scholarly journals Street Food, Food Safety, and Regulation: What is the Panorama in Colombia?: A Review

2020 ◽  
Vol 83 (8) ◽  
pp. 1345-1358
Author(s):  
CLAUDIA PATRÍCIA ALVAREZ CONTRERAS ◽  
RYZIA de CASSIA VIEIRA CARDOSO ◽  
LIS NERY NUNES da SILVA ◽  
RAFAEL EMILIO GONZALEZ CUELLO
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Public Management ◽  
Research Field ◽  
Three Dimensions ◽  
Salmonella Spp ◽  
Public Health Perspective ◽  
Street Food ◽  
Institutional Repositories ◽  
The University

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

scholarly journals Aplikasi Lima Kunci Keamanan Pangan dalam Pemilihan Pangan Jajanan Anak Sekolah (PJAS) oleh Murid SD Inpres Bertingkat Kelapa Lima II Kota Kupang

2019 ◽  
Vol 1 (2) ◽  
pp. 62-65
Author(s):  
Marselinus Laga Nur ◽  
Anna Henny Talahatu ◽  
Christine Rohani Tadjo Tallo
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Chemical Contamination ◽  
Safety Measures ◽  
Street Food ◽  
Descriptive Research ◽  
Knowledge And Attitudes ◽  
The Government ◽  
Physical And Chemical ◽  
Selection Of

Street Food provides an important contribution to the fulfillment of children's energy while in school, but street food is very risky for biological, physical, and chemical contamination. These problems caused by several factors, namely the knowledge, attitudes, and actions of the makers, sellers, and buyers, about the importance of food security. Therefore, one of the efforts made by the government to overcome food insecurity is by educating five keys of food safety measures for the school community, students, and vendors of Pupils street food. This study is descriptive research that aims to know the knowledge and attitudes of the pupils in choosing food and vendors in processing street food at SD Inpres Bertingkat Kelapa Lima II Kota Kupang dealing with the five food security keys. The samples in this study were 52 students and 4 food vendors. The results showed that the knowledge of 52 student respondents, specifically 35 (67.3%) students had good knowledge, 14 (26.9%) students had sufficient knowledge, and 3 (5.8%) students had less knowledge. The attitude of 52 Respondents were categorized as Positive (100%). The respondent's actions based on triangulation revealed that the most of respondents still had actions that were not in accordance with the 5 keys food safety measures in the Selection of Snacks for Students.

scholarly journals Perception of Food Security at Household Level by Students of the University of Warmia and Mazury in Olsztyn

2020 ◽  
Vol 13 (1) ◽  
pp. 33-46
Author(s):  
Renata Marks-Bielska ◽  
Inga Zenkova ◽  
Aneta Parzonka ◽  
Damian Opalach
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Food Production ◽  
Statistical Data ◽  
National Average ◽  
Research Tool ◽  
High Quality ◽  
Household Level ◽  
Quality Food ◽  
The University

SummarySubject and purpose of work: The aim of this paper was to identify how students of the University of Warmia and Mazury in Olsztyn perceived food security at household level. It was verified whether selected students were able to define properly the terms connected with the topic and how food safety was assessed.Materials and methods: The survey was performed using a questionnaire as the research tool. The survey was conducted at three faculties in the following courses of studies: economics, law, and bioengineering of food production. Statistical data were included.Results: Most of the respondents considered food security at household level in Poland to be at a satisfying level. In most respondent’s households, expenditure on food in relation to income was at a higher level than the national average.Conclusions: Food security in the households of the surveyed students was ensured. The economic availability of food in the analysed households was good, as most respondents were able to purchase high quality food products.

scholarly journals Nutritional and Consumers Behavior towards Street Foods

2020 ◽  
pp. 64-73
Author(s):  
Ruchi Verma ◽  
Sunita Mishra
Keyword(s):  
Public Health ◽  
Developing Countries ◽  
Food Security ◽  
Food Safety ◽  
Nutritional Value ◽  
Communicable Diseases ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Non Communicable Diseases ◽  
Street Food

