Examining the nexus between food retailers certification and its impacts

The study was conducted in district Hyderabad, Sindh, Pakistan and for this two sets of questionnaires were developed each for food vendors (40) and population using street foods (40). All respondents were randomly selected and interviewed. The study revealed that all the vendors were male (100 %). Among the vendors, 95% were literate (at least primary education) and 50% were ≤ 30 years. Food safety related training was not received by any vendor in study area. A significant majority of vendors did not know about good handling practices (GHP) and good manufacturing practices(GMP) i.e. 52.5 and 45%, respectively, while an overwhelming majority (80%) was familiar to food borne illnesses (FBIs). Most vending carts were in poor hygienic condition (72.5%), infested with flies (97.5%)and only 32.5 % vendors were in clean clothes. Some vendors experienced infectious diseases like, hepatitis (5%) and tuberculosis (7.5%). In case of population using street vended foods, only 5% were satisfied with hygienic condition of food vendors, quality of raw material (10%), serving utensils (7.5%) and food freshness and purity (15%), therefore, significant majority (87.5%) of population using street foods experienced FBIs. Meanwhile, main reasons for consuming street food were low food cost (90%), ease (85%) and palatability(75%).Significant associations (p < 0.05) were observed between vendors’ demographics (age and education) and their vending practices, while highly significant associations (p < 0.05) were recorded between street food users’ education and perceptions. In vendors’ self-reported analysis, average valuefor vendors’ knowledge remained 7.75, vendors’ attitude stayed 23.18,while average value for vendors’ food safety practices was recorded as 6.51. Study concludes that venders’ food safety knowledge and practices are poor, therefore, population using street foodsare not seemed satisfied with safety measures in street food vending.

Background Street food is widespread in low- and middle-income countries like India, offering nutrition and jobs to many. Being in the informal sectorcan also pose foodborne illness risks due tolimited access to clean water, sanitary facilities, and food safety knowledge. A cross-sectional study can identify the prevalence of unsafe practices and provide a snapshot of the current state of food safety and hygiene practices among street vendors. To prevent such outbreaks, the Bureau of Indian Standards (BIS) established standards for street food vendors under the Food Safety and Standards Act 2006. Method This cross-sectional study aims to assess the conformance of street food vendors with the BIS requirements for food safety and various factors affecting the same, assuming that 50% of street food vendors would conform to the requirements. Theprevalence was assumed to be 50% as no study was available for reference for conformance with the BIS requirements. With a precision of 10% on either side of the truthand with 95% confidence to estimate the proportion of street vendors conforming with the BIS requirements, a sample size of 97 was calculated. The street food vendors operational in the areawere listedin an urban slum of Pune in Maharashtra, and 100 among them were selected through a computer-generated random number table. A questionnaire based on the BIS was developed, with a minimum score of 0 and a maximum score of 114. The investigator interviewed each vendor for 45-60 minutes using a structured questionnaire.The questionnaire was validated by conducting a pilot study in the same area with a sample size of 20 vendors. Results The vendors' scores were evaluated against various demographic variables, including age, experience, education, place of residence, and monthly income. The data collected was analyzed for descriptives, and categorical data was analyzed using Chi-square and Fisher's exact statistical tests using IBM SPSS Statistics for Windows, Version 20 (Released 2011; IBM Corp., Armonk, New York, United States).The mean age of the vendors was 30.5 ± 8.06 years, with an average experience of 4.87 ± 2.93 years. The average monthly income of the vendors was Rs 6004 ± 3179, and the majority of vendors were males (95%). Of the vendors, 64% scored satisfactory, with an overall score of ≥50%. The vendors' mean score was 60.2 ± 13.9. Reasons for the poor score were related to waste disposal techniques, availability of ample water for various activities, facilities for refrigeration, proper usage of gloves, pest control activities, and lack of formal training. The study observed a significant relationship between place of residence and overall score (p= 0.002) and between monthly income and overall score (p= 0.023). Conclusion The street food industry plays a vital role in meeting people's food requirements and the nation's economic structure, employing many people. Providing safe and hygienic street food to consumers is an important aspect of the industry, and various factors interplay in its complex mechanism. In this study, waste disposal, pest control, and lack of training were important factors causing low scores for street food. These factors can be rectified by the coming together of municipal bodies to provide earmarked locations, training and waste disposal facilities, water and electricity department, health department for regular hygiene inspections, and law enforcement department to implement the above points.

