Journal of Bacteriology & Parasitology

Prevalence and Risk Factors of Foodborne Diseases among Urban Street Food Vendors and Consumers

Peter Bonomo^* Department of Biotechnology and Environmental Biology, RMIT University, Victoria, Australia
^*Correspondence: Peter Bonomo, Department of Biotechnology and Environmental Biology, RMIT University, Victoria, Australia, Email:

Received: 23-Oct-2023, Manuscript No. JBP-23-23418; Editor assigned: 27-Oct-2023, Pre QC No. JBP-23-23418 (PQ); Reviewed: 10-Nov-2023, QC No. JBP-23-23418; Revised: 17-Nov-2023, Manuscript No. JBP-23-23418 (R); Published: 24-Nov-2023, DOI: 10.35248/2155-9597.23.14.486

Description

Foodborne diseases are illnesses caused by the ingestion of contaminated food or water. They can be caused by various microorganisms, such as bacteria, viruses, parasites, or fungi, or by their toxins, like aflatoxins, botulinum toxin or staphylococal, enterotoxin. Foodborne diseases can cause various symptoms, such as diarrhea, vomiting, fever, abdominal pain and sometimes more serious complications, such as dehydration, kidney failure, or death.

The vendors sold different types of food depending on whether they were fixed or mobile. Most of the fixed vendors (39.4%) offered soups, such as noodle soup and ‘pho’ (beef noodle soup), while only 16.4% of the mobile vendors did. The mobile vendors preferred to sell food that was easy to take away, such as rice paper salad, traditional rice cakes, fried fish/beef/chicken/ tofu, spring rolls, and dumpling, etc. Drinks (coffee, soft drinks) were also common among both groups of vendors (17%-21%).

Street food is defined as ready-to-eat food and beverages prepared and/or sold by vendors and hawkers in streets and other public places. Street food is a common source of food for many urban dwellers, especially in developing countries, where it provides cheap, convenient, and nutritious food. However, street food can also pose a significant risk of foodborne diseases, due to the lack of adequate hygiene and sanitation practices among street food vendors and consumers. The prevalence and risk factors of foodborne diseases among street food vendors and consumers in urban areas vary depending on the type of food, the location, the season, and the population. However, some general trends and patterns can be observed from the available literature.

Risk factors of foodborne diseases

• The prevalence of foodborne diseases among street food consumers is higher than among the general population. Forexample, a study in Jakarta, Indonesia, found that streetfood consumers had a 2.5 times higher risk of Salmonella infection than non-consumers. Another study in Accra, Ghana, found that street food consumers had a 3.6 times higher risk of diarrheal disease than non-consumers.

• The prevalence of foodborne diseases among street food vendors is also higher than among the general population. For example, a study in Nairobi, Kenya, found that 76% of street food vendors were positive for fecal coliforms in their hands. Another study in Dhaka, Bangladesh, found that 42% of street food vendors were positive for Salmonella in their stool.

• The most common microorganisms associated with foodborne diseases among street food vendors and consumers are Escherichia coli, Salmonella, Staphylococcus aureus, Campylobacter jejuni, and Vibrio cholerae. These microorganisms can cause various diseases, such as gastroenteritis, typhoid fever, staphylococcal food poisoning, campylobacteriosis, and cholera.

• The most common risk factors for foodborne diseases among street food vendors and consumers are poor personal hygiene, inadequate cooking and storage temperatures, cross- contamination between raw and cooked foods, use of contaminated water and utensils, lack of waste disposal facilities, presence of flies and pests, and environmental pollution. These factors can increase the exposure and transmission of microorganisms from the source to the consumer.

In conclusion, foodborne diseases are a major public health problem among street food vendors and consumers in urban areas. There is a need for more surveillance and monitoring of the prevalence and risk factors of foodborne diseases among this population. There is also a need for more education and training on food safety practices for both vendors and consumers. Moreover, there is a need for more regulation and enforcement of the quality and safety standards of street foods by the authorities. These measures can help in reducing the burden and impact of foodborne diseases among street food vendors and consumers in urban areas.