Assessment of Microbial Hazards and Their Risk Analysis in Six Popular Street Foods of Dhaka City

Street food and ready‐to‐eat (RTE) salad items are an integral part of the food culture in Bangladesh. In developing countries, people like foods that do not require further processing before consumption as they are viewed as attractive, nutritious, convenient, and inexpensive. According to the World Health Organization (WHO), street foods are defined as “foods and beverages prepared and/or sold by vendors in streets and other public places for immediate consumption or consumption at a later time without further processing or preparation.” This research presents a comprehensive analysis of microbial hazards of street food and RTE salad items served in restaurants, with particular emphasis on pathogenic bacteria [ Escherichia coli ( E. coli ), Salmonella spp., and Vibrio spp.] in the street foods, including chatpati (plate, water, and tamarind chutney), cholamuri, sandwiches, sugarcane juice, and aloe vera sharbat and in the utensils used in serving these items. This study also aimed to assess the potential health risks associated with consuming these food items and provide recommendations for mitigating these risks. An elevated level of harmful bacteria was detected in the selected RTE street food salads and the utensils used to serve them. The risk assessment revealed a significant likelihood of infection from consuming these foods and emphasized the importance of improving vendors’ public health awareness and providing access to clean water to ensure long‐term safety.