Chapter II

Review of related literature and review of related studies

2.1 Introduction

This chapter contains the relevant literature, research, thoughts, and statements that
give information about the study and a thorough description of the ideas put forth.

2.2 Related Literature

Preparation, Contamination and Health Risks of Street Food

The anarchic employment and unhygienic conditions of the preparation and sale
locations, as well as the issue of the sanitary quality of the food as a result of non-compliance
or ignorance of hygiene regulations when producing and selling food, are only a few of the
drawbacks of street food (Yasmeen, 2001; Barro et al., 2002a, 2002b). Numerous studies on
foods consumed on the street and in canteens have found worryingly high levels of pathogenic
bacteria, including Escherichia coli, Shigella spp, Salmonella spp., Staphylococcus aureus,
Streptococcus spp, Vibrio cholerea, Bacillus cereus, Campylobacter spp , Yersinia
enterocolitica, Clostridium perfringens (King et al., 2000; El-Scherbeeny et al., 1985a,
1985b; Dawson & Canet, 1991). These findings were supported by additional analyses that
revealed inadequate microbiological quality, raising the risk of poisoning (King et al.,
2000; Barro et al., 2002a; Cardinale et al., 2005).

As stated by Meva’a et al. (2000), In the city of Daloa, Côte d'Ivoire, there is a growing health
risk associated with eating street cuisine. On a normative level, it is frequently observed that
the methods used to prepare and sell "garba," a very popular meal sold on the street, can
expose consumers to health hazards, particularly those related to cancer, cardiovascular
disease, high blood pressure, and obesity (Bhattacharya et al., 2008; Soula et al.,
2020).Additionally, the primary ingredients (tuna, "attiéké," fresh veggies, and oil) used to
make "garba" would not meet food hygiene regulations in Côte d'Ivoire. (Koffi, 2021).

Food vendors in Lusaka, Zambia, displayed a low level of education, which suggested that they
also lacked fundamental knowledge of food safety and cleanliness. (Sambo, 2014).

In India, microbial contamination of street food was common. (Chakravarty & Canet, 1994). In
Bangladesh, where street food vendors are frequently uneducated, underprivileged, and
unable to recognize proper food preparation techniques, the same is true. As a result, street
food is considered to be a serious public health threat. Street food is a key source of the
spread of drug-resistant germs in the community, according to microbiological studies. (Quazi
et al., 2010).

In Mexico, the health dimension of “eating out” has two main elements linked to the concept
of risk. First, “eating out” is perceived to carry long-term risks, linked to the adverse health
consequences of heavy food intake from out-of-home diets. Second, “eating out” carries more
immediate risks associated with eating something that we do not know the source or the
hygienic conditions of the preparation (Soula et al., 2020).

According to Brazilian regulation 216/2004, the hygienic conditions of street food were
regulated in Esprito Santo (Brazil). 200 points of sale were examined, and 58.5% were rated as
having poor hygienic conditions. The seller's hygiene practices were the biggest weaknesses.
57.1% of the 63 food samples that were examined showed contamination over the legal level
and were therefore unsafe for human consumption. The analysis of safe handling procedures
and the microbiological quality of street foods showed that they are a source of consumer
health risk and a hazard for the general public's health. (Ferrari et al., 2021).

However, Von Holy and Makhoane (2006) revealed that while there is still a need for
adequate hygienic and safe settings, South African street vendors are able to make generally
safe foods with low bacterial counts. access to fundamental sanitary amenities.

Street Food Packaging and Environmental Consequences

Packaging refers to the methods and supplies used to enclose or safeguard goods for
usage, sale, distribution, or storage. (Soroka, 2002).

The roles of promotion, information, convenience, education, and manipulation have been
added to the simple function of protection due to modern innovations and responses to
shifting customer tastes and needs. (FAO, 2014b).

Poor food preparation, packaging, preservation, and selling methods in dangerous

environments (lack of drinking water, close proximity to sewers and rubbish dumps, or too
much sunlight) may also be the cause of microbiological contamination of street food in Africa.
Additionally, the preparation and selling of meals on public highways has an impact on the
urban environment. These include odors from cooking areas, blockages in sewage systems,
traffic congestion and deterioration on streets and sidewalks, and the dumping of waste and
garbage on public highways. Consequently, this exacerbates the already vulnerable position of
the infrastructure of African towns (the lack of drinking water supply and means of evacuating
waste and wastewater) (Canet, 1997).

