Search Results (48)

Background/Objectives: Street and restaurant foods constitute a major component of daily diets in low-resource settings due to their affordability, accessibility, and convenience. However, they are frequently characterised by high sodium content, posing significant public health risks, particularly for hypertension and cardiovascular diseases. Empirical data on sodium levels in Nigerian street and restaurant foods remain limited. This study assessed the sodium content of commonly consumed street and restaurant foods in Kano and Ogun States and the Federal Capital Territory in Nigeria using a multilevel analytical framework. Methods: A total of 2583 food samples were collected from street vendors and three categories of restaurants (self-service, quick-service, and hotel restaurants) between August and October 2024. Sodium concentration was measured using a validated digital salt meter. In all three states, rice-based dishes were the most commonly available street and restaurant foods. Results: More than half (55.4%) were classified as high-sodium (>600 mg/100 g), while only 4.1% were classified as low-sodium (<120 mg/100 g). Median sodium content was highest in the FCT (720 mg/100 g), followed by Kano (650 mg/100 g) and Ogun (600 mg/100 g). Soups and stews had the highest median sodium levels (1360 mg/100 g), with several traditional dishes exceeding 1000 mg/100 g. Multilevel mixed-effects modelling demonstrated that sodium exposure was driven primarily by food type (p < 0.001) and vendor environment (p = 0.009), rather than geographic location (state effect: p = 0.217), indicating structurally embedded issues with sodium content throughout the Nigerian food system. Conclusions: These findings support multilevel sodium reduction interventions targeting high-sodium food categories, vendor preparation practices, and strengthened surveillance to monitor progress toward World Health Organization population sodium reduction targets. Full article

This study examines the structural relationships among vendor competency, perceived sanitation and safety, high-value gastronomy experiences, and behavioral intentions in Bangkok’s street food tourism. Using survey data and PLS-SEM, the results indicate that vendor competency significantly enhances both perceived sanitation and safety and high-value gastronomy experiences. Perceived sanitation and safety further strengthens experiential value and partially mediates this relationship. However, contrary to conventional expectations, high-value gastronomy experiences exhibit a significant negative effect on behavioral intentions, suggesting a novelty-seeking paradox in exploratory tourism contexts. This study contributes in three ways: (1) by positioning vendor competency as a foundational driver of experiential value in informal food settings, (2) by integrating sanitation and safety into experiential value formation, and (3) by challenging the linear satisfaction–loyalty assumption through evidence of paradoxical tourist behavior. The findings offer theoretical and managerial implications for gastronomy tourism and destination management. Full article

Street food is a fundamental part of the diet for millions of people, especially in Mexico, standing out for its accessibility, cost, and connection to culinary culture. Street food represents a practical alternative for the population and economic benefits for those who sell it. However, its preparation and sale can involve microbiological health hazards if proper hygiene conditions and practices are not applied during the handling, storage, and sale of products. Studies in Mexico have shown the presence of pathogenic microorganisms in street food, including coliform bacteria, Salmonella sp., Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, among others, capable of causing foodborne illnesses. Therefore, this narrative review provides information available in various databases on street food, foodborne illnesses, causative agents, contaminants, and prevention measures. This study focuses on the Mexican context, including the socioeconomic relevance of these foods, microbiological contaminant hazards, prevention, and the regulatory framework. Although regulations and actions are in place for these foods, challenges remain related to food hygiene education for food handlers, microbiological surveillance of food, and the wide variety of products and sales outlets. Strengthening collaboration among authorities, academia, vendors, and consumers is essential to promote the availability of safe food and protect public health. Full article

