| Street sellers particularly in
developing countries, supply large amounts of food{{U}} (51)
{{/U}}people on low incomes. This sector also employs some 6%～25% of the
work force, mainly women, in developing countries, and provides markets for
agricultural and other produce. In many countries{{U}} (52) {{/U}}, the
authorities are not willing to recognize it{{U}} (53) {{/U}}a formal
sector of the food supply system, they may ignore it in food control programs or
even try to put an end to{{U}} (54) {{/U}}. There are tow possible contaminants: pathogenic micro-organisms;{{U}} (55) {{/U}}hazardous chemicals: As{{U}} (56) {{/U}}as micro-organisms are concerned, there is apparently no convincing evidence that street foods are more involved in the transmission of infection{{U}} (57) {{/U}}foods obtained in, e. g. hotels. Studies in Egypt and else- where have found street foods to compare not unfavorably with hotel{{U}} (58) {{/U}}in respect of contamination with micro-organisms--some street foods were found to be contaminated with pathogens, but so also were foods from four-and five-star{{U}} (59) {{/U}}in the same area. Hazardous chemicals have{{U}} (60) {{/U}}found in street foods, and food exposed for sale on roadsides may become contaminated by lead from vehicle exhausts. Health dangers may arise{{U}} (61) {{/U}}purchase of raw food of poor quality; improper storage, processing, and cooking, leading to reuse of water; limited piped drinking water; lack{{U}} (62) {{/U}}refrigeration; and unsatisfactory waste-disposal facilities; inexperienced or personal cleanliness. The authorities should take{{U}} (63) {{/U}} account the potentials of different categories of food for transmitting disease, and should control appropriately for the different{{U}} (64) {{/U}}-sellers of bottled drinks require less control than those of food. Dry foodstuff, dried grains, and sugared foods are less likely to transmit disease than gravies, cooked rice, and low-acid milk, egg, and meat products. Similarly foods which are thoroughly cooked and eaten at{{U}} (65) {{/U}} are safer than precooked food kept at high temperatures for several hours. |