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The purpose of this paper is to evaluate the quality and safety of street-vended warankasi, a Nigerian soft white cheese.

A total of 80 samples were collected in two batches of 40 samples each in January and June, 2015 from eight major markets from Ibadan, Oyo State, Nigeria. The samples were analyzed for the proximate components, quality indices (total soluble nitrogen, TSN and volatile fatty acid, VFA), and for the presence of pathogenic bacteria, Campylobacter jejuni (CJ), Listeria monocytogenes (LM), Mycobacterium tuberculosis (MT), Salmonella spp. (SS), Escherichia coli (EC), and Yersinia enterocolitica (YE), and heavy metals such as (lead (Pb), cadmium (Cd), mercury (Hg), and chromium (Cr) concentrations.

The results revealed that the values of moisture, protein, fat, crude fiber, and ash contents (%) of warankasi samples were in the range 46.26±1.41-51.24±1.61, 33.92±1.18-37.26±1.42, 6.74±0.64-8.33±0.96, 1.27±0.02-1.73±0.09, 1.31±0.03-1.78±0.08, respectively. The values of TSN (mgN/kg) and VFA (%) were in the range of 1.19+0.10-2.54+0.18, and 5.79+0.19-9.12+0.30, respectively. The results further revealed the presence of CJ and SS and the absence of LM, MT, EC, and YE from the warankasi samples. Heavy metals detected in all the warankasi samples were generally below the maximum acceptable limits set by the World Health Organization for Pb (0.3 ppm), Cd (0.2 ppm), Hg (0.2 ppm), and Cr (0.5 ppm) with the exemption of samples from Iwo Road and Ojoo which were higher than other samples.

This research work was conducted between January and June, 2015 and better results could be obtained if the study had been done for a longer period of time.

The paper helps in showing the quality and microbial safety of street-vended warankasi and this may bring imperative information and general consciousness on the microbiological safety of warankasi.

Much has been done concerning warankasi processing but little work has been done concerning street-vended warankasi. Therefore, this study was carried out to assess it.

Food safety knowledge and hygienic practices by food handlers play an important role in the prevention of contamination of food prepared.

This descriptive survey was conducted in Maseru around the taxi ranks amongst 48 food handlers and 93 consumers using a semi-structured questionnaire for assessing food handler knowledge, attitudes and practices, open-ended questionnaire for obtaining consumer perceptions and observation checklist.

Majority of the food handlers were females (60%) and males constituted only (40%). The mean age was 35.5 ± 10.3 and 28.2 ± 9.9 respectively for street vendors and consumers. There was a statistically significant difference in knowledge among the trained and untrained vendors (p = 0040). On average the vendor population that participated in this study was considered to have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11, while 84% of the respondents were considered to have positive attitudes towards food safety. Only 6% of the consumers reported that they never buy street vended foods mainly due to the hygiene issues. The observation checklist showed that the vendors operated under unhygienic conditions and that there was scarcity of clean water supply and hand washing facilities.

This study provides knowledge that was previously unknown about food vending in Lesotho. It has significantly added to the body of knowledge on food safety in Lesotho which can be used to modify policies and structure food safety training for people involved in the informal trade.

The purpose of this review is to narrate the microbiological quality of variety of street foods which are largely consumed by the Bangladeshi people of all ages. However, these foods are prone to microbial contamination. Most of the vendors lack the awareness on hygiene during preparing, processing or handling the foods. The insufficiency in regular microbiological analysis further casts the possibility of disease onset. The need of microbial analyses of these foods also remains unclear to the consumers, which, in turn, results in microbial infections and intoxications remaining unnoticed.

The present review focused on the microbiological quality of the street foods projected from the locally conducted researches on street foods, and pondered on the possible management from a microbiological perspective for ensuring consumer safety.

This paper provides comprehensive information on the microbiological quality of street foods, requirement of maintenance of hygiene by the vendors and consumers and the necessity of adopting proper management during food preparation.

Demonstration of microbial prevalence in the street foods may bring imperative information on food safety and security. The conclusive message of this review is about the general consciousness on the microbiological aspects of street food contamination.

This study aims to assess and compare the quality and safety of street-vended, ready-to-eat fried and smoked West African Ilisha fish from the major markets in Ibadan, Oyo State, Nigeria.

A total of 50 samples each were obtained from ten major markets in Ibadan, Oyo State, Nigeria. Samples were analyzed in the laboratory for proximate, rancidity indices; i.e. peroxide value (PV), thiobarbituric acid (TBA), total volatile base-nitrogen (TVB-N), trimethylamine acid (TMA) and free fatty acid (FFA), polycyclic aromatic hydrocarbon (PAH) and heavy metals.