Background: Informal Street food vending plays a vital role in urban food systems by supporting livelihoods and improving access to affordable meals. Despite this contribution, persistent food hygiene and safety challenges continue to threaten public health and business sustainability. Existing research largely frames hygiene as a regulatory compliance issue, with limited empirical attention to how hygiene practices are associated with enterprise performance. Guided by the Health Belief Model (HBM) and the Balanced Scorecard (BSC), this study examined the relationship between food hygiene and safety practices, behavioural compliance, and business sustainability among informal food vendors. Methods: A cross-sectional mixed-methods design was used, combining vendor interviews (n = 30) and structured stall observations (n = 30). Quantitative data were analysed using descriptive and inferential statistics. Qualitative data were thematically analysed. Results: Only 50% of vendors held a valid Certificate of Acceptability (COA), despite 83% reporting prior inspections. Vendors operating for over seven years were significantly more likely to be certified (χ² = 8.23, p = 0.005), and certification was strongly associated with regulatory awareness (χ² = 16.12, p < 0.001). Although 70% reported awareness and 77% prior hygiene training, gaps persisted in sanitation, pest control, and consistent hygiene practices. Compliance was significantly associated with gender and education level (p < 0.05), as well as business duration and inspection history. Female vendors and those with at least secondary education were more likely to practice good hygiene, including the use of protective gear (χ² = 13.89, p = 0.008) and regular handwashing. Hygiene practices were also significantly linked to sustainability indicators aligned with Balanced Scorecard domains, including staffing levels, income categories, and operational duration (p < 0.05). Vendors employing more staff reported higher income, and visibly hygienic practices were associated with customer loyalty and repeat purchases, highlighting hygiene as both a public health requirement and a driver of business sustainability. Conclusions: The findings indicate that hygiene functions not only as a public health requirement but also as a strategic business asset. Integrating behavioural drivers with performance metrics offers a practical framework for designing interventions that strengthen both public health protection and the sustainability of informal enterprises. Full article

The improper management of fats, oils, and grease (FOG) from food services is a major cause of sewer blockages and environmental damage. This study examines FOG management in the restaurant sector of the Guadalajara Metropolitan Area, Mexico, from three complementary perspectives: the performance of the authorized formal collection system, management practices in food establishments, and the physicochemical characteristics of grease trap residues. These perspectives were addressed using official administrative records and reports from environmental authorities, structured surveys applied to kitchen staff, and laboratory analyses of grease trap samples collected in restaurants. The results reveal important institutional and structural constraints affecting FOG management. Only a limited number of authorized collectors operate actively, serving a small fraction of potential generators, while most food service establishments are micro- or small-sized businesses with limited technical and financial capacity to comply with regulations. A large portion of the sector consists of small, low-cost food service establishments with intensive oil use (e.g., street food vendors, sandwich shops, and set-menu restaurants), which contribute to widespread oil reuse and inadequate disposal practices. Laboratory analyses showed a high free fatty acids (FFAs) content and compositional profiles consistent with repeated oil use, with negative implications for sewer systems and waste management. Overall, the findings highlight the need for stronger regulatory enforcement, collection schemes tailored to micro-scale generators, and awareness campaigns while also indicating opportunities for FOG valorization within circular economy approaches, particularly through energy recovery pathways. Full article

Background: Street food vending plays a central role in urban nutrition and informal employment across South Africa; however, its sustainability largely depends on consumer trust, which is strongly influenced by perceptions of hygiene. Objectives: This paper investigates customer expectations, observed hygiene behaviours, and purchasing decisions within Johannesburg’s informal food economy. Drawing on the Health Belief Model and behavioural economics, this study examines how visible hygiene practices shape customer trust, repurchase behaviour, and gendered risk perceptions. Methods: A cross-sectional mixed-methods study was conducted among 110 consumers of street-vended food in Johannesburg’s inner city. Quantitative data were analysed using descriptive statistics and chi-square tests to assess associations between observed hygiene practices, trust, and purchasing behaviour, while qualitative open-ended responses were analysed thematically. Results: Seventy-four per cent of customers reported preferring vendors with visible hygiene practices, defined as the use of gloves or aprons, clean food displays, and observable handwashing. However, only 41% consistently observed handwashing between transactions, and just 45% had seen any form of hygiene certification displayed. An association was observed between customer trust and repeat purchases (p < 0.001) and between PPE use and customer trust (p = 0.011). Women were significantly more hygiene-sensitive (p = 0.029), expressing greater concern about exposed food, hand contact, and environmental conditions. Thematic analysis revealed that over half of the respondents indicated that trust, once compromised by unhygienic conditions, frequently resulted in permanent customer loss. Conclusions: Customer trust in street food vendors is contingent on hygiene. Hygiene visibility is a core driver of loyalty, especially among female consumers. Interventions to improve food safety should incorporate behavioural insights, vendor-customer feedback loops, and public-facing certification strategies. Full article

