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PubMed1975

Bacterial growth in seafoood on restaurant premises.

Operational guidelines for a chain of the newer type of seafood restaurants and take-out stores were derived from plots of bacteriological and trimethylamine changes during the preparation and storage of cod fillets, shrimp, and clams. If fish is to be defrosted at room temperature it should be washed and portioned within 14 h. Subsequent storage at 5 degrees C should not exceed 72 h and once removed from the refrigerator it should be fried within 3 h. New stores should consider improved methods of defrosting. Trimethylamine content was a more sensitive measure of quality loss than bacterial growth. Shrimp quality can be improved by emphasizing the way shells are removed because most of the contamination was external. Shrimp shelled while still frozen had the best potential keeping quality. Clam meat is handled less and is always held at 5 degrees C; but bacterial growth indicated that it should not be held on the premises for more than 3 days including the time necessary for defrosting. Batter prepared fresh daily can be feft at room temperature. Frying can obliterate poor handling procedures, but adequate cooking is essential under any conditions. Clams are a gourmet item but the practice of cooking them lightly at customer request proved inadvisable.

Bacteria↗
PubMed1995

Isolation and characterization of Staphylococcus aureus in rats trapped at restaurants in buildings in downtown Tokyo.

165 (18.1%) out of 910 rats captured at restaurants in 14 buildings in downtown Tokyo were positive for Staphylococcus aureus. The 165 S. aureus strains isolated were biotyped into A, B, C, D, G, and untypable groups (UT1 and UT2). The UT1 was the most frequent (72 strains, 43.6%), followed by biotype G (33 strains, 20.0%). The strains were classified into coagulase types I, II, III, IV, V, VI, VII, VIII, and an untypable group. Coagulase type V was the most frequent (92 strains, 55.8%), followed by coagulase type VII (25 strains, 15.2%). Enterotoxins A, B, C, or D were produced by 35 strains. Enterotoxins A and B were the most frequent (13 strains each). Toxic shock syndrome toxin-1 was produced by 3 strains. 65 strains were resistant to ampicillin, 2 to oxytetracycline, and 1 to erythromycin.

Animals↗
PubMed2003

[Microbiological and parasitological contamination of lettuce (Lactuca sativa) from self service restaurants of Niterói city, RJ].

Thirty samples of lettuces from self service restaurants of Niterói were analyzed to detect bacteriological and parasitological contamination. Sixteen samples presented fecal coliform, 16 mesophilic aerobic microorganisms greater than 10(7) UFC/g and 3 cysts of Entamoeba coli. These data suggest the need of better orientation for food handlers regarding the hygiene of processed vegetables.

Animals↗
PubMed2005

Restaurant emissions removal by a biofilter with immobilized bacteria.

Pseudomonas sp. ZD8 isolated from contaminated soil was immobilized with platane wood chips to produce packing materials for a novel biofilter system utilized to control restaurant emissions. The effects of operational parameters including retention time, temperature, and inlet gas concentration on the removal efficiency and elimination capacity were evaluated. Criteria necessary for a scale-up design of the biofilter was established. High and satisfactory level of rapeseed oil smoke removal efficiency was maintained during operation and the optimal retention time was found to be 18 s corresponding to smoke removal efficiency greater than 97%. The optimal inlet rapeseed oil smoke loading was 120 mg/(m(3) x h) at the upper end of the linear correlation between inlet loading and elimination capacity.

Air Pollutants↗
PubMed1988

Prompting one low-fat, high-fiber selection in a fast-food restaurant.

Evidence increasingly links a high-fat, low-fiber diet to coronary heart disease and certain site cancers, indicating a need for large-scale dietary change. Studies showing the effectiveness of particular procedures in specific settings are important at this point. The present study, using an A-B-A-B design and sales data from computerized cash registers, replicated and extended previous work by showing that inexpensive prompts (i.e., signs and fliers) in a national fast-food restaurant could increase the sales of salads, a low-fat, high-fiber menu selection. Suggestions also are made pertinent to more widespread use of the procedures.

