Aspects of improvement in the microbiological quality of the street-vended foods maintaining food safety and quality is a prerequisite for mass public health management. Consumption of street foods is increasing day by day due to the fast lifestyle as well as for the ease of its availability along the road. Thus, ready-to-eat street foods have been popular worldwide and represent, in some countries, a major fraction of food consumed, especially by the urban population (Campos et al., 2015,2013; Lucanet al., 2013). However, general ignorance posed by the food legislative bodies toward the existing street food vendors, regulatory failures, lack of consumers’ knowledge on food safety and the poor educational and cultural state of the food handlers tends to decline the required standards of food safety (Ali, 2013). Therefore, an effective food safety regulatory infrastructure is imperative to ensure the consistent supply of safe and healthy food items to the consumers. Being a vastly populated country, the Bangladeshi governing bodies associated with food security regulations should consider some decisive facts on maintaining street food quality. Knowledge on recommended microbial limits within the food items sound knowledge on the acceptable microbial limits in varieties of foods is essential for the professionals working on food safety. An international food standard-setting authority developed microbiological guidelines consisting of the following:• formulation of food production design requirements;• microbiological status of the food commodities; and• the verification of the efficacy of hygienic practice (USFDA, 2013; CAC, 2007). The recommended microbial limits need to be strictly followed by the legislative bodies to set the consumable criteria for the ready-to-eat street food items. Foods completely free of the pathogenic strains of E. coli, Salmonella spp. and Campylobacter jejuni should be considered safe for consumption. The numbers of E. coli should not exceed more than100 per gram of the food item tested (FSANZ, 2001a,2001b). Tests for indicator bacteria (E. coli, Salmonella and Shigella species) would further ensure the microbiological quality of the street food items. The presence of Salmonellaspp.,Shigella spp., Bacillus cereus, B. subtilis and B. licheniformis, Clostridium perfringens, the coagulase-positive Staphylococcus, Listeria monocytogenes and Vibrio parahemolyticus in an amount of more than 104cfu/g in the street food items is indicative of an unacceptable level of microbial contamination (FSANZ, 2001a,2001b). Knowledge on hazard analysis critical control point (HACCP) and good manufacturing practice (GMP)The HACCP and GMP concepts are of global choices to implement on food safety and security (Noor and Munna, 2015; Noor and Feroz, 2015; Noor et al., 2015b,2015c; Evans,2014; Frazier and Westhoff, 2007; Jay, 2000; Dunkelberger, 1995). The principal goal is to ensure a sound food safety supervision which, in turn, would set the defined control measures to reduce the access of microorganisms into the food as well as to settle the microbial load within the food up to an acceptable level according to the recommended limits (Ceuppenset al., 2014; FSANZ, 2001a,2001b). Food safety regulatory bodies, the governmental health sectors and food-oriented researchers should take collective steps in Bangladesh to furnish necessary food quality-related information to the general consumers and the street food vendors about the safety and sanitary conditions for food production and processing, which, in turn, would minimize the probable risk of upcoming microbiological hazards in foods to be served among various customers. Routine monitoring of the microbiological quality of the street-vended food items Routine microbiological testing in a random manner, endorsement of the surveillance of food-borne diseases and launching of the risk assessment measures may specifically enhance the microbiological quality of the street-vended foods as well as the consumer safety. Routine microbiological testing using even low-cost traditional means would generate the quantitative estimation on the microbiological status of the frequently consumed street food items. Besides, implementing some advanced research methodologies to detect the expression of virulent genes would further boost the possible epidemic outcomes (Barrero-Tobon and Hendrixson, 2014).