The informal street food sector serves as a vital component of urban economies in South Africa, providing affordable nutrition and employment. However, this industry struggles to comply with required health and safety practices and standards. This study protocol outlines a mixed-methods investigation into hygiene practices, regulatory compliance, and the intersection with business sustainability among informal food vendors in Johannesburg’s inner city. This study aims to investigate how vendors’ perceptions of health risks and benefits influence compliance behaviours and, in turn, how these behaviours impact operational efficiency, financial stability, and customer trust. Grounded in the Health Belief Model (HBM) and the Balanced Scorecard (BSC) framework, the research seeks to explore both behavioural drivers and performance outcomes associated with hygiene adherence. The study will employ structured stall observations, semi-structured vendor interviews, and customer surveys across high-density vending zones. Quantitative data will be analysed using descriptive and inferential statistics, while qualitative data will be thematically analysed and triangulated with observed practices. The expected outcome is to identify key barriers and enablers of hygiene compliance and demonstrate how improved food safety practices contribute to business resilience, customer trust, and urban public health. The findings aim to inform inclusive policy and innovative business support strategies that integrate informal vendors into safer and more sustainable food systems. Full article

Foodborne pathogens remain a global public health concern, and antimicrobial resistance increases their impact. In mass-gathering cities such as Al-Madinah Al-Munawarah, contaminated ready-to-eat (RTE) fast foods can contribute to both local transmission and international spread. In this study, 300 RTE fast food samples, including shawarma, burgers, fried chicken, sandwiches, and salads, were collected from international franchises, local restaurants, and street vendors. Pathogens were identified using conventional culture combined with matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Antimicrobial susceptibility testing followed CLSI guidelines, and real-time PCR confirmed species identity and screened resistance determinants. Principal component analysis (PCA) and dendrogram clustering were used to assess diagnostic discrimination. Among the 300 samples, 129 (43.0%) were culture positive. The most common pathogens were Staphylococcus aureus (14.3%) and Escherichia coli (13.0%), followed by Salmonella spp. (9.0%) and Acinetobacter baumannii (6.7%). About 35% of S. aureus isolates were methicillin resistant (MRSA), and 85% of A. baumannii carried OXA-type carbapenemase genes. MALDI-TOF MS achieved 96.1% score-based identification and, with PCA, showed strong interspecies separation. PCR confirmed species identity and detected widespread resistance genes, with genotype–phenotype concordance of at least 80%. Overall, 60.5% of isolates were multidrug resistant. RTE fast foods in Al-Madinah represent reservoirs of MDR pathogens, including carbapenemase-producing A. baumannii. The combined use of MALDI-TOF MS and real-time PCR established a rapid and scalable workflow that provided reliable identification and resistance profiling in less than 24 h, compared with 48 to 72 h for conventional methods. This approach supports One Health surveillance in high-risk food settings and strengthens preparedness for mass gatherings. Full article