Behavior Therapy↗
PubMed2005

Using task clarification, graphic feedback, and verbal feedback to increase closing-task completion in a privately owned restaurant.

An informant functional assessment was used to evaluate closing-task completion by servers and dishwashers at a restaurant. Based on the functional assessment results, an intervention consisting of task clarification, posted graphic feedback, and verbal feedback was implemented and evaluated with a multiple baseline design across two groups of employees. Results showed an increase of 15% and 38% in task completion for the two groups.

Adult↗
PubMed1999

The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom.

The microbiological quality of 4,162 samples of cooked rice from restaurants and take-away premises in the United Kingdom was examined, including ready-to-eat rice purchased at point-of-sale and rice that was stored precooked for reheating on demand. The majority of point-of-sale cooked rice samples (1,855 of 1,972; 94%) were of acceptable microbiological quality, but 15 (1%) samples were of unacceptable quality (Bacillus spp. and B. cereus, > or = 10(5) CFU/g; Escherichia coli, > or = 10(4) CFU/g), indicating a potential risk to health. The prevalence of Bacillus spp., B. cereus, and E. coli was significantly greater in precooked stored rice than in point-of-sale cooked rice (P < 0.005 to 0.0005). Bacillus spp. (> or = 10(4) CFU/g), B. cereus (> or = 10(4) CFU/g), and E. coli (> or = 10(2) CFU/g) were present in 7%, 2%, and 9% of precooked stored samples, respectively, compared to 2%, 0.5%, and 1%, respectively in point-of-sale samples. Although final heating at the point of sale reduces the levels of microorganisms present in rice it will not inactivate the B. cereus emetic toxin if present. Rice from Indian premises was of poorer microbiological quality than that from Chinese and other premises. Although most point-of-sale cooked rice samples (94%) were of an acceptable microbiological quality, evidence from this study indicates that the microbiological quality of cooked rice sold from certain outlets in the UK is of concern.

Bacillus↗
PubMed2000

Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants.

The focus of this study was to evaluate the microbial quality of Spanish potato omelette and cooked meat samples including pork loin, chicken croquettes, long pork sausage, chicken breast, and meatballs from University restaurants. Microbiological analyses of Spanish potato omelette and cooked meat samples resulted in aerobic plate counts from <1.00 to 2.90 and from <1.00 to 6.04 log10 CFU g(-1), respectively. Total coliforms ranged from <3 to 43 most probable number (MPN) g(-1) and from <3 to >2,400 MPN g(-1) for Spanish potato omelette and meat products, respectively. Escherichia coli, coagulase-positive staphylococci, and Lancefield group-D streptococci were detected in 1.7%, 3.5%, and 12.9% of Spanish potato omelette samples, respectively. For cooked meat samples, 8.8%, 7.6%, and 24.6% contained E. coli, coagulase-positive staphylococci, and Lancefield group-D streptococci, respectively. E. coli O157:H7, Salmonella spp., and Shigella spp. were not detected. Klebsiella pneumoniae, Klebsiella oxytoca, Citrobacter freundii, Enterobacter cloacae, and Serratia spp. were isolated from Spanish potato omelette samples. For cooked meat samples, C. freundii, E. cloacae, and Aeromonas hydrophila were detected. The results suggest that some handling practices should require more attention, and as a consequence, a hazard analysis and critical control point program should be developed and implemented.

Animals↗
PubMed2001

Listeria species in raw and ready-to-eat foods from restaurants.

From September 1999 to March 2000, meat (pork, beef, and chicken), fish (salmon, hake, and sole), vegetable (lettuce and spinach), and Spanish potato omelette samples obtained at restaurants were collected and tested for the occurrence of Listeria spp. Listeria monocytogenes was isolated from 3 (2.9%) out of 103 studied samples. Other species isolated were Listeria grayi (13.6%), Listeria innocua (1.9%), Listeria ivanovii (5.8%), Listeria seeligeri (3.9%), and Listeria welshimeri (1.9%). Listeria was neither isolated from beef nor any type of fish.

