Chapter 2 Section A 2. Research Background
2.4 Features of Street Food Safety (SFS) in developing countries .1 Definition of Street Food and related information
Due to socioeconomic changes in many countries, especially in developing countries, urbanization and population growth is anticipated to continue in the next century. Street foods which are defined as the foods and beverages that is prepared and sold by the vendors in street and other popular public places like commercial areas, bus, taxi stands, stations, schools, markets etc. for immediate consumption or consumption at a later time which need no further processing or preparation. Fresh fruits and vegetables are also sold outside in the streets which can be also consumed immediately. (WHO, 1996)
2.4.2 Benefits of Street-Vended Foods:
It provides
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A source of reasonable, convenient and often nutritious food for urban and rural poor;-
Attractive and different tastes for tourists and the economically advantaged;-
An important source of income for many persons, particularly women; and-
A platform for self-employment and to develop business skills with low capital investment. (WHO, 1996)2.4.3 The economic importance of street food
In most developing countries street food are under informal sector which is outside the regulation and monitoring of the governments. There is lack of official data or volume of trade involved as it is an informal sector and that is why the economic importance is not well
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appreciated (Alimi, 2016). In most developing countries, it makes up the significant proportion of informal sector economy.
In Mexico city, over 120,000 vendors are employed street food sector that accounts 30.8% among 28.5% labour force who are working in various informal sector (Estrada, 2002). In Malaysia, the vending of street food is a multi-million US dollar trade providing direct employment for over 100,000 vendors with gross annual sales volume of about 2 billion US dollars (Dawson, and Canet, 1991). On the other hand, the significant contribution of microbusinesses made up largely from street food sector in the economy of Vietnam (Hiemstra, 2006).
2.4.4 Street Food Safety: A major public health problem
Though there are a lot of benefits provided by street food sector especially for the low – income urban population for their livelihood, this sector has become one of the major emerging public health issues not only in developing countries, but also in underdeveloped and developed countries as well. The lack of knowledge and unhygienic practice of street vended foods can pose significant public health issues and according to World Health Organization (WHO) the basic reasons are
- Lack of potable water supplies which is one of the basic infrastructure and services - Difficulty in controlling the large number of street food vendors and vending
operation because of diversity, mobility and temporary nature - Insufficient sources of laboratory analysis and monitoring
- General factual knowledge of microbiological status of the food, accurate epidemiological importance of street vended foods
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- Poor knowledge of basic food safety measures due to lack of educated people in street food vending operation, poor knowledge of other regulatory issues of unsafe food handling.
- Inadequate knowledge of health and economic risks both in vendors and consumers - Lack of proper health promotion activities about street food safety. (WHO, 1996)
2.4.5 Value Chain of Street Food Production
Fig 2.4 shows the typical stages of the street food from agricultural sector, production, retailing, transporting, storing, processing and preparation and finally served at the consumers. However, according to the table 2.2, food can be contaminated at point of handling and distribution.
Fig 2.4: Value chain of Street Food System
2.4.6 Risk Factors associated with entire value chain in SF
There are possible risk factors in street food value chain which can be controlled by proper hygiene practices and knowledge and awareness about the health risks related to the
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unsafe handling of street vended foods. Mainly three types of risks are associated with street food; environmental, chemical and microbiological (Abdussalam, 1993). However, the risk concerns mostly expressed were majorly health and spoilage/microbial related (Umoh, 1999;
Lues, 2006). The possible risks associated within the whole value chain of street food has been demonstrated in table. 2.2
All the mentioned risks are associated with not only the handling, preparation and serving of the food, however, the risks are also associated with the raw materials and agricultural products that are used for the preparation of the foods. Therefore, the risks lies in the entire value chain and contamination can be introduced in any point of the whole value chain.
The major causal reason for increased risks are primarily is the knowledge and attitudes of the street food vendors regarding the street food safety. According to WHO, the majority of the diseases outbreaks are caused by the negligence of food handlers (WHO, 2002).
Table 2.2: Risk factors associated with the street food safety
Source Hazard Risk involved Possible health effects
Agricultural practices
Farmers are using inorganic
agrochemicals and organic manure
Residues from excessive chemical applications, (Lead, arsenic, cadmium, copper, mercury)
immune-suppression, hypersensitivity to chemical agents, breast cancer, reduced sperm count and infertility Vendor
environment or location
food handling is not hygienic
Pathogens like Salmonella and E. coli, S. aureus are
transferred from human body and environment into foods
Skin infections, diarrhea, fever, abdominal cramp
Improper waste disposal
Enteric pathogens like
Salmonella, Shigella and E. coli are transmitted via vectors
bloody diarrhea, fever, abdominal cramp, traveler’s diarrhea
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Raw materials water Pathogens like E. coli, fecal streptococci, Salmonella and Vibrio cholera are passed
Cholera, dysentery
Vegetables and spices Bacilli and Clostridium and pathogens like L.
monocytogenes, Shigella, Salmonella, etc. which are spore formers
Nausea, Vomiting, Diarrhea, colitis, food-borne deadly infections
Utensils, equipment
Chemical contaminants
Chemical poisoning Cancer, infertility, long term impact
Microbial contamination
Cross contamination of food with Staphylococcus aureus, E.
coli and Shigella due to contaminated water, dish cloth, handler
Skin infection, diarrhea, bloody diarrhea
Storage and reheating
Improper storage temperature and reheating of food
Heat stable toxins produced by pathogens like C. perfringens and B. cereus
Stomach cramps and diarrhea
Personal hygiene of vendors
Biological hazards Staphylococcus, Salmonella and Shigella via carriers
Skin diseases, fever, bloody diarrhea
2.4.7 Street Food Safety Studies in other Developing Countries Survey of Hygiene and Sanitary Practices in Northern Nigeria
This study is about general hygiene and sanitary practices in Northern Nigeria. About 110 random samples from street food vendors were collected which represented 18% vendors of the study area. From the findings of the study, it has been concluded that, food vendors were only concerned with profit making in the central state of northern Nigeria at the expense of standard food hygiene and sanitary practices. Non-compliance with the Codex Alimentarius Commission guidelines for street food control were suggested in Africa. Since street food has some major benefits for the low-income population in developing countries, it is needed to focus in this sector for maintaining the food safety and therefore, implementation of policies is needed along with proper controlling and maintenance of the
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street food sector. Integrated consultation with vendors and consumers in order to meet the needs of government, consumers and vendors is also necessary requirements before developing and implementing the policies. Documentation and licensing of food vendors will help the authorities to identify persons employed in such business and the types of food sold and this will provide an opportunity for food handlers in acquiring advice, service and training in food safety (Nurudeen, 2014).