Microbiological Hazards and Food Safety Challenges in Street-Vended Foods in Mexico: A Narrative Review

Street food is a fundamental part of the diet for millions of people, especially in Mexico, standing out for its accessibility, cost, and connection to culinary culture. Street food represents a practical alternative for the population and economic benefits for those who sell it. However, its preparation and sale can involve microbiological health hazards if proper hygiene conditions and practices are not applied during the handling, storage, and sale of products. Studies in Mexico have shown the presence of pathogenic microorganisms in street food, including coliform bacteria, Salmonella sp., Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, among others, capable of causing foodborne illnesses. Therefore, this narrative review provides information available in various databases on street food, foodborne illnesses, causative agents, contaminants, and prevention measures. This study focuses on the Mexican context, including the socioeconomic relevance of these foods, microbiological contaminant hazards, prevention, and the regulatory framework. Although regulations and actions are in place for these foods, challenges remain related to food hygiene education for food handlers, microbiological surveillance of food, and the wide variety of products and sales outlets. Strengthening collaboration among authorities, academia, vendors, and consumers is essential to promote the availability of safe food and protect public health.