Are restaurant menus vectors of bacterial cross-contamination? A pilot study in Turkey

Mortaş, Hande; Köse, Süleyman; Bilici, Saniye; Ayhan, Büşra

doi:10.1108/bfj-06-2016-0290

Cited by 8 publications

(5 citation statements)

References 37 publications

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“…As dining out implies a setting that involves a large number of people in close proximity to one another for an extended period of time, human interaction, and thus risk of infection, is inherent in visiting food service businesses [28]. Further, high-touch surfaces outside the food preparation areas, e.g., restaurant menus, represent a potential risk of cross-contamination [29,30]. Therefore, many consumers did not feel comfortable and were reluctant to revisit restaurants and bars upon reopening [31][32][33].…”

Section: Literature Review and Aimsmentioning

confidence: 99%

COVID-19 Safety Measures in the Food Service Sector: Consumers’ Attitudes and Transparency Perceptions at Three Different Stages of the Pandemic

Vandenhaute

Gellynck

Steur

2022

Foods

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The food service sector was among the hardest hit by the COVID-19 pandemic. This study aims to examine consumers’ attitudes towards and transparency perceptions of COVID-19-related safety measures and to identify determinants of consumers’ intentions and behaviour regarding visiting restaurants and bars once reopened. By also surveying food service businesses, this study allows for comparison between both target groups. A total of 1697 consumers and 780 businesses participated in this study, conducted in Belgium both during and in between waves of infections. The findings demonstrate that consumers evaluated safety measures as important when revisiting restaurants and bars, against business owners’ expectations. Both consumers’ revisit intentions and behaviours are influenced by the perceived importance of hygiene measures (negatively) and past visit frequency (positively). This study highlights the importance of good compliance with safety measures as a strategy to attract customers during the reopening period. Further, our findings emphasize the importance of transparent communication by food service businesses and the government.

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Section: Literature Review and Aimsmentioning

confidence: 99%

COVID-19 Safety Measures in the Food Service Sector: Consumers’ Attitudes and Transparency Perceptions at Three Different Stages of the Pandemic

Vandenhaute

Gellynck

Steur

2022

Foods

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“…Conversely, a lack of cleanliness in a restaurant might be associated with cross-contamination from dirty surfaces leading consumers to think about the food safety risks from eating in that restaurant (Liu and Lee, 2018). These surfaces can even be outside the food preparation areas and may include the dining room, so it is important to have cleaning protocols in place for these areas as well (Bilici et al , 2016). Some areas of the restaurant including furniture, equipment and menus may not be cleaned regularly (Choi et al , 2014), and these surfaces represent a high risk for cross-contamination (Leon and Albrecht, 2007).…”

Section: Literature Reviewmentioning

confidence: 99%

“…Cross-contaminations can occur at any time during consumers’ dining experiences from the moment they step into the restaurant to the moment they leave the restaurant. For example, some studies have found a high level of contamination on restaurant menus (Bilici et al , 2016; Sirsat et al , 2013). In addition to service equipment, tables, cleaning cloths and menus could lead to bacterial contamination and transfer during the dining experience (Choi et al , 2014).…”

Section: Literature Reviewmentioning

confidence: 99%

“…In 2017, 64% of the reported foodborne illnesses occurred in restaurants, and 48% were specifically from restaurants with sit-down dining (CDC, 2019b). Although restaurant customers can obviously become sick by the consumption of contaminated foods, customers might also get sick from pathogens they come into contact with or touch during their dining experiences (Bilici et al , 2016; Choi et al , 2014; Cunningham et al , 2011; Nauta, 2010; Sirsat et al , 2013; Zottola, 1994). For example, menus are generally touched by all guests and one study has shown that restaurant menus could potentially allow indirect transfer of pathogens from one person to another if the menu surfaces are contaminated (Sirsat et al , 2013).…”

