\documentclass[11pt,twoside]{article}\makeatletter

\IfFileExists{xcolor.sty}%
  {\RequirePackage{xcolor}}%
  {\RequirePackage{color}}
\usepackage{colortbl}
\usepackage{wrapfig}
\usepackage{ifxetex}
\ifxetex
  \usepackage{fontspec}
  \usepackage{xunicode}
  \catcode`⃥=\active \def⃥{\textbackslash}
  \catcode`❴=\active \def❴{\{}
  \catcode`❵=\active \def❵{\}}
  \def\textJapanese{\fontspec{Noto Sans CJK JP}}
  \def\textChinese{\fontspec{Noto Sans CJK SC}}
  \def\textKorean{\fontspec{Noto Sans CJK KR}}
  \setmonofont{DejaVu Sans Mono}
  
\else
  \IfFileExists{utf8x.def}%
   {\usepackage[utf8x]{inputenc}
      \PrerenderUnicode{–}
    }%
   {\usepackage[utf8]{inputenc}}
  \usepackage[english]{babel}
  \usepackage[T1]{fontenc}
  \usepackage{float}
  \usepackage[]{ucs}
  \uc@dclc{8421}{default}{\textbackslash }
  \uc@dclc{10100}{default}{\{}
  \uc@dclc{10101}{default}{\}}
  \uc@dclc{8491}{default}{\AA{}}
  \uc@dclc{8239}{default}{\,}
  \uc@dclc{20154}{default}{ }
  \uc@dclc{10148}{default}{>}
  \def\textschwa{\rotatebox{-90}{e}}
  \def\textJapanese{}
  \def\textChinese{}
  \IfFileExists{tipa.sty}{\usepackage{tipa}}{}
\fi
\def\exampleFont{\ttfamily\small}
\DeclareTextSymbol{\textpi}{OML}{25}
\usepackage{relsize}
\RequirePackage{array}
\def\@testpach{\@chclass
 \ifnum \@lastchclass=6 \@ne \@chnum \@ne \else
  \ifnum \@lastchclass=7 5 \else
   \ifnum \@lastchclass=8 \tw@ \else
    \ifnum \@lastchclass=9 \thr@@
   \else \z@
   \ifnum \@lastchclass = 10 \else
   \edef\@nextchar{\expandafter\string\@nextchar}%
   \@chnum
   \if \@nextchar c\z@ \else
    \if \@nextchar l\@ne \else
     \if \@nextchar r\tw@ \else
   \z@ \@chclass
   \if\@nextchar |\@ne \else
    \if \@nextchar !6 \else
     \if \@nextchar @7 \else
      \if \@nextchar (8 \else
       \if \@nextchar )9 \else
  10
  \@chnum
  \if \@nextchar m\thr@@\else
   \if \@nextchar p4 \else
    \if \@nextchar b5 \else
   \z@ \@chclass \z@ \@preamerr \z@ \fi \fi \fi \fi
   \fi \fi  \fi  \fi  \fi  \fi  \fi \fi \fi \fi \fi \fi}
\gdef\arraybackslash{\let\\=\@arraycr}
\def\@textsubscript#1{{\m@th\ensuremath{_{\mbox{\fontsize\sf@size\z@#1}}}}}
\def\Panel#1#2#3#4{\multicolumn{#3}{){\columncolor{#2}}#4}{#1}}
\def\abbr{}
\def\corr{}
\def\expan{}
\def\gap{}
\def\orig{}
\def\reg{}
\def\ref{}
\def\sic{}
\def\persName{}\def\name{}
\def\placeName{}
\def\orgName{}
\def\textcal#1{{\fontspec{Lucida Calligraphy}#1}}
\def\textgothic#1{{\fontspec{Lucida Blackletter}#1}}
\def\textlarge#1{{\large #1}}
\def\textoverbar#1{\ensuremath{\overline{#1}}}
\def\textquoted#1{‘#1’}
\def\textsmall#1{{\small #1}}
\def\textsubscript#1{\@textsubscript{\selectfont#1}}
\def\textxi{\ensuremath{\xi}}
\def\titlem{\itshape}
\newenvironment{biblfree}{}{\ifvmode\par\fi }
\newenvironment{bibl}{}{}
\newenvironment{byline}{\vskip6pt\itshape\fontsize{16pt}{18pt}\selectfont}{\par }
\newenvironment{citbibl}{}{\ifvmode\par\fi }
\newenvironment{docAuthor}{\ifvmode\vskip4pt\fontsize{16pt}{18pt}\selectfont\fi\itshape}{\ifvmode\par\fi }
\newenvironment{docDate}{}{\ifvmode\par\fi }
\newenvironment{docImprint}{\vskip 6pt}{\ifvmode\par\fi }
\newenvironment{docTitle}{\vskip6pt\bfseries\fontsize{22pt}{25pt}\selectfont}{\par }
\newenvironment{msHead}{\vskip 6pt}{\par}
\newenvironment{msItem}{\vskip 6pt}{\par}
\newenvironment{rubric}{}{}
\newenvironment{titlePart}{}{\par }

\newcolumntype{L}[1]{){\raggedright\arraybackslash}p{#1}}
\newcolumntype{C}[1]{){\centering\arraybackslash}p{#1}}
\newcolumntype{R}[1]{){\raggedleft\arraybackslash}p{#1}}
\newcolumntype{P}[1]{){\arraybackslash}p{#1}}
\newcolumntype{B}[1]{){\arraybackslash}b{#1}}
\newcolumntype{M}[1]{){\arraybackslash}m{#1}}
\definecolor{label}{gray}{0.75}
\def\unusedattribute#1{\sout{\textcolor{label}{#1}}}
\DeclareRobustCommand*{\xref}{\hyper@normalise\xref@}
\def\xref@#1#2{\hyper@linkurl{#2}{#1}}
\begingroup
\catcode`\_=\active
\gdef_#1{\ensuremath{\sb{\mathrm{#1}}}}
\endgroup
\mathcode`\_=\string"8000
\catcode`\_=12\relax

\usepackage[a4paper,twoside,lmargin=1in,rmargin=1in,tmargin=1in,bmargin=1in,marginparwidth=0.75in]{geometry}
\usepackage{framed}

\definecolor{shadecolor}{gray}{0.95}
\usepackage{longtable}
\usepackage[normalem]{ulem}
\usepackage{fancyvrb}
\usepackage{fancyhdr}
\usepackage{graphicx}
\usepackage{marginnote}

\renewcommand{\@cite}[1]{#1}


\renewcommand*{\marginfont}{\itshape\footnotesize}

\def\Gin@extensions{.pdf,.png,.jpg,.mps,.tif}

  \pagestyle{fancy}

\usepackage[pdftitle={Vendors and Consumers Status and Microbial Analysis of Open Restaurant Foods in Patuakhali District University},
 pdfauthor={}]{hyperref}
\hyperbaseurl{}

	 \paperwidth210mm
	 \paperheight297mm
              
\def\@pnumwidth{1.55em}
\def\@tocrmarg {2.55em}
\def\@dotsep{4.5}
\setcounter{tocdepth}{3}
\clubpenalty=8000
\emergencystretch 3em
\hbadness=4000
\hyphenpenalty=400
\pretolerance=750
\tolerance=2000
\vbadness=4000
\widowpenalty=10000