Palm oil (Elaeis guineensis), one of the most widely used vegetable oils globally, originates from West Africa and has played a significant role in food, health care, and historical trade networks. It holds cultural, historical, ecological and symbolic significance in Bahia, Brazil. Unlike industrial monocultures, Bahia’s dendê economy is rooted in biodiverse landscapes, maintained through artisanal methods and generational knowledge. Yet, this traditional system faces mounting pressures from deforestation, declining artisanal production, and the industrialization of palm oil supply chains. Parallel to these ecological and economic threats is the abandonment of Bahia’s historical processing infrastructure: many traditional mills and industrial heritage sites have been lost, eroding both tangible and intangible cultural landscapes. These shifts have profound implications for the Baianas do Acarajé, the iconic street vendors who embody the matriarchal cultural lineage and rely on high-quality, traditionally produced dendê for their Afro-Brazilian cuisine. The increasing cost and reduced availability of artisanal oil compromise not only their livelihoods but also the authenticity of comidas de azeite, diminishing a sensory and symbolic culinary tradition. This study adopts a rigorous interdisciplinary methodology, synthesizing ethnography, heritage science, and engineering principles to explore how these artisanal practices can help us solve modern industrial sustainability problems. This article argues that Bahia’s palm oil heritage embodies a multifaceted heritage, spanning religious, economic, ecological, and cultural dimensions, that remains under-recognized and vulnerable. Drawing from UNESCO’s framework of intangible cultural heritage, the study not only details how these practices are transmitted across generations through the matriarchal culinary lineage, but ultimately advances three core contributions, analyzing artisanal performance, proposing a transferable sustainability framework, and outlining actionable pathways, to demonstrate that local communities are co-designers of solutions whose heritage offers a proven blueprint to address contemporary industrial sustainability challenges, calling for informed recognition and support to safeguard this essential component of Brazil’s Afro-descendant cultural identity. Full article

Escherichia coli (E. coli) pathotypes present in contaminated food, street food, or water are major contributors to foodborne illnesses. Polymerase chain reaction (PCR) methods are widely applied to detect and confirm E. coli pathotypes in food samples, thereby supporting outbreak prevention efforts. The objective of this study was to provide a comprehensive and reliable review of the molecular identification of E. coli isolated from street foods and to examine its public health implications. The review followed the “Preferred Reporting Items for Systematic Reviews and Meta-Analyses” (PRISMA) guidelines and included data retrieved from seven electronic scientific databases covering the period from 1 January 2015, to 15 August 2025. Relevant full-text articles were identified using the search string (“Street food”) AND (Escherichia coli), and only those that met established inclusion and exclusion criteria were selected. A total of 23 studies from Asia, Africa, Europe, and Latin America were included. These studies analyzed a wide range of street foods and beverages. MacConkey Agar and Eosin Methylene Blue Agar were the primary culture media used for the growth and isolation of E. coli. PCR was employed in 50% of the studies to amplify specific DNA segments, enabling the identification of eight E. coli pathotypes: EHEC, ETEC, EAEC (Eagg), EIEC, EPEC, UPEC, DAEC, and APEC. Additionally, a few studies reported phylogroups such as A, B1, B2, C, D, E, and Clade 1. The prevalence of E. coli in street foods varied widely, ranging from 0.5% in Chile to 100% in Mexico. Overall, this systematic review provides an updated scientific overview highlighting persistent challenges in street food safety and E. coli contamination. Across studies, three recurring issues were identified: (1) inadequate and unhygienic vending locations, (2) poor quality of food, and (3) inappropriate food preparation practices. These findings underscore the need for strategic interventions. The evidence presented could support governments and the scientific community in advancing research on E. coli in street foods and implementing corrective measures at local or regional scales, such as educational campaigns for vendors and consumers. Full article

Street food vending is a crucial part of South Mumbai’s urban informal economy, but is often precarious, unrecognized and unprotected. This study explores the livelihood strategies of South Mumbai’s street food vendors and their complex pathways toward seeking to survive and gain dignity through engaging in decent work. Through a mixed-methods approach, we selected vendors (N = 120) through a systematic random sampling process who participated in semi-structured interviews and a focus group (one) discussion. Descriptive statistics and linear regression methods were applied to analyze the quantitative data, alongside qualitative narratives describing these vendors lived realities. Using the dualism, legalism, and structuralism perspectives of the informal economy, our findings revealed structural inequalities, financial insecurities, and regulatory barriers that mitigate stability. However, the use of social networks, informal credit, and collective strategies for coping under stress illustrates resilience. The urgency of reformed policies to support vendors, including licensing reforms, social protections, and progressive/engaged city planning, is highlighted in our findings, which provide support toward the change in street food vending from survival to dignity, in support of the ILO’s Decent Work Agenda. Full article

