Abstract
Street food vending has become ubiquitous in major cities worldwide, largely driven by rapid urbanisation and globalisation. It is a vital component of the informal food economy, providing affordable and culturally significant meals to large populations (Mwangi et al., 2001; WHO, 2015). In Durban, South Africa, the Warwick Junction Market Taxi Rank is one of the city’s busiest hubs where street food vendors sustain the daily nutritional needs of commuters and residents. However, inadequate food safety and hygiene practices in this sector pose considerable public health risks, given the limited infrastructure, unreliable water supply, inadequate waste disposal, and minimal regulatory oversight that characterise the trading environment. Despite their essential role, vendors’ knowledge, attitudes, and practices (KAP) concerning food hygiene and safety remain understudied. Addressing this gap is crucial for designing effective interventions to reduce foodborne illness risks in high-density urban spaces.
The aim of this study was to assess and explore the KAP of street food vendors in Warwick Junction with respect to food hygiene and safety. The objectives were to describe vendors’ knowledge of food safety and its public health implications; ascertain their attitudes towards food safety and hygiene; and assess their actual hygiene practices. The study population consisted of 68 stationary street food vendors operating at Warwick Junction, although the mobile nature of some itinerant vendors made them difficult to account for consistently. Recruitment continued until data saturation was achieved, defined as the stage at which no new codes or insights emerged (Braun and Clarke, 2006; Fusch and Ness, 2015). Saturation was reached after 15 participants, at which point data collection ceased.
A pilot study was undertaken prior to the main study to refine the research instruments and procedures. Six vendors (approximately 10% of the targeted population) from Berea Taxi in Durban; these participants were selected using simple random sampling technique and they were excluded from the main study. The pilot lasted approximately 2 hours and 30 minutes. For the main study, a qualitative research design was employed. Data collection employed semi-structured face-to-face interviews, supported by non-participant observations, to explore vendors’ understanding, attitudes, and practices related to food hygiene. Thematic analysis was applied to the qualitative data to identify recurring patterns and gaps. Ethical clearance was obtained from the University of Johannesburg’s Higher Degrees and Ethics Committees prior to commencement.
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The findings revealed a complex interplay between knowledge, attitudes, and practices. While 60% of vendors demonstrated awareness of fundamental food safety principles, 40% held misconceptions regarding hygiene and contamination. Although 73% used cooler boxes to store perishable ingredients, only 20% had adequate measures in place to maintain safe food temperatures. Hand hygiene practices were inconsistent, with only 40% of vendors regularly washing hands with soap and water, and 20% reported partial sterilisation of utensils. Approximately 47% separated raw and cooked foods yet risks of cross-contamination persisted. Although 60% of vendors recognised hygiene as vital for maintaining customer trust, only 26% consistently used protective gear such as gloves and hairnets. Barriers to optimal practices included financial constraints, poor infrastructural support, and limited access to municipal services such as water supply and waste disposal.
The study concludes that although vendors possess some knowledge and largely positive attitudes towards food safety, critical gaps between knowledge and practice remain, posing ongoing risks for foodborne disease transmission in urban informal markets. The findings highlight the need for targeted interventions, including vendor training, infrastructural support such as reliable water and waste management systems, and regulatory oversight that is context-sensitive rather than punitive. Outcomes will be disseminated through publication in accredited journals and shared with the eThekwini Municipality’s Environmental Health Practitioners and Health Unit. In addition, a self-assessment checklist has been developed as a practical tool to support vendors in monitoring their own hygiene practices. By bridging knowledge-practice gaps through training, infrastructure, and supportive policy, municipal authorities can strengthen food safety while sustaining the socioeconomic benefits of the informal food sector.