Chemicals and microorganisms in street vended foods in India, source & health impact on humans: A review

Abstract

Indian street food, renowned for its vibrant flavours and affordability, is a vital part of the nation’s culinary heritage. However, the use of food chemicals like artificial colourants (e.g., tartrazine, sunset yellow), preservatives (e.g., sodium benzoate, sorbic acid), flavour enhancers (e.g., monosodium glutamate), and contaminants such as pesticide residues, heavy metals (e.g., lead, cadmium), and non-permitted dyes poses significant health risks. These substances may trigger allergic reactions, hyperactivity in children, digestive issues, and chronic conditions like kidney damage, neurological disorders, or cancer with prolonged exposure. Low-quality oils and trans fats used in frying further elevate the risks of cardiovascular diseases and obesity. Poor hygiene standards and inadequate regulatory oversight exacerbate these concerns, with microbiological analysis revealing high levels of pathogenic bacteria like Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. To address these risks, stricter food safety regulations, comprehensive vendor training, and increased consumer awareness of hygienic practices are essential to ensure safer street food consumption.