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Study of Hygienic practices of street food vendors in ... - Shiats.edu.in

Study of Hygienic practices of street food vendors in ... - Shiats.edu.in

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Chirag Gadi, K. Lakshmi Bala, Avanish KumarIn India dur<strong>in</strong>g recent years there is an <strong>in</strong>creas<strong>in</strong>g trend <strong>in</strong> the sale and consumption<strong>of</strong> <strong>food</strong>s on the road side. In many develop<strong>in</strong>g countries, such as India, <strong>street</strong>-<strong>food</strong> vend<strong>in</strong>gis a common part <strong>of</strong> urban lifestyle due to high unemployment and limited workopportunities. Vendors usually congregate <strong>in</strong> overcrowded areas where there are highnumbers <strong>of</strong> potential customers. Such areas usually provide limited access to basic sanitaryfacilities.In develop<strong>in</strong>g countries like India traditional methods <strong>of</strong> process<strong>in</strong>g and packag<strong>in</strong>g,improper hold<strong>in</strong>g temperature, poor personal hygiene <strong>of</strong> <strong>food</strong> handlers are still observeddur<strong>in</strong>g <strong>food</strong> market<strong>in</strong>g and sales. Accord<strong>in</strong>g to WHO (1989), <strong>food</strong> handl<strong>in</strong>g personnelplay an important role <strong>in</strong> ensur<strong>in</strong>g <strong>food</strong> safety throughout the cha<strong>in</strong> <strong>of</strong> <strong>food</strong> productionand storage.Mishandl<strong>in</strong>g and disregard <strong>of</strong> hygienic measures on the part <strong>of</strong> the <strong>food</strong> <strong>vendors</strong>may enable pathogenic bacteria to come <strong>in</strong>to contact with <strong>food</strong> and <strong>in</strong> some cases surviveand multiply <strong>in</strong> sufficient numbers to cause illness <strong>in</strong> the consumer. Most <strong>of</strong> the <strong>vendors</strong>are poorly <strong>edu</strong>cated, untra<strong>in</strong>ed <strong>in</strong> <strong>food</strong> hygiene. Most <strong>of</strong> the <strong>food</strong>s are not well protectedfrom flies, which carry <strong>food</strong> borne pathogens. Safe <strong>food</strong> storage temperatures are rarelyapplied to <strong>street</strong> <strong>food</strong>s. Potential health risks are associated with contam<strong>in</strong>ation <strong>of</strong> <strong>food</strong>dur<strong>in</strong>g preparation, post cook<strong>in</strong>g and other handl<strong>in</strong>g stages. Food borne illness associatedwith the consumption <strong>of</strong> <strong>street</strong> vended <strong>food</strong>s has been reported <strong>in</strong> several places <strong>in</strong> Indiaand elsewhere.Salmonella spp. is a post modern pathogen which belongs to important <strong>food</strong>contam<strong>in</strong>at<strong>in</strong>g bacteria, caus<strong>in</strong>g a high number <strong>of</strong> human <strong>in</strong>fections worldwide. Salmonellahave been isolated from several raw vegetables from many countries and these <strong>food</strong>shave been implicated <strong>in</strong> outbreaks <strong>of</strong> Salmonellosis <strong>in</strong> U.S. (Beauchat, 1997).To <strong>in</strong>still pr<strong>of</strong>essional face to <strong>street</strong> <strong>food</strong> operators, the <strong>street</strong> <strong>food</strong> safety managementneeds a Hazard Analysis Critical Control Po<strong>in</strong>t (HACCP) and the pre-requisite systemas good manufactur<strong>in</strong>g <strong>practices</strong> (GMPs) and good hygienic <strong>practices</strong> (GHPs). Microbialhazards and their solution, critical po<strong>in</strong>ts, practical control process<strong>in</strong>g measures andmonitor<strong>in</strong>g proc<strong>edu</strong>res as well as pr<strong>in</strong>ciples <strong>of</strong> <strong>food</strong> microbiology and <strong>food</strong> safety need tobe <strong>in</strong>corporated for the safe <strong>street</strong> <strong>food</strong> preparation.The present work was undertaken to observe <strong>food</strong> safety and hygienic <strong>practices</strong>among <strong>street</strong> <strong>food</strong> <strong>vendors</strong> and to assess the microbiological quality <strong>of</strong> water and <strong>food</strong>items with respect to Coliform and Salmonella along with determ<strong>in</strong>ation <strong>of</strong> CCPs andapplication <strong>of</strong> control measures for safe <strong>street</strong> <strong>food</strong> production.2

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