Literature Review: Street Food

CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
The researchers found the following literature and studies from journals, magazines and other scholarly articles. This chapter is divided into subtopics that provide significant bearing to the variables investigated in the present study.
Street Foods
The World Health Organization (1996) defines street food as food prepared or and sold by vendors in streets and other public places. Street foods do not need further processing and preparation, thus, they are consumed immediately or at a later time. They can be seen on the streets sold by vendors in baskets, stalls, pushcarts, balance poles, kiosks or shops. Street foods have three categories. There are street food prepared in factories and sold

Most of them do not cause harm or often beneficial and some are pathogenic. Pathogenic bacteria can cause infectious diseases in humans. They constitute 66% of foodborne illnesses which are defined as diseases caused by consumption of contaminated food and water (Addis & Sisay, 2015).
According to Journal of Antimicrobial Agents (n.d), street foods are among the contributors of foodborne illnesses. Moreover, the United States Department of Agriculture Food and Safety Service (n.d) indicated that ready-to-eat foods and even safely cooked foods may be subjected to cross-contamination as pathogenic microorganisms transfer from various food products such as meat, poultry, seafood or food handlers with poor personal hygiene. Preparation and type of street food are considered to be risk factors of contamination. Consequently, utilization of poor quality raw materials, improper food handling, and poor hygiene practices of vendors are linked to the outbreaks of foodborne diseases. Salmonella subspecies, Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus are the common pathogens detected in street foods in developing countries

Foods samples were categorized into dry and wet foods. From wet foods, salad showed the highest contamination of Salmonella, with chicken raw meat and raw milk. From dry foods, vegetable and chopped eggs were found to be contaminated with Salmonella. In contrast, burgers, beef stick and kebab were found negative. Factors of Salmonella contamination in street foods in Chittagong were the hygienic practices of the vendors and the people involved in processing the finished products, the improper handling and storing of food, way of cooking, and the unclean condition of the places where these street foods were LP sold to the public (J. Food Science Technology Nepal, 2013).
Street foods consumption in Gangtok and Nainital of India is very popular. This kind of foods is being patronized not only by local people but also by the tourists since these places are considered as tourist resorts. Some of the street foods commonly being sold there are the samosa, kachori, pani puri, vegetable pakoda, alu-tikki, sha-faley, vegetable and mutton momo, bread chop, vegetable chow mein and others. Egg chops and egg bun are also included in the list of their street