Consumer Insights on Street Food Safety: Knowledge, Attitudes, and Practices

International Journal of Research Publication and Reviews, Vol 6, Issue 9, pp 4301-4306 September, 2025 International Journal of Research Publication and Reviews Journal homepage: www.ijrpr.com ISSN 2582-7421 Consumer Insights on Street Food Safety: Knowledge, Attitudes, and Practices Ananya Tyagi a, Neelam Chaturvedi b a,b Department of Home Science (Food Science and Nutrition), Banasthali Vidyapith, Rajasthan (304022), India A B S T R A C T Street food is culturally rooted in peoples’ everyday life making it a key domain for exploring the integration of nutrition, consumer behaviour and public health. This study aimed to assess the knowledge, attitudes and practices of consumers towards consumption and safety of street foods while examining the association between consumer knowledge on food safety and street food consumption practices. A sample of 100 subjects in the age group of 15 to 35 years were selected from Meerut city (U.P.). Purposive snowball sampling technique was used. Collection of data was done through self-administered questionnaire in form of a google form. Mean, SD, frequency, N% and Pearson’s chisquare test was used for statistical analysis. Results demonstrated that the percentage of knowledgeable consumers towards food safety were 67% where 42.6% had a positive while 57.4% had a negative attitude towards street foods. It was found that 52% of the consumers had very good practices towards street food safety and consumption. The calculated value of chi square was 88.0626 which was greater than the tabulated value i.e., 16.919. Hence, a significant association was found between consumer knowledge and practices rejecting null hypothesis and alternate hypothesis was accepted. Keywords: Street foods, Food safety, Knowledge, Attitudes, Practices 1. Introduction Street foods are “ready-to-eat foods and beverages prepared and sold by vendors or hawkers especially in the streets and other similar places” as defined by the Food and Agriculture Organization, (2024). Street food plays a vital role in India’s culinary landscape. Whether in urban or rural corners, these foods reflect local traditions and flavors and the palatability, affordability and easy accessibility makes it highly favored by people of all ages in the society (Pannu et.al., 2016). Street food vendors and the diverse culinary offerings they provide have become cultural icons and prominent tourist attractions contributing to the growing demand for street foods. The shift in lifestyle patterns have caused the habit of eating outside to evolve (Gupta et al., 2020). India is one of the key markets for future growth and Indians spend a high proportion of their income on food and groceries relative to consumers in other nations. Food consumption and demand are expected to grow considerably over the next few years but there exists no evidence that consumption of street foods is safe as many cases linked to unsafe street food practices continue to be reported annually (Debbarma et al., 2025). Street foods may pose considerable public health problems due to multiple factors such as inadequate infrastructure and services, difficulty in controlling the large numbers of street food vending operations, limited resources, poor knowledge of basic food safety measures, and inadequate public awareness regarding health risks associated with certain street foods (GAIN & FSSAI, 2025). The nationwide implementation of Food Safety and Standards Act of 2006 has marked a transformative phase of food safety landscape in India by laying down science-based standards for food articles and regulating their manufacture, storage, distribution, sale and import. This act is expected to ensure availability of safe and wholesome food for human consumption. Food safety means assurance that food will not cause any harm to the consumers. An understanding of food safety is improved by defining two other concepts - toxicity and hazard. The safety and hygiene of these street foods is at stake due to various factors such as ill handling and preparation practices, physical surroundings, low level of consumer awareness regarding safety of street foods or may be due to their ignorance (Tayco et al., 2025). Scholarly attention has predominantly centered on street food safety, hygiene concerns, and vending practices from vendors perspective overlooking how consumers’ knowledge and attitudes shape their street food practices. Consumer behavior, however, remains underexplored, despite its impact on food safety and public health outcomes. This imbalance between vendorfocused studies and limited insights into consumers highlights a research gap. With the aim of extending benefits to consumers, it is essential to assess their attitudes towards food safety (Sezgin, 2016). Attitudes serve as an important psychological construct as they have been found to influence and predict behaviors. Knowledge is a complex process of remembering, relating, or judging an idea or abstract phenomenon (cognitive abilities). On the other hand, knowledge of consumers towards street food has a crucial impact on their practices which denote the habitual behaviors, choices, and actions that individuals perform as a part of daily life (Vigilla-Montecillo et al., 2023). Present studies suggest that consumer attitudes towards food safety vary across demographic and socio-economic dimensions. Apart from government initiatives, there is an utmost need for the consumers to be aware and International Journal of Research Publication and Reviews, Vol 6, Issue 9, pp 4301-4306 September, 2025 4302 vigilant about what they eat and improve their practices (Parimala et al. & Mundhe et al., 2024). Nevertheless, there is limited research and literature available on street food parameters from consumer point of view. The study seeks to bridge this gap by exploring consumer behavioral patterns and their association with respect to knowledge, attitudes and practices towards consumption and safety of street foods. By shedding light on these overlooked dimensions, the research contributes to a more balanced approach which is vital for public health strategies, awareness, shaping policy interventions, and enhancing the overall safety and sustainability of street food consumption. 