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Zainal Arifen ZN, Shahril MR, Shahar S, Mohamad H, Mohd Yazid SFZ, Michael V, Taketo T, Trieu K, Harith S, Ibrahim NH, Abdul Razak S, Mat Jusoh H, Hun Pin C, Lee JS, Mohamed Ismail R, Lai Kuan L, Haron H. Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia. Foods 2023; 12:foods12061234. [PMID: 36981160 PMCID: PMC10048182 DOI: 10.3390/foods12061234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 02/28/2023] [Accepted: 03/07/2023] [Indexed: 03/16/2023] Open
Abstract
Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.
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Affiliation(s)
- Zainorain Natasha Zainal Arifen
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
| | - Mohd Razif Shahril
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
| | - Suzana Shahar
- Dietetic Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia
| | - Hamdan Mohamad
- Non-Communicable Disease Section, Disease Control Division, Ministry of Health, Putrajaya 62590, Malaysia
| | | | - Viola Michael
- Enforcement Section, Allied Health Sciences Division, Ministry of Health, Putrajaya 62050, Malaysia
| | - Tanaka Taketo
- Representative Office for Malaysia, Brunei Darussalam, and Singapore, World Health Organization, Cyberjaya 63000, Malaysia
| | - Kathy Trieu
- The George Institute for Global Health Level 5, 1 King St, Newtown, NSW 2042, Australia
| | - Sakinah Harith
- Nutrition & Dietetic Programme, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia
| | - Nor Hayati Ibrahim
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Shariza Abdul Razak
- Nutrition Programme, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian 16150, Malaysia
| | - Hanapi Mat Jusoh
- Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Kuantan 25200, Malaysia
| | - Chua Hun Pin
- Food Science and Technology Research Centre, Malaysia Agricultural Research and Development Institute, Kuching 93050, Malaysia
| | - Jau-Shya Lee
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | | | - Lee Lai Kuan
- Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, Malaysia
| | - Hasnah Haron
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
- Correspondence: ; Tel.: +60-3-9289-7457
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Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy. Foods 2023; 12:foods12040772. [PMID: 36832855 PMCID: PMC9955632 DOI: 10.3390/foods12040772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 02/02/2023] [Accepted: 02/08/2023] [Indexed: 02/17/2023] Open
Abstract
Street food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as PetrifilmTM and the bioluminescence method. TVC, S. aureus, Enterobacteriaceae, E. coli, L. monocytogenes, and Salmonella spp. were assessed. The material for the study consisted of swabs and prints taken from five surfaces (refrigeration, knife, cutting board, serving board, and working board) in 20 food trucks in Poland. In 13 food trucks, the visual assessment of hygiene was very good or good, but in 6 FTs, TVC was found to exceed log 3 CFU/100 cm2 on various surfaces. The assessment of surface hygiene using various methods in the food trucks did not demonstrate the substitutability of culture methods. PetrifilmTM tests were shown to be a convenient and reliable tool for the monitoring of mobile catering hygiene. No correlation was found between the subjective visual method and the measurement of adenosine 5-triphosphate. In order to reduce the risk of food infections caused by bacteria in food trucks, it is important to introduce detailed requirements for the hygiene practices used in food trucks, including techniques for monitoring the cleanliness of surfaces coming into contact with food, in particular cutting boards and work surfaces. Efforts should be focused on introducing mandatory, certified training for food truck personnel in the field of microbiological hazards, appropriate methods of hygienisation, and hygiene monitoring.
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Pilamala Rosales A, Linnemann AR, Luning PA. Food safety knowledge, self-reported hygiene practices, and street food vendors’ perceptions of current hygiene facilities and services - An Ecuadorean case. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Wan Nawawi WNF, Ramoo V, Chong MC, Abdullah KL. A systematic review of the knowledge, attitude, and practices (KAP) of food safety among street food handlers. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Foodborne diseases are commonly reported from various food establishments; however, little information has been obtained on this topic from the street food industry. Therefore, the present systematic review aimed to provide an overview of the knowledge, attitude, and practices (KAP) of food safety among street food handlers to highlight relevant gaps in the safety and quality of food handling. Articles included in the present systematic review were extracted from several electronic databases based on the PRISMA protocol and CASP checklist. By applying inclusion criteria, twelve peer-reviewed studies from 2010 to 2020 were included in the present systematic review. Results revealed that the food safety KAP level among street food handlers varied across the study settings. It was also found that training plays an essential role in improving food safety practices. KAP assessment is essential as an initial diagnosis to guide and prioritise appropriate strategies based on the food safety aspect that requires the most attention. It also provides a decision-making basis for food safety authorities to develop relevant policies, and organise food safety training.
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Gebeyehu DT, Tsegaye H. Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective. ONE HEALTH OUTLOOK 2022; 4:14. [PMID: 36030239 PMCID: PMC9420277 DOI: 10.1186/s42522-022-00070-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 08/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Meat is rich in essential proteins and valuable nutrients for human health. Despite these benefits, it is a favorable medium for microbial growth and transmission to humans unless recommended safety procedures are followed. This research aimed to assess the level of knowledge and practice of the abattoir and butcher shop workers who were working in the meat value chain. METHODS The cross-sectional study design, using structured questionnaire interviews was used to assess the knowledge and practice of abattoir and butcher shop workers. A total of 226 randomly selected workers were participated in this study and bivariate logistic regression was used for data analysis. RESULTS Of 226 total participants, 46% were abattoir workers and 54% were butcher shop workers. Majority (88.9%) of the participants did not know about meat safety and 74.3% of the participants had insufficient practices. The cumulative knowledge of both abattoir and butcher shop workers was significantly associated (p = 0.001) with their knowledge of the presence of diseases causing agents in meat, the source of meat contamination, and the common critical points of meat contamination along the meat value chain. The cumulative practice of abattoir workers was significantly associated with their practices on daily meat transporting vehicle washing (p = 0.007), reducing meat contamination (p = 0.001), duration of animal fasting before slaughter (p = 0.039), cleaning of the animal body before slaughter (p = 0.002), cleaning material used in the abattoir (p = 0.003), disposal of abattoir waste (p = 0.002), and type of biosecurity measures used (p = 0.013). Similarly, the cumulative practice of butcher shop workers was associated (p = 0.001) with their practices of attracting customers, storing remaining meat from daily sales, and measures on contaminated food. Employment of the participants was significantly associated with both the cumulative knowledge (p = 0.007) and practice (p = 0.001) of the participants while the age of the participants was associated (p = 0.001) with only their cumulative practices. CONCLUSIONS In general, the participants' food safety knowledge and practice were unsatisfactory. As a result, the integrated food safety policy formulation in a One Health framework, and collaborative awareness creation among different food safety stakeholders were recommended.
