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

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.

SUBMITTER: Wiatrowski M

PROVIDER: S-EPMC8622227 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature

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

Wiatrowski Michał M Czarniecka-Skubina Ewa E Trafiałek Joanna J Rosiak Elżbieta E

Foods (Basel, Switzerland) 20211031 11

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 requirem ...[more]

PMID: 34828921

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Project description:BackgroundPoor food hygiene practices in developing nations like Ethiopia pose a significant public health threat by increasing the likelihood of food-borne infections. In the study area, there is a lack of comprensive information regarding the hygienic standards and associated factors influcncing the food hygienic practices of street food vendors. Therefore, this study aims to assess food hygienic practices and related variables among street food vendors in Bishoftu town, central Ethiopia.MethodA cross-sectional study was conducted from June 16, 2023 to August 16, 2023, involving 210 street food vendors selected through a simple random sampling technique. Data were collected through face-to-face interviews and analysed using Statistical Package for the Social Sciences (SPSS) version 21. Descriptive statistics like mean, frequency, and percentages were used. Logistic regression analysis was performed to determine the significance of the relationship between each independent and dependent variables. The strength of the association was calculated using adjusted odds ratio (AOR) and the 95 % CI and a p-value of 0.05 was considered statistically significant.ResultsThe finding of this study revealed that about 64.8 % and 35.2 % of the street food vendors had good and poor food hygiene practices, respectively. Variables such as being female [AOR = 0.191, 95 % CI (0.043, 0.840)], having rich experience in food vending [AOR = 5.793, 95%CI (1.419, 23.649)], maintaining a clean environment [AOR = 2.860, 95%CI (1.484, 5.512)], and possessing knowledge of food hygiene [AOR = 2.726, 95 % CI (1.317, 5.643)] were significantly associated with the food hygiene practices of street vendors.ConclusionThe level of food hygiene practice observed among street food vendors in the study area was lower compared to other study findings conducted in different regions of Ethiopia. Significant factors influencing these hygiene practices were sex, food vending experience, environment, and knowledge. Therefore, current national regulations must be revised to address the existing gaps and enhance food safety procedures for street food vendors nationwide.

Project description:BackgroundFood safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana.MethodsThis was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization's Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed.ResultsThe majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001].ConclusionsOver half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

Project description:BackgroundFood 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.MethodsStreet 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.ResultsThe 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.ConclusionsStreet 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.

Dataset Information

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

Publications

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

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