An Evaluation of the Hygiene Practices of European Street Food Vendors and a Preliminary Estimation of Food Safety for Consumers, Conducted in Paris

2018 ◽  
Vol 81 (10) ◽  
pp. 1614-1621 ◽  
Author(s):  
EWA CZARNIECKA-SKUBINA ◽  
JOANNA TRAFIAŁEK ◽  
MICHAŁ WIATROWSKI ◽  
ARTUR GŁUCHOWSKI
Keyword(s):  
Internal Audit ◽  
Personal Hygiene ◽  
Food Hygiene ◽  
Self Assessment ◽  
Street Vendor ◽  
Street Food ◽  
Hygiene Practices ◽  
Production And Distribution ◽  
Remedial Actions ◽  
Education Tool

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.

scholarly journals Hygiene practices among street food vendors in Tamale Metropolis

2016 ◽  
Vol 4 (3) ◽  
pp. 25-30
Author(s):  
F.M. Danikuu ◽  
F.B. Baguo ◽  
O. Azipala
Keyword(s):  
Formal Education ◽  
Food Contamination ◽  
Personal Hygiene ◽  
Food Hygiene ◽  
Biomedical Sciences ◽  
Environmental Sanitation ◽  
Street Food ◽  
Hygiene Practices ◽  
Educational Standard ◽  
Tamale Metropolis

The transmission of food borne infections is on the increase in developing countries and has been linked to the environmental sanitation, personal and food hygiene level and practices in a community. The activities of food vendors can increase the chances of food contamination with pathogenic microorganisms and mycotoxins. The study was conducted to assess the food hygiene practices among street food vendors in the Tamale Metropolis. Structured questionnaires, interviews and field observations were used to assess the age, educational standard, knowledge, food hygiene practices and environmental sanitation of 150 randomly selected street food vendors in Tamale Metropolis from those who agreed to participate. The study noted that street food business in the Tamale Metropolis was women dominated (76%). Majority of vendors (78%) were aged 20-39 years. Public toilets (pit latrines) were accessible to all vending sites. Though high number of street food vendors had some form of formal education (66%) and knowledge of food hygiene (62.7%) certain practices associated with the services, such as not washing hands with soap (12%), serving cooked food with bare hands (38%) and low participation in medical examination (46.7%) are unacceptable. Street food vendors in Tamale Metropolis need regular health education on standard environmental, personal and food hygiene practices and strict enforcement of environmental and food hygiene regulations to keep street food save for consumers.Journal of Medical and Biomedical Sciences (2015) 4(3), 25-30Keywords: Street food, food hygiene practices, personal hygiene, food contamination

scholarly journals A study about the young consumers' consumption behaviors of street foods

2018 ◽  
Vol 23 (5) ◽  
pp. 1647-1656 ◽  
Author(s):  
Nevin Sanlier ◽  
Aybuke Ceyhun Sezgin ◽  
Gulsah Sahin ◽  
Emine Yassibas
Keyword(s):  
High School ◽  
Young People ◽  
University Students ◽  
Food Poisoning ◽  
Personal Hygiene ◽  
Good Manufacture Practice ◽  
Food Hygiene ◽  
Street Food ◽  
Gender And Age ◽  
The World

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.

scholarly journals A study on sanitation, hygiene practices and food safety knowledge among food vendors in different sectors of Chandigarh, India

2018 ◽  
Vol 10 (3) ◽  
pp. 931-934
Author(s):  
Aradhana Thakur Thakur ◽  
Uttara Singh
Keyword(s):  
Food Safety ◽  
Data Collection ◽  
Personal Hygiene ◽  
Demographic Information ◽  
Street Food ◽  
Hygiene Practices ◽  
Bare Hand ◽  
Safety Knowledge ◽  
The City

The present study were carried out to assess the hygiene practices and food safety among street food vendors in the city of Chandigarh. It includes 100 samples of vendors.  Fifty vendors were mobile and other 50 was fixed vendors. A self planned questionnaire was used for data collection for the vendors. The questionnaire included questions about demographic information, hygiene practices and food safety. Thirty eight percent of vendors used stalls, but did not uphold their stalls well.  Eighty-three per cent of the vendors had thrown garbage in the open vessel and 14.0% used dustbin for dispose garbage. Personal hygiene was also observed which indicated that the vendors never wear the head covers, handled food with bare hand and they did not wear overcoats/aprons as well. Street food vendors were not aware of hygienic and sanitary practice.

