مقاله انگلیسی رایگان در مورد بررسی ایمنی محصولات رستوران سیار – الزویر 2019

There is limited research on food safety practices of street foods, particularly food trucks in developed countries. Given this gap, this study explores the safety and sanitation status of food trucks in the highly developed tourist destination of Orlando, Florida, in the United States. A sample of 30 raw and cooked ready-to-eat foods was collected from 24 food trucks located in residential and touristic sites located in Orlando and then held for microbiological analyses (E. coli and Salmonella enterica spp.) to determine pathogen populations of the final products. In addition to lab analyses for coliform bacteria, food safety practices of vendors were evaluated. Although developed countries are believed to have strict safety and quality measures in place, our study results reveal that food prepared in and sold from food trucks can be potential vehicles of clinically relevant E. coli and Salmonella carrying intestinal pathogenic virulence factors or antibiotic resistance genes, which might create a public health hazard or more specifically foodborne illnesses and outbreak. To minimize foodborne illnesses and infection risks, food inspections and monitoring processes should be carefully revised by municipal, county, and state health departments. This is one of the first studies to explore safety of food truck products in the context of a developed country.

Introduction

Street foods are often integral components of local culture and offer diverse opportunities to tourists and locals alike, for unique cultural experiences. Since food and travel are inextricably linked in memorable tourist experiences, travelers often try local cuisine at various types of restaurants or try indigenous foods at street food stalls. The sensual experience of eating and engaging in adventures involving various types of food and cuisines have led to the creation of the term “food porn” by travelers and bloggers (Scott, 2018). According to the Food and Agriculture Organization, 2.5 billion people around the world regularly consume street food and it is considered to be the most common form of public dining (Food and Agriculture Organization, 2007; Kraig and Sen, 2013). Street food also represents one of the most significant sources of employment for low-income families (Bhowmik, 2012; Freese et al., 1998). From time to time, the food service industry has been associated with news related to foodborne illnesses resulting from improper food handling, lack of sanitation, and other problems. Mobile and street food vendors (e.g., food trucks) in particular have been associated with environmental and public health risks. These types of events are attributed to improper food preparation and service, absence of food safety regulations, and improper waste management practices (Alimi, 2016; Food and Agriculture Organization, 2011; Kothe et al., 2016; Liu et al., 2014; Qureshi and Azim, 2016; World Health Organization, 1996). Previous studies on street food and street food vendors have revealed numerous safety, quality, and environmental problems in developing countries (Alimi, 2016; Al Mamun et al., 2013; Campos et al., 2009).