2. Materials and Methods 2.1 Research design and locale The present study used a cross-sectional research design with a quantitative analytical approach to evaluate consumer behaviors associated with street food consumption. Data collection was conducted via an online structured survey administered to human participants residing in Meerut, Uttar Pradesh, India. 2.2 Participant characteristics A total of 100 participants in the age group of 15 to 35 years were recruited including 59 males and 41 females from diverse demographic backgrounds. Inclusion criteria encompassed individuals who: • actively consumed street foods • were permanent residents of Meerut • fell within the age bracket of 15–35 years • possessed sufficient digital literacy to complete the online questionnaire Exclusion criteria included: • non-consumers of street food • individuals below 15 years or above 35 years of age • those diagnosed with chronic health conditions that may confound dietary behavior 2.3 Sampling and variables Participants were selected through a snowball sampling technique, allowing for organic recruitment within peer networks. The study identified consumer practices toward street food as the dependent variable, while the independent variables included: • sociodemographic characteristics, • level of food safety knowledge • attitudinal disposition toward street-vended foods 2.4 Research tool An online questionnaire was used for data collection in form of a google form. The questionnaire was self-administered, semi structured, combination of open and close ended questions and in English language. It followed KAP (Knowledge, Attitudes, and Practices) format and pilot tested with a sample of 10 consumers. Based on feedback, the tool was reviewed, revised and utilized to gather information on socio and demographic profile; knowledge and attitudes about food safety of street food; street food consumption related practices and observations regarding hygiene related behavior. In total, the questionnaire consisted of 35 questions and was divided into 4 sections as follows: Background information, Consumer knowledge, Consumer attitudes, and Consumer practices. 2.5 Statistical analysis and basis of scoring Upon completion of data collection, the questionnaire was checked to ensure completeness and consistency. Then scoring was done according to the requirements. Mean, Standard deviation (SD), frequency, percentage (%), Pearson’s chi-square test was used to analyze the data. Every correct answer was assigned a score of 1 and a 0 score for all incorrect answers was given. The overall score of consumer practices and consumer knowledge was calculated for each participant. The maximum knowledge score was 9 and any individual who had a score of 8 and more was categorized as very knowledgeable and any individual who had a score between 7 to 5 was categorized as knowledgeable, 4 to 3 was categorized as having moderate International Journal of Research Publication and Reviews, Vol 6, Issue 9, pp 4301-4306 September, 2025 4303 knowledge and individuals having scores of 2 or less were categorized into poor knowledge category. In the same way consumer practice score was calculated. Correct practice was given a score of 1 and incorrect/wrong practice was given a score of 0. The maximum practice score was 7 and any individual who had a score of 6 and above was categorized as very good practice and any individual who had a score between 5 to 4 was categorized as good practice, 3 to 2 was categorized as having moderate knowledge and individuals having scores of less than 2 were categorized into poor practice category. Subsequently, the data was summarized and presented in the form of tables and figures to enhance clarity and facilitate understanding. Further, chi square test was applied on the consumer knowledge and practices and association was seen. 3. Results and Discussion A sample of 100 street food consumers was selected to assess their level of knowledge, attitudes, and practices related to street food safety. The variables were systematically categorized in order to give a comprehensive overview. Fig. 1 - Consumers’ level of knowledge Fig. 2Consumers’ attitudes based on responses Fig. 3Consumers’ practices Figures 1, 2, and 3 represent consumer knowledge, attitudes and practices, related to street food consumption respectively. The data indicates that a substantial proportion of consumers exhibited high levels of knowledge i.e. 67%, 20% show basic awareness, while smaller portions report moderate 67% 20% 5% 8% 0% 10% 20% 30% 40% 50% 60% 70% 80% Very knowledgeableKnowledgeable Moderate knowledge Poor knowledge 28% 17% 33% 73% 62% 72% 83% 67% 27% 38% 0% 20% 40% 60% 80% 100% Street foods are healthy Street foods fulfil our daily nutritional needs Eating street foods/eating out is a status symbol Eating street foods is absolutely normal and trendy Eating street food is a great option in today's busy and changing lifestyle Positive Negative 52% 26% 18% 4% 0% 10% 20% 30% 40% 50% 60% Very good Good Fair Poor International Journal of Research Publication and Reviews, Vol 6, Issue 9, pp 4301-4306 September, 2025 4304 (5%) and poor knowledge (8%) concerning food safety, with a smaller segment demonstrating average understanding. This indicates a generally wellinformed consumer base with some gaps in depth of understanding. Attitudinal responses showed variability across five statements. Most participants view their consumption