A residential municipality in Abidjan (Côte d'Ivoire), Cocody, suffers from the environmental
effects of street catering and the use of plastic bags. Following the successful eviction
operations in Cocody, the Ivorian authorities passed a regulation forbidding this plastic
packaging. (Bodo et al., 2016).

In her career, Bénié (2013) 34 dishes were identified whose packaging is made of vegetables
by Ivorian sellers. In decreasing order of importance, there are "dockounou" (29%), "attiéké"
(23%), "taro "foutou" (5.1%), "bolo" (corn or rice paste, sweet, stewed) (4.2%), "fari"
(traditional West African dish) (3%), "taro porridge" (3%) and "akassa" (corn or rice paste,
stewed) (2.5%), as well as other foods (2.5%) that are packaged in In total, Côte d'Ivoire uses a
variety of plant species as food packaging foils. Thaumatococcus daniellii (58%), Musa para
disiaca and Musa Sp (28.5%), Tectona grandis (5.7%), and Zea mays (3.7%) are the major plant
species. The widespread use of non-biodegradable packaging has negative effects on the
environment, including pollution, unhygienic conditions, and drain blockage.  Bénié (2013)
implies that practically all rural and urban markets in Côte d'Ivoire should value biodegradable
vegetable packaging for food products.

Plastic packaging is employed in street catering in Togo to supply the urban population's food
needs. The use of this packaging has negative consequences on West African cities' sewage
systems, especially Lomé. (Adjalo et al., 2020).

Regulation of Street Food

According to Canet (1997), the verbal contract serves as the informal sector's legal
framework in Africa, where all street food vendors abide by these unwritten regulations. In
Bangladesh, there are no restrictions on the sale of food on the street. There is no policy that
can make it easier for people to engage in street entrepreneurship, where selling food on the
street is also seen as a way for those who are disadvantaged in the official labor market to find
work. Street merchants frequently experience intimidation and limitations (Quazi et al., 2010).

The government should implement legislation that will allow the sale of street food to flourish
within specified parameters, according to a Lusaka, Zambia research (Sambo, 2014).
Albuquerque et al. (2019) promote the creation of measures that support the accessibility of
nutritious street foods in Dushanbe (Tajikistan).
There is a system in place in Calcutta, India, to examine, license, and regulate the catering
business. However, there is no legal status for the street food industry, and there are only
sporadic complaints made over food safety. Regardless of the laws governing food inspection,
merchants try to satisfy client needs since they are driven by consumer imperatives
(Chakravarty & Canet, 1994).

In many nations, eating street food is primarily a city activity that caters to the lowest
segments of the population. It provides customers with less priced meals that are roughly
nutritious and hygienic, and it gives merchants money.

However, greater research on the hygienic and nutritional aspects of street foods is urgently
needed due to the numerous healths and environmental dangers caused by this practice. The
street food industry then requires regulation at the levels of vendor, product packaging, and
dietary standards. In addition to the spatial distribution of sales venues, this sector also needs
to be organized in terms of taxation and price (Bouafou, 2021).

2.3 Related Studies

Foreign Studies:

Urban street foods in Shijiazhuang city, China: Current status, safety practices and risk
mitigating strategies.  

With the rapid speed of globalization and tourism, the safety of street foods has
become a major public health problem. China urgently needs to implement a nationwide
program to increase street food vendors' food safety awareness and understanding. As a
result, the safety and hygiene of street foods in Shijiazhuang were investigated. Data were
collected on street food sellers' food safety knowledge and practices, inspectors' regulatory
capabilities, and customer purchase behaviors. Potential dangers in the production and selling
of street foods were investigated, and safety procedures were proposed. According to the
study, the primary source of street food safety issues is the use of untrained raw materials,
which is encouraged by inefficient inspections, poor infrastructure at street food vending sites,
and a lack of sanitary knowledge among street food vendors. To prevent contamination of
street meals, more severe and effective regular supervision and food safety practices should
be implemented, as well as enhanced ambient conditions and facilities. Researchers suggest
that the street food sellers and food safety inspectors should have regular training in food
processing technologies, food safety knowledge, and practical food safety evaluation
procedures. (Liu, Zengran, et al., 2014)

Assessing food safety and associated food handling practices in street food vending.
International journal of environmental health research
 Street vendors in the city of Bloemfontein were investigated in order to determine the
microbiological quality of the food being sold as well as the level of hygiene conditions under
which these food stalls operate. Beef, chicken, and gravy were included in the food samples
collected, while surface samples were taken from food preparation tables and vendors' hands.
In interviews, a structured questionnaire and checklist were used to determine the status of
vending sites and associated food handling practices. The study discovered that, the overall
microbiological quality of street vendors' meals was found to be within acceptable safety
levels, however the prevalence of specific germs such as E. coli, Staphylococcus aureus,
Salmonella, and yeasts demonstrates a lack of awareness on the part of food workers about
adequate hygienic standards. (Lues, Jan FR, et al., 2006)

