Healthy Food

Street sellers, particularly in developing countries, supply large amounts of food for 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, however, the authorities are not willing to recognize it as a formal sector of the food supply system, they may ignore it In food control programs of even try to put and end to it.
There are two possible contaminants: pathogenic micro-organisms and hazardous chemicals. As far as micro-organisms are concerned, there is apparently no convincing evidence that street foods are more involved in the transmission of infection than foods obtained in, e.g., hotels. Studies in Egypt and else-where have found street foods to compare not unfavorably with hotel foods in respect of contamination with micro-organisms-some street foods were found to be contaminated with pathogens, but so were foods from four-and five-star hotels in the same area.
Hazardous chemicals have been found in street foods, and food exposed for sale on roadsides may become contaminated by lead from vehicle exhausts.
Health dangers may arise from: purchase of raw around of poor quality; improper storage, processing, and cooking, leading to reuse of water; limited piped drinking-water; lack of refrigeration; unsatisfactory waste-disposal facilities; and personal cleanliness.
The authorities should take into account the potentials of different categories of food for transmitting disease, and should control appropriately for the different categories — 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 once are safer than precooked food kept at high temperatures for several hours. [衛(wèi)生類B]

健康食品

街頭小販，特別是在發(fā)展中國(guó)家，為低收入的人們提供了大量的食品。在發(fā)展中國(guó)家，這個(gè)部門雇傭了6％ ~ 25％的勞動(dòng)力，特別是婦女，而且為農(nóng)業(yè)生產(chǎn)和其他生產(chǎn)提供市場(chǎng)。但是在許多國(guó)家，官方不愿承認(rèn)這是食品供應(yīng)系統(tǒng)的一個(gè)正式部門。他們?cè)谑称房刂凭V要中可能對(duì)它忽略不計(jì)，甚至企圖終止這個(gè)部門。
有兩種可能的污染源：致病的微生物，有毒的化學(xué)制品。就微生物而言，沒有明顯的有力證據(jù)證明街頭食品比旅館的食品更能傳播傳染病。埃及和其他地方的研究已經(jīng)發(fā)現(xiàn)在微生物污染方面街頭食品并不比旅館食品差——人們發(fā)現(xiàn)一些街頭食品被病原體所污染，但在相同地區(qū)的一些四、五星級(jí)的旅館中的食品同樣也受到病原體的污染。
街頭食品已經(jīng)被發(fā)現(xiàn)含有有毒化學(xué)物，而且在路邊擺著賣的食品可能被汽車廢氣中的鉛所污染。
對(duì)健康的威脅主要源于：購(gòu)買質(zhì)量不好的原材料，不適當(dāng)?shù)膬?chǔ)藏、加工以及烹飪，重復(fù)用水，有限的管道飲用水，缺乏冷藏；以及不能令人滿意的廢物清除設(shè)備；沒有經(jīng)驗(yàn)或不講個(gè)人衛(wèi)生。
當(dāng)局應(yīng)該考慮到各種食品傳播疾病的可能，而且應(yīng)當(dāng)對(duì)不同種類加以適當(dāng)?shù)乜刂啤獙?duì)于賣瓶裝飲料的要求要比賣食品的要求少。糧食、干蔬菜和糖類食品要比肉汁、米飯以及低酸牛奶，雞蛋以及肉制品傳播疾病的可能性要小。同樣的立即吃掉的煮熟的食品要比在高溫里放了幾個(gè)小時(shí)還沒煮的食品安全得多。[衛(wèi)生類B]