Are restaurant menus vectors of bacterial cross-contamination? A pilot study in Turkey

BİLİCİ S., MORTAŞ H., KÖSE S., NAVRUZ VARLI S., AYHAN B.

BRITISH FOOD JOURNAL, vol.119, no.2, pp.401-410, 2017 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 119 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.1108/bfj-06-2016-0290
  • Journal Name: BRITISH FOOD JOURNAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.401-410
  • Keywords: Turkey, Restaurant, Environmental food hygiene, Menu cleanliness, Menu microbiological load, Hygiene, ATP BIOLUMINESCENCE ASSAY, ADENOSINE-TRIPHOSPHATE, SURFACE CLEANLINESS, CLEANING REGIMES, HEALTH-CARE, FOOD SAFETY, HYGIENE, SURVIVAL, DISINFECTION, SALMONELLA
  • Gazi University Affiliated: Yes

Abstract

Purpose - The purpose of this paper is to evaluate the hygiene of laminated menus.