Street food vendors provide ready-to-eat food and beverages that are prepared and/or sold by vendors on the street, i.e., not inside cafes or restaurants. In some parts of the world, street vendors have noticeably increased due to a rough economy, rampant unemployment, and the rapidly growing demand of urban dwellers who need cheaper food products in the face of a difficult economy. In particular, street food has become an important part of food distribution in developing and industrialized countries, particularly for midday meals.
In addition, street food vending has become an important employment opportunity for millions of people who may have limited access to education and/or funding especially because the initial investment is relatively low.
In some areas of the world, street food has attained a kind of cult following with fans following the Twitter feeds of their favorite vendors so they can buy their next meal. Street food often reflects traditional local cultures and vendors offer an endless variety of encompassing meals, drinks, and snacks that is appealing to many travelers – especially those on a budget or short on time.
Street Food Vendors are Diverse and Ingenious
Types of street vendors can range from stationary street stalls to a wide variety of push-carts, bicycles, and vans depending on the individual vendor’s ingenuity, the resources available, the type of food sold and the nearby facilities. The type of food also displays a wide variety of ingredients, processing, and methods of both marketing and consumption.
Street vendors also prepare their foods in variety of places, including:
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Small-scale workshops
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At home
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In markets
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On the street itself
The food is packaged into the cart or stall and may be kept heated. The diversity of situations in which street food is prepared and handled presents certain potential risks, but safe food can be prepared on the street if proper food handling measures are observed. For example, food that is cooked to 70 degrees Celsius and consumed piping hot poses little to no risk of pathogenic microorganisms, regardless of the sanitary conditions of the environment.
Reported Risks of Street Food
While street food has become an important source of ready, low-cost food for the urban poor but the health risks posed by such foods may outweigh their benefits. Street food has often been associated with travelers’ diarrhea, thus improvements in the safety of street food is an important public health concern as well as tourist concern.
The potential risks of street food, according to a World Health Organization (WHO) International Food Safety report June, 2010, include the following:
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High levels of toxic chemicals, pesticide residue, heavy metals and unapproved food additives such as textile dyes
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Pathogenic bacteria such as Salmonella, Staphylococcus aureas, Clostridium perfringens, and Vibrio cholera
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Contaminants may also be introduced where dust and vehicular traffic contribute to pollution levels
In many countries, the laws governing food safety and environmental hygiene have been enacted. For example, the Thailand Department of Health developed a ten-point code of food safety practices for vendors.
In another study Keeping up Appearances: Perceptions of Street Food Safety in Urban Kumasi, Ghana (September, 2008), it was noticed that consumers