Ready-to-eat (RTE) foods can carry antimicrobial-resistant pathogens; however, few studies link real-world surveillance to practical interventions. This study addressed this gap by estimating the prevalence of Staphylococcus aureus (S. aureus) and methicillin-resistant S. aureus (MRSA) in ready-to-eat foods from Al-Qassim and evaluating a rapid, orthogonal confirmation workflow (culture → MALDI-TOF MS → Vitek 2 → mecA/mecC PCR). The in vitro activity of citrate-stabilized silver nanoparticles (AgNPs) against food-derived MRSA was quantified, and synergy with oxacillin (primary) and ciprofloxacin (secondary) was examined. Silver-susceptibility stability was assessed over 20 days of sub-MIC serial passage, with attention to whether β-lactam co-exposure constrained drift. We surveyed 149 RTE products and paired the confirmation workflow with mechanistic tests of AgNPs as antibiotic adjuvants. S. aureus was recovered from 24.2% of products and MRSA from 6.7%, with higher recovery from animal-source matrices and street-vendor outlets. MALDI-TOF MS provided rapid species confirmation and revealed two reproducible low-mass peaks (m/z 3990 and 4125) associated with MRSA, supporting spectral triage pending molecular confirmation. Antimicrobial susceptibility testing showed the expected β-lactam split (MRSA oxacillin/cefoxitin non-susceptible; MSSA oxacillin-susceptible but largely penicillin-resistant), with last-line agents retained. Citrate-stabilized AgNPs displayed consistent potency against food-derived MRSA (MIC 8–32 µg/mL; MIC₅₀ 16; MIC₉₀ 32) and were predominantly bactericidal (MBC/MIC ≤ 4 in 90%). Checkerboards demonstrated frequent AgNP–oxacillin synergy (median fractional inhibitory concentration index [FICI] 0.37; 4–16-fold oxacillin MIC reductions) and additive-to-synergistic effects with ciprofloxacin (median FICI 0.63), translating time–kill assays into rapid, sustained bactericidal activity without antagonism. During sub-MIC evolution, silver MICs rose modestly (median two-fold) and often regressed off drug; oxacillin co-exposure limited drift. RTE foods therefore represent credible MRSA exposure routes. Integrating MALDI-assisted triage with automated AST enables scalable surveillance, and standardized AgNP formulations emerge as promising β-lactam adjuvants—pending in situ efficacy, safety, and residue evaluation. Full article

Ready-to-eat (RTE) foods including sandwiches, pastries, shawarma, and burgers are widely consumed and may potentially increase the risk of foodborne infections. This study investigated the prevalence, serovar diversity, and antimicrobial resistance (AMR) of Salmonella spp. in RTE foods collected between January and June 2024 from street vendors and restaurants across Erbil, Iraq. A total of 350, including 85 sandwiches, 75 pastries, 95 shawarma, and 95 burgers obtained from 115 cafeteria, 120 street vendors, and 115 restaurants were analyzed. Salmonella was detected in 7.1% (n = 25) of samples, with a high contamination in shawarma (8.4%; n = 95), followed by sandwiches (7.1%; n = 85), pastries (6.7%; n = 75), and burgers (6.3%; n = 95). Street vendors exhibited a higher (9.2%; n = 120) contamination rate compared to the cafeteria (6.9%; n = 115) and restaurants (5.2%; n = 115). Among 25 Salmonella isolates, 10 serotypes were identified, with S. Anatum (20%) and S. Typhimurium (16%) being the most prevalent. All isolates were susceptible to colistin, cefadroxil, and gentamicin, while showing high resistance to streptomycin (52%) and levofloxacin (48%). Contamination peaked during the warmer months, particularly in June (15.4%) and May (11.5%), when compared to the other sampling months. These findings highlight significant food safety concerns related to Salmonella contamination and AMR in RTE foods, emphasizing the urgent need for enhanced hygiene practices and regulatory oversight especially among street vendors. Full article