Section: Introductionmentioning

confidence: 99%

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The cleanliness of restaurants: ATP tests (reality) vs consumers’ perception

Kim

Almanza

et al. 2021

IJCHM

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Purpose This study aims to empirically assess restaurant surfaces’ cleanliness and compare them to customers’ perceptions about the cleanliness of surfaces when dining in a restaurant. Design/methodology/approach This study used two methods to collect data. The first was a survey method to gauge customers’ perceptions and an empirical test to measure cleanliness using an adenosine triphosphate (ATP) meter. Two data sets were collected to compare customers’ perceptions and actual cleanliness measurements. One data set surveyed respondents as to their perceptions of high- and low-touch restaurant surfaces among 19 areas of the dining room and 15 surfaces from the restroom, and their perceived cleanliness or dirtiness of those same surfaces. The second one conducted empirical measurements of the cleanliness of these surfaces using an ATP meter, which were then compared to customers’ perceptions. Findings Although all surfaces had higher ATP readings than a 30 relative light units’ threshold, there were significant differences in ATP readings among surfaces. Results showed a fair amount of consistency between the consumers’ perceptions of cleanliness and the actual results of ATP readings for the cleanest areas, but very little consistency in customers’ perceptions and experimental measurements for the dirtiest areas. Practical implications This study empirically demonstrated the need for improved cleaning techniques and the importance of proper training for foodservice employees. Especially during the COVID-19 pandemic, results of this study suggest an additional responsibility on managers and staff to ensure clean environments and the imperative to address the concerns of their customers. Originality/value Based on an extensive literature review, to the best of the authors’ knowledge, no prior studies have compared consumers’ cleanliness perceptions with empirical measurements of cleanliness in restaurant settings using an ATP meter. The results of this study provide restaurant managers a better understanding of customers’ perceptions of cleanliness. It also provides restaurant managers and staff information to develop more effective cleaning procedures. In the context of the COVID-19 pandemic, perceptions of cleanliness and measures of actual cleanliness are more important than they have been in the past.

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“…Up to 87% of menus were found harboring bacteria, including E. coli, which were not further serotyped, and Staphylococcus aureus, both indicating poor hygienic practices, in monitoring studies (8,19,31,81), suggesting that menus should be either cleaned and sanitized or periodically discarded as part of restaurants' hygiene protocol. Laminated menus could easily be added to a restaurants cleaning regimen by simply sanitizing the menus after each customer; paper menus cannot be cleaned as easily but do have a lower moisture content, as previously stated, which suggests they could potentially be used multiple times before discarding them becomes necessary.…”

Section: Atypical Cross-contamination Surfacesmentioning

confidence: 99%

Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments

Kirchner

Goulter

Chapman

et al. 2021

Journal of Food Protection

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Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in foodservice. With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern. However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues. This review seeks to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature. Most surfaces that could be at risk for cross-contamination are frequently touched, rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens. These surfaces include, menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and currency, among others. Venues that are explored, temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance to proper handwashing, and provide the opportunity for raw and RTE foods to come into contact with one another. These factors all create an environment where cross-contamination can occur and potentially impact food safety. A more comprehensive cleaning sanitizing regime encompassing these surfaces and venues could potentially help mitigate the cross-contamination described here. This review highlights key surfaces and venues that have the potential to be cross-contaminated that have been underestimated in the past or are not fully explored in the literature. These knowledge gaps demonstrate where further work is need to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented in the future.

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Are restaurant menus vectors of bacterial cross-contamination? A pilot study in Turkey

Cited by 8 publications

References 37 publications

COVID-19 Safety Measures in the Food Service Sector: Consumers’ Attitudes and Transparency Perceptions at Three Different Stages of the Pandemic

COVID-19 Safety Measures in the Food Service Sector: Consumers’ Attitudes and Transparency Perceptions at Three Different Stages of the Pandemic

The cleanliness of restaurants: ATP tests (reality) vs consumers’ perception

Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments

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