FUELLED by factors such as urbanisation, the cost of food and ease of access, unstructured street food vending businesses have become an increasingly important socio-economic activity for many countries and communities. Amidst its importance, this expanding sector is not devoid of public health risks and challenges. Complaints relating to adulteration of food with toxic chemicals, food misrepresentation, contamination, and the preparation and sale of food under conditions in breach of public health requirements pose new and emerging challenges for food safety regulators.

More conveniently located curbside food stalls, fruits peeled and ready to eat on the go, mobile push carts serving one-course meals or more complex dishes, mobile food units mounted in non-commercial and commercial vehicles offering complex menu items, newly established food vending sites and roadside restaurants providing virtual and regular services to their customers, have redefined the features of the food industry.

A comprehensive and proactive regulatory approach is required

Annually, approximately two million people die from the consumption of contaminated food throughout the world. A broad and proactive regulatory approach geared towards addressing the growing challenge of malpractices associated with street food vending is crucial and required now. Causing a food business operation to cease due to regulatory contraventions, the destruction and disposal of foods due to concerns relating to adulteration or contamination, as well as prosecution and arrest of food safety offenders are effective strategies to curtail food handling problems temporarily. These approaches are also reactive and do not effectively address the real issues at hand. Proactive approaches to better regulate street food vending will require stricter enforcement of legislative requirements such as zoning, training and licensing of street food vendors, constructing and establishing food vending sites in keeping with regulatory requirements from inception and inter-agency collaboration; for example, establishing a joint task force with responsibility for monitoring this aspect of the food trade.

The disparity in regulatory enforcement

In many countries, food safety policies and regulations are often less stringently applied to street food vending operations. On the other hand, food businesses which are located in fixed non-itinerant settings are sometimes over-regulated, as multiple government agencies frequently impose conflicting and strict requirements on these operations. Removing the disparity by ensuring fair enforcement of the laws across the food industry will improve regulatory compliance amongst all the sectors whilst averting potential public health risks and incidences of food-borne illness outbreaks.

Potential lies within the street food vending sector

The socio-economic impact and benefits derived from street food should not ignored; however, governments worldwide fail to tap into the true potential of these activities. Contrary to many opinions, the increasing diversity associated with this unstructured sector is an untapped resource that forms a wider part of a country’s cultural experience. Market the beaches, market the rivers, market the beauty of a country, and market a culinary experience including a properly regulated street food vending sector to the international market. Considering that street food vending activities are expected to grow exponentially in years to come, governments and policymakers must earnestly seek to be proactive and avoid responding to the sensationalism resulting from public exposure of malpractices within the sector. Providing greater support through training and infrastructural investment where necessary, will promote sanitary handling and preparation of food, business continuity for street food vendors, whilst reducing food handling malpractices.

Dr Karlene Atkinson is a public health specialist and lecturer at the School of Public Health, University of Technology, Jamaica.