-352.
  44. Nemo R., et al. “Microbiological quality and safety of some-street- vended foods in Jimma Town”. African Journal of Microbiology Research14(2017): 574-585.
  45. Rakha A., et al. “Safety and quality perspective of street vended foods in developing countries”. Food Control 138 (2022): 109001.
  46. Mamun MA and Turin TC. “Safety of street foods, Food Hygiene and Toxicology in Ready-to-Eat Foods, Chapter 2 (2016): 15-29.
  47. Jahan M and Rahman M., et al. “Microbiological safety of street-vended foods in Bangladesh”. Journal of Consumer Protection and Food Safety 13 (2018): 257-269.
  48. Mensah P., et al. “Street foods in Accra, Ghana: how safe are they?” Bulletin of the World Health Organization 7 (2002): 546-554.
  49. Abraham S and Dr. Krishnan TA. “An Analysis of How Street Food in India can be made Safe Food”. IJCESR 4.12 (2017).
  50. Seaman P and Eves A. “Perceptions of hygiene training amongst food handlers, managers and training providers-A qualitative study”. Food Control 21 (2010): 1037-1041.
  51. Verma R., et al. “Assessment of food safety aspects and socioeconomic status among street food vendors in Lucknow city”. Journal of Agriculture and Food Research 11 (2023): 100469.

Citation

Citation: Ruchi Verma and Sunita Mishra. “Street Food Vendor Handling Practices and Bacterial Contamination of Ready-To-Eat Foods". Acta Scientific Agriculture 7.8 (2023): 50-61.

Copyright

Copyright: © 2023 Ruchi Verma and Sunita Mishra. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate32%
Acceptance to publication20-30 days
Impact Factor1.014

Indexed In




News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is April 30th, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue".
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US





//