A Survey of Microbial Contamination on Restaurant Nonfood‐Contact Surfaces

Abstract

Foodborne illnesses are a significant public health concern as they cause approximately 48 million illnesses per year in the U.S.A. It is important to identify and control potential sources of microbial contamination in restaurants to reduce the number of foodborne illnesses. In this study, we aimed to measure microbial contamination on nonfood‐contact surfaces in restaurants. These surfaces include tables, chairs, highchairs and booster seats. We found the highest levels of total microbial contamination and staphylococci on booth seats and table chairs with total microbial counts of 151 and 184 CFU/100 cm2, respectively. Other surfaces found to have over 100 CFU/100 cm2 were booster seats and cleaning dishcloths. The cleaning dishcloth also contained 59 CFU/100 cm2 of enteric bacteria. These results suggest the need for more studies aimed to determine the levels of microbial contamination on nonfood‐contact surfaces in restaurants with the goal of providing better recommendations for cleaning practices and procedures. Practical Applications The cleaning procedures for restaurant furniture and other nonfood‐contact surfaces in restaurants are not highly regulated. The information from this study suggests the need for improved cleaning practices and procedures of nonfood‐contact surfaces in restaurants. Development and implementation of better guidelines for cleaning has the potential to reduce microbial burden on these surfaces and therefore reduce the risk of foodborne illness.

Microbiological Contamination and Food Hygiene Practices In old Restaurants In Nablus Governorate, Palestine

“…The largest proportion of contamination was found in the samples obtained from the tables (50%), which was due to the tables' proximity to food, which contributes to the spread of foodborne illnesses. these results were agreed by Galie et al,2018; Jamal et al,2018; Patel et al,2017 [13][14][15], which shed light on the number of bacteria present on surfaces in contact with food in an indirect way, and this contamination may be attributed to contaminated tools used to clean these surfaces. While the results showed that the percentage of contamination from spoons was the lowest (34.37%) because most restaurants during the study period (Corona Virus) relied on the use of single-use plastic spoons.…”

Microbial quality of ready-to-eat food contact surfaces in local restaurants of Patuakhali district, Bangladesh

“…Furthermore, foods can be subjected to cross-contamination by bacteria and foodborne viruses from clothing (apron) of the food handlers, and utensils or crockeries used in food preparation (Alves et al, 2021). Food contact surfaces that are not directly associated with food preparation but with serving and consumption have also been implicated to be contaminated with numerous microorganisms at higher levels like the cleaning clothes for the cleaning of serving tables or wiping plates, seating chairs and tables, serving trays, food holding spatulas, drinking glasses, and spoons (Patel et al, 2017;Giwa et al, 2021). An estimated 27% of outbreaks by foodborne pathogens are resulted from contaminated kitchen utensils, while 97% of foodborne illnesses are due to improper food handling practices in restaurants and at home (Tenna et al, 2023).…”

Transfer of Escherichia coli while using Salad Tongs

“…Furthermore, da Silva et al [4], reported that S. aureus was transferred to stainless steel and polyethylene immediately upon contact with meat cubes and that populations increased from 3 to 8 log cycles within 24 hours at 20°C. Restaurant nonfood contact surfaces including tables, chairs, highchairs, booth seats and booster seats were found to have over 100 colony forming units per 100 cm 2 indicating the need for more information on their possible role in food cross contamination [5].…”