Securing safe food, order in cities and protected urban livelihoods: Modelling of preference for regulations of informal street food trade in Kumasi

2016 ◽  
Vol 3 ◽  
pp. 1-6 ◽  
Author(s):  
Ibrahim Latif Apaassongo ◽  
Robert Aidoo ◽  
Kwasi Ohene-Yankyera
Keyword(s):  
Street Food ◽  
Food Trade ◽  
Urban Livelihoods ◽  
Safe Food ◽  
Food Order

scholarly journals Edukasi Tips Memilih, Mengolah, dan Menyajikan Makanan yang Aman pada Mahasiswa STIKES Graha Medika Secara Daring Menggunakan Aplikasi Zoom Cloud Meetings

2021 ◽  
Vol 5 (1) ◽  
pp. 12-16
Author(s):  
Hairil Akbar ◽  
Sarman ◽  
Muhammad Ichsan Hadiansyah
Keyword(s):  
Health Education ◽  
Community Service ◽  
Social Service ◽  
Food Poisoning ◽  
Processed Food ◽  
Street Food ◽  
Health Institute ◽  
Food And Nutrition ◽  
The World ◽  
Safe Food

Efforts to achieve Indonesian citizen with quality are closely related to food and nutrition factors. Fulfillment of food and nutrition adequacy can be seen from the level of food provided and the quality and diversity of food and nutrition available. Approximately 70% of cases of food poisoning in the world are caused by ready-to-eat food, namely processed food, especially by catering businesses, restaurants, canteens, restaurants, or street food. Food poisoning is usually caused by the food being contaminated with bacteria or microbes. The purpose of this community service is to increase students' knowledge and understanding regarding selecting, processing, and serving safe food. Methods used consisted of counseling and health education on tips for selecting, processing, and serving food using the zoom cloud meeting application, with the target of Graha Medika Kotamobagu Health Institute students. The activity was held on Monday, October 12, 2020. The results of the community service activities showed that of the 34 students who participated in the activity, 80% of students knew and could mention tips on choosing, processing, and serving safe food. The implementation of social service is very important to increase knowledge in selecting, processing and serving food that is safe for consumption.

Safe Food Trade, and the Roles of Governments and Markets: The Case of Vietnam Pork Trade

2016 ◽  
pp. 171-204
Author(s):  
Ray Trewin ◽  
David Vanzetti ◽  
Tran Cong Thang
Keyword(s):  
Food Trade ◽  
Safe Food

scholarly journals HAZARDS AND RISKS TO CONSUMERS’ HEALTH CAUSED BY POPSICLES ON SALVADOR BEACHES – BAHIA STATE

2017 ◽  
Vol 5 (1) ◽  
pp. 6
Author(s):  
Renata Oliveira dos Santos Menezes ◽  
Ryzia de Cássia Vieira Cardoso ◽  
Alaise Gil Guimarães
Keyword(s):  
Escherichia Coli ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Salmonella Spp ◽  
Cross Sectional ◽  
Street Food ◽  
Food Trade ◽  
Microbiological Profile ◽  
Provision Of Services ◽  
Coagulase Positive Staphylococci

Introduction: Beaches are a place for interaction and leisure, as well as a scenery for the provision of services, including the street food trade. In this segment, different workers with different type of foods are included, especially the popsicles.  Methods: This study aimed to characterize microbiologically the popsicles commercialized on the beaches of Salvador, Bahia State. A cross-sectional study was carried out on 13 beaches, with the application of semi- structured questionnaires to 33 vendors  to  characterize  microbiologically  the  popsicles sold on the beaches of Salvador, Bahia State, and the collecting of 198 samples, which were submitted to analysis: counting of Psychrotrophic microorganisms and coagulase-positive staphylococci, estimation of the Most Likely Number of total and thermolerant Coliforms/Escherichia coli and Salmonella spp research. Results: The results showed that in the microbiological profile, most of the samples were in compliance with the standards. However, 34.3% (68) of non-compliance were recorded, including contamination by the various microorganisms studied, except for Salmonella spp., which was not identified. Conclusion: The study identified risks to the costumer's health, given the contamination in the products, for both groups of sellers. 

