Bruce Kraig and Colleen Taylor Sen are the editors of Street Food: Everything You Need to Know About Open-Air Stands, Carts & Food Trucks Around the Globe (Surrey Books, $24.95). Kraig and Taylor Sen drew on their own experiences and those of other food experts around the world to compile a book originally intended for an academic audience. But with the growing interest in local foods, the editors recently released a new volume aimed at travelers who want to savor local culture one bite at a time. We spoke with them for the Boston Globe, which published an edited interview in Wednesday’s Food section.

We were, of course, curious about the advisability of eating on the street around the world. Sen suggested that maybe we were worrying too much.

“In 2014, Angela C. Erikson of the Institute of Justice in Washington, D.C., did a study comparing restaurant food and street food in seven cities around the U.S.,” She said. “She found that street food was marginally safer than restaurant food. Think about it. Street food is made in front of you. You see it. You know how long it has been there. As long as you see the food made in front of you and it is hot and it is not sitting there, and there are no flies, I think you are pretty safe.”

Read the complete remarks at “Global street food experts share worldview.”