\renewcommand\section{\@startsection {section}{1}{\z@}%
     {-1.75ex \@plus -0.5ex \@minus -.2ex}%
     {0.5ex \@plus .2ex}%
     {\reset@font\Large\bfseries}}
\renewcommand\subsection{\@startsection{subsection}{2}{\z@}%
     {-1.75ex\@plus -0.5ex \@minus- .2ex}%
     {0.5ex \@plus .2ex}%
     {\reset@font\Large}}
\renewcommand\subsubsection{\@startsection{subsubsection}{3}{\z@}%
     {-1.5ex\@plus -0.35ex \@minus -.2ex}%
     {0.5ex \@plus .2ex}%
     {\reset@font\large}}
\renewcommand\paragraph{\@startsection{paragraph}{4}{\z@}%
     {-1ex \@plus-0.35ex \@minus -0.2ex}%
     {0.5ex \@plus .2ex}%
     {\reset@font\normalsize}}
\renewcommand\subparagraph{\@startsection{subparagraph}{5}{\parindent}%
     {1.5ex \@plus1ex \@minus .2ex}%
     {-1em}%
     {\reset@font\normalsize\bfseries}}


\def\l@section#1#2{\addpenalty{\@secpenalty} \addvspace{1.0em plus 1pt}
 \@tempdima 1.5em \begingroup
 \parindent \z@ \rightskip \@pnumwidth 
 \parfillskip -\@pnumwidth 
 \bfseries \leavevmode #1\hfil \hbox to\@pnumwidth{\hss #2}\par
 \endgroup}
\def\l@subsection{\@dottedtocline{2}{1.5em}{2.3em}}
\def\l@subsubsection{\@dottedtocline{3}{3.8em}{3.2em}}
\def\l@paragraph{\@dottedtocline{4}{7.0em}{4.1em}}
\def\l@subparagraph{\@dottedtocline{5}{10em}{5em}}
\@ifundefined{c@section}{\newcounter{section}}{}
\@ifundefined{c@chapter}{\newcounter{chapter}}{}
\newif\if@mainmatter 
\@mainmattertrue
\def\chaptername{Chapter}
\def\frontmatter{%
  \pagenumbering{roman}
  \def\thechapter{\@roman\c@chapter}
  \def\theHchapter{\roman{chapter}}
  \def\thesection{\@roman\c@section}
  \def\theHsection{\roman{section}}
  \def\@chapapp{}%
}
\def\mainmatter{%
  \cleardoublepage
  \def\thechapter{\@arabic\c@chapter}
  \setcounter{chapter}{0}
  \setcounter{section}{0}
  \pagenumbering{arabic}
  \setcounter{secnumdepth}{6}
  \def\@chapapp{\chaptername}%
  \def\theHchapter{\arabic{chapter}}
  \def\thesection{\@arabic\c@section}
  \def\theHsection{\arabic{section}}
}
\def\backmatter{%
  \cleardoublepage
  \setcounter{chapter}{0}
  \setcounter{section}{0}
  \setcounter{secnumdepth}{2}
  \def\@chapapp{\appendixname}%
  \def\thechapter{\@Alph\c@chapter}
  \def\theHchapter{\Alph{chapter}}
  \appendix
}
\newenvironment{bibitemlist}[1]{%
   \list{\@biblabel{\@arabic\c@enumiv}}%
       {\settowidth\labelwidth{\@biblabel{#1}}%
        \leftmargin\labelwidth
        \advance\leftmargin\labelsep
        \@openbib@code
        \usecounter{enumiv}%
        \let\p@enumiv\@empty
        \renewcommand\theenumiv{\@arabic\c@enumiv}%
	}%
  \sloppy
  \clubpenalty4000
  \@clubpenalty \clubpenalty
  \widowpenalty4000%
  \sfcode`\.\@m}%
  {\def\@noitemerr
    {\@latex@warning{Empty `bibitemlist' environment}}%
    \endlist}

\def\tableofcontents{\section*{\contentsname}\@starttoc{toc}}
\parskip0pt
\parindent1em
\def\Panel#1#2#3#4{\multicolumn{#3}{){\columncolor{#2}}#4}{#1}}
\newenvironment{reflist}{%
  \begin{raggedright}\begin{list}{}
  {%
   \setlength{\topsep}{0pt}%
   \setlength{\rightmargin}{0.25in}%
   \setlength{\itemsep}{0pt}%
   \setlength{\itemindent}{0pt}%
   \setlength{\parskip}{0pt}%
   \setlength{\parsep}{2pt}%
   \def\makelabel##1{\itshape ##1}}%
  }
  {\end{list}\end{raggedright}}
\newenvironment{sansreflist}{%
  \begin{raggedright}\begin{list}{}
  {%
   \setlength{\topsep}{0pt}%
   \setlength{\rightmargin}{0.25in}%
   \setlength{\itemindent}{0pt}%
   \setlength{\parskip}{0pt}%
   \setlength{\itemsep}{0pt}%
   \setlength{\parsep}{2pt}%
   \def\makelabel##1{\upshape ##1}}%
  }
  {\end{list}\end{raggedright}}
\newenvironment{specHead}[2]%
 {\vspace{20pt}\hrule\vspace{10pt}%
  \phantomsection\label{#1}\markright{#2}%

  \pdfbookmark[2]{#2}{#1}%
  \hspace{-0.75in}{\bfseries\fontsize{16pt}{18pt}\selectfont#2}%
  }{}
      \def\TheFullDate{2020 2020-01-15 (revised: 17 Year 2020 15 January 2020)}
\def\TheID{\makeatother }
\def\TheDate{2020 2020-01-15}
\title{Vendors and Consumers Status and Microbial Analysis of Open Restaurant Foods in Patuakhali District University}
\author{}\makeatletter 
\makeatletter
\newcommand*{\cleartoleftpage}{%
  \clearpage
    \if@twoside
    \ifodd\c@page
      \hbox{}\newpage
      \if@twocolumn
        \hbox{}\newpage
      \fi
    \fi
  \fi
}
\makeatother
\makeatletter
\thispagestyle{empty}
\markright{\@title}\markboth{\@title}{\@author}
\renewcommand\small{\@setfontsize\small{9pt}{11pt}\abovedisplayskip 8.5\p@ plus3\p@ minus4\p@
\belowdisplayskip \abovedisplayskip
\abovedisplayshortskip \z@ plus2\p@
\belowdisplayshortskip 4\p@ plus2\p@ minus2\p@
\def\@listi{\leftmargin\leftmargini
               \topsep 2\p@ plus1\p@ minus1\p@
               \parsep 2\p@ plus\p@ minus\p@
               \itemsep 1pt}
}
\makeatother
\fvset{frame=single,numberblanklines=false,xleftmargin=5mm,xrightmargin=5mm}
\fancyhf{} 
\setlength{\headheight}{14pt}
\fancyhead[LE]{\bfseries\leftmark} 
\fancyhead[RO]{\bfseries\rightmark} 
\fancyfoot[RO]{}
\fancyfoot[CO]{\thepage}
\fancyfoot[LO]{\TheID}
\fancyfoot[LE]{}
\fancyfoot[CE]{\thepage}
\fancyfoot[RE]{\TheID}
\hypersetup{citebordercolor=0.75 0.75 0.75,linkbordercolor=0.75 0.75 0.75,urlbordercolor=0.75 0.75 0.75,bookmarksnumbered=true}
\fancypagestyle{plain}{\fancyhead{}\renewcommand{\headrulewidth}{0pt}}