Personal and food hygiene practices among street-food vendors in Sabon-Gari local government area of Kaduna State, Nigeria

2018 ◽  
Vol 3 (2) ◽  
pp. 77
Author(s):  
AhmadAyuba Umar ◽  
MohammedNasir Sambo ◽  
Kabiru Sabitu ◽  
Zubairu Iliyasu ◽  
MuawiyaBabale Sufiyan ◽  
...  
Keyword(s):  
Local Government ◽  
Local Government Area ◽  
Food Hygiene ◽  
Street Food ◽  
Hygiene Practices

Maternal Knowledge and Practices towards Sanitation and Their Relationships with Occurrence of Diarrhoea in Children

2014 ◽  
Vol 3 (3) ◽  
pp. 206 ◽  
Author(s):  
Shriya Ankit Seksaria ◽  
Mini K Sheth
Keyword(s):  
Cross Sectional Study ◽  
Personal Hygiene ◽  
Food Hygiene ◽  
Maternal Knowledge ◽  
Cross Sectional ◽  
The Past ◽  
Hygiene Practices ◽  
Childhood Morbidity ◽  
The Mean ◽  
Structured Questionnaire

<p>Diarrhoea, a major contributor of childhood morbidity and mortality is mostly caused by poor hygiene and sanitation. Literature reveal that hygiene practices at household levels greatly affects the occurrence of diarrhoea among children. A cross sectional study was conducted to determine association between hygiene knowledge and practices of mothers with occurrence of diarrhoea in young children below 3 years in the tribal villages of Gujarat. Structured questionnaire was used to elicit information on personal hygiene (PH), food Hygiene (FH), and environmental Hygiene (EH) practices of 536 mothers with children between 6-36 months of age. Past one month diarrhoeal episodes were recorded using the recall method. The mean percent scores for FH, PH and EH practices were 77%, 88% and 80% respectively. Almost 35% children suffered from diarrhoea in the past one month of which 10 were admitted to the hospital. Diarrhoeal incidences were associated with FH and EH practices (p&lt;0.001) and not with PH practices. Improvement in the environmental and personal hygiene practices of the mothers can contribute largely in reducing the prevalence of diarrhoea among children in Chikhli taluka of Gujarat.</p>

scholarly journals Hygiene practices for patients with HIV/AIDS

2014 ◽  
Vol 35 (3) ◽  
pp. 137-144 ◽  
Author(s):  
Gilmara Holanda da Cunha ◽  
Thelma Leite de Araujo ◽  
Francisca Elisângela Teixeira Lima ◽  
Tahissa Frota Cavalcante ◽  
Marli Teresinha Gimeniz Galvão
Keyword(s):  
Domestic Animals ◽  
Scientific Production ◽  
Health Interventions ◽  
Personal Hygiene ◽  
Disease Vectors ◽  
Food Hygiene ◽  
Hygiene Practices ◽  
Quitting Smoking ◽  
Basic Sanitation ◽  
Hiv Aids

The objective of this study was to analyze the scientific production on health interventions related to hygiene for adults with HIV/AIDS. An integrative literature review was performed using six databases in June 2013. The descriptors AIDS and Hygiene were used, in Portuguese, English or Spanish. A total of 682 articles were found and 16 were selected. Personal hygiene practices were identified, such as hand washing, showers, tooth brushing and quitting smoking. Food hygiene practices involved washing food and kitchen utensils, using treated water, conserving and cooking food. Environmental hygiene took into account raising domestic animals, control of disease vectors, household cleanliness, waste disposal and basic sanitation. In conclusion, these specific hygiene interventions can be applied to the general population and, especially, to people with HIV/AIDS, due to immunosuppression.

scholarly journals An Evaluation of the Hygiene Practices of Polish Street Food Vendors in Selected Food Trucks and Stands

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2640
Author(s):  
Michał Wiatrowski ◽  
Ewa Czarniecka-Skubina ◽  
Joanna Trafiałek ◽  
Elżbieta Rosiak
Keyword(s):  
Codes Of Conduct ◽  
Lifestyle Changes ◽  
The European Union ◽  
Street Food ◽  
Food Trucks ◽  
Daily Monitoring ◽  
Food Outlets ◽  
Hygiene Practices ◽  
Production And Distribution ◽  
Production Conditions

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.

scholarly journals Assessing the Hygiene Practices among Street Food Vendors in Mohali

