Empathizing Night Market Food Hawkers in Malaysia Using Design Thinking Approach to Improve Food Safety

Abdussalam, M., & Käferstein, F. K. (1993). Safety of streets foods. World Health Forum, 14, p. 191–194.
Ali, N., & Abdullah M. A. (2012). The food consumption and eating behaviour of Malaysian urbanites:
Issues and concerns. Geografia Malaysia Journal of Society and Space, 8(6), p. 157-165.
Alimi, B. A. (2016). Risk factors in street food practices in developing countries: a review. Food Science
and Human Wellness, 5(3), p. 141-148.
Amare, A., Worku, T., Ashagirie, B., Adugna, M., Getaneh, A., & Dagnew, M. (2019). Bacteriological
profile, antimicrobial susceptibility patterns of the isolates among street vended foods and hygienic practice
of vendors in Gondar town, Northwest Ethiopia: A cross sectional study. BMC Microbiology, 19(1), 120.
Anonymous. (2011). Samples taken from food stall in food poisoning case: Malaysia. New Straits Times.
Retrieved on 2023, May 28 from:
http://news.asiaone.com/News/AsiaOne+News/Malaysia/Story/A1Story20110811-293860.Html
Bevan, N., & Curson, I. (1999). Planning and implementing user-centered design. Computer Human
Interaction 1999. Adjunct Proceedings, ACM Press. Pittsburgh, New York.
Bryan, F. L., Michanie, S. C., Alvarez, P., & Paniagua, A. (1988). Critical control points of street-vended
foods in the Dominican Republic. Journal of Food Protection, 51, p. 373–383.
Cha, H. J., & Ahn, M. L. (2019). Design and development of a smart-tool prototype to promote
differentiated instruction: a user-centered design approach. Interact Learn Environ, 28(6), p. 1-17.
https://doi.org/10.1080/10494820.2018.1552871
Che, B. (2014). Death of 5-yr-old boy was caused by Salmonella poisoning: Terengganu health director.
New Straits Times. Retrieved on 2023, May 28 from: http://www.nst.com.my/latest/death-of-5-yr-old-boywas-caused-bysalmonella-poisoning-terengganu-healthdirector-1.497963
Dawson, R. J., & Canet, C. (1991). International activities in street foods. Food Control, 2, p. 135–139.
Demirbas, D., & Timur Ogut, S. (2020). Re-designing the design brief as a digital learning tool with
participatory design approach. Turkish Online Journal of Distance Education, 1, p. 83-100.
https://doi.org/10.17718/tojde.690356
Department of Statistics Malaysia (DOSM). (2016). Compendium of environment statistics (CES).
Available online:
https://www.dosm.gov.my/v1/index.php?r=column/pdfPrev&id=MTZVTGQycmc4azNuaDl6NGdhUjZo
Zz09
Dunne, D., & Martin, R. (2006). Design thinking and how it will change management education: An
interview and discussion. Academy of Management Learning and Education, 5(4), p. 512–523.
https://doi.org/10.5465/amle.2006.23473212
Eason, K. D. (1995). User-centered design: for users or by users? Ergonomics, 38(8), p. 1667- 1673.
Evans, H. S., Madden, P., Doudlas, C., Adak, G. K., Obrien, S. J., & Djuretic, T. (1998). General outbreaks
of infectious intestinal disease in England and Wales: 1995 and 1996. Journal of Communicable Disease
and Public Health, 1, p. 165-171.

Ferrari, A. M., Oliveira, J. D. S. C., & Sao Jose, J. F. B. D. (2021). Street food in Espírito Santo, Brazil: A
study about good handling practices and food microbial quality. Food Science and Technology, Campinas.
41(2), p. 549-556. https://doi.org/10.1590/fst.31620
Giacomin, J. (2014). What is human centered design? Des Journal, 17, p. 606-623.
https://doi.org/10.2752/17563061 4X14056185480186
Grocott, P., Weir, H., & Ram, M. B. (2007). A model of user engagement in medical device development.
International Journal of Health Care Quality Assurance, 20, p. 484-493.
https://doi.org/10.1108/09526860710819422
Hennekinne, J. A. (2018). Staphylococcus aureus as a leading cause of foodborne outbreaks worldwide. In
Fetsch, A. editor. Staphylococcus aureus. London: London Academic Press, p. 129–46.
ISO 9241-210 (2010). Ergonomics of human-system interaction. Part 210: Human-Centered Design for
Interactive Systems.