\date{}
\usepackage{authblk}

\providecommand{\keywords}[1]
{
\footnotesize
  \textbf{\textit{Index terms---}} #1
}

\usepackage{graphicx,xcolor}
\definecolor{GJBlue}{HTML}{273B81}
\definecolor{GJLightBlue}{HTML}{0A9DD9}
\definecolor{GJMediumGrey}{HTML}{6D6E70}
\definecolor{GJLightGrey}{HTML}{929497} 

\renewenvironment{abstract}{%
   \setlength{\parindent}{0pt}\raggedright
   \textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}}
   \vskip16pt
   \textcolor{GJBlue}{\large\bfseries\abstractname\space}
}{%   
   \vskip8pt
   \textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}}
   \vskip16pt
}

\usepackage[absolute,overlay]{textpos}

\makeatother 
      \usepackage{lineno}
      \linenumbers
      
\begin{document}

             \author[1]{Sujan Kanti  Mali}

             \author[2]{Md. Rabiul  Haque}

             \author[3]{Liton Chandra  Sen}

             \author[4]{Sourav  Debnath}

             \author[5]{Md. Hasan  Rashid}

             \affil[1]{  Patuakhali Science and Technology University}

\renewcommand\Authands{ and }

\date{\small \em Received: 7 December 2019 Accepted: 3 January 2020 Published: 15 January 2020}

\maketitle


\begin{abstract}
        


Open restaurant food vendor and consumer status as well as hygienic condition of different types of food at Dumki, Patuakhali upazila, and Kuakata union of Patuakhali district were determined. Ninety shops with 180 open restaurant food samples were collected. Among the food vendors, 97.78% were male. Maximum (68%) of them were between 21-40 years of age. The majority (54%) of them were primary educated. Half of the vending shops located on the sidewalk and one third on the footpath. The majority (81%) of the respondent had their daily net profit up to TK. 500. About 64% of vendors did not cover their food while selling; 47.78% used unclean towels and 27.78 % used plate followed by paper & polythene (49.45%) as a serving media. Everyone used tube-well water as drinking water. The few had a business permit or food-selling permit. Maximum (83.33%) consumers were male, and the highest consumers (76.667%) were aged between 21-40 years. The majority (57.77%) of consumers always consume foods on roadside. 60% of the consumers suffered from diseases. Only 4.44% of consumer had enough knowledge about nutrition and 8.89% in hygiene.

\end{abstract}


\keywords{open restaurant; vendor; microbial analysis; salmonella; E. coli.}

\begin{textblock*}{18cm}(1cm,1cm) % {block width} (coords) 
\textcolor{GJBlue}{\LARGE Global Journals \LaTeX\ JournalKaleidoscope\texttrademark}
\end{textblock*}

\begin{textblock*}{18cm}(1.4cm,1.5cm) % {block width} (coords) 
\textcolor{GJBlue}{\footnotesize \\ Artificial Intelligence formulated this projection for compatibility purposes from the original article published at Global Journals. However, this technology is currently in beta. \emph{Therefore, kindly ignore odd layouts, missed formulae, text, tables, or figures.}}
\end{textblock*}