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Affiliation(s)
| | - Habtam Tsegaye
- School of Veterinary Medicine, Wollo University, Dessie, Amhara, Ethiopia
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Wan Nawawi WNF, Ramoo V, Chong MC, Zaini NH, Chui PL, Abdul Mulud Z. The Food Safety Knowledge, Attitude and Practice of Malaysian Food Truck Vendors during the COVID-19 Pandemic. Healthcare (Basel) 2022; 10:healthcare10060998. [PMID: 35742050 PMCID: PMC9222723 DOI: 10.3390/healthcare10060998] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/17/2022] [Accepted: 05/25/2022] [Indexed: 02/04/2023] Open
Abstract
Foodborne diseases are one of the greatest public health threats, but they can be prevented by maintaining food safety practices. Although the food safety literature has been awash with studies from various food operations, there is very limited information on food safety in the food truck business. Therefore, this study aims to assess the level of knowledge, attitude, and practices related to food safety among food truck vendors. A cross-sectional study was conducted among 396 Malaysian food truck vendors using convenience sampling. Data was collected during the Recovery Movement Control Order due to the COVID-19 pandemic through a validated self-administered questionnaire and analyzed using SPSS version 25. The findings indicated that food truck vendors generally have fair knowledge (M = 78.8, SD = 9.09), a positive attitude (M = 94.8, SD = 5.95), and good practices (M = 84.7, SD = 6.62) regarding food safety during the COVID-19 pandemic. Hierarchical regression analysis further showed that food truck vendors’ level of education and knowledge of food safety are significant predictors of their food safety practices. This study provides an initial understanding of the food safety knowledge, attitude, and practices among food truck vendors and yields important information in promoting the food safety culture.
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Affiliation(s)
- Wan Nor Fatihah Wan Nawawi
- Department of Nursing Science, Faculty of Medicine, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (W.N.F.W.N.); (M.C.C.); (N.H.Z.); (P.L.C.)
| | - Vimala Ramoo
- Department of Nursing Science, Faculty of Medicine, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (W.N.F.W.N.); (M.C.C.); (N.H.Z.); (P.L.C.)
- Correspondence: ; Tel.: +60-379-492-086
| | - Mei Chan Chong
- Department of Nursing Science, Faculty of Medicine, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (W.N.F.W.N.); (M.C.C.); (N.H.Z.); (P.L.C.)
| | - Noor Hanita Zaini
- Department of Nursing Science, Faculty of Medicine, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (W.N.F.W.N.); (M.C.C.); (N.H.Z.); (P.L.C.)
| | - Ping Lei Chui
- Department of Nursing Science, Faculty of Medicine, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (W.N.F.W.N.); (M.C.C.); (N.H.Z.); (P.L.C.)
| | - Zamzaliza Abdul Mulud
- Centre of Nursing, Faculty of Health Science, Universiti Teknologi MARA, Shah Alam 42300, Malaysia;
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Banna MHA, Kundu S, Brazendale K, Ahinkorah BO, Disu TR, Seidu AA, Okyere J, Khan MSI. Knowledge and awareness about food safety, foodborne diseases, and microbial hazards: A cross-sectional study among Bangladeshi consumers of street-vended foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108718] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at the Marrakech Slaughterhouse, Morocco. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4881494. [PMID: 35368803 PMCID: PMC8970798 DOI: 10.1155/2022/4881494] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 02/02/2022] [Accepted: 02/26/2022] [Indexed: 11/18/2022]
Abstract
According to the Moroccan Court of Auditors, the meats are prepared in slaughterhouses that do not meet the basic conditions required by Moroccan standards. This survey is being conducted to assess the knowledge, attitudes, and practices of handlers regarding the salubrity and hygiene of meat and to evaluate the bacteriological load of work surfaces in a slaughterhouse located in the Marrakech region. A total of 100 people working at the slaughterhouse participated in the study. The average values concerning the attitude and practice of the carcass handlers were, respectively, very satisfactory (65.7%) and acceptable (53.44%), while the average value of knowledge was generally low (39%). Bacterial load was assessed by the serial dilution method using the standard procedure. Seventy samples were taken from the hands of manipulators, knives, clothes, hooks, door handles, floor, and walls over an area of between 20 and 100 cm2. The total number of aerobic mesophiles (TAVCs), Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella spp was determined for each sample. Escherichia coli was the predominant isolate (42%), while Salmonella spp and Pseudomonas aeruginosa were the least bacterial isolates with 16% and 14%, respectively. Walls and knives were the most contaminated by E. coli at 90%. This survey reveals the importance of developing formal training for all slaughterhouse handlers regarding meat hygiene and safety during carcass processing to develop their knowledge and practices. Bacteriological results indicate a need to improve the available slaughter facilities and develop an appropriate slaughter process strategy to minimize the risk of carcass contamination.