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Charanjit Singh ◽  
Harvinder Singh ◽  
Hardeep Singh ◽  
Bhupinder Singh ◽  
Jagbir Kaur ◽  
...  
Keyword(s):  
Data Analysis ◽  
Research Design ◽  
Experimental Research ◽  
Demographic Variable ◽  
Hygiene Practice ◽  
Food Hygiene ◽  
Street Food ◽  
Hygiene Practices ◽  
Good Hygiene

Research begets the foundation for Development and development further signals for a novel research and the cycle goes on. The present study was conducted to assess the hygiene practice among food vendors regarding food hygiene in selected areas of Mohali. Non-Experimental research design depicts overall plan of organization of specific investigation. Population consisted of food vendors of Phase-10, 9, 7, 6, 3b1, 3b2, 1 of Mohali. The present research was carried out to assess the hygiene practices among street food vendors regarding food hygiene. The present study was conducted on 50 subjects. The data analysis of data collected and interpretation of findings concluded that 62% of people had maintained good hygiene and 38% had poor hygiene. The socio demographic variable (education, type of stall) had significant association with hygiene practices.

scholarly journals Microbiological Contamination and Food Hygiene Practices In old Restaurants In Nablus Governorate, Palestine

2021 ◽  
Author(s):  
WAFAA MENAWI ◽  
Nada Maher Saeeri ◽  
Maimona Jalal Quzmar ◽  
Noor Baker Abu Hijleeh ◽  
Hala Salah Alden Antar ◽  
...  
Keyword(s):  
Food Safety ◽  
The Elderly ◽  
Safety Training ◽  
Coliform Bacteria ◽  
Personal Hygiene ◽  
P Value ◽  
Food Hygiene ◽  
Safety Practices ◽  
Hygiene Practices ◽  
Food Safety Training

Abstract Introduction: Personal hygiene is important in maintaining food quality and health safety, so the low level of personal hygiene causes contamination leading to food spoilage and the occurrence of sick cases for consumers.Objective: This study was conducted under the Corona pandemic to verify food safety in Nablus old restaurants, Palestine, in the year 2021.Research methodology: This study covered 32 restaurants and 160 employees randomly selected. Data collection began between April and June in 2021 using 160 questionnaires that included 20 questions were answered by workers in these restaurants.Results: Contamination with coliform bacteria was found in the restaurant samples with a percentage (42.5%), where the samples have taken from the tables having the highest contamination of this bacterium (50%). Furthermore, the data revealed that there was a relationship between coliform bacteria contamination and age, educational level, and food safety training, as the contamination being seen in the group that got the training, In contrast to those who didn't at the P-value <0.20.Conclusion: There was an association of bacterial contamination with age, especially among the younger group who were less concerned with hygiene and food safety practices compared to the elderly group. And it turns out that restaurant workers must be properly trained in food safety and monitored regularly.

Self-reported food safety knowledge and practices of early-school-aged children – a result of analysis in towns near the Warsaw city

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Marzena Tomaszewska ◽  
Katarzyna Neffe-Skocińska ◽  
Monika Trząskowska ◽  
Joanna Trafialek ◽  
Lidia Wadolowska ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Food Preparation ◽  
Personal Hygiene ◽  
Survey Method ◽  
Food Hygiene ◽  
Content Type ◽  
Hygiene Practices ◽  
Early School ◽  
And Storage

PurposeThe purpose of this study is to evaluate the knowledge and practices of selected group of Polish children in early school age in terms of issues such as: (1) the principles of food preparation, storage and eating meals; (2) personal hygiene; and (3) basic information about microorganisms.Design/methodology/approachThe auditorium survey method was used. The questionnaire consisted of 15 questions related to the children's knowledge of personal hygiene, the principles of food preparation and storage and the physiology of microorganisms and 13 questions related to the children's personal and food hygiene practice. In total, 169 questionnaires were collected. The study group of children had incomplete knowledge and often reported inappropriate food hygiene practices.FindingsThe subjects of food preparation and storage and knowledge of microbes were particular problem areas. By contrast, aspects related to handwashing, the appropriate practices while coughing or sneezing and washing fruit before consumption were positively evaluated. The children demonstrated the most knowledge in the field of personal hygiene. However, a very low percentage of correct answers was noted for the question about handwashing at school. None of the 13 questions related to this practice received more than 90% correct answers. The boys and girls demonstrated a comparable level of knowledge and practice in the area of food safety. It was showed that the place of school influenced answers to a greater extent compared to gender.Originality/valueThe results of the study play an important role in the prevention of food poisoning and are useful for the teachers, staff of training institutions and parents. They can also inspire institutions in countries with a high incidence of food poisoning to search for the causes in the inappropriate hygienic practices of young children.

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