Animals↗
PubMed2004

Archiving of food samples from restaurants and caterers--quantitative profiling of outbreaks of foodborne salmonellosis in Japan.

The Ministry of Health, Labor and Welfare (former MHW) of Japan issued a Directive in 1997 advising restaurants and caterers to freeze portions of both raw food and cooked dishes for at least 2 weeks. This system has been useful for determining vehicle foods at outbreaks. Enumeration of bacteria in samples of stored food provide data about pathogen concentrations in the implicated food. Data on Salmonella concentrations in vehicle foods associated with salmonellosis outbreaks were collected in Japan between 1989 and 1998. The 39 outbreaks that occurred during this period were categorized by the settings where the outbreaks took place, and epidemiological data from each outbreak were summarized. Characteristics of outbreak groups were analyzed and compared. The effect of new food-storage system on determination of bacterial concentration was evaluated. Freezing and nonfreezing conditions prior to microbial examination were compared in the dose-response relationship. Data from outbreaks in which implicated foods had been kept frozen suggested apparent correlation between the Salmonella dose ingested and the disease rate. Combined with results of epidemiological investigation, quantitative data from the ingested pathogen could provide complete dose-response data sets.

Adolescent↗
PubMed2006

Real-time quantitative PCR of Staphylococcus aureus and application in restaurant meals.

Staphylococcus aureus is considered the second most common pathogen to cause outbreaks of food poisoning, exceeded only by Campylobacter. Consumption of foods containing this microorganism is often identified as the cause of illness. In this study, a rapid, reliable, and sensitive real-time quantitative PCR was developed and compared with conventional culture methods. Real-time quantitative PCR was carried out by purifying DNA extracts of S. aureus with a Staphylococcus sample preparation kit and quantifying it in the LightCycler system with hybridization probes. The assay was linear from a range of 10 to 10(6) S. aureus cells (r2 > 0.997). The PCR reaction presented an efficiency of >85%. Accuracy of the PCR-based assay, expressed as percent bias, was around 13%, and the precision, expressed as a percentage of the coefficient of variation, was 7 to 10%. Intraday and interday variability were studied at 10(2) CFU/g and was 12 and 14%, respectively. The proposed method was applied to the analysis of 77 samples of restaurant meals in Valencia (Spain). In 11.6% of samples S. aureus was detected by real-time quantitative PCR, as well as by the conventional microbiological method. An excellent correspondence between real-time quantitative PCR and microbiological numbers (CFU/g) was observed with deviations of < 28%.

Colony Count, Microbial↗
PubMed1999

Prevalence of communicable disease among restaurant workers along a highway in Assam, India.

105 workers of 29 roadside restaurants along a highway in Assam were interviewed for their habits, educational status and were examined for their hygienic status and presence of communicable diseases (STDs,TB etc). Most of them were young, males with 40% literacy; more than half were unmarried. About 30% of them were alcoholic and smokers and 2.9% were addicted to cannabis. The hygienic conditions of the workers were poor. More than one third had sexual contact with multiple sex partners or commercial sex workers and 2% were engaged in homosexual activity. Most of them did not use condom. 25.7% of them had genital lesions suggestive of sexually transmitted disease, 11.8% showed gram negative diplococci in urethral smears and 5.1% were VDRL reactive. Skin infections followed by gastrointestinal disorders and respiratory tract infections were other prevalent problems. 70.6% were positive for intestinal parasites and 22.2% were sputum positive for acid fast bacilli. However all the collected blood samples were negative for HIV.

Adult↗
PubMedDate not supplied

[Evaluation of results of a nutritional marketing intervention in Montreal restaurants].

This article reviews two major questions examined in conjunction with the evaluation of the feasibility of a nutritional marketing program in restaurants. The first question focuses on the acceptance by restaurateurs of this type of initiative and the second, on the receptiveness of consumers. The evaluation allows us to render a positive judgement regarding the project while recognizing its limitations. The evaluation also points to a number of ways in which the program should be changed if it is expanded.