Kahraman, Z. E. H. (2010). Using user-centered design approach in course design. Procedia – Social and
Behavioral Science, 2, p. 2071-2076. https://doi.org/10.1016/j.sbspro.2010.03.283
König, C., Hofmann, T., & Bruder, R. (2012). Application of the user-centered design process according
ISO 9241-210 in air traffic control. Work, 41, p. 167-174. https://doi.org/10.3233/WOR-2012-1005-167
Latchumaya, S. R., Hameed, M. N. S. S., Arkappan, P., Sreedharam, R. J., & Sandrasaigaran, P. (2021).
Assessment of bacteriological quality and Escherichia coli O157: H7 in ready-to-eat street foods. Food
Research, 5(2), 98–105.
Lee, H., & Yoon, Y. (2021). Etiological agents Implicated in foodborne illness worldwide. Food Science
of Animal Resources, 41(1), p. 1–7. https://doi.org/10.5851/kosfa.2020.e75
Lues, J. F., Rasephei, M. R., Venter, P., & Theron, M. M. (2006). Assessing food safety and associated
food handling practices in street food vending. International Journal of Environmental Health Research,
16, p. 319–328.
Markéta, D., & Tereza, L. (2015). Street Sauce: Taste interaction and empathy with homeless people. In
proceedings of the 33rd annual ACM Conference Extended Abstracts on Human Factors in Computing
Systems (CHIEA’15). Association for Computing Machinery, New York, NY, USA, p. 1247–1252.
https://doi.org/10.1145/2702613.2732777
Martin, S., Armstrong, E., Thomson, E., Vargiu, E., Solà, M., Dauwalder, S., Miralles, F., & Daly Lynn, J.
(2018). A quali-tative study adopting a user-centered approach to design and validate a brain computer
interface for cognitive rehabilitation for people with brain injury. Assistive technology, 30, p. 233-241.
https://doi.org/10.1080/104004 35.2017.1317675
Micheli, P., Wilner, S. J. S., Bhatti, S. H., Mura, M., & Beverland, M. B. (2019). Doing design thinking:
conceptual review, synthesis, and research agenda. Journal of Product Innovation Management, 36(2), p.
124–148. https://doi.org/10.1111/jpim.12466
Mosupye, F. M., & Von Holy, A. (2000). Microbiological hazard identification and exposure assessment
of street food vending in Johannesburg, South Africa. International Journal of Food Microbiology, 61(2–
3), p. 137–145.
Mun, S. G. (2020). The effects of ambient temperature changes on foodborne illness outbreaks associated
with the restaurant industry. International Journal of Hospitality Management, 85(April 2019), 102432.
https://doi.org/10.1016/j.ijhm.2019.102432.
Muyanja, C., Nayiga, L., Brenda, N., & Nasinyama, G. (2011). Practices, knowledge and risk factors of
street food vendors in Uganda. Food Control, 22, p. 1551–1558.

Norman, D. A., & Draper, S. W. (1986). User centered system design: New perspectives on humancomputer interaction. Lawrence Erlbaum.
Norman, D. (1988). The design of everyday things. New York, Basic books.
Norrasyidah, A. (2011). Ulasan Berita: Berhati-Hati Membeli Juadah di Pasar Ramadhan. SMK
MAOKIL. Retrieved on 2023, May 28 from: http://www.smkmaokil.com.my/2011/08/ulasan-beritaberhati-hati-membeli.html
Olsen, N. V. (2014). Design Thinking and Food Innovation. International European Forum, February 17-
21, Innsbruck-Igls, Austria 199343, International European Forum on System Dynamics and Innovation in
Food Networks.
Olsen, N. V. (2015). Design Thinking and food innovation. Trends in Food Science & Technology, 41(2),
p. 182–187. https://doi.org/10.1016/j.tifs.2014.10.001
Packierisamy, P. R., & Haron, R. M. A. R., & Mustafa, M., & Mahir, H. M., Ayob, A., & Balan, V. (2018).
Outbreak caused by food-borne Salmonella enterica serovar Enteriditis in a residential school in Perak
state, Malaysia in April 2016. International Food Research Journal, 25, p. 2379-2384.
Privitera, M. B., Southee, D., & Evans, M. (2015). Collaborative design processes in medical device
development. Proc 11th Eur Academy of Design Conference, Boulogne Billancourt (France), Apr 22-24,
p. 1-12. https://doi.org/10.1016/B978-0-12-801852-1.00001-0
Österman, C., Berlin, C., & Bligård, L. O. (2016). Involving users in a ship bridge re-design process using
scenarios and mock-up models. International Journal of Industrial Ergonomics, 53, p. 236-244.
https://doi.org/10.1016/j.ergon.2016.02.008
Rajakrishnan, S., Hafiz Ismail, M. Z., Jamalulail, S. H., Alias, N., Ismail, H., Taib, S. M., Cheng, L. S.,
Zakiman, Z., Richai, O., Silverdurai, R. R., & Yusof, M. P. (2022). Investigation of a foodborne outbreak
at a mass gathering in Petaling District, Selangor, Malaysia. Western Pac Surveill Response Journal, 13(1),
p. 1-5. doi: 10.5365/wpsar.2022.13.1.860. PMID: 35402063; PMCID: PMC8977284.