Food safety and hyienic practices of street food vendors in Owerri, Nigeria. Studies in
sociology of science

 The study explores the food safety and hygiene standards of Owerri, Nigeria, street
food sellers. It contends that, while street foods serve an important role in addressing the
food needs of city people, they also pose a number of health risks. Only a few of the vendors
cooked food in unsanitary circumstances. Study finds that the majority of street sellers
handled food with their bare hands, and the majority of them also handled money while
providing food.  Mostly half of them had leftovers for serving the next day with poor storage
facilities. Half of the sellers washed their utensils with recycled filthy water. The study
proposes that these sellers receive health education in order to assure food safety for
consumers. (Chukuezi, C. O., et al., 2010)

Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho
Chi Minh city, Vietnam.

In Ho Chi Minh City, Vietnam, the street vendors were investigated to assess the food
safety knowledge, attitudes, and practices of street food consumers and vendors in the city. 
The surveyed consumers had adequate levels of knowledge and attitudes about food safety.
There was no significant gender difference in consumer food safety knowledge levels.
However, there were differences based on age, education level, food safety training status,
and location. In contrast, street vendors lacked food safety expertise and attitudes. There
were no significant differences in food safety awareness levels among vendors depending on
gender or age. There were, however, significant differences based on food safety training
status and education level. It was also discovered that the great majority of the sellers had no
food safety training. In terms of practices, it was discovered that half of the vending sites were
open-air stands with no protection from the sun, wind, or dust. Half of the vending stalls had
direct access to potable water, most lacked acceptable hand washing facilities, and a few
lacked proper wastewater and food disposal facilities. Furthermore, half of the sellers did not
differentiate between raw, partially cooked, and cooked food goods. These studies revealed
that most street food vendors in HCMC have inadequate food handling standards and operate
in unsanitary settings. The findings should provide the Vietnamese government even more
reasons to step up their present efforts to improve the safety of street foods and consumer
food safety knowledge. (Samapundo, Simbarashe, et al., 2016) 

 Level of knowledge, attitude and practice of night market food outlet operators in Kuala
Lumpur regarding the usage of repeatedly heated cooking oil

The night markets of Kuala Lumpur were inspected to determine the level of
knowledge, attitude, and practice of night market food outlet operators in the city regarding
the usage of repeatedly heated cooking oil. A cross-sectional study with a pre-tested
questionnaire was conducted. The questionnaire was created as a tool for gathering data from
respondents via face-to-face interviews. According to the findings, the majority of respondents
had just moderate expertise or a lack of expertise on the subject. The vast majority of
responders agreed that it is not a good practice. The majority of people agreed that frequently
using heated frying oil is bad for your health. Despite this, the majority of respondents claimed
to use cooking oil on a regular basis. The majority of the cooking oil samples collected from
night market food outlets were deemed safe for human consumption. In conclusion, the level
of knowledge of night market food outlet operators in Kuala Lumpur regarding this issue
needs to be improved in order to ensure the safety of fried food purchased from such
establishments. (Azman, A., et al., 2012)

2.4 Related Studies

Local Studies:

Food safety knowledge and handling practices of street vendors.

 
 In Cagayan de Oro City, a survey was conducted to determine the street food vendors'
knowledge about food safety and how they handle their products. Only 30% of the
respondents had an annual medical health certificate, indicating that they had completed the
recommended physical and medical examination, extension education, quality control
information, and knowledge of the regulations for approval, food sale, and preparation
practices. Few vendors acquired their knowledge of food preparation through formal training.
(Lubos, L. C., et al., 2014)

Assessment of Knowledge, Attitude, and Practices on Food Safety and Compliance to Microbiological
Safety Guidelines among Vendors of Commonly Patronized Street Foods in Poblacion, Batangas City