\let\tabcellsep& 	 	 		 
\section[{I. Introduction}]{I. Introduction}\par
pen restaurant food vending and consuming is a popular type of informal self-employment in the Patuakhali district, providing the vendors with a means to sustain their livelihoods. Vendors sell a great variety of products from different kinds of vending units. A study in Uganda (Ayalew, M. S., 2008) showed that most vendors earned more than the minimum civil service wage and many earned more than the minimum wage. In developing countries, drinks, meals, and snacks sold by street food vendors widely consumed by millions of people  {\ref (FAO, 1988)}. In Bangladesh, the quality and quantity of food supplies by vendor systems are not so inadequate but unhygienic for health. The street foods provide an affordable source of nutrients to many sectors of the population \hyperref[b4]{(Ohiokpehai, 2003)}. Within this context, street foods as informal food supply system, opportunities for resource-poor groups in urban and peri-urban environments, not only as a means of employment but also as an effective way of providing low-cost nutrition to the people \hyperref[b6]{(Codjia, 2000)}.\par
The present study also showed a daily income of vendors to be up to TK. 1746.50 with a net profit up to TK. 283.00./day. Though this figure is not that encouraging, however, when the credibility in terms of safety of street foods will increase, it will contribute to better earnings of the vendors. They tied to retailers, cooking units, and other food system actors. Specific consumer groups with street food eating habits found to exist. Among various types of informal sector activities, food vending is distinctive in the sense that it provides a need for the urban inhabitants and involves issues of hygiene and food safety. A large number of dwellers from different spheres of life such as students, tourists, rickshaw drivers, cart pullers, and other such workers rely on open restaurant food vendors for their daily meals. Urban food vending provides employment and income for many people. However, street foods are frequently associated with many food and water born disease like, diarrhea, hepatitis, typhoid, etc diseases due to their handlings and use of dirty water. The open restaurant foods vendors are not aware of all about health hygienic and microbial aspects of food and drinking water. Especially the coastal belt of Bangladesh is naturally rich in soil and water-borne pathogens. 
\section[{II. Materials and Methodology a) Sample selection and sample size}]{II. Materials and Methodology a) Sample selection and sample size}\par
90 open restaurants and 90 consumers included in the present survey were therefore, a purposive sample chosen primarily to represent some of the key characteristics associated with them. 
\section[{b) Interview schedule design}]{b) Interview schedule design}\par
The interview schedule developed for collecting socioeconomic information, health aspects of food, and environmental aspects of food after developing the Interview schedule it was pre-tested among five sellers, and five consumers and necessary correction done for the final Interview schedules. Those Interview schedule field tested, modified, and standardized. c) Equipment and general procedure for microbial examination i. All glass equipment, e.g., Petri dish, Pipette, Test tube, Beaker \& other glass wares were washed, rinsed, dried, and treated a hot air oven for sterilization. Sterilization is done by dry heat at 170?c for 1 hour. ii. All the media prepared for microbial growth sterilized by steam pressure using l2l ?c at l5 lb/ square inch pressure for 5 minute. 
\section[{d) Preparations of food samples}]{d) Preparations of food samples}\par
Homogenate food samples prepared by taking 10gm of both superficial \& inner layers of samples and weighed on a sterile weighing paper using sterile scalpels or forceps, and washing with alcohol before \& each batch of samples and between samples washed with hot water and sterilized with alcohol. These meshed samples inserted aseptically into sterile cotton plugged conical flask containing 0.9\% sterile sodium chloride solution by using sterile forceps. 
\section[{e) Bacteriological analysis}]{e) Bacteriological analysis}\par
Three different types of media were recommended for the growth of Salmonella and E. coli. The colonies developed on the plates and counted after incubation for 24-48 hours at 37?c and pH of the media adjusted to 7.2 prior to sterilization. Inoculated plates incubated at 37 ?c for 24 -48 hours to facilitate viable bacterial growth. 
\section[{f) Total aerobic plate count}]{f) Total aerobic plate count}\par
Duplicate pour plates of four successive decimal dilutions prepared. The plates incubated at 37°C for 24-48 hours, and duplicate plates counted and calculated. Average counts expressed as colonyforming units per gram or ml of sample. 
\section[{g) Coliform count}]{g) Coliform count}\par
The coliform count of the food and water samples determined using membrane filter technique. The plates incubated at 35°C for 24 hours. 
\section[{h) Data management and analysis}]{h) Data management and analysis}\par
The quality of the data entry process commenced as the questionnaires collected from the surveyed areas after the process of cleaning the mistakes. Data entry process managed to apply doubledata entry errors. All questionnaires edited and the data were cleaned, and entered into a computer. The data were analyzed by SPSS 20.0 package. Results expressed as frequencies and percentages. 
\section[{III. a) Results of open restaurant food vendor i. Socio-economic and demographic profile of open restaurant food vendors}]{III. a) Results of open restaurant food vendor i. Socio-economic and demographic profile of open restaurant food vendors}\par
Most of the vendors were male (97.78\%). About 68\% of them were age between 21-40 years (mean about 31 years) while, 23.33\% were age between 41-60 years. About 73.33\% of vendors were married, 43.33\% of them had a family size of 5 or less, and the rest 56.67\% had a family size higher than 5. About 54\% of vendors who had primary education followed by nearly 10\%, 5.56\%, and 5.56\% vendors had SSC, HSC, and Degree education respectively, and 24.44\% of vendors were illiterate. Only 3.33\% of vendors in Patuakhali had Degree education while, 20\% of them were illiterate in Dumki comprising the lowest percentage among the three survey areas. 
\section[{ii. Ownership and reason for doing food vending business}]{ii. Ownership and reason for doing food vending business}\par
The survey, it was revealed that 74.45\% vendors owned and half of the vendors (51.11\%) had the opinion that due to the low investment, and skill required they had come into the open restaurant food vending business (Figures 1). The majority of the open restaurant food vendors had been doing business from 4 to 10 years in respective of the areas surveyed with the mean is 38.887\%. In Kuakata, no open restaurant food vendors had been starting business up to one year. located near the side of drain, sewerage, toilet and dustbins. 
\section[{vi. Nature of business and daily capital/net profit}]{vi. Nature of business and daily capital/net profit}\par
The vendors were unsatisfied about their investment, daily income, and net profit of the food vending business. Forty-one percent of vendors invested up to TK. 100000 in their business. Nearly 40\% of vendors' daily sales range between TK. 1001-2000 and 81\% make a net profit of more than TK. 500 daily. It observed that the average investment was higher in the Kuakata area amount in TK 97383 and less in Dumki amount in TK 78000. Patuakhali area placed in between the other two with TK 97333. However, more than 50\% of vendors reported that net profit met 100\% of their family expenditure. During the survey, it was revealed that (86.667\%) worked all time. Food vending in residential areas was comparatively higher (90\%). Seventy-five percent of the vendors worked for 13-18 hours in a day. The maximum sale was at noon and lowest was at morning. Winter was the season of maximum sale and while minimum during the summer. It was difficult to maintain the vending during the summer and rainy season, and consumers did not go outside. Winter season was more comfortable for both vendors and consumers. The majority (57.22\%) of the vendors continued their business from morning to midnight. 77.23\% of vendors washed their hand before preparing foods. However, 60\% food handlers did not clear their hands before serving food which support the report of' Bangkok where over 60\% of street food vendors washed preparation equipments and eating utensils once it day (FAO, 1994). 
\section[{viii. Licenses/permits}]{viii. Licenses/permits}\par
About 67\% of the vendors replied when they asked whether they had to pay shop rent for doing their vending businesses. The rest 33\% of vendors had own shop. All vendors agreed that they did not pay money to the Police, market committee, and others. Over 100\% of the street food vendors felt they should have a license for their business but, 74.44\% had. The few, who said they had the licenses, had a business permit or foodselling permit. The food vendors told whether they had any training on food safety and food serving or not. Cent percent of the vendors had no training either on food safety or on food serving irrespective of the survey areas. 
\section[{ix. Food safety profile}]{ix. Food safety profile}\par
In street food vending, the raw material source was important as their contamination from this point could persist through preparation, processing, and cooking. Quality of the raw materials were important to the safety of vended food because of the biological, chemical and physical hazards that might be introduced to the vending operations and which may persist through preparation and processing. 
\section[{Water, environment, sanitation and personal hygiene}]{Water, environment, sanitation and personal hygiene}\par
Cent percent reported that the source of drinking water for consumers was stored water that was collected from the nearby tube well. The water always stored in plastic drums without lids, thus making it more susceptible to contamination. Most of the male labor brings water, and 67.777\% bring 3 or less.  
\section[{Safe water using practices}]{Safe water using practices}\par
One of the striking findings found in the survey was that 100\% of vendors did not take any measures for purification of drinking water, which implies a definite possibility of contamination. Drinking water did not boil irrespective of the location. 
\section[{x. Mode of display of food by open restaurant vendor}]{x. Mode of display of food by open restaurant vendor}\par
The majority of the vendors displayed their foods in baskets/trays, bowl, and shelves in survey area while vendors used showcase in Patuakhali and Kuakata areas. The utensils they used made up of many different materials such as melamine, aluminum, stainless steel, and ceramics. Some vendors used only paper instead of a plate. Tissue paper used 68.89\% of vendors. Table  {\ref 3}:\par
xi. Protective display of food About 64\% of the vendors did not cover their food during selling. 56.67\% cleaned the utensils in their shop but 13\% on the roadside. Two thirds of food vendors used stored water for cleaning the utensil. The time between food making, and food selling more than 5 hours was 61.11\%, and 38.89\% was 5 or less. Ninety percent of open restaurant vendors used soybean oil and frequency of using oil was one used by 70\% of the vendors. 
\section[{xii. Food servicing system of open restaurant food vendor}]{xii. Food servicing system of open restaurant food vendor}\par
Eighty-three percent of the vendors served food to the consumers with plate and polythene in Dumki area as against 66.67\% vendors who used plate in Kuakata area. About 28.89\% of the vendors disposed of their garbage in the pond, and (27.78\%) threw them in the drain and roadside. Pond and river was the place of best choice (about 47.78\%) and 36.667\% on the roadside for disposal of used water. The use of public toilets or open places outside was the highest among the vendors. Some of the vendors used their own house as the second option. In all areas almost all vendors washed their hands using soap water after toilet.  
\section[{xiii. Source of food sold by the vendors}]{xiii. Source of food sold by the vendors}\par