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Interactions between Street Food and Food Safety Topics in the Scientific Literature—A Bibliometric Analysis with Science Mapping. Foods 2022; 11:foods11060789. [PMID: 35327211 PMCID: PMC8949298 DOI: 10.3390/foods11060789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 01/22/2023] Open
Abstract
Street food (SF) consists of ready-to-eat food prepared and sold on the street. This food constitutes the food traditions of local populations in many countries of the world. SF characterizes a large number of cities around the world, from New York to Paris, from Palermo to cities of North Africa, China, India and Japan. SF is inexpensive and prepared following traditional methods that meet local consumer preferences, culinary culture and lifestyles. Moreover, SF allows a unique experience for tourists who also want to experience a destination through traditional food consumed on the street together with the locals. Nevertheless, SF is linked to several health hazards. Hence, several studies discussed on the compliance with hygiene and food quality requirements that SF vendors should guarantee, to ensure human health. So far, there is no bibliometric review attempting to provide an objective and comprehensive analysis of the existing scientific documents that simultaneously study the scientific topic of SF linked to that of Food Safety (FS). Therefore, the objective of this paper is to provide a theoretical framework of the interactions between studies on SF and FS topics, in order to discover if the combined topic of “Street Food Safety” (SFS) was investigated as a topic in its own right. A bibliometric analysis was carried out analyzing 276 scientific contributions from the last 21 years, indexed in the Elsevier Scopus database and in the Clarivate Web of Science database. The results showed a very strong interaction between the two topics and many others in several scientific sectors; In particular, the topic of SFS involves many disciplines of social sciences. The results highlight that the scientific topic of SFS exists but not consciously, and it is believed that the research interest in this topic can grow considerably in the coming years, also because of the current COVID-19 pandemic situation that we are experiencing.
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Tolera ST, Alemu FK, Mengistu DA. Knowledge, Attitude, and Practice of Abattoir Workers Toward Abattoirs Waste Management in Eastern Ethiopia. ENVIRONMENTAL HEALTH INSIGHTS 2022; 16:11786302221075450. [PMID: 35110964 PMCID: PMC8801657 DOI: 10.1177/11786302221075450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 12/24/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND During meat production, a large amount of wastes are generated that consist of feces, tissue waste, blood, fat, bone, animal trimmings, intestinal content, and urine that can be a potential risk to humans and the environment. Low knowledge, negative attitude, and poor practice can lead to poor waste management, which is more severe in developing countries like Ethiopia. Thus, the current study aimed to assess the knowledge, attitudes, and practices of abattoir workers toward abattoir waste management in Eastern Ethiopia. METHODS A cross-sectional study was conducted in Eastern Ethiopia' abattoirs from 1st to 30th of January, 2020. Two hundred and sixty-seven (n = 267) abattoir workers in 4 selected abattoirs (Haramaya University, Haramaya town, Harar town and Dire Dawa City administration) were interviewed using a pretested structured questionnaire. The data were analyzed using SPSS version 20 statistical package. Pearson's correlation was used to determine the strength between knowledge and attitude, knowledge and practice, and attitude and practice. A P-value of .05 was considered as a cut-off point for statistical significance. RESULTS This study revealed that 203 (76%) of the respondents had less knowledge, 69 (26%) had a positive attitude and 43 (16%) of them had a good practice toward abattoir waste management. There was a statistically significant difference between socio-demographic characteristics (education, work experience, and salary) and knowledge, attitudes and practices of the study participants. This study found moderate positive correlations between knowledge and attitude [r = .404, P = .013], weak positive correlations between knowledge and practice [r = .229, P = .009], and strong positive correlations between attitude and practice [r = .717, P = .023] of the abattoir workers toward waste management. CONCLUSION This study concluded that more than one-quarter, less than one-quarter, and about 3-quarter of the participants had less knowledge, negative attitude, and poor practice, respectively toward abattoir waste management. Therefore, regulatory bodies and other relevant industries must implement effective control measures that can be important to increase the knowledge, attitude, and practices of abattoir workers toward waste management.
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Affiliation(s)
| | | | - Dechasa Adare Mengistu
- Dechasa Adare Mengistu, Department of Environmental Health, College of Health and Medical Science, Haramaya University, PO.Box, 235, Harar, Ethiopia. Emails: ;
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Huynh-Van B, Vuong-Thao V, Huynh-Thi-Thanh T, Dang-Xuan S, Huynh-Van T, Tran-To L, Nguyen-Thi-Thao N, Huynh-Bach C, Nguyen-Viet H. Factors associated with food safety compliance among street food vendors in Can Tho city, Vietnam: implications for intervention activity design and implementation. BMC Public Health 2022; 22:94. [PMID: 35027015 PMCID: PMC8759169 DOI: 10.1186/s12889-022-12497-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Accepted: 12/13/2021] [Indexed: 12/02/2022] Open
Abstract
Background Street food plays a valuable role in several Asian countries including Vietnam. Improving the safety of street food is an important responsibility for many local food authorities. This study aims to characterize the business profile of fixed and mobile street food vendors, and to compare their compliance with the food safety criteria. Methods A cross-sectional study was conducted using a questionnaire and observational checklist to assess the ten Vietnamese food safety criteria prescribed under Decision No. 3199/2000/QD-BYT for street food vendors in Can Tho city. A total of 400 street food vendors, composed of fixed and mobile vendors, in urban areas of the city were randomly selected for the survey. Results The study showed significant differences between the two types of street food vendors in educational level (p = 0.017); business profile, including types of foods vended, area in use, number of employees, training in food safety, and business registration paperwork; and the status of compliance with the ten-food hygiene and safety criteria (p < 0.01). Poisson regression analysis found that education attainment (IRR = 1.228, p = 0.015), food safety training (IRR = 4.855, p < 0.01), total business capital (IRR = 1.004, p = 0.031) and total area in use (IRR = 1.007, p = 0.001) appeared to be significantly positively associated with food safety and hygiene compliance. In contrast, mobile vending type was negatively associated with the likelihood of adhering to the ten criteria (IRR = 0.547, p = 0.005). Conclusions These findings emphasize the need for training and education programs to improve food safety knowledge and practice among street food vendors. Basic infrastructure and services, especially clean water, proper sanitation, and waste disposal facilities, should be provided to help street food vendors better practice food safety and hygiene regulations. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-022-12497-2.
