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). According to the article Surveillance of Food Safety Practices of Street Food Vendors in Gizan, Saudi Arabia, observation proved that over 80% of the participants washed their hands with clean water and soap.
…show more content…
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 food. Handling money and ready-to-eat food with the same gloved hands or without hygiene intervention between these activities can introduce the risk of cross-contamination to foods provided in food service establishments. Accumulated data obtained over the last 20 years on the microbial status and survival of pathogens on coins and currency notes indicates that this could represent a potential cause of sporadic cases of food borne illness. Survival of various microorganisms of concern on money is such that it could serve as a vehicle for transmission of disease and represents an often overlooked enteric disease reservoir. With low infectious doses capable of causing illness noted for a number of different infectious intestinal diseases, failure to adequately sanitize hands, or use food handling tools (tongs, spoons, utensils or bakery/serving papers) between handling money and serving food, could put patrons at risk (Michaels, 2002). In another study, 23.81% of the vendors prepared food in unhygienic conditions. 42.86% did not use aprons; 47.62% handled food with bare hands and 52.38% wore no hair covering while 61.90% handled money while serving food. 19.05% wore jewellery while serving food and 28.57% blew air into polythene bag before use. 9.52% of the vendors stored food for serving openly in the stalls while 23.81% stored them in the wheelbarrows. 42.86% had leftovers for serving the next day with poor storage facilities. 47.62% of the vendors washed their utensils with dirty water which is recycled and used severally in 28.57% despite the fact that only 9.52% of them complained of water shortages (Chukuezi, 2010). According to International Journal of Food Sciences and Nutrition vendors
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 food. Handling money and ready-to-eat food with the same gloved hands or without hygiene intervention between these activities can introduce the risk of cross-contamination to foods provided in food service establishments. Accumulated data obtained over the last 20 years on the microbial status and survival of pathogens on coins and currency notes indicates that this could represent a potential cause of sporadic cases of food borne illness. Survival of various microorganisms of concern on money is such that it could serve as a vehicle for transmission of disease and represents an often overlooked enteric disease reservoir. With low infectious doses capable of causing illness noted for a number of different infectious intestinal diseases, failure to adequately sanitize hands, or use food handling tools (tongs, spoons, utensils or bakery/serving papers) between handling money and serving food, could put patrons at risk (Michaels, 2002). In another study, 23.81% of the vendors prepared food in unhygienic conditions. 42.86% did not use aprons; 47.62% handled food with bare hands and 52.38% wore no hair covering while 61.90% handled money while serving food. 19.05% wore jewellery while serving food and 28.57% blew air into polythene bag before use. 9.52% of the vendors stored food for serving openly in the stalls while 23.81% stored them in the wheelbarrows. 42.86% had leftovers for serving the next day with poor storage facilities. 47.62% of the vendors washed their utensils with dirty water which is recycled and used severally in 28.57% despite the fact that only 9.52% of them complained of water shortages (Chukuezi, 2010). According to International Journal of Food Sciences and Nutrition vendors