Javascript must be enabled to continue!
Hygiene Practices and Airborne Microbial Concentrations in Restaurants
View through CrossRef
This study was carried out to evaluate bioaerosol concentrations in the indoor air and the hygiene practices of restaurants to highlight the exposure risks and improve food safety in restaurants. Using depositional sampling techniques, air samples were collected from each restaurant kitchen and dining room and aerobically cultured. Hygiene/sanitary conditions were assessed using observation schedules and questionnaires. Meteorological parameters were also monitored during air sampling. The results revealed that bacterial and fungal concentrations (CFU m-3) ranged from 1.07×103‒1.36×104 and 8.2×101‒5.76×102, respectively. Regarding the sanitary conditions of the restaurants, 3.5% of the kitchens were in good sanitary condition, and the food was adequately protected from flies in only 14% of the kitchens. Only 3.5% of the food handlers had attended food hygiene basic training, up to 33% of the food handlers had no education at all, and only 0.10% had medical certifications. High microbial counts and the poor sanitary conditions and personal hygiene practices observed in this study not only indicate a strong need for improved hygiene but also constitute a serious potential health hazards.
Nepal Journals Online (JOL)
Title: Hygiene Practices and Airborne Microbial Concentrations in Restaurants
Description:
This study was carried out to evaluate bioaerosol concentrations in the indoor air and the hygiene practices of restaurants to highlight the exposure risks and improve food safety in restaurants.
Using depositional sampling techniques, air samples were collected from each restaurant kitchen and dining room and aerobically cultured.
Hygiene/sanitary conditions were assessed using observation schedules and questionnaires.
Meteorological parameters were also monitored during air sampling.
The results revealed that bacterial and fungal concentrations (CFU m-3) ranged from 1.
07×103‒1.
36×104 and 8.
2×101‒5.
76×102, respectively.
Regarding the sanitary conditions of the restaurants, 3.
5% of the kitchens were in good sanitary condition, and the food was adequately protected from flies in only 14% of the kitchens.
Only 3.
5% of the food handlers had attended food hygiene basic training, up to 33% of the food handlers had no education at all, and only 0.
10% had medical certifications.
High microbial counts and the poor sanitary conditions and personal hygiene practices observed in this study not only indicate a strong need for improved hygiene but also constitute a serious potential health hazards.
Related Results
A comparative experiment on under-ice acoustic scattering in the marginal ice zone
A comparative experiment on under-ice acoustic scattering in the marginal ice zone
For several years a series of ambient noise experiments has been conducted in the marginal ice zone (MIZ) off the east coast of Greenland from a fixed-wing airborne platform. In th...
Callus Induction and Synthetic Seed Development in Draceana sanderiana Sanderex Mast: Lucky Bamboo
Callus Induction and Synthetic Seed Development in Draceana sanderiana Sanderex Mast: Lucky Bamboo
The study was carried out for callus induction and synthetic seed development from the shoot tips of Draceana sanderiana sander ex Mast. The shoot tips were subjected to different ...
Effect of maternal exposure to tributyltin on reproduction of the pearl oyster (Pinctada fucata martensii)
Effect of maternal exposure to tributyltin on reproduction of the pearl oyster (Pinctada fucata martensii)
AbstractWe examined the effect of tributyltin (TBT) on reproduction of the pearl oyster (Pinctada fucata martensii). In a maternal exposure test, five female pearl oysters were exp...
Evaluation of different concentrations of Sea kelp and K-Humate in coal tailings rehabilitation South Africa
Evaluation of different concentrations of Sea kelp and K-Humate in coal tailings rehabilitation South Africa
Sea kelp and potassium Humate are two amendments commonly used in the
agronomy and crop science industries to improve germination and root
development. This study evaluated differe...
Compiling the air situation picture from a submerged submarine
Compiling the air situation picture from a submerged submarine
The transmission of sound through the air-water interface produces an underwater sound field that can have as many as four separate contributions from an airborne acoustic source. ...
Food bloggers and the democratisation of taste
Food bloggers and the democratisation of taste
First there were restaurants, then there were restaurant reviews. The democratisation of taste began with Grimod de la Reynière’s Almanach des Gourmands and, today, anyone with acc...
Partnering Preservation with Sustainability
Partnering Preservation with Sustainability
As the archival profession is inextricable from future-focused thinking, sustainable preservation must be incorporated into archival practice. Sustainable thinking considers the ec...
From Foot Fetish to Hand Fetish: Hygiene, Class, and the New Woman
From Foot Fetish to Hand Fetish: Hygiene, Class, and the New Woman
Through an intertextual reading of Xiao Hong's short story “Hands” and other examples culled from the broader print culture of the Republican period, this article traces the rise o...