Sabbithi, A., & Ramachandrappa, N. K., Gavaravarapu, S., Balakrishna, N., & Vemula, S. (2023). Food
safety knowledge and practices of street food handlers for designing training module- a needs assessment
study. Journal of Food Safety and Hygiene, 10.
Sandrasaigaran, P., Kuan, C. H., Radu, S., Abidin, U. F. U. Z., Rukayadi, Y., New, C. Y., & Hasan, H.
(2023). Multiple antibiotic-resistant Salmonella enterica serovars Enteritidis and Typhimurium in readyto-eat battered street food. Food Control, 146. https://doi.org/10.1016/j.foodcont.2022.109515
Sanders, E. B. N., & Stappers, P. J. (2008). Co-creation and the new landscapes of design. CoDesign, 4(1),
p. 5-18.
Sanoff, H. (2007). Special issue on participatory design. Design Studies, 28(3).
Shafiee, N. F., Karim, M. S. A., Razali, A. B., & Zainal Abidin, U. F. (2017). Halalan toiyyiban food
handling practices: A review on street food vendors in Malaysia. Journal of Islamic, Social, Economics and
Development (JISED), 2(6), p. 385-394.
Sina, H., Baba-Moussa, F., Kayod´e, A., Noumavo, P., Sezan, A., Hounhouigan, J., Kotchoni, S., Pr´evost,
G., & Baba-Moussa, L. (2011). Characterization of Staphylococcus aureus isolated from street foods:
Toxin profile and prevalence of antibiotic resistance. Journal of Applied Biosciences, 46, p. 3133–3143.
Sun, Y. M., Wang, S. T., & Huang, K. W. (2012). Hygiene knowledge and practices of night market food
vendors in Tainan City, Taiwan. Food Control, 23(1), p. 159-164.

Tassew, H., Abdissa, A., Beyene, G., & Gebre-Selassie, S. (2010). Microbial flora and food borne
pathogens on minced meat and their susceptibility to antimicrobial agents. Ethiopian Journal of Health
Sciences, 20(3), p. 137–143.
Thi, A., & Kittirath, P., Salako, D., Doan, D., Le, N., & Ha, N. (2021). Evaluation of street food safety and
hygiene practices of food vendors in can though city of Vietnam. Current Research in Nutrition and Food
Science Journal, 9, p. 158-171. DOI: 10.12944/CRNFSJ.9.1.16.
Toh, P. S., & Birchenough, A. (1999). Food safety knowledge: A study of hawkers in Malaysia. In 3rd
International Conference on Food safety and HACCP. (18±19, October 1999), The Netherlands.
Umoh, V. J., & Odoba, M. B. (1999). Safety and quality evaluation of street foods sold in Zaria, Nigeria.
Food Control, 10, p. 9–14.
Usability Professionals’ Association UPA (2008). Visited 04.11.2023.
http://www.usabilityprofessionals.org/usability_resources/about_usability/what_is_ucd.html
Venturi, G., Troost, J., & Jokela, T. (2006). People, organizations, and processes: An inquiry into the
adoption of user-centered design in industry. International Journal of Human–Computer Interaction, 21, p.
219-238. https://doi.org/10.1207/s15327590ijhc2102_6
Vries, L., Hogström, P., Costa, N., & Mallam, S. (2017). Designing for safe operations: promoting a
human-centred approach to complex vessel design. Ships Offshore Struct, 12, p. 1016-1023.
https://doi.org/10.1080/1744 5302.2017.1302637
Wong, M. L., Khong, C. W., & Thwaites, H. (2012). Applied UX and UCD design process in interface
design. Procedia - Social and Behavioral Sciences, 51, p. 703-708. https://doi.org/10.1016/j.
sbspro.2012.08.228
World Health Organization (WHO). (2015). WHO estimates of the global burden of foodborne diseases:
Foodborne disease burden epidemiology reference group 2007-2015. World Health Organization.
World Health Organization (WHO). (2023). Food Safety; Key Facts. Retrieved on 2023, May 28 from:
https://www.who.int/news-room/fact-sheets/detail/food-safety