This study aims to thoroughly evaluate a diverse range of observable marketing strategies employed by street food vendors, encompassing techniques for product promotion, persuasion strategies, and engagement with customers within the realm of street food vending. By conducting an exhaustive assessment of these initiatives, the research strives to provide valuable insights into effective marketing methods capable of augmenting the sustainability of street food vendors. Furthermore, the study seeks to contribute to a broader comprehension of informal food economies by identifying both successful practices and challenges encountered within this context of marketing initiatives. Employing a combination of qualitative research methodology of in-depth interviews with street food patrons and vendors themselves, the investigation aims to delve into the underlying motives and impacts of these marketing strategies. Adopting an exploratory research approach, the study employs narrative data collected from actively engaged participants via in-depth interviews based on the observable marketing initiatives among street food vendors. Through the application of coding and thematic analysis techniques, the study uncovers the underlying trends and patterns within vendors' marketing endeavors. The research sample encompasses 10 street food customers and 10 street food vendors, meticulously chosen to offer a well-rounded representation of both perspectives.

Not all street food vendors understand the packaging and food safety aspects. This can be seen from the observations of food handler in the ecotourism of Bendhung Lepen’s street food, Yogyakarta. Though both of them are important aspects to consider in order to produce safe food. Therefore, education is needed with the aim of to increase the knowledge and skills of the community, especially street food vendors, in practicing good product packaging and implementing food safety.This empowerment was carried out using counseling and training methods consisting of several activities. The activities carried out were preparation, socialization, implementation, and evaluation. The targets of this program were street food handlers and vendors in the ecotourism of Bendhung Lepen Yogyakarta.The results that obtained were an increase in the knowledge and skills of participants from Bendhung Lepen ecotourism street food handlers and vendors. In addition, target communities become more skilled in packaging products and implementing food safety aspects. This increase can be a provision to produce safe products.

Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major sources contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. The objective of the study was to explore the microbiological quality of different street food; Chotpoti, Chanachur, Amra (Spondias mombin) and Jolpai (Elaeocarpus serratus (Veralu / Ceylon Olive) sold by various street vendor at Khulna city, Bangladesh. A total of 20 samples were collected randomly from street vendors and tested for the presence of bacteria following standard microbiological method used for isolation, enumaration and identification of bacreria. All the examined samples were contaminated by various types of bacteria. The total viable count (TVC) in different street food samples was ranged from 9.6 x 10 CFU/g to 5.9x10 CFU/g. Among samples Escherichia coli 8(40%), Staphylococcus spp. 5(25%), Klebsiella spp. 4(20%), Salmonella spp. 1(5%) and Shigella spp. 2 (10%) were isolated. Escherichia coli were found highest 3(50%) Jolpai samples, then another organisms Staphylococcus spp. was found highest 2(50%) in Chotpoti and then Klebsiella spp. was found one in each sample. Therefore, application of sound risk analysis policies is being advocated to provide a scientific base to the host of risk management option which Bangladesh may need to explore to ensure public health and safety.&#x0D; Asian Australas. J. Food Saf. Secur. 2018, 2(2), 65-70