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Affiliation(s)
- Ba Huynh-Van
- Can Tho University of Medicine and Pharmacy, Can Tho city, Vietnam.
| | - Vy Vuong-Thao
- Department of Global Development, College of Agriculture and Life Sciences, Cornell University, 14853, Ithaca, New York, USA
| | | | - Sinh Dang-Xuan
- International Livestock Research Institute, Hanoi, Vietnam
| | - Tung Huynh-Van
- Can Tho City Institute for Socio-economic Development, Can Tho, Vietnam
| | - Loan Tran-To
- Can Tho City Institute for Socio-economic Development, Can Tho, Vietnam
| | | | - Cuc Huynh-Bach
- Can Tho University of Medicine and Pharmacy, Can Tho city, Vietnam
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Ncama BP, Kuupiel D, Duma SE, Mchunu G, Guga P, Slotow R. Scoping review of food safety at transport stations in Africa. BMJ Open 2021; 11:e053856. [PMID: 34824120 PMCID: PMC8627411 DOI: 10.1136/bmjopen-2021-053856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 10/14/2021] [Indexed: 11/21/2022] Open
Abstract
OBJECTIVE The WHO has declared food safety as a public health concern. Transport hubs such as taxi ranks, bus stations and other transport exchange sites are major food trading/purchasing sites, particularly in Africa. Research evidence is needed to improve food safety policies and ensure consumption of safe food, owing to the increasing burden of foodborne diseases, particularly in the WHO Africa Region. We systematically mapped and described research evidence on food safety at transport stations in Africa. DESIGN A scoping review guided by the Arksey and O'Malley framework. DATA SOURCES We searched for original research articles in PubMed, Web of Science, and EBSCOhost (Academic search complete, CINAHL with Full-text and Health Source), SCOPUS, and Google Scholar from their inception to 25 October 2020. ELIGIBILITY CRITERIA FOR SELECTING STUDIES We included studies that focused on food safety, involved transport stations, involved African countries and were published in English. DATA EXTRACTION AND SYNTHESIS Data extraction was performed by two reviewers using a piloted-tested form. Thematic analysis was used to organise the data into themes and subthemes, and a narrative summary of the findings is presented. RESULTS Of the total 23 852 articles obtained from the database searches, 16 studies published in 6 countries met the inclusion criteria. These 16 studies were published between 1997 and 2019, with the most (5) in 2014. Of the 16 studies, 43.8% (7) were conducted in South Africa, 3 studies in Ghana, 2 in Ethiopia and 1 study each in Nigeria, Kenya, Lesotho and Zambia. Most (44.4%) of the included studies focused on microbial safety of food; few studies (22.2%) focused on hygienic practices, and one study investigated the perspective of consumers or buyers. Microbes detected in the foods samples were Salmonella spp, Escherichia coli, Shigella spp, Bacillus sp, Staphylococcus aureus, which resulted mainly from poor hygiene practices. CONCLUSIONS There is limited research that focused on food safety at transport stations in Africa, especially on aspects such as hygiene practices, food storage and occupational health and food safety. Therefore, we recommend more research in these areas, using various primary study designs, to inform and improve food safety policies and practices for transport stations in African countries alongside improving access to clean water/handwashing facilities, and undertaking structural changes to facilitate behaviours and monitoring for unintended consequences such as livelihoods of vulnerable populations.
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Affiliation(s)
- Busisiwe Purity Ncama
- School of Nursing and Public Health, College of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Desmond Kuupiel
- School of Nursing and Public Health, College of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
- Research for Sustainable Development Consult, Sunyani, Ghana
| | - Sinegugu E Duma
- School of Nursing and Public Health, College of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Gugu Mchunu
- School of Nursing and Public Health, College of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Phindile Guga
- School of Nursing and Public Health, College of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Rob Slotow
- School of Life Sciences, College of Agriculture, Engineering and Science, University of Kwazulu-Natal, Pietermaritzburg, South Africa
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Wiatrowski M, Czarniecka-Skubina E, Trafiałek J, Rosiak E. An Evaluation of the Hygiene Practices of Polish Street Food Vendors in Selected Food Trucks and Stands. Foods 2021; 10:2640. [PMID: 34828921 PMCID: PMC8622227 DOI: 10.3390/foods10112640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 11/17/2022] Open
Abstract
Today, street food vending is becoming a dynamically developing food industry in Europe, including Poland. Lifestyle changes and socioeconomic factors, especially among young consumers, make it a convenient food alternative, even in countries without this tradition. The aim of the study was to evaluate hygiene conditions and practices in selected street food facilities in Poland. The study was carried out in accordance with an observation checklist developed on the basis of the hygienic requirements of the European Union. The study covered 550 randomly selected street food vendors in Poland in 10 cities. The hygiene of street food outlets was assessed in three aspects: ensuring proper production conditions, hygiene of production and distribution, and hygiene of personnel. The evaluation of street food outlets showed that the level of hygiene was not fully acceptable. A small percentage of the examined objects satisfactorily fulfilled the requirements of the production conditions, production and distribution hygiene, and staff hygiene. The proposed hygienic checklist for quick daily monitoring of street food outlets can be used to perform internal and external inspections. It seems that specific codes of conduct for European street foods facilities are necessary.
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Affiliation(s)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Str. Nowoursynowska 166, 02-787 Warsaw, Poland; (M.W.); (J.T.); (E.R.)
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Nkosi NV, Tabit FT. The food safety knowledge of street food vendors and the sanitary conditions of their street food vending environment in the Zululand District, South Africa. Heliyon 2021; 7:e07640. [PMID: 34368486 PMCID: PMC8326356 DOI: 10.1016/j.heliyon.2021.e07640] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/17/2021] [Accepted: 07/19/2021] [Indexed: 11/28/2022] Open
Abstract
This research sought to evaluate the food safety knowledge of street food vendors and the sanitary compliance status of their vending facilities, Zululand District, South Africa. Data collection was done in a face to face interview with respondents in a cross-sectional survey research design. Data was collected from 399 randomly selected street food vendors and 200 randomly selected street food vending facilities. Only a minority of the street food vendors had attended high school (47 %) and the vast majority (77 %) of them had not attended any food safety training courses. Overall, the vast majority (76 %) of the street food vendors had low food safety knowledge and only 14 % of the street food vending sites had high compliance with sanitary conditions. In conclusion, this study demonstrates that most of vending facilities of street food vendors constitute a food safety risk to the consumers. This was primarily due to the possession of inadequate food safety knowledge of street food vendors, non-compliant street food vending infrastructure, and inadequate monitoring and controls by competent authorities. It is recommended that, authorities should implement the food stalls/caravan system in areas with adequate sanitation and use the licensing and permit tool to ensure control and adherence to food safety regulations and street food vendors and health inspectors should be trained on safe food handling principles and practice. Most of the street food vendors had not attended any food safety-training. Most of the street food vendors possessed inadequate food safety knowledge. Most of the street food vending sites are non-compliant to food safety regulations. There is inadequate monitoring for prevention and control actions by health authorities.
