Street foods are also a source of livelihoods for thousands of vendors, particularly in low-income areas. A 2019 public engagement project on the right to food by Kimani-Murage et al. found that many vendors operate in unhygienic environments and lack safe food handling and preservation practices. These gaps increase the risk of contamination and food spoilage, undermining both food safety and nutrition. As a result, communities face higher risks of foodborne illnesses such as cholera, typhoid, and in some cases, long-term health conditions like cancer. Food safety interventions which address contamination at different stages of the food value chain are required, given that food contamination can occur at different stages of the food value chain.