Add to ORKGii 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/15cm sampling area on a menu during busy periods and 15 CFU/15cm sampling area on a menu during less busy periods. The Staphylococcus count had an average mean of 6 CFU/15cm sampling area on a menu ...
An uncleaned food table which may contain bacteria can be considered as one factor in food contamina...
Objectives: To determine the microbial load in food, examination of safety measures and possibility ...
Majority of people dine or eat in fast food chains which gives them the option to choose what utensi...
The objectives of this study were to detect bacteria on restaurant menus, to determine the bacterial...
Some non-food contact surfaces such as restaurant menus are not routinely cleaned or evaluated for m...
Some non-food contact surfaces such as restaurant menus are not routinely evaluated for microbial co...
The importance of the cleanliness of the food contact surface has been recognized however, the clean...
Cross contamination has been frequently mentioned as being in the origin of a wide range of food bor...
Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of t...
Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of t...
The first study was designed to determine the occurrence of bacteria in dishcloths used in restauran...
Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of...
Objectives: To determine the microbial load in food, examination of safety measures and possibility ...
Three food and beverage samples were purchased in three collection periods from each of five differe...
The evaluation of food contact surfaces in Kaduna State University restaurants for the presence of E...
An uncleaned food table which may contain bacteria can be considered as one factor in food contamina...
Objectives: To determine the microbial load in food, examination of safety measures and possibility ...
Majority of people dine or eat in fast food chains which gives them the option to choose what utensi...
The objectives of this study were to detect bacteria on restaurant menus, to determine the bacterial...
Some non-food contact surfaces such as restaurant menus are not routinely cleaned or evaluated for m...
Some non-food contact surfaces such as restaurant menus are not routinely evaluated for microbial co...
The importance of the cleanliness of the food contact surface has been recognized however, the clean...
Cross contamination has been frequently mentioned as being in the origin of a wide range of food bor...
Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of t...
Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of t...
The first study was designed to determine the occurrence of bacteria in dishcloths used in restauran...
Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of...
Objectives: To determine the microbial load in food, examination of safety measures and possibility ...
Three food and beverage samples were purchased in three collection periods from each of five differe...
The evaluation of food contact surfaces in Kaduna State University restaurants for the presence of E...
An uncleaned food table which may contain bacteria can be considered as one factor in food contamina...
Objectives: To determine the microbial load in food, examination of safety measures and possibility ...
Majority of people dine or eat in fast food chains which gives them the option to choose what utensi...