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Affiliation(s)
- Nelly Virginia Nkosi
- Department of Life and Consumer Sciences, University of South Africa, Corner of Christiaan de Wet and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa
| | - Frederick Tawi Tabit
- Department of Life and Consumer Sciences, University of South Africa, Corner of Christiaan de Wet and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa
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Oladipo‐Adekeye OT, Tabit FT. The food safety knowledge of street food vendors and the sanitary compliance of their vending facilities, Johannesburg, South Africa. J Food Saf 2021. [DOI: 10.1111/jfs.12908] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Frederick Tawi Tabit
- Department of Life and Consumer Sciences University of South Africa Roodepoort South Africa
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Tong Thi AN, Kittirath P, Abiola SD, Doan Duy LN, Cong Ha N. Evaluation of Street Food Safety and Hygiene Practices of Food Vendors in Can Tho City of Vietnam. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2021. [DOI: 10.12944/crnfsj.9.1.16] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The objective of this study was to investigate the food safety status of street foods in the city of Can Tho, Vietnam. A total of 410 consumers was interviewed to get an insight into the popular street foods in the studied area. Vietnamese sandwich (34.63%) and sugarcane juice (24.51%) were consumed popularly according to the survey. A total of 263 street food samples (i.e.Vietnamese sandwich, n = 131 and sugarcane juice, n = 132) were collected from different locations such as schools, hospitals, markets, and other locations in four districts (i.e. Ninh Kieu, Cai Rang, Phong Dien and O Mon) of Can Tho city for microbiological analysis. Total aerobic mesophilic counts (TMC), yeast and mold, coliform, E. coli, and Staphylococcus aureus were assessed. Microbial contamination of Vietnamese sandwich was 5.7-9.2 log CFU/g (TMC), 2.0-7.4 log CFU/g (yeast and mold), 2.5-7.9 log CFU/g (coliform), 1.0-5.9 log CFU/g (E. coli), and 1.7-6.6 log CFU/g (Staphylococcus aureus). There was a significant difference in Vietnamese sandwich sampling among districts (p<0.05). In contrast, the contamination of sugarcane juice samples with regards to total aerobic mesophilic counts, yeast and mold, coliform, E. coli, and Staphylococcus aureus were 7.53±0.74, 5.56±0.71, 6.02±1.21, 2.26±1.31, 1.47±0.77 log CFU/mL, respectively. No statistically significant difference (p>0.05) was observed in sugarcane juice samples among districts and locations. The observation of the handling practices of street food vendors showed inadequate hygiene practices, assessment of the street foods safety showed that they do not satisfy the Vietnam hygiene standard of specific foods. These findings give an insight into the safety status of sampled street foods and may provide needed information for Vietnam’s authorities to further improve the safety of street food and create food safety awareness among consumers and handlers, thereby preventing risk to public health.
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Affiliation(s)
- Anh Ngoc Tong Thi
- 1Food Technology Department, College of Agriculture, Can Tho University, Can Tho city, Vietnam
| | - Pisavanh Kittirath
- 1Food Technology Department, College of Agriculture, Can Tho University, Can Tho city, Vietnam. 2Department of Food Processing and Technology, Faculty of Food Science, Savannaket University, Savannakhet, Laos
| | - Salako Damilola Abiola
- 1Food Technology Department, College of Agriculture, Can Tho University, Can Tho city, Vietnam
| | - Le Nguyen Doan Duy
- 3Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
| | - Nguyen Cong Ha
- 1Food Technology Department, College of Agriculture, Can Tho University, Can Tho city, Vietnam
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Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland. Nutrients 2021; 13:nu13020594. [PMID: 33670190 PMCID: PMC7916948 DOI: 10.3390/nu13020594] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/01/2021] [Accepted: 02/09/2021] [Indexed: 01/20/2023] Open
Abstract
Street food plays an increasingly important role in the nutrition of the inhabitants of European cities. Our study aimed to analyze Polish consumers’ attitudes toward food offered in street food outlets, consumers’ eating out behavior, and the factors that determine their choice of meals from street food vendors. A survey was conducted of 1300 adult respondents who eat street food in Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of street food outlets, as well as consumer opinions on vendors’ functioning, including hygiene and meals offered. Factors determining the frequency of street food consumption, preferred food types, and factors influencing the use of such outlets were identified. The most important factors were the quality of services and meals, personal preferences and price. Using cluster analysis, consumer profiles based on the types of street food outlets and food preferred were identified. Four main street food consumer preference profiles were identified: ‘burger-enthusiasts’, ‘kebab-enthusiasts’ and ‘ice-cream enthusiasts’, and ‘no specific-oriented consumers’. The Internet and social media were identified as information and promotion channels for this form of gastronomy. Results also revealed Polish consumer behavior and opinions about the food safety of street food in Poland. In summary, in Poland the habits of eating typical Polish homemade dishes is being replaced by eating meals in street food outlets, which can be classified as fast food. Increasing consumer knowledge and awareness of the quality and safety of street food may counteract improper hygiene practices of sellers.
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Salamandane A, Silva AC, Brito L, Malfeito-Ferreira M. Microbiological assessment of street foods at the point of sale in Maputo (Mozambique). FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyaa030] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Abstract
Objectives
The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo, the capital of Mozambique.
Materials and Methods
From 83 different vendors selling different types of foods, 83 samples of ready-to-eat (RTE) street food were analyzed. Mesophiles, Escherichia coli and total coliforms were used as quality and hygiene indicators. Listeria monocytogenes (L. monocytogenes) Salmonella and coagulase-positive staphylococci were used as food safety indicators.
Results
High proportions of unsatisfactory food samples were found in both traditional hot (76.7%) and cold (75%) foods. L. monocytogenes and Salmonella were tested negative in this survey. However, when coagulase-positive staphylococci was used as a food safety indicator, approximately 25% (23/83) of the food samples analyzed were classified as unsatisfactory/potentially hazardous.
Conclusions
These results, showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale, contribute to the development of good manufacturing practices (GMP) for street food in Maputo, Mozambique. This is the first report on the microbiological quality and safety of street food in Mozambique.