A majority of the vendors prepared their food at home and brought to the streets for marketing. A single vendor was engaged in selling more than one food item. Almost 55.557\%t of food vendor cooked/prepared foods in advance in their hotel kitchen while 28.89\% vendors bought their foods for vending from open front place etc. 11.11\% of vendors brought cooked food from home, 5.556\% of vendors prepared food from other places remain for ready to eat. Among the interviewed consumers maximum were male (83.33\%) and age ranged between 10-60 years. It found that majority of them were married (55.577\%), and 1.11\% of divorced. A majority consumer had S.S.C/ H.S.C. education (34.66\%) followed by Illiterate (10\%), and higher educated (30\%). Consumers were from different occupations. The majority of them were students (38.89\%) followed by the business (32.223\%), and employer (14.4\%). Maximum (31.113\%) consumer was with no income. 
\section[{ii. Nature of consuming area of the consumer}]{ii. Nature of consuming area of the consumer}\par
Most of the consuming areas (57.78\%) were station; middle classes were 36.667\%, and slum 5.557\%. In Dumki 70\% of consumers consumed food in the station. 
\section[{iii. Personal hygiene of the consumers}]{iii. Personal hygiene of the consumers}\par
The survey report of the consumers observed that almost 68.89\% found to use a clean dress. But 72\% of the consumers cut their nails properly. None found to use hand gloves during survey conducted. Vaccinated consumers were 52.223\% of the total consumers. 
\section[{iv. Personal hygiene}]{iv. Personal hygiene}\par
The source of drinking water collected from the nearby tube well and stored in plastic drums without lids. Before food eating, 44.447\% of consumers washed hand, and never washed hand at 21.11\%. The majority percent (75.557\%) of consumers said that vendors cleaned their dirty plates throughout the day; Most of the consumer (61.113\%) told foods did not clean and 52.223\% told foods were not cover properly. Cleaning table and food serving done the same person. Used water disposed at the roadside. The majority of the vendors displayed their foods in baskets/trays, bowl, and shelves, while vendors used showcase. About 38.89\% of consumers had no idea of food preservation and 46.667\% told vendors preserved food normally. A majority of consumers consumed always in road side. Major portion of consumer's ate roadside foods as it was safe time and easy access, although only 61.11\% of them received it as unhygienic food. The same report found in Peru where the sanitary conditions utensils and tables judged to be substandard in 76 to 89 \% of the inspection (FAO, 1990).\par
vi. Knowledge regarding food nutrition of the consumer Knowledge regarding foods nutrition of the consumers was not satisfactory. Only 22.223\% of consumers had knowledge about nutrition and 18.89\% in hygiene. Through media and school campaign, people could learn more told 34.447\% and 58.887\% said that media and the internet were the best way to learn more. Seventy-three percent consumers had idea about food borne pathogen and 74.443\% told this pathogen sometimes caused diseases. vii. Food safety perception and behavior of the consumer It observed that 60\% of the consumers suffered from diseases like diarrhea, stomach upset etc. To avoiding disease 62.223\% consumers opinion ate less food. 
\section[{viii. Criteria for choosing vendor of the consumer}]{viii. Criteria for choosing vendor of the consumer}\par
Nearly 50\% of consumers ate street food where the place was clean, and 83.333\% shift where they found better option. Preferences of choosing a place 98.89\% of consumers select cleanliness, 67.777\% for freshness, 47.777\% for time, and 30\% for low price.     
\section[{IV. Discussion}]{IV. Discussion}\par
Maximum vendors (31\%) were between 21-40 years of age, which supports the data of the Bangkok where the average age is 36 years (FAO, 1994). Maximum food vendors 95\% were male. But it is extremely opposite to other countries and cities like Bangkok where the female is 69.3\% and Honduras, Indonesia, and Nigeria where percentage increases to 90\% and above \hyperref[b1]{(FAO, 1990)}.\par
In Bangladesh, about 25\% of the men received help from their wives and 12\% employed female helpers \hyperref[b9]{(Bhat \& Waghray, 2000)}. In contrast, other countries (e.g. Nigeria, Ghana, Uganda, and the Kenya) including Botswana, the majority of vendors are women who balance the income-generating opportunities of street vending with traditional household and child care duties \hyperref[b7]{(Mwangi, 2002)}.\par
In Mexico City (Muòoz de Chavez et al, 2000) found that men and women divided their tasks and responsibilities. Women cooked the food to be sold later in the day, while the men were responsible for buying all that was necessary for preparation of the food. Women worked an early shift in the stall, until about noon, when the men took over and stayed late. Men were responsible for cleaning the stalls, while women washed the utensils and dishes at home. About 72.22\% food vendors aged between 21-40 years with a mean age of years. \hyperref[b9]{Bhat and Waghray (2000)} reported that the average age of the vendors in Asian countries were 20-45 years. Studies conducted in most Latin American Countries showed a similar trend compared to the one in Asian countries. In Jamaica however the age of vendors ranged from 14 to 78 years, with a mean age of 35.5years and female vendors being older compared to their male counterparts (Bhat and Waghray, 2000)\par
A majority of the vendors displayed their foods in baskets/trays, bowl and shelves in survey area while vendors used showcase for display their food in Patuakhali and Kuakata areas.\par
The storage conditions were poor. The majority of the cases food stored at room temperature in plastic containers. The uncooked food products are left at ambient temperature for long periods.\par
Majority of the handler used stored water for cleaning utensils (68.89\%) followed by followed by pond and river water (15\%). Majority of handler used plate (27.78\%) followed by paper \& polythene (49.45\%) as a serving media. Tube well water used 100\% as drinking water. It found that many vendors simply re-used the water, especially for cleaning utensils equipments and dishes due to difficulties in obtaining clean portable water (FAO and PAHO, l985).\par
Hygiene during handling and cooking of street foods observed. It found that vendors did not wash fresh foods properly. Vendors did not wash their hands and utensils only once because they had not enough water. None of the cases, the vendors and the assistants did practice good personal hygiene; uniforms and aprons were not in use. \hyperref[b11]{Hanashiro et. al. (2005)} examined microbiological quality of selected street foods from a restricted area of Sao Paulo city, Brazil and observed that personal hygiene of vendors during handling and cooking is very important as it causes serious health hazards to the consumers.\par
There was also hardly any inspection of the shops from the municipal or other appropriate C authorities. This is similar to most developing countries which have no specific legislation or control systems for street food vending \hyperref[b12]{(Jayasuriya, 1994)}.\par
The most important finding of this study was the correlation between the socio-economic results regarding the hygiene practices of street vendors and the findings of the microbiological survey. The results of 5 other studies done among street food vendors in South Africa had similar conclusions  {\ref (Mosupye FM et.al.2000)}.\par
This was a qualitative study of bacterial contamination for E. coli and Salmonella. Almost half (52.33\%) of the samples contaminated where 17.67\% positive for E. coli. and, 15\% for salmonella in Open restaurant food. The positive case for Open restaurant food sample was 30 out of 180 sample (16.67\%). The positive for Open restaurant foods sample was 35 out of 180 samples (19.44\%) for salmonella. 
\section[{V. Conclusion}]{V. Conclusion}\par
Open restaurant foods have become a big part of the present-day urban scenario in many countries. The hygienic practices in question included food preparation, handling of utensils; a place for food preparation, personal hygiene, and methods of storing cooked food. Due to a lack of proper knowledge and guidance on food vending, vendors prepared it in explicitly unhygienic and unsanitary conditions. Improving the safety of food in any developing country is a great challenge. One of the major driving forces towards efforts to improve food vending is the contribution. As food vendors are doing their business without having a license, therefore, vendors are given clear legal status, so they can claim their entitlements to pursue their livelihoods. The vending foods contaminated with E. coli and Salmonella that causes a major health problem.\begin{figure}[htbp]
\noindent\textbf{12}\includegraphics[]{image-2.png}
\caption{\label{fig_0}Figure 1 :Figure 2 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{3}\includegraphics[]{image-3.png}
\caption{\label{fig_1}Figure 3 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{}\includegraphics[]{image-4.png}
\caption{\label{fig_2}}\end{figure}
  \begin{figure}[htbp]
\noindent\textbf{1} \par 
\begin{longtable}{P{0.4021951219512195\textwidth}P{0.08154471544715447\textwidth}P{0.09121951219512195\textwidth}P{0.10227642276422765\textwidth}P{0.17276422764227642\textwidth}}
Upazila Name\tabcellsep Minimum (TK)\tabcellsep Maximum (TK)\tabcellsep Mean (TK)\tabcellsep Standard Deviation\\
\multicolumn{2}{l}{Investment of the open restaurant food vendors}\tabcellsep \tabcellsep \tabcellsep \\
Dumki\tabcellsep 20000\tabcellsep 300000\tabcellsep 78000\tabcellsep ± 39315.57\\
Patuakhali\tabcellsep 20000\tabcellsep 250000\tabcellsep 97333\tabcellsep ± 49320.274\\
Kuakata\tabcellsep 1500\tabcellsep 320000\tabcellsep 97383\tabcellsep ± 57894.95\\
\multicolumn{2}{l}{Daily income of the open restaurant food vendors}\tabcellsep \tabcellsep \tabcellsep \\
Dumki\tabcellsep 1000\tabcellsep 6000\tabcellsep 3780\tabcellsep ± 1954.023\\
Patuakhali\tabcellsep 1000\tabcellsep 7000\tabcellsep 4,395\tabcellsep ± 2064.84\\
Kuakata\tabcellsep 1500\tabcellsep 8000\tabcellsep 5400\tabcellsep ± 1975.15\\
\multicolumn{3}{l}{Daily net income of the open restaurant food vendors}\tabcellsep \tabcellsep \\
Dumki\tabcellsep 400\tabcellsep 2400\tabcellsep 1,357\tabcellsep ± 485.43\\
Patuakhali\tabcellsep 450\tabcellsep 2500\tabcellsep 1140\tabcellsep ± 560.54\\
Kuakata\tabcellsep 500\tabcellsep 3000\tabcellsep 1,653\tabcellsep ± 691.34\\
\multicolumn{2}{l}{Shop rent of the open restaurant food vendors}\tabcellsep \tabcellsep \tabcellsep \\
Dumki\tabcellsep 1200\tabcellsep 3000\tabcellsep 2005.556\tabcellsep ± 485.64\\
Patuakhali\tabcellsep 1000\tabcellsep 3500\tabcellsep 2278.261\tabcellsep ± 674.17\\
Kuakata\tabcellsep 1200\tabcellsep 5000\tabcellsep 2133.33\tabcellsep ± 866.79\end{longtable} \par
  {\small\itshape [Note: vii. Working schedule of the vendors]} 
\caption{\label{tab_0}Table 1 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{2} \par 
\begin{longtable}{P{0.3993131868131868\textwidth}P{0.11442307692307692\textwidth}P{0.09574175824175823\textwidth}P{0.1260989010989011\textwidth}P{0.11442307692307692\textwidth}}
Characteristics\tabcellsep Dumki\tabcellsep Patuakhali\tabcellsep Kuakata\tabcellsep Mean\\
water bringing person\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Male labor\tabcellsep 93.33\tabcellsep 90\tabcellsep 93.33\tabcellsep 92.22\\
Female labor\tabcellsep 6.67\tabcellsep 10\tabcellsep 6.67\tabcellsep 7.78\\
Water bringing times\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
<= 3\tabcellsep 66.67\tabcellsep 73.33\tabcellsep 63.33\tabcellsep 67.78\\
> 3\tabcellsep 33.33\tabcellsep 26.67\tabcellsep 36.67\tabcellsep 32.22\\
Have own tube well\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Yes\tabcellsep 6.67\tabcellsep 10\tabcellsep 66.67\tabcellsep 27.78\\
No\tabcellsep 93.33\tabcellsep 90\tabcellsep 33.33\tabcellsep 72.22\\
Water disposal place\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Drain\tabcellsep 10\tabcellsep 13.33\tabcellsep 6.67\tabcellsep 10\\
Dustbin\tabcellsep 6.67\tabcellsep 6.67\tabcellsep 3.33\tabcellsep 5.56\\
Roadside\tabcellsep 26.67\tabcellsep 40\tabcellsep 43.33\tabcellsep 36.67\\
Others (Pond,River etc)\tabcellsep 56.67\tabcellsep 40\tabcellsep 46.67\tabcellsep 47.78\end{longtable} \par
 
