The growing street food sector in low-income countries offers easy access to inexpensive food as well as new job opportunities for urban residents. While this development is positive in many ways, it also presents new public health challenges for the urban population. Safe food hygiene is difficult to practice at street level, and outbreaks of diarrheal diseases have been linked to street food (Rheinländer et al., 2008). The hygienic aspects of vending operations are a major source of concern for food control officers. For example, stands are often crude structures, and running water may not be readily available. Also toilets and adequate washing facilities are rarely available. The washing of hands, utensils, and dishes is often done in buckets or bowls. Disinfection is not usually carried out, and insects and rodents may be attracted to sites where there is no organized sewage disposal. Finally food is not adequately protected from flies and refrigeration is usually unavailable (WHO, 2002).
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However, only 8% and 12% disinfected their hands and used clean handtowels respectively. The same study also published results showing that over 80% of the participants washed their hands for the following reasons: handling garbage, blowing nose and after using the toilet. In addition, between 50% and 80% of the respondents washed their hands after scratching, and less than 50% of the observed vendors washed their hands after touching monies, handling raw food and continuous handling of
However, only 8% and 12% disinfected their hands and used clean handtowels respectively. The same study also published results showing that over 80% of the participants washed their hands for the following reasons: handling garbage, blowing nose and after using the toilet. In addition, between 50% and 80% of the respondents washed their hands after scratching, and less than 50% of the observed vendors washed their hands after touching monies, handling raw food and continuous handling of