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Affiliation(s)
- Acácio Salamandane
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
- Faculdade de Ciências de Saúde, Universidade Lúrio, Bairro de Marrere, Nampula, Mozambique
| | - Ana Carla Silva
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Luísa Brito
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Manuel Malfeito-Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
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Ezeudu OB, Agunwamba JC, Ezeudu TS, Ugochukwu UC, Ezeasor IC. Natural leaf-type as food packaging material for traditional food in Nigeria: sustainability aspects and theoretical circular economy solutions. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:8833-8843. [PMID: 33073308 DOI: 10.1007/s11356-020-11268-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Accepted: 10/14/2020] [Indexed: 06/11/2023]
Abstract
Global call for healthy and sustainable food production and consumption has been loud, and the majority of these calls center on ensuring food security through sustainable agriculture. The other parts of the food supply chain such as consumption, packaging, recycling, and food waste management seem to be overlooked especially by developing nations of the world where attention is mainly placed on production. But in the broad sense, public health and environmental quality could be adversely impacted by neglect, mismanagement, or loophole on any of these food management systems. Hence, the current work studies the health and environmental impacts of local food packaging materials, adopting Nigeria as a proxy for the developing world. A review was first conducted to appraise the sustainability aspects of achieving and using natural leaves as a packaging material for traditional foods in Nigeria. The result of the review rightly shows that leaf-type packaging material has several apparent health and environmental advantages for food packaging. In view of this, the current work proposes a theoretical circular economy model that would ensure the constant and sustainable availability of these local packaging materials, especially in the urban centers.
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Affiliation(s)
- Obiora B Ezeudu
- Centre for Environmental Management and Control, University of Nigeria, Enugu Campus, Enugu, 410001, Nigeria.
| | - Jonah C Agunwamba
- Centre for Environmental Management and Control, University of Nigeria, Enugu Campus, Enugu, 410001, Nigeria
- Department of Civil Engineering, University of Nigeria, Nsukka, 410001, Nigeria
| | - Tochukwu S Ezeudu
- Institute for Development Studies, University of Nigeria, Enugu Campus, Enugu, 410001, Nigeria
| | - Uzochukwu C Ugochukwu
- Centre for Environmental Management and Control, University of Nigeria, Enugu Campus, Enugu, 410001, Nigeria
| | - Ikenna C Ezeasor
- Centre for Environmental Management and Control, University of Nigeria, Enugu Campus, Enugu, 410001, Nigeria
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Contreras CPA, de Cassia Vieira Cardoso R, da Silva LNN, Cuello REG. Street Food, Food Safety, and Regulation: What is the Panorama in Colombia? J Food Prot 2020; 83:1345-1358. [PMID: 32221547 DOI: 10.4315/jfp-19-526] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 03/26/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Public management of street food is a challenge in many countries. In Colombia, despite the extent of the economic, social, and food contributions of the segment and the concern from the public health perspective, the amount of research on the subject still remains insufficient. Thus, this study aimed to establish a panorama of the street food trade in Colombia, considering its mode of operation, food security, and regulatory context, based on the scientific literature published between 2000 and 2018. A literature review was carried out in the Medline, SciELO, LILACS, Scopus, Redalyc, and Google Scholar databases, as well as in the University of Colombia's institutional repositories and scientific books. A set of 19 publications were selected and evaluated for three dimensions-work and culture, food safety, and regulation-according to the objectives and methodologies applied. In category 1, relative to work and culture, five studies were retrieved (26.3%), highlighting the economic and social contribution of the sector and the protection of food cultural heritage. Category 2, referring to hygiene and microbiological safety in the activity, covers 11 publications (57.9%) and comprised the largest research field of interest in the country. Among the food pathogens surveyed, Salmonella spp. were the most investigated, registering nonconformity in the samples (6.55%). Category 3, with three articles (15.8%), covered public policies and regulation of the segment, highlighting the challenges to regulating the sector and the need for intersectional articulation in administrative policies. The results confirm both the relevance of the segment to food security and the concern with microbiological hazards, demanding strategies to improve its regulation and functioning in the country, with the aim of protecting the health of consumers. HIGHLIGHTS
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Affiliation(s)
- Claudia PatrÍcia Alvarez Contreras
- School of Nutrition, Federal University of Bahia, Rua Basílio da Gama, S/N, Canela, CEP 40110-907, Salvador, Bahia, Brazil.,(ORCID: https://orcid.org/0000-0002-1944-407X [C.P.A.C.])