\caption{\label{tab_1}Table 2 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{4} \par 
\begin{longtable}{P{0.85\textwidth}}
Year 2020\\
12\end{longtable} \par
 
\caption{\label{tab_2}Table 4 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{5} \par 
\begin{longtable}{P{0.4739946380697051\textwidth}P{0.010254691689008041\textwidth}P{0.34239276139410185\textwidth}P{0.011963806970509383\textwidth}P{0.011394101876675604\textwidth}}
Characteristics\tabcellsep Dumki\tabcellsep Patuakhali\tabcellsep Kuakata\tabcellsep Mean\\
Food selling time (\%)\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Only Morning\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
Only Noon\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
Only After noon\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
Only Night\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
Throughout the day\tabcellsep 6.67\tabcellsep 13.33\tabcellsep 13.33\tabcellsep 11.110\\
Morning to Mid night\tabcellsep 93.33\tabcellsep 86.67\tabcellsep 86.67\tabcellsep 88.890\\
\multicolumn{2}{l}{xiv. Personal hygiene of the open restaurant vendors}\tabcellsep \multicolumn{3}{l}{34.443\% store in the shop and kept the prepared food in}\\
\multicolumn{2}{l}{All of them usually did not cover their head}\tabcellsep \multicolumn{3}{l}{open showcase told 33.333\% of vendors.}\\
\multicolumn{2}{l}{during vending, 47.78\% used dirty towels. But nearly 80\% of the vendors' cut their nails properly, and 61.11\% wore neat and clean attire. None was found to use hand gloves. Ninety percent of open-restaurant vendors did not cover their heads during vending.}\tabcellsep \multicolumn{3}{l}{xvii. Knowledge regarding food nutrition of the consumer Knowledge regarding food nutrition was not satisfactory. Only 4.44\% of consumers had well knowledge about nutrition and 8.89\% in hygiene. Food}\\
\multicolumn{2}{l}{xv. Supervision and monitoring of the open restaurant}\tabcellsep \multicolumn{3}{l}{safety, food serving and other was very dull. Food}\\
food vendors\tabcellsep \tabcellsep \multicolumn{3}{l}{preparation and hotel management knew moderately}\\
\multicolumn{2}{l}{About 88.89\% of open restaurant vendors said}\tabcellsep \multicolumn{3}{l}{66.67\%, and 55.557\% of vendors. The food serving}\\
\multicolumn{2}{l}{that shops supervised regularly, and 87.65\% were}\tabcellsep \multicolumn{3}{l}{practice was very poor. Fifteen percent vendors did not}\\
\multicolumn{2}{l}{mobile court. Supervision occurred yearly and fined}\tabcellsep \multicolumn{3}{l}{know about food safety. Fifty-one percent moderately}\\
several times\tabcellsep \tabcellsep \multicolumn{2}{l}{knew consumers perception.}\tabcellsep \\
xvi. Open restaurant food ingredient\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
\multicolumn{2}{l}{Most of the vendors (93.33\%) said that street}\tabcellsep \tabcellsep \tabcellsep \\
\multicolumn{2}{l}{food ingredients were bought from Kacha markets and}\tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_3}Table 5 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{6} \par 
\begin{longtable}{P{0.09375\textwidth}P{0.175\textwidth}P{0.1015625\textwidth}P{0.07187500000000001\textwidth}P{0.10625\textwidth}P{0.11093750000000001\textwidth}P{0.1125\textwidth}P{0.078125\textwidth}}
Characteristics\tabcellsep Location\tabcellsep \multicolumn{3}{l}{Well Not so well Moderate}\tabcellsep Bad\tabcellsep Very bad\tabcellsep None\\
\tabcellsep Dumki\tabcellsep 3.33\tabcellsep 6.67\tabcellsep 20\tabcellsep 23.33\tabcellsep 40\tabcellsep 6.67\\
\tabcellsep Patuakhali\tabcellsep 3.33\tabcellsep 10\tabcellsep 26.67\tabcellsep 26.67\tabcellsep 23.33\tabcellsep 10\\
Nutritional\tabcellsep Kuakata\tabcellsep 6.67\tabcellsep 10\tabcellsep 26.67\tabcellsep 20\tabcellsep 26.67\tabcellsep 10\\
\tabcellsep Mean\tabcellsep 4.44\tabcellsep 8.89\tabcellsep 24.45\tabcellsep 23.33\tabcellsep 30\tabcellsep 8.89\\
\tabcellsep Dumki\tabcellsep 0\tabcellsep 20\tabcellsep 30\tabcellsep 36.67\tabcellsep 13.33\tabcellsep 0\\
\tabcellsep Patuakhali\tabcellsep 0\tabcellsep 10\tabcellsep 36.67\tabcellsep 30\tabcellsep 23.33\tabcellsep 0\\
Hygiene\tabcellsep Kuakata\tabcellsep 3.33\tabcellsep 13.33\tabcellsep 33.33\tabcellsep 26.67\tabcellsep 20\tabcellsep 3.33\\
\tabcellsep Mean\tabcellsep 1.11\tabcellsep 14.44\tabcellsep 33.33\tabcellsep 31.11\tabcellsep 18.89\tabcellsep 1.11\\
\tabcellsep Dumki\tabcellsep 0\tabcellsep 0\tabcellsep 83.33\tabcellsep 10\tabcellsep 6.67\tabcellsep 0\\
\tabcellsep Patuakhali\tabcellsep 0\tabcellsep 0\tabcellsep 76.67\tabcellsep 13.33\tabcellsep 10\tabcellsep 0\\
Food preparation\tabcellsep Kuakata\tabcellsep 0\tabcellsep 3.33\tabcellsep 66.67\tabcellsep 16.67\tabcellsep 13.33\tabcellsep 0\\
\tabcellsep Mean\tabcellsep 0\tabcellsep 1.11\tabcellsep 75.56\tabcellsep 13.33\tabcellsep 10\tabcellsep 0\\
\tabcellsep Dumki\tabcellsep 0\tabcellsep 0\tabcellsep 10\tabcellsep 40\tabcellsep 33.33\tabcellsep 16.67\\
\tabcellsep Patuakhali\tabcellsep 0\tabcellsep 0\tabcellsep 13.33\tabcellsep 43.33\tabcellsep 26.67\tabcellsep 16.67\\
Food safety\tabcellsep Kuakata\tabcellsep 3.33\tabcellsep 6.67\tabcellsep 20\tabcellsep 33.33\tabcellsep 23.33\tabcellsep 13.33\\
\tabcellsep Mean\tabcellsep 1.11\tabcellsep 2.22\tabcellsep 14.44\tabcellsep 38.89\tabcellsep 27.78\tabcellsep 15.56\end{longtable} \par
 
