MOST. AFROZA ROZY1, RABIUL HAQUE2, DILRUBA YASMIN JHARNA3, H. M KHAIRUL BASHAR4* and FERDOUSHI RAHAMAN5
1MS Students, 2Professor, 3Associate Professor, Department of Biochemistry, Patuakhali Science and Technology University, Patuakhali, Bangladesh, 4Senior Scientific Officer and 5Scientific Officer, On-Farm Research Division, Bangladesh Agricultural Research Institute, Goplaganj, Bangladesh.
*Corresponding author’s Email: basharlaboni@yahoo.com
ABSTRACT
The study was conducted at the Department of Biochemistry, Patuakhali Science and Technology University, Patuakhali, Bangladesh to evaluate the hygienic practices of street foods from selected locations in Barisal city of Bangladesh during April to July 2008. The study was cross-sectional survey. The investigation was carried out among 50 vendors using questionnaires through face-to-face interviews. Twenty percent of the consumers suffered from ailments within the previous one month and 70% labeled street food as unhygienic. It was found that most of the vendors engaged in selling street food are male (93%), from the age group of 31-50 years, married (59%) have primary level of education (51%) and monthly profit ranges from Tk¡. 1000 to 15000 with an average of Tk. 3429. Most were seen to be engaged in selling snacks followed by main meal while 25% used artificial coloring agents in food and also 61% was found to be unaware of the harmfulness of such practice. About 70% of the vendors do not trim their nails regularly. Most of the vendors (37.5%) preserve their unsold food for the next day. Tap water was found to be the chief source (65%) of drinking water supply. Most of the vendors (65%) claimed of washing hands before cooking though 71% of the vendors below the mean age (31 years) had not have the knowledge on transmission of water borne or food borne disease. From the observations, it was revealed that most of the vendors (70%) do not cover their prepared food. Though the source of water was questionable, most of the vendors (60%) were noticed to wash plates and glasses before each serve. Therefore, it can be recommended that people from all age groups i.e. vendors should maintain the precaution during handling street food and a nation-wide survey can be undertaken regarding its hygienic and quality aspects.
Keywords: Street Side Food (SSF), Vendors and Hygienic aspects.
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