| | - Ryzia de Cassia Vieira Cardoso
- School of Nutrition, Federal University of Bahia, Rua Basílio da Gama, S/N, Canela, CEP 40110-907, Salvador, Bahia, Brazil
| | - Lis Nery Nunes da Silva
- Pharmacy Faculty, Federal University of Bahia, Avenida Barão de Geremoabo, S/N, Ondina, CEP 40170-115 Salvador, Bahia, Brazil
| | - Rafael Emilio Gonzalez Cuello
- Engineering Faculty, University of Cartagena, Piedra de Bolívar, Avenida del Consulado, Calle 30, no. 48-157, Cartagena de Índias, Colombia
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Ma L, Chen H, Yan H, Wu L, Zhang W. Food safety knowledge, attitudes, and behavior of street food vendors and consumers in Handan, a third tier city in China. BMC Public Health 2019; 19:1128. [PMID: 31419983 PMCID: PMC6697930 DOI: 10.1186/s12889-019-7475-9] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 08/12/2019] [Indexed: 11/10/2022] Open
Abstract
Background Food safety has long been the subject of scholarly research, and street food is a weak link in food safety supervision. Street food not only provides convenience for many people, but is also the livelihood for millions of low income people, making a great contribution to the economy of many developing countries. Methods Street food safety is essential, and yet it has been rarely studied in China. Therefore, a typical city in China was selected as the research object to assess food safety knowledge, attitudes, and street food suppliers and consumer behaviors using questionnaires based on previous studies, and considering China’s particular characteristics and reasonable impacts identified in previous studies, such as increased income, work experience, licenses, and locations. The food safety knowledge and attitude questionnaire conformed with the national conditions in China. It was used to assess the food safety knowledge and attitudes toward food suppliers and consumers, where three main areas were addressed in the surveys and statistical analysis, as follows. (1) Statistical information including gender, age, education, income, food safety training, and specific elements related to the work experience of suppliers. (2) Knowledge of food safety including the awareness of consumers and suppliers regarding food poisoning pathogens, food and personal hygiene, high-risk groups, and correct cleaning. (3) A list of food handling behaviors was used to determine the behaviors and characteristics of subjects. Results The results show that street food suppliers have generally poor food handling practices, and most are operating under unsanitary conditions. Food safety knowledge of street vendors in the High-tech Industries Development Zone was the lowest, most likely because these regions are located in rural-urban fringe zones, where education levels are generally relatively low. Food safety attitudes of the youngest consumers were significantly better than those of older age groups. Their educational level was also different, with correspondingly relatively high income for younger individuals. Most vendors chose locations near schools or supermarkets. Consumers and street food vendors had good understanding of food safety, but street vendors were relatively poor in carrying out safe food handling, with only 26.7% using or being fully equipped withhand-washing facilities, although more than 60% of vendors wore clean and tidy clothes and masks. Conclusions Street food vendor training should be prioritized to improve the safety of street food. Other policies and measures should also be propagated to improve the food safety knowledge, attitudes, and behavior of vendors in Handan. Steps should be taken to improve street food stall operating conditions and facilities, including providing clean protected structures, access to potable water, and efficient waste collection and disposal systems. These findings should encourage government agencies to further promote strategies to improve street food safety. Electronic supplementary material The online version of this article (10.1186/s12889-019-7475-9) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Lihua Ma
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China.,School of Management, China University of Mining and Technology, Xuzhou, 221116, People's Republic of China
| | - Hong Chen
- School of Management, China University of Mining and Technology, Xuzhou, 221116, People's Republic of China.
| | - Huizhe Yan
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China.
| | - Lifeng Wu
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China
| | - Wenbin Zhang
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China
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Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers. Nutrients 2019; 11:nu11081784. [PMID: 31382354 PMCID: PMC6722497 DOI: 10.3390/nu11081784] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 07/29/2019] [Accepted: 07/31/2019] [Indexed: 11/25/2022] Open
Abstract
This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.
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Development of a Brazilian Food Truck Risk Assessment Instrument. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2018; 15:ijerph15122624. [PMID: 30477105 PMCID: PMC6313429 DOI: 10.3390/ijerph15122624] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 11/16/2018] [Accepted: 11/21/2018] [Indexed: 11/16/2022]
Abstract
This study aimed to develop and validate a checklist instrument as a first step for the risk assessment of the hygienic-sanitary practices and conditions of food trucks. We invited sixteen experienced experts in the food safety field to take part in the process. The checklist was designed based on the Codex Alimentarius, Brazilian resolutions Collegiate Board Resolution 216, Brazilian Collegiate Board Resolution 275, Brazilian Federal District Law no. 5.627 and Brazilian Federal District Normative Instruction 11. The preliminary version of the checklist—composed of 29 items (nine sections)—was evaluated by 13 experts. They evaluated the items regarding their importance (content validation) and clarity (semantic evaluation) by the Delphi technique. The criteria for the approval of the content validation (Likert scale from 1 to 5) and semantic evaluation (Likert scale from 0 to 5) processes were as follows: a minimum of 75% agreement among the experts (W-values ≥ 0.75) and a mean grade ≥ 4. We performed the complete validation process in three rounds. The final version of the assessment instrument comprised 39 items, following suggestions from experts to add or subdivide some questions. The checklist can be used to conduct inspections of food trucks by health surveillance auditors, of food truck vendors’ decision-making processes and also as a diagnostic tool. The application of this checklist will allow the effective risk assessment of the hygienic-sanitary practices and conditions in food trucks and potentially ensure consumers’ access to safe street food.
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Abrahale K, Sousa S, Albuquerque G, Padrão P, Lunet N. Street food research worldwide: a scoping review. J Hum Nutr Diet 2018; 32:152-174. [DOI: 10.1111/jhn.12604] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- K. Abrahale
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - S. Sousa
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - G. Albuquerque
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - P. Padrão
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - N. Lunet
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Departamento de Ciências da Saúde Pública e Forenses e Educação Médica; Faculdade de Medicina da Universidade do Porto; Porto Portugal
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Czarniecka-Skubina E, Trafiałek J, Wiatrowski M, Głuchowski A. An Evaluation of the Hygiene Practices of European Street Food Vendors and a Preliminary Estimation of Food Safety for Consumers, Conducted in Paris. J Food Prot 2018; 81:1614-1621. [PMID: 30192676 DOI: 10.4315/0362-028x.jfp-18-165] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to evaluate hygiene conditions and practices in selected street food facilities in Paris, France. One hundred twenty mobile food establishments were studied: kiosks, 66 (55%); stands, 32 (26.7%); and food trucks, 22 (18.3%). Inspection of street food vendors and short interviews with staff using a specially designed checklist revealed that none of them were entirely hygienic. The hygiene conditions of the facilities themselves were the most satisfactory (77% of them were up to standard), but hygiene was less so for production and distribution processes (65% were satisfactory) and personal hygiene (67% were satisfactory). A significant ( P ≤ 0.05) correlation between the general hygiene status and the hygiene conditions of the production and distribution processes ( r = 0.86) and the hygiene practices of workers ( r = 0.86) was found. The instances of noncompliance that were found may affect the safety of street-vended food. Because of its increasing popularity, it is important to correct poor hygiene practices. It is very important to identify common instances of noncompliance for street food facilities and to develop real remedial actions. Procedures to control the hygiene of street food vendors should also be developed. The checklist, which was specially designed to evaluate street vendor outlets, could also be used to pre-assess the hygiene conditions of production by those responsible for food hygiene. Furthermore, it could serve as a checklist for self-assessment (internal audit) by the vendors themselves and be adopted as a consumer education tool, to increase awareness of food hygiene of a catering facility.
