Socio-economic profile and food safety knowledge and practice of street food vendors in the city of Guwahati, Assam, India

Choudhury, Manisha; Mahanta, Lipi B.; Goswami, Jayashree; Mazumder, Minakshi; Pegoo, Barnali

doi:10.1016/j.foodcont.2010.06.020

Cited by 103 publications

(75 citation statements)

References 11 publications

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“…Salad vegetables are mostly consumed due to their nutritious components as well as their gustatory attributes when consumed in combination with other foods, which is sometimes as result of the culinary prowess of the food vendors (Choudhury et al, 2011;Alimi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

2018

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Background: Food safety problems still persist across the globe and remain a challenge to the general public and government. The study determined the microbiological quality of pre-cut vegetable salads sold in the Central Business District (CBD) of Tamale. Results: A total of thirty (30) salad samples were purchased from four zones of the District and transported to the Spanish Laboratory of the University for Development Studies, Ghana for analysis. Standard microbiological methods that are in accordance with American Public Health Association (APHA) were used in determining the presence and levels of bacteria in the salad samples. Escherichia coli were detected in 96.7% of salad samples with levels ranging from 0 to 7.56 log10 cfu/g. Bacillus cereus were present in 93.3% of ready-to-eat vegetable salads with counts ranging from 0 to 7.44 log10 cfu/g. Further, Salmonella spp. and Shigella spp. were present in 73.3% and 76.7% of salads, respectively. Salmonella spp. and Shigella spp. counts ranged from 0 to 4.54 log10 cfu/g and 0 to 5.54 log10 cfu/g, respectively. Statistically, Escherichia coli, Bacillus cereus and Shigella spp. Contamination varied significantly (p < 0.05) across the four zones demarcated. However, Salmonella spp. contamination did not vary significantly (p > 0.05) across the zones.

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Section: Introductionmentioning

confidence: 99%

Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

2018

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“…However, to have a positive differential in this market, the absence of episodes of foodborne outbreaks is needed, and this can also be achieved by training food handlers (Lockis et al 2011;Cusato et al 2014;Martins and Rocha 2014). Although the deficiencies arising from the production of meals and processed foods have been linked to handlers (Chodhury et al 2011;Dias et al 2012;Balzaretti and Marzano 2013;Cusato et al 2013), studies on strategies for developing teaching material suitable for the reality of food service concerning training and implementation in quality systems are scarce.…”

Section: Introductionmentioning

confidence: 99%

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Gomes

Lemos

Silva

et al. 2014

Journal of Food Safety

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This paper aims to evaluate a methodology for training food handlers using a didactic material (booklet) developed to be used as a tool in further training sessions in the hotel sector. Microbiological indicators, such as mesophilic aerobic bacteria, coliforms at 35 and 45C were tested in utensils, adornments, food handler hands and ready-for-consumption foods, in adverse conditions and routine tasks in an industrial kitchen environment. The results of the microbiological analyses clearly demonstrated the need for constant vigilance in order to obtain safe food, besides providing examples to be inserted into teaching materials, such as a guidebook, focusing on handlers who work in hotels, with the advantage of approaching examples of the routine of these establishments. PRACTICAL APPLICATIONSFood handler education in hotels should be compulsory part of a food safety program. In this study, presented are the development of a methodology using practical examples from daily activities of the employers and results of laboratory analysis. Easy understanding was observed among all the food handlers and improvements were observed after the implementation of the method. The methodology can be adopted in any hotel food service, without any extra economical cost.

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“…This is something that intermediaries would probably neglect as they have no reason to consider them, except for making money on the sales of these products. A similar study by Choudhury et al [31] also concluded that there was a high degree of association among procurement practices with vendor type, ownership status and average income. Given the significant importance of the street-food trade, some measures should be taken, such as offering qualification courses to street-food sellers, employing the HACCP system as a strategy to prevent contamination, adopting regulatory policies, among others [32].…”

Section: Resultsmentioning

confidence: 69%

Mobile Artisanal Cheese Vending in Small Street Markets of Gran Canaria

Sánchez¹,

Lugo²,

Millán³

et al. 2015

Int J Clin Nutr Diet

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This survey-based study evaluates the effect of three factors (market location, kind of stall facilities and presence of intermediaries) on the hygienic-sanitary quality of markets, which could condition the food risk of the artisanal cheeses sold in them. As street vending in the Canaries archipelago is important tocommercialise traditional reference products, thisstudy compares the hygienic-sanitary conditions of stalls in several street markets on the Gran CanariaIsland by taking artisanal cheese as a reference product. The results show that the markets in coastal areas obtain a higher food sellers score than those in inland areas. Presence of permanent stalls allows the hygienic-sanitary criteria set out by law on street sales to be better applied than markets with temporary stalls. The former obtain much higher scores than the latter. Finally, presence of intermediaries made the survey scores drastically lower, but theywere higher when producers ranstalls. Facilitating the staff in this sector access to specialised training is fundamental. This is the main problem faced in such businesses, followed by asking competent authorities to collaborate more to ensure that current legislation is met, and to protect and improve traditional sales as their importance in society and today's economy in many regions is vital.

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Socio-economic profile and food safety knowledge and practice of street food vendors in the city of Guwahati, Assam, India

Cited by 103 publications

References 11 publications

Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Mobile Artisanal Cheese Vending in Small Street Markets of Gran Canaria

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