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, cilt.119, sa.2, ss.401-410, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 119 Sayı: 2
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1108/bfj-06-2016-0290
  • Dergi Adı: BRITISH FOOD JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.401-410
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

Özet

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