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Affiliation(s)
- Ewa Czarniecka-Skubina
- Faculty of Human Nutrition and Consumer Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland (ORCID: http://orcid.org/0000-0001-6557-5436 [E.C.-S.])
| | - Joanna Trafiałek
- Faculty of Human Nutrition and Consumer Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland (ORCID: http://orcid.org/0000-0001-6557-5436 [E.C.-S.])
| | - Michał Wiatrowski
- Faculty of Human Nutrition and Consumer Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland (ORCID: http://orcid.org/0000-0001-6557-5436 [E.C.-S.])
| | - Artur Głuchowski
- Faculty of Human Nutrition and Consumer Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland (ORCID: http://orcid.org/0000-0001-6557-5436 [E.C.-S.])
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Ohin BM, Adéoti K, Kouhoundé SS, Noumavo PA, Ogoua SM, Wabi N, Faïnou MC, Baba-Moussa L, Toukourou F, Baba-Moussa F. Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls ( Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin. BIOMED RESEARCH INTERNATIONAL 2018; 2018:4825435. [PMID: 30225255 PMCID: PMC6129848 DOI: 10.1155/2018/4825435] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Accepted: 05/30/2018] [Indexed: 11/25/2022]
Abstract
In Benin, the boiled hypocotyl (Borassus aethiopum Mart) is one of the most common street foods consumed for its therapeutic properties. However, the knowledge, attitudes, and practices of boiled hypocotyl food sellers are poorly known despite the high contamination potential of these street foods. This study aimed to determine the knowledge, attitudes, and practices of boiled hypocotyls food vendors in the streets of Cotonou and its outskirts. The approach used concerned the process of good hygiene and production. Face-to-face interviews of 300 hypocotyls vendors and producers from Cotonou, Sèmè, Ouidah, and Abomey-Calavi were conducted. Concurrently, 200 samples of boiled hypocotyl were collected among study vendors. Results showed that all of the interviewed population (100%) of this activity are women. They are generally illiterate and 75% of them have never been to school. Additionally, 76.7% of street boiled hypocotyls sellers interviewed were mobile. The microbial profile of the boiled hypocotyls showed the lack of control and poor understanding of hygiene rules. The processes management also revealed two diagrams processes. The conditions in which hypocotyls vendors operate are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water. In view of the socioeconomic impact of hypocotyl activities in Benin and their role in the unexpected arrival of food-borne diseases, vendors should be regularly trained in order to prevent outbreaks of food-borne illnesses.
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Affiliation(s)
- Brice M. Ohin
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
| | - Kifouli Adéoti
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
| | - Sonagnon S. Kouhoundé
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
| | - Pacôme A. Noumavo
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
- Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 05 BP 1604 Cotonou, Benin
| | - Sabine M. Ogoua
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
| | - Nansirine Wabi
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
| | - Marcellin C. Faïnou
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
| | - Lamine Baba-Moussa
- Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 05 BP 1604 Cotonou, Benin
| | - Fatiou Toukourou
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
| | - Farid Baba-Moussa
- Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, 04 BP 1107 Cotonou, Benin
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Sanlier N, Sezgin AC, Sahin G, Yassibas E. A study about the young consumers' consumption behaviors of street foods. CIENCIA & SAUDE COLETIVA 2018; 23:1647-1656. [PMID: 29768617 DOI: 10.1590/1413-81232018235.17392016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Accepted: 08/03/2016] [Indexed: 11/22/2022] Open
Abstract
As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.
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Affiliation(s)
- Nevin Sanlier
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University. Rektörlüğü Teknik okullari, 06560 Yenimahalle Besevler. Ankara Turkey.
| | - Aybuke Ceyhun Sezgin
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Gazi University. Ankara Turkey
| | - Gulsah Sahin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University. Rektörlüğü Teknik okullari, 06560 Yenimahalle Besevler. Ankara Turkey.
| | - Emine Yassibas
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University. Rektörlüğü Teknik okullari, 06560 Yenimahalle Besevler. Ankara Turkey.
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Loukieh M, Mouannes E, Abou Jaoudeh C, Hanna Wakim L, Fancello F, Bou Zeidan M. Street foods in Beirut city: An assessment of the food safety practices and of the microbiological quality. J Food Saf 2018. [DOI: 10.1111/jfs.12455] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Myriam Loukieh
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | - Emilio Mouannes
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | - Chantal Abou Jaoudeh
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | - Lara Hanna Wakim
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | | | - Marc Bou Zeidan
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
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Olmedo PV, Stangarlin‐Fiori L, Opolski Medeiros C, Tondo EC, Ferreira SMR. A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments. J Food Saf 2017. [DOI: 10.1111/jfs.12377] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Patrícia Vitório Olmedo
- Graduate program in Food and Nutrition, Health Science Sector, Campus IIIFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Lize Stangarlin‐Fiori
- Nutrition Department, Health Science Sector, Campus III, Jardim BotânicoFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Caroline Opolski Medeiros
- Nutrition Department, Health Science Sector, Campus III, Jardim BotânicoFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Eduardo César Tondo
- Food Science DepartmentFood Science and Technology Institute, Federal University at Rio Grande do Sul, Porto Alegre ‐ ICTA/UFRGSRio Grande do Sul Brazil
| | - Sila Mary Rodrigues Ferreira
- Graduate program in Food and Nutrition, Health Science Sector, Campus IIIFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
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Samapundo S, Cam Thanh T, Xhaferi R, Devlieghere F. Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.037] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Asiegbu CV, Lebelo SL, Tabit FT. The food safety knowledge and microbial hazards awareness of consumers of ready-to-eat street-vended food. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Harnessing the potentials of predictive microbiology in microbial food safety and quality research in Nigeria. Future Sci OA 2016; 2:FSO91. [PMID: 28031941 PMCID: PMC5137888 DOI: 10.4155/fso.15.91] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Accepted: 12/08/2015] [Indexed: 11/17/2022] Open
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Campos J, Gil J, Mourão J, Peixe L, Antunes P. Ready-to-eat street-vended food as a potential vehicle of bacterial pathogens and antimicrobial resistance: An exploratory study in Porto region, Portugal. Int J Food Microbiol 2015; 206:1-6. [DOI: 10.1016/j.ijfoodmicro.2015.04.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 04/07/2015] [Accepted: 04/08/2015] [Indexed: 01/28/2023]
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Samapundo S, Climat R, Xhaferi R, Devlieghere F. Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.010] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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