⚙️ Vendor & Traveler Setup
CALCULATING RISK PROFILE...
Piping Hot Samosa
Thermal oil kill-step eliminates vegetative bacteria; holding risk moderate.
74
Safety Index (/100)
🔥 Thermodynamic Pathogen Kill-Step & Decay Dynamics
D-Value Kinetics (D3.js)
Shows log₁₀ pathogen reduction during cooking core temp (>75°C-180°C kill threshold) vs microbial resurgence over holding time at ambient temperature.
E. coli / Salmonella
Vibrio cholerae
S. aureus Enterotoxin
Safe Log Reduction Threshold (6-Log)
📊 Street Food Risk Matrix (Thermal Sterility vs Post-Cook Contamination)
🟢 Top-Left: High Thermal Sterilization & Low Garnish Contamination
🔴 Bottom-Right: Raw Water / High Cross-Contamination Vectors
💡 Harm-Reduction Order Hacks & Culinary Bio-Safeguards
| Parameter | Value | Clinical Assessment |
|---|
1. Thermal Holding: Hot foods must be maintained continuous simmer >60°C.
2. Potable Water Mandate: Only FSSAI certified RO or sealed mineral water used for pani, chutneys, and sherbets.
3. Garnish Protocols: Avoid wet unpeeled garnishes exposed to ambient dust >30 min.