Background: Street food vending provides vital employment and nutrition in low- and middle-income countries (LMICs), but poor health and safety compliance pose significant public health and business risks. Despite growing policy recognition, the link between hygiene practices and vendor performance remains underexplored. Objective: This integrative review examines the influence of health and safety practices on the business performance of informal street food vendors, with a particular focus on both global and South African contexts. Methods: A total of 76 studies published between 2015 and 2025 were retrieved between June 2024 and May 2025 and analyzed using an integrative review methodology. Sources were identified through five major academic databases and grey literature repositories. Thematic synthesis followed PRISMA logic and was guided by the Health Belief Model (HBM) and Balanced Scorecard (BSC) frameworks. Results: There was a marked increase in publications post-2019, peaking in 2023. Sub-Saharan Africa accounted for the majority of studies, with South Africa (28%) and Ghana (14%) most represented. Among the 76 included studies, the most common designs were quantitative (38%), followed by qualitative (20%), case studies (14%), and mixed-methods (11%), reflecting a predominantly empirical and field-based evidence base. Thematic analysis showed that 26% of studies focused on food safety knowledge and practices, 14% focused on infrastructure gaps, and 13% focused on policy and regulatory challenges. Of the 76 studies included, 73% reported a positive relationship between hygiene compliance and improved business performance (such as customer trust, revenue, and operational resilience), based on vote-counting across qualitatively synthesized results and business outcomes. The review identifies a conceptual synergy between the HBM’s cues to action and the BSC’s customer dimension, highlighting how hygiene compliance simultaneously influences vendor behaviour and consumer trust. Conceptual saturation was observed in themes related to hygiene protocols, consumer trust indicators, and regulatory barriers. Conclusions: Health and safety practices function not only as compliance imperatives but also as strategic assets in the informal food economy. However, widespread adoption is impeded by structural barriers including limited infrastructure, education gaps, and uneven regulatory enforcement. The findings call for context-sensitive policy interventions and public health models that align with vendor realities and support sustainable, safe, and competitive informal food systems. Full article

Background: Equally with other indigenous green leafy vegetables, Solunum nigrum L. has been widely consumed by the VhaVenda tribe found in the Limpopo Province of South Africa since ancient times as a source of food diversification due to its higher-quality nutritional value, sustainability, food security, and medicinal benefits. It is mostly cultivated from seeds in seedling trays and transplanted in the open field, and at the maturity stage, marketing and distribution are mainly conducting through informal markets (i.e., street vendors). However, recently, it can be found in selected supermarkets and commercial grocery stores in South Africa. The leaves and young shoots of S. nigrum are cooked solely and/or as a supplementary vegetable with Brassica rapa L. subsp. chinensis (Chinese cabbage), Spinacia oleracea L. (spinach), Amaranthus graecizans L. (green amaranth), Solanum lycopersicum L. (tomato), and/or cooking oil for flavor. Objective: Contrary to other green leafy vegetables, few studies have been conducted on the metabolites released by S. nigrum and the influence of growing conditions on the metabolites thereof. Method: A ¹H-nuclear magnetic resonance tool was used to identify the untargeted metabolites released by S. nigrum, and spectra were phase-corrected and binned with MestReNova and statistically analyzed with SIMCA 18.0.2. Results: The findings showed that a total of 12 metabolites were detected between the growing conditions. Eleven similar metabolites, such as glycocholate, chlorogenate (human health benefits), caffeine for its bitter taste, choline, 3-Chlorotyrosine (antidiabetic, blood pressure), etc., and a few vital soluble sugars, were detected in S. nigrum samples grown in the open field and greenhouse-cultivated. Glucose was exclusively detected in the S. nigrum grown under greenhouse conditions. Full article