  Researchers investigated the relationship between the microbial safety of street foods
in Poblacion, Batangas City, Philippines, using E. coli as an indicator, as well as the vendors'
knowledge, attitude, and practices regarding food safety, as well as the environmental
conditions of vending stalls. Respondents for the study were street vendors selling three
popular street foods: grilled pork intestine (isaw), pork barbecue, and grilled coagulated
chicken blood (betamax). According to the study findings, the majority of street food vending
locations lacked running water and handwashing facilities. Furthermore, despite the
availability of trash cans, waste segregation was not practiced. Vendors had average food
safety knowledge and a positive attitude toward food safety, but these did not translate into
practice. The study's findings suggest that the selected street food vendors' food safety
knowledge should be improved, as well as their skills in proper purchasing, preparation,
handling, and vending of street foods. Food vending sites' environmental conditions must also
be checked for compliance with sanitation measures and guidelines. (Argente, Myla, et al.,
2020)

Food safety knowledge and practices of streetfood vendors in a Philippines university

campus
 
A survey of street food vendors' food safety knowledge and practices was conducted
at a representative urban university campus in Quezon City, Philippines. A face-to-face
interview was conducted using a standardized survey that includes questions about
demographics, food safety knowledge, and street food vendor practices. Health and personal
hygiene, good manufacturing procedures, food contamination, waste management, and food
legislation were among the topics covered in food safety assessment practices and knowledge.
The study found that street vendors had a good understanding of food safety concepts,
particularly those dealing with health and personal hygiene, food contamination, and good
manufacturing procedures. However, vendors were shown to be uninformed about food
legislation and waste management. (Azanza, Gatchalian, et al., 2000)

Food Safety Practices among Native Delicacy Producers and Vendors in the Public Market of
Bayambang in Pangasinan, Philippines.
 
Researchers conducted a study in the Public Market of Bayambang in Pangasinan, Philippines,
to determine the  food safety practices and measures among vendors and producers, describe
the profile of the subjects in public markets, and enumerate the common native delicacies
sold in the market, as well as their economic viability. Researchers described the producers'
and vendors' safety food practices and measures in terms of: cleaning the materials and the
workplace; formulation; cooking; food handling; packaging; labeling; storage; vending; and
finally identified the factors for non-compliance with the HACCP safety food practices and
measures. The descriptive method was used by the researchers, who used an interview guide,
questionnaire checklist, and direct HACCP observation rating scale during and after the
processing/sale of native delicacies. Using HACCP standards and rating control,
vendors/producers have major deficiencies in food safety measures and practices in
packaging, post-product handling/ vending, health and hygiene, and the marketplace, but
minor deficiencies in the workplace. The study suggests that these findings be disseminated to
appropriate authorities in order to improve food safety and quality. (Platon, C. C., et al., 2017)
The food safety culture of a night market

A study examined the food safety culture of vendors of a night market in Cebu City,
Philippines. This descriptive study used self-administered survey questionnaires distributed to
40 night market vendors. The results showed that management and coworker support,
communication, and self-commitment had high mean scores, while environment support,
work pressure, and risk judgment had low mean scores. It is concluded that increased
employee workload, timely information, and feedback are indicators of a higher level of food
safety culture. The study emphasizes the role of management because, while food safety
procedures are followed to some extent, time and management pressures contribute to a
decrease in safe food handling. (Catedral, H. M. C., et al., 2018) 

2.5 References
REFERENCES CITED

1.) Food safety. (2022, May 19)

https://www.who.int/news-room/fact-sheets/detail/food-safety?fbclid=IwAR1412q-X-

yaql05MJYnAKCnbo-E6Ht5OYc2KRSnJCx6Nb_qvGPXlZZQGxg

2.) Team, T. (2021, February 11).

Eating Food at the Roadside – What Should You Take Care? Auriga Research | Testing Lab | NABL

ISO/IEC 17025 Accredited | FSSAI Approved.

https://aurigaresearch.com/eating-food-at-the-roadside/
3.) Hashanuzzaman, M., Bhowmik, S., Rahman, M. S., Zakaria, M. A., Voumik, L. C., &

Mamun, A. A. (2020).

Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food

handlers in Bangladesh. Heliyon, 6(11), e05485.

https://doi.org/10.1016/j.heliyon.2020.e05485

4.) Jianu, C., & Goleţ, I. (2014).

Knowledge of food safety and hygiene and personal hygiene practices among meat handlers operating

in western Romania. Food Control, 42, 214–219.

https://doi.org/10.1016/j.foodcont.2014.02.032

5.) Zanin, L. M., da Cunha, D. T., de Rosso, V. V., Capriles, V. D., & Stedefeldt, E. (2017).

Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food

Research International, 100, 53–62.

https://doi.org/10.1016/j.foodres.2017.07.042

6.) Al-Shabib, N. A., Mosilhey, S. H., & Husain, F. M. (2016).