The results showed that the mean PV (meq. peroxide/kg), TBA (mg Mol/kg), TVB-N (mgN/kg), TMA (mgN/kg) and FFA (%) contents within the fried fish samples ranged from 18.86-23.11, 2.08-2.98, 14.89-17.79, 1.98-2.89 and 2.46-5.98, respectively, while in the case of smoked fish samples, the corresponding contents were found to be 9.03-15.96, 1.03-1.59, 17.29-19.36, 2.15-2.68 and 1.13-1.62, respectively. The results also revealed the presence of PAH compounds in the fried and smoked fish samples. However, majority of the PAH compounds were above 5.0 μg/kg B(a)P maximum permissible levels set by EU Regulation 1881/2006. Concentrations of Hg, Pb, Cd and Cr in the fried and smoked fish samples showed that quantities of these trace heavy metals were below the recommended limits set by the World Health Organization and hence posed no risk to the consumers. The study concluded that consumption of fried and smoked fish may expose consumers to high-level PAH.

The fried and smoked West African Ilisha fish samples used in this study were obtained from major markets in Ibadan, Oyo State, and there were limitations in getting the same samples with the same treatments in time because of poor and non-established uniform methodology of frying and smoking.

The paper helps in measuring quality and safety standards of fried and smoked fish products to reduce the incidence of food poison and enhance the health of consumers.

This research is of value to the traditional fish processors, government agencies responsible for food quality control and assurance as well as consumers, as little work has been done on this product.

The purpose of this paper is to identify and prioritize the key food safety practices among street food handlers that lead to microbial contamination in selected street foods of Hyderabad, India. These key food safety practices will help develop and design tailor-made training material for street food vendors in future.

It is a cross-sectional study conducted in south Indian city of Hyderabad. Stratified random sampling method was employed. A total of 463 samples of street foods were collected from five zones of Hyderabad. They included 163 salad toppings, 150 fresh fruit juices and 150 panipuri samples. Identification and enumeration of foodborne pathogens and indicator organisms (S. aureus, E. coli, Salmonella spp., Shigella spp., Bacillus cereus, Yersinia spp.) were performed as described by USFDA-BAM. Information on food safety knowledge and handling practices from street vendors were collected using a structured questionnaire. Associations between hygiene practices and bacterial pathogens were done using ANOVA. Risk estimation of food safety practices was assessed by calculating odds ratio.

Microbiological analysis indicated that a large number of carrot (98.1 percent) and onion (75.5 percent) samples were contaminated with E. coli. Peeled and cut fruits left uncovered have 13.4 times risk (OR: 2.40-74.8) of E. coli contamination compared to the covered ones. Panipuri samples picked from the vendors who did not have soap at the vending unit had significantly (p<0.001) higher contamination of fecal coliforms than those who had.

This study is the first of its kind in the study area.

In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using the soy‐food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and critical control points (CCPs) in the processing of locally processed fried soy‐cheese from different areas in Oyo State, South‐West Nigeria.

Soy‐cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy‐cheese were collected for microbial analysis. CCPs were analyzed.

Higher microbial load was recorded in the coagulant samples (≤10⁶ Cfu/ml) and in the fried soy‐cheese displayed for sale (≤10³ Cfu/ml). Pathogenic micro‐organisms: Staphylococcus aureus, Bacillus cereus and Escherichia coli were characterized from the collected samples. Coliforms were present in samples collected.

The paper shows that these processors need to be trained in food safety practices to reduce health risks associated with consumption of these locally processed foods.

The purpose of this paper is to evaluate the prevalence and antibiograms of bacteria isolated from various fresh fruit juices at a local market in Faisalabad.

Fresh fruit juice samples (n=125) were randomly collected using aseptic technique. Each sample (10 mL) was serially diluted with 90 mL of sterile peptone water, from 1×10⁻¹ to 1×10⁻⁵. Each dilution was then used to inoculate nutrient agar by surface spread plating. Aerobic colony counts (ACCs) were determined by colony counting. The isolates were sub-cultured on blood and MacConkey agar. Preliminary identification was achieved on the basis of colony morphology and culture characteristic, and confirmed by API® 20E, 20NE, and API® Staph testing. Antimicrobial susceptibility testing was carried out using the Kirby-Bauer disk diffusion assay, per CLSI 2015 guidelines.