BackgroundThere are numerous advantages offered by street vended foods, but evidence exists that foods exposed for sale on the road side may be contaminated by pathogenic microorganisms. However, information on the bacteriological profile, bacterial load and antimicrobial susceptibility patterns of bacterial isolates from street food in Gondar town are lacking. The aim of this study was to assess bacterial profile, bacterial load, and antimicrobial susceptibility patterns of bacterial isolates among street vended foods and also the hygienic practice of vendors in Gondar town, Northwest Ethiopia.MethodsSocio-demographic characteristics and the hygienic practices of 24 vendors were collected using structured questionnaire. A total of 72 food samples from four different food items were analyzed and counted by standard aerobic plate count method. Ten grams of each food sample was transferred in to 90 ml of buffered peptone water and homogenized. The homogenates were serially dilute and a volume of 0.1 ml dilution was spread on solid media and incubated at 35-37 °C for 24 h. Antibiotic susceptibility testing was done for isolated species using Muller Hinton agar and data was entered and analyzed by using SPSS version 20.0.ResultsSeventy two food samples of street vended food were analysed for bacterial pathogens. 44/72 tested positive, a total of 63 isolates were identified as 19 samples contained two pathogens. The total mean aerobic bacterial count was 6.64 × 104 CFU/g which is varied from 1 × 104–1.86 × 105 CFU/g. S. aureus is the most frequent isolate 34 (53.96%) followed by E.coli 15(23.8%), Enterobacter species 10(15.87%) and Citrobacter species 4(6.3%). Gentamycin, chloramphenicol, tetracycline, ciprofloxacin, and trimethoprim-sulfamethoxazole were found to be the most effective antimicrobials against all isolates but the enterobactereaceae were resistant to ampicillin and Ceftaziidime and S.aureus were resistant to penicillin.ConclusionThe results of this study showed that, the majority of street-vended food items in Gondar were contaminated with one or more different pathogenic bacteria. The presence of these bacteria in foods could lead to potential health problems for consumers. Therefore, health education as well as training in food safety and hygienic handling is required for food handlers to minimize contamination and the likelihood of people falling ill.

This paper investigated the role of street food vending to the vendors' household welfare in Ilala Municipality in Dar es Salaam, Tanzania. Specifically, it examined the motivation for undertaking food vending and determined income earned from this business. Also, it assessed the influence of socio-economic characteristics of street food vendors to their household’s welfare. A cross-sectional study design was applied involving multi-stage sampling techniques. Data were collected from 297 street food vendors using a semi-structured questionnaire. Applying both descriptive and inferential analysis, it was found that many people engage in street food vending because it requires small capital to start and that it generates a substantial income per month. Further, using binary logistics regression, it was established that the vendor’s household welfare are most likely to be influenced by vendor’s socio-economic characteristics such as vendor’s level of formal education (p &lt; 0.05), household size (p &lt; 0.000), street food vending business premise (p &lt; 0.05) and loan from financial institutions (p &lt; 0.001). It is concluded that many people engage in street food vending because it requires small capital to start and a source of reasonable income to meet their daily requirements. Also, the vendor’s level of formal education, presence of other active members earning some income in the household, operating in a permanent structure and borrowing capital from financial institutions are key factors for increasing sales and profit and ultimately improve vendor’s household welfare. It is recommended that the local government should improve street food vending by providing appropriate business education to street food vendors. Also, vendors should be encouraged to operate their businesses in a permanent and affordable structures

This study has implications for expanding the subject of festival research from local food to street food. Most of the food served at festivals is street food. Street food at festivals is perceived as unsanitary and inauthentic, and although this is seen as dissatisfactory, festival participants continue to eat street food because it is cheap and convenient. In order to enhance the competitiveness of festivals, rather than rejecting street food, we identified the selection attributes that festival participants consider important when choosing restaurants through social network analysis. The result of the analysis identified that, firstly, the festival needed street food. Approximately 30% of respondents answered “very necessary.” Second, we confirmed the main selection attributes of street food retailers. Participants in festivals considered “reasonably priced” and “taste and quantity of food” as important when choosing street food retailers. Third, it was confirmed that social network analysis is useful as a methodology in the study of selection attributes of street food retailers. The social network analysis analyzed the selection attributes in detail by analyzing the metrics. Fourth, there were differences in main selection attributes according to demographic characteristics. The main selection attributes of festival participants with their families were distinctly different. Fifth, there were differences in main selection attributes according to festival type. Local specialty festivals showed that sanitation was the main selection attribute.