positively for being a normal and trendy practice (73%) and fitting into a busy lifestyle (62%), while fewer associate it with health benefits (28%) or status symbolism (33%) highlighting a trend towards normalization and practicality in street food choices. Practice-related data reflected 52% consumers deeming it “Very good” and 26% rating it “Good.” Lower scores were seen for “Fair” (18%) and “Poor” (4%), suggesting overall positive practices. Collectively, these figures illustrate the interplay between consumer behaviours regarding street food safety. Table 1 illustrates the association between the education level and food safety practices of the consumers. This association was significant at 5% level (p = 0.019). The results demonstrated that among 52 consumers exhibiting very good food practices, 61% had attained college level of education. Those with poor practices fell majorly in the senior secondary level of education. a study This trend aligns with previous research done by Hossen et al. (2021) where association was found between education level and food safety practices. Kundu et al. (2021) concluded that higher education level was positively associated with improved food safety practices. Table 1: Association between education level and practices of street food consumers (N=100) Practices of street food consumers Education Very good Good Fair Poor Total ---------------------------- N (%) ------------------------------- Secondary 3 (5.77) 0 (0) 1 (5.56) 0 (0) 4 (4) Senior secondary 14 (26.92) 7 (26.92) 8 (44.44) 3 (75) 32 (32) College 32 (61.54) 17 (65.38) 9 (50) 1 (25) 59 (59) Diploma 3 (5.77) 2 (7.69) 0 (0) 0 (0) 5 (5) Total 52 (100) 26 (100) 18 (100) 4 (100) 100 (100) Notes: χ² (9, N= 100) = 19.8684, p= 0.001 Similarly, an analysis examining association between education and level of knowledge on street food safety, as depicted in Table 2 indicated that 65% 0f the 67 consumers that were very knowledgeable had attained a college level of education. Conversely, consumers with senior secondary level of education were the least knowledgeable group in this domain. A significant association was observed at 5% with a p-value = 0.001. As per a similar study conducted by Samapundo et al. (2015) showed that 63.1 % of the consumers possessed an adequate level of knowledge on street food safety while food safety knowledge was found to be associated with having secondary education according to a study conducted by Al Banna et al. (2021). Table 2: Association between education level and level of knowledge on street food safety (N=100) Level of knowledge on street food safety Education Very knowledgeable Knowledgeable Moderate Poor Total ------------------------------- N% ---------------------------------- Secondary 3 (4.48) 1 (5) 0 (0) 1 (12.5) 5 (5) Senior secondary 15 (22.39) 10 (50) 3 (60) 4 (50) 32 (32) College 44 (65.67) 9 (45) 2 (40) 3 (37.5) 58 (58) Diploma 5 (7.46) 0 (0) 0 (0) 0 (0) 5 (5) Total 67 (100) 20 (100) 5 (100) 8 (100) 100 (100) Notes: χ² (9, N= 100) = 26.9010, p= 0.001 Table 3 illustrates the association between the level of knowledge on food safety and consumer practices. The findings revealed that a majority of the consumers (67%) were very knowledgeable, with 48 out of 53 (71.64%) representing very good practices. To assess the strength of this association, a chi square test was performed yielding a calculated value of 88.0626 exceeding the tabulated value of chi i.e., 16.919 thereby indicating a statistically significant relationship rejecting the null hypothesis. However, Fisher’s test was employed to validate the results due to expected frequencies falling below 5 in some cells. This test indicated a significant association between the levels of knowledge and the food hygiene practices at 5% level of significance (p = 0.001). Hashanuzzaman et al. (2020) reported a statistically significant association between food safety knowledge and practices (r > 0.8, p < 0.001). An improved level of food safety knowledge and practices was associated (p < 0.05) with training in a similar study conducted by Jubayer et al. (2020). International Journal of Research Publication and Reviews, Vol 6, Issue 9, pp 4301-4306 September, 2025 4305 Table 3: Association between the level of knowledge on street food safety and practices of street food consumers (N=100) Practices of street food consumers Level of knowledge Very good Good Fair Poor Total ---------------------------------- N (%) ---------------------------------- Very knowledgeable 48 (71.64) 13 (19.4) 5 (7.46) 1 (1.49) 67 Knowledgeable 3 (15) 9 (45) 7 (35) 1 (5) 20 Moderate 1 (20) 1 (20) 2 (40) 1 (20) 5 Poor 1 (12.5) 3 (37.5) 3 (37.5) 1 (12.5) 8 Total, N (%) 53 (53) 26 (26) 17 (17) 4 (4) 100 Notes: χ² (9, N= 100) = 88.0626, p= 0.001 Fig. 4: Association of consumers’ knowledge and practices Figure 4 depicts the association results obtained between consumer knowledge and practices. It was seen that out of total 100 subjects, there were 53 subjects with very good practices out of which 48 were very knowledgeable, 3 knowledgeable, 1 with moderate knowledge and 1 had poor knowledge. There were 26 subjects who had good practices and out of these, 13 were very knowledgeable, 9 knowledgeable, 1 with moderate knowledge and 1 with poor knowledge. There were 17 subjects with fair practices and out of these, 5 were very knowledgeable, 7 knowledgeable, 2 with moderate knowledge and 3 with poor knowledge. Similarly, there were 4 subjects who had poor practices. Out of these, 1 was very knowledgeable, 1 knowledgeable, 1 with moderate knowledge and 1 had poor knowledge on street food safety. 4. Conclusion This study evaluated consumer knowledge, attitudes, and practices towards street food consumption and safety. While street food is favored for its taste, affordability, and convenience but it lacks nutritional adequacy. 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