Cross-sectional study on food safety knowledge, attitude and practices of male food handlers

employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59, 212–217.

https://doi.org/10.1016/j.foodcont.2015.05.002
7.) Akabanda, F., Hlortsi, E. H., & Owusu-Kwarteng, J. (2017).

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana. BMC Public Health,
17(1).
https://doi.org/10.1186/s12889-016-3986-9

Lubos, L. C. (2014). Food safety knowledge and handling practices of street vendors. Asian Journal of Health,
4(1).

Argente, M., Gordoncillo, N., Africa, L., Barba, C., & Dizon, J. (2020). Assessment of Knowledge, Attitude,
and Practices on Food Safety and Compliance to Microbiological Safety Guidelines among Vendors of
Commonly Patronized Street Foods in Poblacion, Batangas City, Philippines. Journal of Human Ecology, 9(1).

Patricia V. Azanza, Corazon F. Gatchalian, Melba P. Ortega, M. (2000). Food safety knowledge and practices
of streetfood vendors in a Philippines university campus. International journal of food sciences and nutrition,
51(4), 235-246.

Platon, C. C., Pambid, R. C., & Lomboy, E. (2017). Food Safety Practices among Native Delicacy Producers
and Vendors in the Public Market of Bayambang in Pangasinan, Philippines.
 Catedral, H. M. C. (2018). The food safety culture of a night market. Journal of Economics and Business,
1(4), 429-440.

 Liu, Z., Zhang, G., & Zhang, X. (2014). Urban street foods in Shijiazhuang city, China: Current status, safety
practices and risk mitigating strategies. Food Control, 41, 212-218.

 Lues, J. F., Rasephei, M. R., Venter, P., & Theron, M. M. (2006). Assessing food safety and associated food
handling practices in street food vending. International journal of environmental health research, 16(5), 319-
328.

Chukuezi, C. O. (2010). Food safety and hyienic practices of street food vendors in Owerri, Nigeria. Studies in
sociology of science, 1(1), 50-57.

Samapundo, S., Thanh, T. C., Xhaferi, R., & Devlieghere, F. (2016). Food safety knowledge, attitudes and
practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70, 79-89.
Azman, A., Shahrul, S. M., Chan, S. X., Noorhazliza, A. P., Khairunnisak, M., Azlina, M. N., ... & Jaarin, K.
(2012). Level of knowledge, attitude and practice of night market food outlet operators in Kuala Lumpur
regarding the usage of repeatedly heated cooking oil. Medical Journal of Malaysia, 67(1), 91-101.

Yasmeen, G. (2001). Workers in the Urban “Informal” Food Sector: Innovative Organizing Strategies. Food
Nutrition and Agriculture, 29, 32-41

Barro, N., Nikiéma P., Ouattara, C.A.T., & Traoré A.S. (2002a). Evaluation de l'Hygiène et de la Qualité
Microbiologique de quelques Aliments Rue et les Caractéristiques des Consommateurs dans les Villes de
Ouagadougou et de Bobo-Dioulasso (Burkina Faso). Rev. Sci Tech. Sci. Santé, 25, 7-21.

King, L. K., Awumbila, B., Canacoo, E. A., & Ofosu-Amaah, S. (2000). An Assessment of the Safety of Street
Foods in the Ga district of Ghana; Implication for the Spread of Zoonoses. Acta Tropica, 76, 39-43.
https://doi.org/10.1016/S0001-706X(00)00087-5

El-Scherbeeny, M. R., Saddik, M. F., & Bryan, F. L. (1985a). Microbial Profiles of Food Sold by Street
Vendors in Egypt. International Journal of Food Microbiology, 2, 355-364.
https://doi.org/10.1016/0168-1605(85)90026-1

Dawson, R. J., & Canet, C. (1991). International Activities in Street Food. Food Control, 2, 135-139.
https://doi.org/10.1016/0956-7135(91)90081-7

Cardinale, E., Perrier Gros-Claude, J. D., Tall, F., Gueye, E. F., & Salvat, G. (2005). Risk Factors for
Contamination of Ready-to-Eat Street-Vended Poultry Dishes in Dakar, Senegal. International Journal of Food
Microbiology, 103, 157-165.
https://doi.org/10.1016/j.ijfoodmicro.2004.12.023

Meva’a, A. D., Akouango, P., & Matouty P. (2020). Consommation Alimentaire et Vulnérabilité Sanitaire.
Revue Espace, Territoires, Sociétés et Santé, 3, 2-11.

