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


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


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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: © 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.


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