Assessment of Food Safety Knowledge, Practices, and Microbial Hazards in Street‐Vended Foods: A Case Study From Jashore Town, Bangladesh

ABSTRACT Street food enterprises are integral to the economies of low‐ and middle‐income countries, providing vital income and employment opportunities due to their low entry barriers and minimal capital investment requirements. Despite their economic significance, concerns have emerged regarding the quality and safety of street‐vended foods, primarily because of knowledge deficits and poor food‐handling practices. This study aimed to assess the food safety knowledge, attitudes, and practices (KAP) of street food vendors while also examining the microbial load present in popular street food items in Jashore. A cross‐sectional analysis involving 129 randomly selected vendors revealed that over 70% possessed adequate basic knowledge of food safety. However, the translation of this knowledge into effective food‐handling practices was found to be limited, significantly influenced by factors such as gender, educational background, and vending experience. The deficiencies in proper food handling practices correlated with elevated microbial hazards in seven common street food items, including the presence of antibiotic‐resistant strains, which pose serious public health risks. These findings underscore the pressing need for comprehensive educational programs and training initiatives that aim to enhance food safety practices among street food vendors, thereby ensuring the provision of safe and high‐quality street foods and safeguarding public health.