\caption{\label{tab_4}Table 6 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{8} \par 
\begin{longtable}{P{0.27419354838709675\textwidth}P{0.08475073313782991\textwidth}P{0.1595307917888563\textwidth}P{0.10219941348973607\textwidth}P{0.00747800586510264\textwidth}P{0.0373900293255132\textwidth}P{0.0872434017595308\textwidth}P{0.0124633431085044\textwidth}P{0.0498533724340176\textwidth}P{0.034897360703812316\textwidth}}
\tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{Types of vended food}\tabcellsep \tabcellsep \tabcellsep \\
Location\tabcellsep Rice\tabcellsep \multicolumn{8}{l}{Fish Egg curry Chicken Beef Bread Khichuri Brainy}\\
Dumki\tabcellsep 100\tabcellsep 96.67\tabcellsep \multicolumn{2}{l}{100}\tabcellsep 66.67\tabcellsep 50\tabcellsep 53.33\tabcellsep 56.67\tabcellsep 40\\
Patuakhali\tabcellsep 100\tabcellsep 100\tabcellsep \multicolumn{2}{l}{93.33}\tabcellsep 70\tabcellsep \multicolumn{2}{l}{46.67 43.33}\tabcellsep 33.33\tabcellsep 46.67\\
Kuakata\tabcellsep 100\tabcellsep 100\tabcellsep \multicolumn{2}{l}{56.67}\tabcellsep 90\tabcellsep \multicolumn{2}{l}{56.67 83.33}\tabcellsep 16.67\tabcellsep 80\\
Mean\tabcellsep 100.00\tabcellsep 98.8\tabcellsep \multicolumn{2}{l}{83.333}\tabcellsep 75.557\tabcellsep \multicolumn{2}{l}{51.11 59.99}\tabcellsep 35.55\tabcellsep 55.55\\
\multicolumn{4}{l}{b) Results of consumers of Open Restaurant food}\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
i. Socio-demographic\tabcellsep \multicolumn{2}{l}{characteristics}\tabcellsep of\tabcellsep the\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
consumers\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_5}Table 8 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{7} \par 
\begin{longtable}{}
\end{longtable} \par
 