Advertising↗
PubMed2006

Multisite outbreak of norovirus associated with a franchise restaurant--Kent County, Michigan, May 2005.

The majority of cases of foodborne gastroenteritis in the United States are caused by noroviruses. This report summarizes an investigation by the Kent County Health Department (KCHD) in Michigan into three norovirus outbreaks and a cluster of community cases that were associated with a national submarine sandwich franchise restaurant during May 3-9, 2005. The investigation identified a potential source, a food handler who had returned to work within a few hours of having symptoms of gastrointestinal illness while he was still excreting norovirus in his stools. To prevent norovirus outbreaks, food service workers should be educated regarding norovirus transmission and control. In 2005, new guidelines for state health departments regarding norovirus containment were published by the Food and Drug Administration (FDA); guidelines for local health departments in Michigan were issued by the state's Department of Community Health and Department of Agriculture. The new guidelines for Michigan recommend that food service workers with suspected norovirus not return to work until they are asymptomatic for 48-72 hours.

Caliciviridae Infections↗
PubMed1990

[The food poisoning problem in communal restaurant facilities].

In view of the considerable development during the last few years of communal feeding facilities (factory, school, and university canteens, hospital kitchens, self service, fast food, and restaurants) in our country as well as elsewhere, the authors wish to supply detailed information on the incidence of food poisoning in Italy from 1979 to 1988 in such facilities. They report the findings of an epidemiological study they carried out in Rome and Lazio [correction of Latium] covering this period and which by and large confirmed the trend observed at the national level. As to prevention, the most recent techniques for food conservation are described.

Bacterial Infections↗
PubMedDate not supplied

[Prevalence of Vibrio parahaemolyticus in seafood from restaurants in the city of Mérida, Yucatán].

We report the prevalence of the Vibrio parahaemolyticus in raw (11.54%), insufficiently cooked (0.00%) and partially cooked with heat (4.55%) sea foods, from restaurants of the city of Merida, Yucatan, Mexico. We studied 190 samples from March to August 1987. We isolated 12 strains (6.32%) from an equal number of samples, whose biochemical characteristics corresponded with Vibrio parahaemolyticus. We didn't find significant statistically differences when we compared the prevalences of the samples of raw and insufficiently cooked sea foods (chi 2 = 0.03, p greater than 0.05), of raw and partially cooked with boiled sea foods (chi 2 = 1.96, p greater than 0.05), and of insufficiently heated and partially cooked with heat sea foods (chi 2 = 0.24, p greater than 0.05). When we compared the prevalences of the samples of crustaceans and mollusks, of crustaceans and fishes, and of mollusks and fishes, we didn't find significant statistically differences: chi 2 = 0.022, p greater than 0.05; chi 2 = 0.52, p greater than 0.05 and chi 2 = 1.78, p greater than 0.05, respectively.

Animals↗
PubMed1981

[Hygienic-bacteriological examinations in station restaurants (author's transl)].

In four station restaurants (West station, East station, South station, Kelenföld station) microbiological examinations were carried out in conjunction with the inspection of the hygienic conditions. The microflora of the washed and dried drinking glasses and plates as well as the smocks of the kitchen staff were examined. Intestinal bacteria, chromogenic bacteria and pathogenic staphylococci were found in numerous crockery samples. Therefore, it is necessary either to improve the effectiveness of the cleaning process or to prolong the drying of the crockery by heat. Numerous species, such as intestinal bacteria, chromogenic bacteria liable to cause food-decomposition were found in the kitchen staff's smocks, sometimes even in great quantities. To reliably determine the microbiological limit values for smocks and other textiles, a great number of examinations are still necessary. The smocks of the staff handling pre-cooked meals, cold meals or pastries must also be microbiologically clean.--The medical activity in the areas mentioned proved also beneficial to the training in hygiene.

Bacteria↗