Foodborne illness: the risk environment for chain restaurants in the United States

Swanger, Nancy; Rutherford, Denney G.

doi:10.1016/j.ijhm.2003.09.003

Cited by 13 publications

(9 citation statements)

References 5 publications

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“…According to the NRA Educational Foundation (n.d.) , a single incidence of foodborne illness linked to a restaurant may cost the enterprise a staggering $ 75 000. In a related situation, the median jury award for a foodborne illness case decided in favor of the plaintiff approximately $ 25 560 in compensation for each case in the period 1988 through 1997 ( Buzby et al , 2002 ), while a more recent study showed an average payout of $ 71 205 for similar cases ( Swanger and Rutherford, 2004 ). However, a wrongful death suit proven to be caused by foodborne illness may result in a jury award of a million dollars or more to be paid by the defendant(s) ( Buzby et al , 2002 ).…”

Section: The Hospitality Industry Kitchen Design and Food Safety Issuesmentioning

confidence: 99%

Exploring open kitchens’ impact on restaurateurs’ cleanliness perceptions

Chow¹,

Alonso

Douglas³

et al. 2010

J Retail Leisure Property

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Although the consequences of poor food health and food handling practices can be very costly to businesses or even lethal in some cases, research providing information of kitchen design as it relates to food safety is lacking . The present study seeks to add knowledge in this area, studying restaurant operators ' perceptions of open and closed kitchens. Using semi-structured, face-to-face interviews, 20 restaurant managers and owners in Fulton County, Georgia, United States provided their views on kitchen design as it relates to a number of aspects that include hygiene, convenience or even the emphasis on the visual element of being able to see what is taking place ' behind the scenes ' . Overall, respondents whose kitchens were both open and closed viewed open kitchen restaurants as the most hygienic, with open kitchen restaurant operators being more emphatic about the cleanliness differential. In addition, open kitchens were thought to positively infl uence employee behavior, particularly in regards to being more exposed to customers ' scrutiny. Finally, the provision of an entertaining and engaging atmosphere, as well as enhanced cleanliness perception factors were reasons why open kitchen restaurants were constructed in that manner.

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Section: The Hospitality Industry Kitchen Design and Food Safety Issuesmentioning

confidence: 99%

Exploring open kitchens’ impact on restaurateurs’ cleanliness perceptions

Chow¹,

Alonso

Douglas³

et al. 2010

J Retail Leisure Property

View full text Add to dashboard Cite

show abstract

“…People older than 80 years are at higher risk for infections, including foodborne illnesses, because of decreases in immune system function (51,52). The large number of people eating daily at LTCFs makes the impact of foodborne illnesses greater there than in other catering establishments.…”

mentioning

confidence: 99%

Evaluation of Food Handler Practices and Microbiological Status of Ready-to-Eat Foods in Long-Term Care Facilities in the Andalusia Region of Spain

Rodríguez

Valero

Posada-Izquierdo

et al. 2011

Journal of Food Protection

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Food safety measures in long-term care facilities (LTCFs) are being improved by the introduction of quality control management systems during food production and by the implementation of good manufacturing practices. This study was conducted in LTCFs (geriatric homes) in Andalusia, Spain, during 2008 and 2009 to evaluate sanitary conditions and the microbiological quality and safety of salads and cooked meat products served. A regulation-based checklist was applied to the evaluated centers. Samples of ready-to-eat foods (n = 60) were examined for mesophilic aerobic bacteria (MAB), total coliforms, coagulase-positive staphylococci (CPS), Escherichia coli, Listeria spp., and Salmonella. In parallel, food contact surfaces (working tables, cutting boards, sinks, and faucets) were swabbed and analyzed for MAB and Enterobacteriaceae. The air quality in processing rooms, near sinks, and in canteens also was measured through an active air sampling method for MAB and Staphyloccocus spp. The results obtained revealed some deficiencies regarding handling practices and sanitary conditions tested (i.e., use and change of gloves, hand washing, and cleanliness of work surfaces). The microbial safety of foods examined indicated the absence of pathogens. Average levels of coagulase-positive staphylococci were below 10² CFU/g, and prevalence of E. coli was 6.3% in samples collected. Surface counts were higher on cutting boards and faucets, indicating insufficient cleanliness procedures. This study provides a descriptive analysis of the sanitary conditions of food service systems in LTCF, and this information can help risk managers to better define control measures needed to prevent foodborne infections.

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“…Research indicates that consumers often avoid restaurants that have experienced a foodborne illness outbreak and have heightened awareness when making decisions about where and what to eat based on their knowledge of food safety risks (Brewer and Rojas, 2007; Yeung et al , 2010). For restaurant companies that fail at serving safe food to the public, negative consequences can result, which include but are not limited to, damaged reputation, negative media coverage, reduced patronage, loss of sales, loss of stock value and closure (DiPietro et al , 2011; Flynn, 2015; Swanger and Rutherford, 2004).…”

Section: Literature Reviewmentioning

confidence: 99%

Foodborne illness outbreaks in restaurants and patrons’ propensity to return

Harris

Ali

Ryu

2018

IJCHM

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Purpose This study aims to investigate the decision-making process consumers engage in when choosing to return to a restaurant that has experienced a foodborne illness outbreak. Design/methodology/approach A scenario-based survey was conducted to collect data from 1,025 respondents on their propensity to return to restaurants that have been cited for serving foods that caused a foodborne illness outbreak. Partial least squares-based structural equation modeling was used to analyze the data. Findings The findings of this study show perceived vulnerability, perceived severity and attitude are statistically significant, whereas subjective norms and perceived behavioral control are not statistically significant predictors of consumers’ intention to patronize a restaurant that has experienced a foodborne illness outbreak. Research limitations/implications This study examined consumers’ intentions to return to a restaurant that has experienced a foodborne illness outbreak. Findings are based on a scenario-based survey, and thus, the results cannot be generalized. Originality/value By implementing protection motivation theory (PMT) and the theory of planned behavior (TPB), findings from this study extend the understanding of patrons’ revisit intentions regarding restaurants with foodborne illness outbreak.

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Foodborne illness: the risk environment for chain restaurants in the United States

Cited by 13 publications

References 5 publications

Exploring open kitchens’ impact on restaurateurs’ cleanliness perceptions

Exploring open kitchens’ impact on restaurateurs’ cleanliness perceptions

Evaluation of Food Handler Practices and Microbiological Status of Ready-to-Eat Foods in Long-Term Care Facilities in the Andalusia Region of Spain

Foodborne illness outbreaks in restaurants and patrons’ propensity to return

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