Street food, also known as "street food", is food and drink prepared and sold by street vendors in streets and other public gathering places. These foods are directly eaten and consumed without any additional processing or preparation. Street vendors are essential for providing food in cities, but they often face hygiene and sanitation issues. The objective of this study was to educate the impact on hygiene and sanitation awareness and practices in street vendors around Jalan Sutorejo, Surabaya. The results showed that after this activity, street vendors have a better understanding of food sanitation and hygiene. This study shows that improving street vendors' food hygiene and sanitation awareness and practices is very important. The findings can be the basis for building a broader program to help street vendors around Jalan Sutorejo, Surabaya, maintain the hygiene and safety of their food products.

Street food on the coast of Salvador, Bahia, Brazil: A study from the socioeconomic and food safety perspectives

Street food vending is an integral part of the food provision system and food culture of urban India. The street food sector (food items that are directly prepared and consumed on the street) show great potential for fostering sustainable development, not only in the ecological but also in the economic and social dimensions. This highly decentralized food distribution system provides affordable, nutritious and culturally accepted food items tailored especially to the needs of poorer urban dwellers. It operates on the basis of resource efficiency, low waste output and low greenhouse gas emissions. Street food also provides a flexible yet profitable source of income, especially for those who do not fit into the formal economy. To unleash its potential for sustainable development and integrate the street food sector in city modernization programmes, several challenges concerning modes of street food governance and food safety must be met. The new Street Vendors Act is the first promising step towards decriminalizing and legalizing the businesses and livelihoods of tens of thousands of petty trade vendors. Despite the new regulatory framework, the street vending sector remains largely marginalized. This chapter starts by presenting major changes in the food system of the emerging Indian mega city of Hyderabad, then provides the findings and experiences of an applied Indo-German research project on street food vending, emphasizing contested street food governance and capacity building measures related to street food safety and sustainable livelihoods.

Street food vending has and is becoming globally a convenient and in most cases an essential service. Lifestyle changes and socio economic factors creates very little space for consumers to look at other alternatives one of which would be to prepare one’s own meal. Street food therefore becomes an easy and economic means to acquire prepared food. Safe hygiene practices should become integral to the vendor as the product will be consumed by people of all ages and many may be vulnerable to poor quality food. The street food vendor in turn relies on this service as a means of employment and income generation. The competition between vendors is increased and the pressure to cut corners becomes a reality and one significant corner is appropriate hygiene practices. The practice of appropriate hygiene practices is also as a result of total ignorance of many vendors and the nature of the food that they prepare. The paper explores lessons from various countries in respect of dealing with ensuring good hygiene practices of street food vendors and its usefulness to the South African perspective. One such initiative is the programme launched by the India’s Food Safety and Standards Authority and the National Association of Street Vendors of India. South African street food industry is rapidly increasing in size and proportion. Several studies have been undertaken to look at this operation from various perspectives including hygiene practices and small business. Employment creation has become a national imperative of the country and small business development is seen as a significant component to employment creation. This paper sets out to establish the global practices in street food vending from a hygiene perspective and its relevance to the South African context.