Bhattacharya, A. B., Sajilata, M. G., Tiwari, S. R., & Singhal, R. (2008). Regeneration of Thermally
Polymerized Frying Oils with Adsorbents. Food Chemistry, 110, 562-570.
https://doi.org/10.1016/j.foodchem.2008.02.033

Koffi, A. L. J. (2021). Consommation du “Garba” en Côte d'Ivoire: Entre Risques Sanitaires et Construction de
Lien Social. European Scientific Journal, 17, 230-246.
https://doi.org/10.19044/esj.2021.v17n19p230

Sambo, C. G. (2014). An Ethical Assessment of Street Food Vending in Lusaka’s Central Business District.
Memorie of Master of Arts in Applied Ethics, University of Zambia.

Chakravarty, I., & Canet, C. (1994). Street Foods in Calcutta. Food and Agriculture Organization of the United
Nations.

Quazi, F., Quazi, F. H., Hossain, U. S., & Shamima, B. (2010). Institutionalization of Healthy Street Food
System in Bangladesh: A Pilot Study with Three Wards of Dhaka City Corporation as a Model, Final Report.
Food Planning and Monitoring Unit.

Soula, A, Yount, A. C., Lepillier, O., & Bricas, N. (2020). Manger en ville: Regards Socio-Anthropologiques
d’Afrique, d’Amérique latine et d’Asie (pp. 1-172). Editions Quae.
https://doi.org/10.35690/978-2-7592-3091-4

Ferrari, A. M, Oliveira, J. S.C., & São José, J. F. B. (2021). Street Food in Espírito Santo, Brazil: a Study
about Good Handling Practices and Food Microbial Quality. Food Science and Technology, 1-8.
https://doi.org/10.1590/fst.31620

Von Holy, A., & Makhoane, F. M. (2006). Improving Street Food Vending in South Achievements and
Lessons Learned Africa. International Journal of Food Microbiology, 111, 89-92.
https://doi.org/10.1016/j.ijfoodmicro.2006.06.012

Soroka, W. (2002). Fundamentals of Packaging Technology (3rd ed.). Institute of Packaging Professionals.

FAO (Food and Agriculture Organization of the United Nations) (2014b). Solutions d’Emballage Alimentaire
Adaptées aux Pays en Développement (pp. 1-44). Food and Agriculture Organization of the United Nations.

Canet, C. (1997). L’Alimentation de Rue en Afrique. Revue “Aliments dans les villes”, 2, 1-17.
Bodo, K. R. J., Dakouri, G. D. F., & Aloko, N. J. (2016). L’usage des Sachets Plastiques dans la Restauration
de Rue à Cocody: Un Gros Polluant de l’Environnement. Revue ivoirienne d’anthropologie et de sociologie,
No. 31, 231-248.

Bénié, C. K. D. (2013). Emballage et Sécurité des Aliments: Diversité des Aliments Emballés et des Feuilles
Végétales Utilisées en Côte d’Ivoire. Mémoire de Master Microbiologie et Biotechnologie des Aliments,
Université Nangui Abrogoua.

Akindes, F. (1991). Restauration Populaire et Sécurité Alimentaire à Abidjan. Cahier des Sciences Humaines,
27, 169-179.

Canet, C. (1997). L’Alimentation de Rue en Afrique. Revue “Aliments dans les villes”, 2, 1-17.

Quazi, F., Quazi, F. H., Hossain, U. S., & Shamima, B. (2010). Institutionalization of Healthy Street Food
System in Bangladesh: A Pilot Study with Three Wards of Dhaka City Corporation as a Model, Final Report.
Food Planning and Monitoring Unit.

Sambo, C. G. (2014). An Ethical Assessment of Street Food Vending in Lusaka’s Central Business District.
Memorie of Master of Arts in Applied Ethics, University of Zambia.

Albuquerque, G., Lança de Morais, I., Gelormini, M., Casal, S., Damasceno, A., Pinho, O. et al. (2019). Street
Food in Dushanbe, Tajikistan: Availability and Nutritional Value. British Journal of Nutrition, 122, 1052-
1061.
https://doi.org/10.1017/S0007114519001892

Chakravarty, I., & Canet, C. (1994). Street Foods in Calcutta. Food and Agriculture Organization of the United
Nations.

Droit Afrique (2021). Gabon Mesures d’Urgence Applicables aux Etablissements et Commerces du Secteur
Alimentaire. Arrêté n°007/MAEPA du 03 avril 2020.
http://www.droit-afrique.com