Growing organic food movements in developed regions with greater health focus.

Street food (SF) and beverages are ready-to-eat items prepared and sold by vendors in public spaces, particularly on streets and in busy bus or train stations in Bangladesh and other countries worldwide (Food and Agriculture Organization of the United Nations, 2013; Winarno & Alain, 1991). Street food has been a long-standing practice and an important source of income in many countries (Cortese et al., 2016). Rising unemployment and poverty globally have motivated many people to engage in street food businesses, as they require minimal experience and startup capital (Addo-Tham et al., 2020; King et al., 2000). Street food plays a crucial socio-economic role by offering affordable food and nutrition to low- and middle-income populations while being appreciated for its distinctive flavors (Khairuzzaman et al., 2014). Due to its low cost, street food is accessible to a wide range of consumers and has become an integral part of food culture (Lucca & Torres, 2006). Additionally, the fast-paced lifestyle of many people leads them to rely on street food, as they have limited time for home-cooked meals (Temeche et al., 2016). Street foods not only provide a convenient diet but also support the livelihoods of low-income individuals and contribute to the local economy (Al Mamun et al., 2013; Anandhi et al., 2015; König et al., 2010). It is estimated that approximately 2.5 billion people worldwide consume street food daily (Fellows & Hilmi, 2011).

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The safety of street food is a major public health concern in developing countries, including Bangladesh (Khairuzzaman et al., 2014; Muinde & Kuria, 2005; Samapundo et al., 2016). In these regions, street food serves as a primary food source for urban residents, but safety concerns arise from the nutritional quality, vendors’ understanding of hygiene, and ineffective enforcement of food safety regulations (Hiamey & Hiamey, 2018). Street vendors in Bangladesh often gather in densely populated areas, such as residential neighborhoods, workplaces, taxi stands, railway stations, and busy streets, to attract large numbers of customers (Gamieldien & van Niekerk, 2017). People of all ages and backgrounds purchase street foods because they are inexpensive, convenient, and relatively nutritious (Lues et al., 2006).

Foodborne illnesses are a growing global public health issue (Bhattacharjya & Reang, 2014). Foods contaminated with microorganisms can trigger outbreaks of diseases such as diarrhea, cholera, typhoid, and food poisoning (Al Mamun et al., 2013; Oguttu et al., 2014). Worldwide, unsafe food and water consumption leads to around two million deaths annually, mostly among children (World Health Organization, 2014). Street foods are frequently prepared and sold under unsanitary conditions, with limited access to clean water, sanitation, and waste disposal (Sharma & Mazumdar, 2014). Many vendors are uneducated and lack knowledge of safe food handling (Lues et al., 2006). Previous studies have shown that street foods are often contaminated with coliforms and antimicrobial-resistant pathogens, despite their diversity and temporary nature (Ghosh et al., 2007; Guven et al., 2010; Hanashiro et al., 2005; Harakeh et al., 2005). Consequently, consuming street food can lead to infections and intoxications, making street food safety a serious public health issue (Bryan, 1988; Ekanem, 1998; Rheinländer et al., 2008; Sharma & Mazumdar, 2014).

In Southeast Asia, particularly Bangladesh, street foods are cheap and diverse, prepared manually by vendors and sold in crowded locations (Al Mamun et al., 2013; Samapundo et al., 2016). Rapid urbanization and associated social changes have increased the demand for street foods, despite the health risks. Approximately 130 types of street foods are sold in Bangladesh, with around 2.5 million people consuming them daily (Food and Agriculture Organization of the United Nations, 2007). None of these foods are guaranteed to be safe, yet consumers often consider them nutritious and appealing rather than just satisfying hunger (Islam et al., 2017). School children frequently consume unsafe street foods and may fall ill (Al Mamun et al., 2013). Low awareness and weak food safety regulations contribute to the unsafe food situation (Atahar Ali, 2013). Only a few developing countries have national food safety laws, whereas developed regions like the EU enforce standards through HACCP principles and skilled food safety authorities (Food and Agriculture Organization of the United Nations, 2003; Trafialek et al., 2018).

In Bangladesh, limited research has examined vendors’ knowledge, attitudes, and experiences regarding food safety (Khairuzzaman et al., 2014). Some popular ready-to-eat street foods in Jashore are highly contaminated and fail to meet safety and quality standards (Hossain & Dey, 2019). This study focused specifically on the knowledge, attitude, and practices (KAP) of street food vendors in the Jashore region, a socioeconomically important area with a wide variety of street foods. The study aims to assess the current street food safety scenario and assist authorities in improving food safety programs. From a socio-demographic perspective, it may also guide similar studies at national and global levels.

This research investigated food safety knowledge, attitudes, and practices among local street vendors in Jashore, with the goal of recommending measures to reduce foodborne disease risks and improve public health locally and nationally.

2. Materials and Methods
This randomized cross-sectional study explored the awareness, behaviors, and activities of street food vendors (SFVs) and analyzed socio-demographic factors associated with food safety parameters in Jashore, Bangladesh. Data were collected from 200 vendors using a structured questionnaire between April and September 2019. Jashore was selected due to its high population density and large number of street food vendors. The study covered three zones: rural, urban, and slum areas. Detailed protocols for data collection and analysis are described below. Figure 1 illustrates the study area.

