Improving quality of street foods

That more than 50 per cent foods and beverages sold on the streets of the capital are contaminated with groups of bacteria called coliform and one-third with faecal pathogen is hardly surprising. Had the percentages in both categories been even higher, it might have not caused many an eyebrow to raise. Street foods and beverages from their preparation stage to serving go through an indifferent process where all possible factors for contamination are present. In a tropical environment, dust is always flying in the air and open drains are a potential source of faecal pathogen. Street foods are prepared and stored in the open without any cover on those. Both dust and flies settle on the exposed items at will and there is no knowing what kind of germs they carry. The water used for preparation of such foods and beverages as also washing plates, glasses, cups and dishes, moreover, are suspect. If this is not enough, the handling of items also is most unhygienic.

So, the element of surprise in finding street foods should hardly be there. Sure enough, such makeshift eateries draw customers because the foods they serve are quite tasty and comparatively cheaper. Their establishment cost is minimal and they are operated either by a single person or as a family venture. Devoid of any hygienic sense, they use their soiled hands in receiving payment and serving foods at the same time. The dish, plates and glasses, etc. are washed in the same bowl of water over and over again. These and a few other unhealthy and unhygienic practices surely call for a radical change. To bring about changes in some of the practices will not cost anything but for others involvement of some expenditure is a must. Now the question is, how can food safety in such small stalls be ensured when well-established and apparently clean restaurants and hotels are also found to prepare in an unhygienic environment? Mobile courts often impose heavy fine on such eateries for various malpractices and unhygienic practices.

Some would argue in favour of some guidelines to be fixed by the city corporations for preparation, storing and serving foods. Since the endeavour involves quite a big economy, such guidelines will definitely help. But they will be of no use unless people become aware of improved health and hygiene. Those who are involved with the business certainly need to have change in their perception about the entire process. A campaign in favour of better management of food items and their handling together with some basic training can bring about some improvement in the street-food business. First, the stall owners-cum-sellers must admit that they are not following the best practices in the culinary process and will be ready to learn in order to serve their customer better. Ideally, there should be no provision for such outlets on the street proper. But the country's reality cannot do away with them overnight. So it would be wise to bring about gradual changes in the mental make-up and actual practices on the spot.