Hygiene Practices and Airborne Microbial Concentrations in Restaurants

Abstract

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.

Consumer’s Willingness to Pay for Premium Food in Kathmandu Valley

“…Bashar Haruna Gulumbe et al (2019) suggested that bioaerosol concentrations in the indoor air and the hygiene practices of restaurants increase the risk and improve food safety in restaurants. The findings showed that the indoor air quality was found to be poor, with the levels of airborne bacteria and fungi exhibiting levels higher than the prescribed limits.…”

“…Recent studies have shown that consumers are becoming more health-conscious and prioritize good health and a nice environment over price (Bashar Haruna Gulumbe et al, 2019). However, the willingness of consumers to pay for premium foods is affected by various determinants such as gender, region, and age .…”