High risk factors in street food

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Street food

MNA Life Style Desk: Street food trading solves major social and economic problems in developing countries through the provision of ready-made meals at relatively inexpensive prices and employment for teeming rural and urban populace along its value chain.

However, due to informal nature of the enterprise, the activities of the practitioners are not regulated. This gives ample room for unwholesome practices.

The results are the risks such activities pose to the health and safety of practitioners along the value chain.

Mouthwatering street foods like Fuchka, Bhelpuri, Jhaalmuri and different types of pickles contain a high level of germs, reveals a recent report.

The National Food Safety Laboratory (NFSL) of Bangladesh found diarrhoea, jaundice and typhoid germs in these foods sold in front of schools in Dhaka city.

Apart from street foods, the NFSL also tested 410 different brands of noodles, mustard and soybean oil, semai, vegetables and more.

Several factors which predispose street foods to public health risks were mentioned in the literature. They were described as possible areas of control to improve on the safety of street foods.

The risks reported in the literature were classified into three major categories, namely: environmental, chemical and microbiological. However, the risk concerns mostly expressed were majorly health and spoilage/microbial related.