Street foods plays vital role for low and middle income group of urban peoples of developing countries, street foods meets food and nutritional requirements at very affordable prices for peoples all over the world. Mostly street foods are unhealthy foods, which is increased by high risk of contamination through physical, chemical and biological components which occurs a grave concern in the form of food safety and security. Street foods are nutritionally rich and these are rich source of carbohydrates and fats, eating which increases the risk of chronic non communicable diseases. Street foods may the increases risk of foodborne illnesses, which is the reason of food contamination through the microorganisms and so that food poisoning are developed. Due to lack of facilities, cheap raw materials, also lack of education and insufficient knowledge (GMP) of street food handlers, can cause foodborne diseases and chronic non-communicable diseases, and with which strongly influence on Food Safety, Nutritional Value and  health of school children’s and all  urban peoples of developing countries. To troubleshoot all these problems proper health authorities should regulate the marketing of street food products and start a proper training program for the urban street food handlers and school based street food handlers, which is related to food safety, food security, foodborne diseases and non communicable diseases. In addition, the inclusion of food safety and food security in school courses will provide opportunities for all peoples and school children’s to becomes aware about food safety, food security and nutrition. however, street foods are oftentimes an unhealthy diet and notwithstanding, street foods meet peoples dietary needs. Street food vending have occurred a vital public health issues and a major consideration to everybody. The objective of this study to describe nutritional issues of street foods to the diet, Nutritional Value of Street Foods, consumers eating habits and its impact on Health. It is necessary that, the standards suggested by the Codex Alimentarius Commission and WHO should be included, to contribute to nutritional security of street foods and public health.

Evaluation of the Academic Setting in Spain 1This study was financed by the University of Oviedo.

1995 ◽  
Vol 11 (2) ◽  
pp. 133-137 ◽  
Author(s):  
Juan Fernández ◽  
Miguel A. Mateo ◽  
José Muñiz
Keyword(s):  
Higher Education ◽  
Decision Making ◽  
Social Climate ◽  
Three Dimensions ◽  
Academic Setting ◽  
Teaching And Research ◽  
Evaluation Questionnaire ◽  
University Teachers ◽  
The University

The conditions are investigated in which Spanish university teachers carry out their teaching and research functions. 655 teachers from the University of Oviedo took part in this study by completing the Academic Setting Evaluation Questionnaire (ASEQ). Of the three dimensions assessed in the ASEQ, Satisfaction received the lowest ratings, Social Climate was rated higher, and Relations with students was rated the highest. These results are similar to those found in two studies carried out in the academic years 1986/87 and 1989/90. Their relevance for higher education is twofold because these data can be used as a complement of those obtained by means of students' opinions, and the crossing of both types of data can facilitate decision making in order to improve the quality of the work (teaching and research) of the university institutions.

scholarly journals Understanding Risk Perception toward Food Safety in Street Food: The Relationships among Service Quality, Values, and Repurchase Intention

2021 ◽  
Vol 18 (13) ◽  
pp. 6826
Author(s):  
Kyung Hwa Seo ◽  
Jee Hye Lee
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Service Quality ◽  
Food Quality ◽  
Perceived Value ◽  
Internet Survey ◽  
Food Culture ◽  
Repurchase Intention ◽  
Street Food ◽  
Perception Group

This paper aims to identify service quality dimensions of street food that have an impact on utilitarian and hedonic values and to determine the effect of utilitarian and hedonic values on repurchase intention. It also examines the moderating effect of risk perception toward street food safety on the relationship between service quality and perceived value. An Internet survey was performed in Korea with 285 respondents. The results confirmed that the five dimensions of street food’s service quality—food quality, employee service, physical environment, price, and rapidity of service—had positive impacts on utilitarian and hedonic values. All perceived value (utilitarian, hedonic) has an impact on repurchase intention. Finally, the food quality of street food showed a stronger influence on utilitarian value among the low-risk perception group than the high-risk perception group depending on the consumers’ level of awareness of food safety. This provides new insights for marketing strategies to attract domestic/foreign consumers to street food vendors and for creating a new food culture by emphasizing important domains of service quality, the relation of quality to consumer values, and risk perception toward food safety in street food.

scholarly journals Food Safety and Food Waste in One Portuguese Public Hospital

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 36
Author(s):  
Carla Gonçalves ◽  
Ana Gomes ◽  
Alexandra Esteves ◽  
José António Silva ◽  
Cristina Maria Saraiva
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Bacillus Cereus ◽  
Food Waste ◽  
Estimation Method ◽  
Physical Method ◽  
Salmonella Spp ◽  
Hospital Units ◽  
Development Goals ◽  
And Staphylococcus Aureus

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial.

Sign in / Sign up

Export Citation Format

Share Document