2.1 Food Safety Knowledge, Attitudes, and Practices Questionnaire
Data from 200 street vendors were gathered through face-to-face interviews, enabling an accurate understanding of the local scenario. The questionnaire had two sections: one on food safety KAP and another on demographic information, as previously described (Ngoc et al., 2011).

The questionnaire used to evaluate the food safety knowledge, attitudes, and practices (KAP) of street food vendors was adapted from a previously published method (Ansari-Lari et al., 2010). Questions were posed in the local language, Bengali, and responses were later translated into English. The collected data were triangulated to provide a comprehensive overview of vendors’ hygienic practices, following the approach described by Cortese et al. (2016). The socio-demographic section of the questionnaire gathered information on vendors’ age, gender, marital status, smoking habits, education, monthly income, place of residence, and other related factors.

The section on food safety knowledge aimed to assess vendors’ understanding of food handling, personal hygiene, cross-contamination, cleaning procedures, and packaging practices. It contained 21 questions, each with two possible answers. To minimize response bias, a simple “yes/no” format was used (yes = 1, no = 0), giving a total score range from 0 to 21.

Part II focused on food safety attitudes, consisting of 21 statements. Vendors indicated their level of agreement using a three-point scale (2 = strongly agree, 1 = agree, 0 = disagree), with a total score range of 0 to 42. Scores were later converted to a 100-point scale.

Part III assessed food safety practices with a list of 23 behaviors. Vendors rated the frequency of each practice on a five-point scale (2 = always, 1 = sometimes, 0 = never), resulting in scores ranging from 0 to 46, which were also converted to a 100-point scale. Scores below 50 were categorized as poor, scores between 50 and 75 as moderate (adequate), and scores above 75 as good levels of knowledge, attitude, and practice.

2.2 Statistical Analysis
Survey data were compiled in Excel and analyzed using SPSS (version 22.0) to identify key factors and challenges affecting food safety among street vendors. Descriptive statistics were used to summarize variables and explore correlations. Statistical significance was set at a 95% confidence level (P ≤ 0.05).

For analysis, respondents were grouped according to age, experience, BMI, and KAP scores. Age categories were <25, 25–50, and >50 years. Vending experience was classified as <5, 5–9, 10–15, and >15 years. BMI categories followed WHO (2004) guidelines: <17.5 kg/m² (underweight), 17.5–22.99 kg/m² (normal), 23–27.99 kg/m² (overweight), and ≥28 kg/m² (obese).

Descriptive analyses were used to calculate means, standard deviations, minimum and maximum values, and KAP scores for different socio-demographic groups. Chi-square tests compared KAP levels across socio-demographic categories. Independent samples t-tests assessed differences between two groups, such as gender or smoking status, while one-way ANOVA was applied for comparisons among three or more groups, such as age, residence area, or education level. Data normality was initially assessed using the Explorer test. Negatively skewed data were normalized using square root transformations. Figure 2 illustrates the study methodology.

Street food vending has become a prevalent activity within the informal economy in the Philippines. Due to limited employment opportunities, many unemployed men and women have sought innovative ways to sell a variety of goods, including food, making street food vending a growing business enterprise (Milgram, 2019). Nowadays, many people prefer to satisfy their nutritional needs outside the home by purchasing food from street vendors. Street foods are typically prepared and sold in crowded locations such as streets, schools, train stations, bus terminals, entertainment areas, and during festivals, targeting large groups of consumers. These foods and beverages are ready-to-eat and can be consumed immediately without further preparation (Sezgin, 2016).

Millions of people with limited education earn a stable income by preparing and selling food on the streets. However, operating a street food business carries certain risks, including accidents in busy areas, fines for occupying public spaces, and illegal trading (FAO, 2011). Street food is closely linked to food safety concerns. According to the World Health Organization (WHO), food safety is a public health issue aimed at protecting consumers from foodborne illnesses, whether acute or chronic. Consuming unsafe food can lead to various health problems, including diarrheal diseases, viral infections, reproductive and developmental disorders, and even cancer. Food safety remains a critical concern, as outbreaks of foodborne illnesses can result in significant costs for individuals, the food industry, and the wider economy (Kaferstein, 1997).

Improper food handling plays a major role in the spread of foodborne illnesses. Studies indicate that mishandling of food may contribute to up to 97% of all foodborne outbreaks associated with catering services (Howes et al., 1996). One of the main causes of food-related disease is the lack of food safety knowledge among street food vendors. In addition, numerous studies across different countries have documented deficiencies in hygiene, sanitation, food preparation practices, and awareness of food safety regulations among street vendors. Poor hygiene, limited access to safe drinking water, inadequate waste disposal, and exemption from legal oversight further increase the risks associated with street food consumption (Rheinlander et al., 2008; Omemu & Aderoju, 2008; Abdalla et al., 2009; WHO, 2010; FAO, 2011; Choudhury et al., 2011; Rane, 2011; Kealesitse & Kabama, 2012; Abibo & Lowatt, 2015; Sezgin, 2016).

Food safety among street food vendors is an increasing public concern, particularly in Dipolog City. Many residents of Dipolog enjoy exploring new foods. Street food vendors in the City Proper serve a wide range of customers, from schoolchildren to college students and passersby. These vendors operate in informal settings and are classified as informal street food vendors. While street foods are inexpensive and appealing, unsafe practices such as improper food storage, reheating food multiple times, insufficient handwashing, and inadequate cleaning of cooking utensils can make these foods hazardous to public health.