The mean ACC ranged from 2.0×10⁶ CFU/mL to 4.93×10⁶ CFU/mL, with the highest ACC determined for orange juice. Overall, 153 polymicrobial were identified in 125 samples; 103 of these were Gram-negative rods (GNR) and 28 were Gram-positive cocci (GPC). Escherichia coli (n=38), Klebsiella pneumoniae (n=32) and Pseudomonas aeruginosa (n=24) were the predominant GNR; Staphylococcus aureus (n=28) was the predominant GPC. Antibiogram analysis revealed that all GNR were resistant to ampicillin. However, most E. coli isolates were resistant to ceftazidime (72.4 percent of isolates), and ceftriaxone and cefepime (68.9 percent), while most K. pneumoniae isolates were resistant to cefepime (72 percent) and ceftriaxone (64 percent). All S. aureus isolates were resistant to penicillin, while most (64 percent) were resistant to piperacillin; the most effective drugs against bacteria were vancomycin and imipenem.

The findings suggest that the local government regulatory food and public health authorities should take immediate emergency measures. Appropriate surveillance studies and periodic monitoring of food items should be regularly performed to safeguard public health.

The current study revealed the prevalence of multidrug-resistant bacteria in freshly prepared fruit juices sold by local street vendors.

The primary objective was to determine the prevalence of indicator microorganisms [Staphylococcus aureus, non-S. aureus staphylococci (NSAS), coliforms and aerobic bacteria] for contamination of chicken carcasses, carcass drip and rinse water from the informal chicken market in Gauteng, South Africa.

Chicken swabs, chicken drips and rinse waters were collected from 151 chickens from 47 random outlets. Pre-tested questionnaires were administered to capture the risk factors for bacterial contamination. Standard microbiological procedures were conducted for isolation and enumeration of target bacteria.

NSAS (64% and 41%) and S. aureus (12% and 31%) were prevalent on carcasses and in carcass drip respectively. Coliforms (62%) and aerobic bacteria (85%) were detected in rinse water. Significant risk factors for contamination of carcasses with NSAS, S. aureus and coliform organisms were: evisceration of chickens on the same location used for sale, cleaning of display counter with dirty clothes/wipes, holding of differently sourced chickens in the same cage prior to slaughter, not cleaning the display table/counter and hands at all, washing knives in rinse water, high turnover of daily slaughter and length of time to display chickens.

The limitations of this research were the limited geographical coverage and small sample size.

The isolation of these indicator microorganisms suggests the potential presence of other chicken-borne pathogens not tested for in the study.

The findings serve to inform policy on public health and street-vended food and can guide control on good sanitary practices.

This is the first comprehensive report on ready to eat chickens from the informal markets in Gauteng, South Africa.

This study aims to find out various dimensions of the risk and benefit perceptions of the consumers of street food vendors. It will identify the reasons which affect consumer’s attitude and consumption patterns towards street foods, which bring about changes in their behavioural intentions (repurchase intention and word of mouth intention).

Five risk and two benefit factors were tested on a factor model by exploratory factor analysis using 26 constructs. Two-step approach was followed in which measurement model, having six constructs with 17 measurement items, were assessed, followed by the structural model. This study explained that the consumer attitude is affected by perceived risks and benefits. Further, the risk perception negatively affects the behavioural intentions. A conceptual model was framed to depict the relationships among variables and was empirically tested.

The results indicate that risk and benefit perception of consumers are not only inter-related but also responsible for their changes in attitudes towards the street foods. In the factorial analysis, it was found that perceived benefit factors, i.e. convenience and value, are responsible for positively influencing the attitude of consumers towards street food. The findings indicate that reducing risk perception and increasing benefit perception will positively change the patron’s attitude.

The data collection was done through a structured questionnaire specifically drafted to collect the relevant data for the study from the 658 street food consumers in Delhi. To examine the factorability of 26 items of risk/benefit perception, 586 observations were used.

The purpose of the paper is to find out how food neophobia, perceived risk and perceived value affect their consumers' attitude and consumption intention toward street-food, when researching tourists' food consumption.

The framework is tested using primary data collected from 445 tourists drawn from a main urban center of Jammu situated in northern India. Structural equation modeling (SEM) technique was used to analyze data using partial least squares (PLS) method.

Findings of the study provide evidence that perceived value of the street-food vendor through word of mouth (WoM) positively influenced tourists 2019 attitudes and intention to consumer street-food, while food neophobia lead to negative attitude and intention to consume. The findings further indicate that a significant negative relationship exists between perceived risk and intention to consume street-food.

Although several studies have been conducted in the past related to the food experiences of tourists at various destinations, the current study is the first attempt to offer an Asian perspective on and fresh insights into factors affecting tourists' street-food selection in unfamiliar environments. The paper is useful for both practitioners and academicians interested in tourist consumption behavior and food tourism, as it would help in developing effective marketing and operational strategies to develop tourism through street-vending management.