Bacterial recovery, transfer to hands and survival on restaurant menus.

摘要

Some non-food contact surfaces such as restaurant menus are not routinely cleaned or evaluated for microbial contamination and thus may be a potential contamination risk. The main objectives of this study were to detect bacteria on restaurant menus, test the rate of bacteria transfer from menus to consumers and determine the survival rate of bacteria on the menu surface. Evaluation of samples can "find" that menus harbored detectable levels of Total Plate count and Staphylococcus spp. The average mean of Total Plate count (TPC) was 28 CFU/15cm² sampling area on a menu during busy periods and 15 CFU/15cm² sampling area on a menu during less busy periods. The Staphylococcus count had an average mean of 6 CFU/15cm² sampling area on a menu during busy periods and 2 CFU/15cm² sampling area on a menu during less busy periods. The interaction between the restaurant and traffic periods in regards with Staphylococcus spp. was significantly different (P= 0.0212) at a P-value of <0.05. The interaction between the restaurant and traffic periods in regards with TPC was significantly different (P< 0.0001) at a P-value of <0.05. The average transfer rate was 11.17%, with a high variability between subjects (10.45% standard deviation). Survival rate of bacteria was 1.40% after 24 hours and 1.34% after 48 hours, respectively. These results indicate bacteria can transfer from a menu to the consumer‘s hands and that bacteria can survive on menus even after 48 hrs. This study will inform the general public and restaurant personnel about the importance of menu hygiene. Future research may include standard sanitation procedures to reduce possible cross contamination from menus. Keywords: Restaurant menu, cleanliness, Staphylococcus spp., Total Plate Count.