\caption{\label{tab_6}Table 7 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{9} \par 
\begin{longtable}{P{0.06836461126005361\textwidth}P{0.1777479892761394\textwidth}P{0.04329758713136729\textwidth}P{0.1207774798927614\textwidth}P{0.054691689008042894\textwidth}P{0.12761394101876675\textwidth}P{0.13672922252010722\textwidth}P{0.04329758713136729\textwidth}P{0.03646112600536193\textwidth}P{0.041018766756032166\textwidth}}
\tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{E. coli. test of open restaurant food}\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Charact eristics\tabcellsep Dumki\tabcellsep Patuak hali\tabcellsep Kua kata\tabcellsep Mean\tabcellsep Character istics\tabcellsep Dumki\tabcellsep Patuak hali\tabcellsep Kua kata\tabcellsep Mean\\
\tabcellsep \multicolumn{2}{l}{Food item: Rice (\%)}\tabcellsep \tabcellsep \tabcellsep \tabcellsep \multicolumn{2}{l}{Food item: Khichuri (\%)}\tabcellsep \tabcellsep \\
-(ve)\tabcellsep 60\tabcellsep 60\tabcellsep 40\tabcellsep 53.33\tabcellsep -(ve)\tabcellsep 80\tabcellsep 80\tabcellsep 80\tabcellsep 80\\
No\tabcellsep 40\tabcellsep 40\tabcellsep 60\tabcellsep 46.67\tabcellsep No\tabcellsep 20\tabcellsep 20\tabcellsep 20\tabcellsep 20\\
\tabcellsep \multicolumn{2}{l}{Food item: Fish (\%)}\tabcellsep \tabcellsep \tabcellsep \tabcellsep \multicolumn{2}{l}{Food item: Biriani (\%)}\tabcellsep \tabcellsep \\
-(ve)\tabcellsep 80\tabcellsep 60\tabcellsep 80\tabcellsep 73.33\tabcellsep -(ve)\tabcellsep 40\tabcellsep 40\tabcellsep 60\tabcellsep 46.67\\
No\tabcellsep 20\tabcellsep 40\tabcellsep 20\tabcellsep 26.67\tabcellsep No\tabcellsep 60\tabcellsep 60\tabcellsep 40\tabcellsep 53.33\\
\tabcellsep \multicolumn{3}{l}{Food item: Egg curry (\%)}\tabcellsep \tabcellsep \multicolumn{4}{l}{Food item: Vegetables (\%)}\tabcellsep \end{longtable} \par
 
\caption{\label{tab_7}Table 9 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{10} \par 
\begin{longtable}{P{0.27625\textwidth}P{0.09916666666666667\textwidth}P{0.09916666666666667\textwidth}P{0.12041666666666666\textwidth}P{0.13458333333333333\textwidth}P{0.12041666666666666\textwidth}}
Name of food\tabcellsep Sample size\tabcellsep E.coli.(-ve)\tabcellsep Percent (\%)\tabcellsep Salmonella (+ ve)\tabcellsep Percent (\%)\\
Open Restaurant food sample\tabcellsep 180\tabcellsep 32\tabcellsep 17.78\tabcellsep 25\tabcellsep 13.89\end{longtable} \par
 
\caption{\label{tab_8}Table 10 :}\end{figure}
 			\footnote{© 2020 Global JournalsVendors and Consumers Status and Microbial Analysis of Open Restaurant Foods in Patuakhali District} 		 		\backmatter  			 			 			  				\begin{bibitemlist}{1}
\bibitem[Codjia ()]{b6}\label{b6} 	 		\textit{FAO technical support for improvement within the street food sector},  		 			G Codjia 		.  		2000. Pretoria. 86 p. .  	 
\bibitem[Fao (1990)]{b1}\label{b1} 	 		‘Food and Nutrition Paper 46 Street foods, Report of an FAO expert consultation’.  		 			Fao 		.  	 	 		\textit{Jogjakarta. Indonesia}  		1990. 5-9 December 1998.  	 
\bibitem[Fao ()]{b3}\label{b3} 	 		\textit{Food handling and street Food Preparation Practices, Particularly of Dairy Products in Kathmandu},  		 			Fao 		.  		 Project TCP/NEP/6755.  		1988b. Nepal: Food and Agriculture Organization of the United Nations.  	 	 (Technical Report) 	 (restricted) 
\bibitem[Ohiokpehai ()]{b4}\label{b4} 	 		\textit{Food Hygiene with reference to public health},  		 			Ohiokpehai 		.  		2003. Page. 86 p. .  	 
\bibitem[Potter ()]{b5}\label{b5} 	 		\textit{Food Science},  		 			N N Potter 		.  		1978. p. 64.  	 	 (Third ed. CBS publishers \& Distributors) 
\bibitem[Fao ()]{b2}\label{b2} 	 		\textit{Human nutrition in the developing world by Latham M.C., FAO Food and Nutrition Series No.29},  		 			Fao 		.  		1994. Rome: Food and Agriculture Organization of the United Nations.  	 
\bibitem[Fao (1985)]{b10}\label{b10} 	 		‘Inform del Taller FAO/OPS Latin America no Sobre Alimentos Vendidos en la via Publica’.  		 			Paho Fao 		.  	 	 		\textit{Pan American Health Organization}  		1985. 2I-25 October 1985.  	 
\bibitem[Mosupye and Holy ()]{b13}\label{b13} 	 		‘Microbiological hazard identification and exposure assessment of street food vending in’.  		 			F M Mosupye 		,  		 			Van Holy 		,  		 			A 		.  	 	 		\textit{International Journal of Food Microbiology}  		2000. 61 p. .  	 
\bibitem[Hanashiro et al. ()]{b11}\label{b11} 	 		‘Microbiological quality of selected street foods from a restricted area of Sao Paulo city’.  		 			A Hanashiro 		,  		 			M Morita 		,  		 			G R Matte 		,  		 			M H Matte 		,  		 			E A F S Torres 		.  	 	 		\textit{Brazil. Food Control}  		2005. 16 p. .  	 
\bibitem[Mwangi ()]{b7}\label{b7} 	 		\textit{Nutritional, hygienic and socialeconomic dimensions of street foods in urban areas: The case of Nairobi},  		 			A Mwangi 		.  		2002. 43 p. .  		 			University of Wageningen, The Netherlands 		 	 	 (Unpublished Doctoral thesis) 
\bibitem[Bhat and Waghray ()]{b9}\label{b9} 	 		‘Profile of street foods sold in Asian countries’.  		 			R V Bhat 		,  		 			K Waghray 		.  	 	 		\textit{Street foods. World Review of Nutrition and Diabetics},  				 			A P Simopoulos,  			R V Bhat 		 (ed.)  		2000. 86 p. .  	 
\bibitem[Ayalew ()]{b0}\label{b0} 	 		\textit{Safety of Street Food in Uganda', Intermediate Technology Food Chain},  		 			M S Ayalew 		.  		2008.  	 
\bibitem[Muòoz De Chávez et al. ()]{b8}\label{b8} 	 		‘Sale of street food in Latin America’.  		 			M Muòoz De Chávez 		,  		 			A C Villasana 		,  		 			M C Mu Òoz 		,  		 			I E Vuskovic 		.  	 	 		\textit{Street foods},  				 			A P Simopoulos,  			R V Bhat 		 (ed.)  		2000. 86 p. .  	 	 (Basel: Karger) 
\bibitem[Jayasuriya ()]{b12}\label{b12} 	 		‘Street food vending in Asia: Some policy and legal aspects’.  		 			D C Jayasuriya 		.  	 	 		\textit{Food Control}  		1994. 5 p. .  	 
\end{bibitemlist}
 			 		 	 
\end{document}