scholarly journals A pilot study on assessing the sustainability of food safety and hygienic practices in street food handling system

2018 ◽  
Author(s):  
V. Krishnasree ◽  
P. V. Nethra ◽  
J. Dheeksha ◽  
M.S. Madumitha ◽  
R. Vidyaeswari ◽  
...  
Keyword(s):  
Food Safety ◽  
Microbial Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Sustainable Food ◽  
Street Food ◽  
Handling System ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Street food vending units are on a rise in the country as they offer less expensive and a variety of delicacies to the consumer. It also supports the economy of the country as street foods are gathering a lot of attention through food tourism as well. On the other hand, a large number of population is thriving on it as a means of livelihood. However, the safety and hygienic practices followed in these food vending system requires large reforms. In this regard, the present study was undertaken to understand the awareness of street food handlers on food safety and to determine the microbial contamination of the street foods. The current investigation revealed that even though, majority of the food vendors were aware of the safe food handling practices, it was not followed appropriately during food preparation which resulted in higher levels of microbial contamination in their produce. The study also throws light on the methods that could achieve a sustainable food safety in the street food vending systems in the country.

scholarly journals Informal Street Food Trade: A Source of Income Generation in Urban Nepal

2018 ◽  
pp. 1-17
Author(s):  
Dipak Bahadur Adhikari
Keyword(s):  
Urban Poor ◽  
Low Cost ◽  
Cross Sectional ◽  
Unemployed People ◽  
Street Food ◽  
Food Trade ◽  
Investment Rates ◽  
Family Based ◽  
Economic Journal ◽  
The City

Street food trade is a growing sector in many developing countries, Nepal among them. As a means to provide low-cost food to a growing urban population of poor, unemployed people and low-wageworkers, street food trade –a predominantly self and family-based activity – has become an opportunity to generate income for many among those same urban poor living in Kathmandu Metropolitan City. On the basis of cross-sectional data collected from a sample of 50 street food vendors in two main areas of the city – namely New Bus Park and Ratna Park – this chapter analyzes the determinants affecting street food vendors’ income: whether it is correlated to vendors’ investment rates, education level, and labor supply, thus attempting to find employment and income patterns. Data are analyzed using OLS regression, and STATA- 12 statistical software. Economic Journal of Development Issues Vol. 23 & 24 No. 1-2 (2017) Combined Issue, Page : 1-17

scholarly journals Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1560
Author(s):  
Khomotso J. Marutha ◽  
Paul K. Chelule
Keyword(s):  
Food Safety ◽  
Central Business District ◽  
Food Handling ◽  
Street Food ◽  
Healthy Environment ◽  
Handling Practices ◽  
Safe Food ◽  
Reported Data ◽  
Business District ◽  
Food Handling Practices

Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed. This study aimed to investigate the knowledge and practices regarding food safety by street food vendors in the Polokwane central business district. This was a quantitative descriptive study where a structured questionnaire was used to collect self-reported data from street food vendors. A checklist was used to collect observed data from the vending site on vendor practices and status of the vending environment. A total of 312 vendors participated in the study, most being young females aged below 40 years (62%), single (51.2%) with less than six years of trade experience (58.3%). Although the level of knowledge was high, safe food handling practices were mostly inadequate. Most vendors operated their businesses in the open air and tents (66.2%). Vending experience significantly correlated with safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than uncooked food in the street. Lack of resources like water and a healthy environment negatively affected food handling practices. Health promotion on food safety is recommended for street vendors.

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

Making Safe Food

1998 ◽  
Author(s):  
Peter Fellows ◽  
Vishka Hidellage ◽  
Emma Judge
Keyword(s):  
Safe Food
Sign in / Sign up

Export Citation Format

Share Document