ObjectiveTo characterize the operations of the street food enterprise in the Vhembe district, focusing on business profile, sold foods, inputs, pricing, record-keeping practices and total running cost.MethodsA descriptive cross-sectional face-to-face study of 511 vendors was done using a structured researcher-administered questionnaire comprising demographic and operational characteristics. Convenience sampling was used to choose the vending sites. Chi-square tests were conducted between four categorical variables (gender, age, marital status and citizenship) and operational characteristics. P-values were considered significant at p < 0.05. However, a Bonferroni adjustment decreased the significant value to p < 0.013.ResultsThe findings highlight the dominance of single middle-aged (35–44) women (63.1%) with some high school education. About 14% migrated from Zimbabwe. Most vendors were owners (86.1%), with 70.0% in business for at least 1–10 years. Food sold included mielie pap (stiff porridge) served with beef or chicken, sometimes with vegetables. Plate prices were R40.00 (2.6 USD) for a full plate and R30.00 (2 USD) for half a plate. The typical street food consumers were government officials, middlemen, and schoolchildren. Social media such as Whatsapp were used to communicate between the street food vendors and customers. The results highlight poor managerial skills as only 15.5% kept records, most of which were sales records (59.5%). On average, street vendors made a monthly profit of R3200.00 (213 USD) while spending R1800.00 (120 USD) on daily running expenses. There were statistically significant variations in some operational characteristics of vendor variables and gender, age, marital status, and citizenship.ConclusionsThere is a need for capital and management for small businesses and food training for rural street food vendors. Therefore, government officials, policymakers, and NGOs could target street vendors to offer training and microfinance to improve their business skills while promoting food safety and consumption of nutritious foods.

Street food is part of the Eastern European gastronomy, but there is a knowledge gap on food availability and nutritional composition. The aim was to investigate the street and takeaway food availability and nutritional composition in Sarajevo and Banja Luka, Bosnia and Herzegovina. Street food and takeaway food vending sites were included. Information on vending sites’ characteristics and food availability, and samples of the most commonly available foods were collected (Sarajevo: 80 homemade; 39 industrial, Banja Luka: 80 homemade; 40 industrial), for chemical analysis (total fat, lipid profile, sodium and potassium). Among the vending sites selling food other than fruit (98.3 %), 40.9 % were selling only industrial foods (snacks, biscuits and sweet pastries, ice-cream, chocolate), while 52.7 % were selling only homemade foods (savoury pastries, main dishes, cakes, biscuits and sweet pastries, sandwiches, bread, snacks) and 6.3 %, both. Homemade foods presented higher total fat (16.6 vs. 10.1 g/serving, p < 0.001), sodium (603 vs. 187 mg/serving, p < 0.001) and potassium content (168 vs. 110 mg/serving, p < 0.001), compared to industrial foods. Homemade cake presented the highest mean trans-fat content (2.32 g/serving), whereas homemade beefburger presented the highest mean sodium content (3838 mg/serving). In sum, in urban Bosnia and Herzegovina, commonly available street and takeaway foods, particularly homemade, were high in total fat, saturated, trans-fat and sodium. These findings call for the design of healthier urban food environments.

Street food safety remains a significant concern, with outbreaks of foodborne diseases linked to unhygienic practices, but it has been rarely studied in India. Hence, this study assessed the knowledge, attitude, and practices regarding safe food handling techniques among street food vendors of urban Bhubaneswar city. We conducted a descriptive cross-sectional study involving 214 street food vendors from the Bhubaneswar Municipal Corporation (BMC) area. The wards under BMC with maximum street food stalls and vending zones were purposively selected, which comprised four wards. The participants were recruited by convenient sampling from December 2022 to April 2023. A semi-structured questionnaire and an observational checklist were used to collect data, which were analyzed using SPSS version 20. The study found that most street food vendors were male (91%), with a mean age of 36.8 ± 10.39 years. Most vendors (71%) had private mobile stalls, and 32% were graduates. While 64% of vendors were aware of available vaccines for foodborne diseases, only 53% recognized the health risks associated with poor food handling practices. Regarding practices, 31.5% of vendors did not use personal protective equipment, and 28% washed utensils with water only. Despite adequate knowledge, barriers to practicing good hygiene included lack of awareness (53%), financial constraints (29%), and lack of training (28%). The COVID-19 pandemic significantly impacted vendors' businesses, with 73% experiencing complete shutdowns. Street food vendors in Bhubaneswar have adequate knowledge of food safety principles but face barriers to implementing hygienic practices. Education, training initiatives, and regulatory measures are crucial to improving food safety in the informal food sectors.