THE IMPACT OF SANITARY AND HYGIENE PRACTICES AND STREET FOOD SAFETY ON CONSUMER BEHAVIORAL INTENTIONS
Abstract
Research has shown that street food is an important segment of the food tourism industry, as it is convenient, relatively inexpensive, offers unique tastes and experiences that can reflect traditional local cultures, and is one of the best ways to immerse yourself in the true culture of a community. The expansion of the street food market will gain momentum as the population in most developing countries continues to grow, and rural-urban migration continues. Eating out affects the quality of your diet, as adequate calorie restriction as a healthy lifestyle is recommended not only for people with metabolic disorders, but also for healthy adults. The likelihood of developing diseases associated with an unhealthy diet is very high. A survey of 505 respondents (49,1% - men, 50,9% - women) showed that more than 70% of respondents buy street food at least once a week, and 14.3% of consumers use this service daily. The most commonly available ready-made street food in Ukraine is primarily hamburgers or hot dogs with coffee or tea. Most consumers most often buy coffee – 51,7%, and 15,8% prefer tea. Consumers consider violations of sanitary and hygienic requirements to be the main reasons that may affect the safety of street food. These violations may relate to both non-compliance with the technology of preparing food and lack of control and storage of ready-made dishes. First of all, consumers pay attention to non-compliance with hygiene and sanitation of the premises and non-compliance of the premises themselves with sanitary standards. At the same time, the least concern of customers is the possibility of storing ready-made dishes without compliance with sanitary and hygienic requirements, when ready-made food can be located next to semi-finished products. Recommendations have been developed in the context of implementing the Sustainable Development Goals, regarding the priority observance and control of raw material quality, as microbiological contamination is present throughout the entire technological chain from transportation from the storage site to processing and sale.
References
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Venuti I., Ceruso M., Muscariello T., Vallone C., Sarnelli P., Varcasia G. B., Pepe T. (2024). Safety and quality assessment of hot-drinks vending machines in Southern Italy. Food Control. № 161. DOI: https://doi.org/10.1016/j.foodcont.2024.110376
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Cayemitte P. E., Raymond P., Aider M. (2022). Bacillus cereus as an underestimated foodborne pathogen and new perspectives on its prevalence and methods of control: Critical and practical review. ACS Food Science & Technology. № 2 (8). Р. 1196–1212. DOI: https://doi.org/10.1021/acsfoodscitech.2c00173
Maciejewski G., Mokrysz S. (2019). Nowe trendy w konsumpcji na rynku kawy. Zeszyty Naukowe SGGW, Polityki Europejskie, Finanse I Marketing. № 22(71). Р. 132–144. DOI: https://doi.org/10.22630/PEFIM.2019.22.71.31
Spence C., Carvalho F. M. (2020). The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice. Food Quality and Preference. Elsevier Ltd. DOI: https://doi.org/10.1016/j.foodqual.2019.103802
