Journal of Food: Microbiology, Safety & Hygiene
Open Access

Carcedo I

Publications

• Research Article
  Pathogen Persistence in Restaurant Menus: Comparison between Materials
  Author(s): Martín Gámez N, Mengual Lombar M, Carcedo I, Lopez M.A and Álava JI Martín Gámez N, Mengual Lombar M, Carcedo I, Lopez M.A and Álava JI
  
  Restaurant menus could represent a source of cross contamination between consumers’ hands and food due to the daily manipulation, being a possible vector of certain food borne diseases if not cleaned and disinfected on a regular basis. To the question if those menus are included in daily cleaning protocols, the present study aims to demonstrate the actual bacterial contamination present in their surface. For this purpose, twelve menus from Basque Culinary Center’s historical archive made on plastic material and paper/paperboard material are tested in order to find any presence of aerobic microorganisms. In addition, twelve plastic menus from several restaurants in San Sebastian (Spain), which were currently in use, were also sampled to detect presence of aerobic microorganisms, specifically E.coli and S. aureus. Unable to find paper menus in restaurants, the question of wh.. View More»
  DOI: 10.4172/2476-2059.1000104

  Abstract PDF

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