Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Restaurants”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 163 records · Page 9Linked to original sources
PubMed1997

The effect of ordinances requiring smoke-free restaurants and bars on revenues: a follow-up.

OBJECTIVES: The purpose of this study was to extend an earlier evaluation of the economic effects of ordinances requiring smoke-free restaurants and bars. METHODS: Sales tax data for 15 cities with smoke-free restaurant ordinances, 5 cities and 2 counties with smoke-free bar ordinances, and matched comparison locations were analyzed by multiple regression, including time and a dummy variable for the ordinance. RESULTS: Ordinances had no significant effect on the fraction of total retail sales that went to eating and drinking places or on the ratio between sales in communities with ordinances and sales in comparison communities. Ordinances requiring smoke-free bars had no significant effect on the fraction of revenues going to eating and drinking places that serve all types of liquor. CONCLUSIONS: Smoke-free ordinances do not adversely affect either restaurant or bar sales.

California↗
PubMed1997

Behavior intentions of the public after bans on smoking in restaurants and bars.

OBJECTIVES: This study assessed the potential effect of smoke-free policies on bar and restaurant patronage. METHODS: Random-digit dialing techniques were used in surveying a representative sample of Massachusetts adults (n = 2356) by telephone. RESULTS: Approximately 61% of the respondents predicted no change in their use of restaurants in response to smoke-free policies, 30% predicted increased use, and 8% predicted decreased use. In turn, 69% of the respondents predicted no change in their patronage of bars, while 20% predicted increased use and 11% predicted decreased use. CONCLUSIONS: These results suggest that smoke-free policies are likely to increase overall patronage of bars and restaurants.

Adult↗
PubMed2004

Effects of restaurant and bar smoking regulations on exposure to environmental tobacco smoke among Massachusetts adults.

OBJECTIVES: We examined the association of local restaurant and bar regulations with self-reported exposure to environmental tobacco smoke among adults. METHODS: Data were derived from a telephone survey involving a random sample of Massachusetts households. RESULTS: Compared with adults from towns with no restaurant smoking restrictions, those from towns with strong regulations had more than twice the odds of reporting nonexposure to environmental tobacco smoke (odds ratio [OR]=2.74; 95% confidence interval [CI]=1.97, 3.80), and those from towns with some restrictions had 1.62 times the odds of reporting nonexposure (OR=1.62; 95% CI=1.29, 2.02). Bar smoking bans had even greater effects on exposure. CONCLUSIONS: Strong local clean indoor air regulations were associated with lower levels of reported exposure to environmental tobacco smoke in restaurants and bars.

Adolescent↗
PubMed2004

Sociodemographic correlates of public perceptions regarding a smoking ban in bars and restaurants.

As the health threat of environmental tobacco smoke is widely recognized, more state and local governments join the passage of ordinances that ban smoking in public establishments. This study investigated public perceptions regarding banning smoking in bars and restaurants among Indiana residents. A representative sample of 529 adult Indiana residents ages 18 or older was interviewed using random-digit dialing after two waves of pilot tests. Of the total respondents, 65% favored the smoking ban in bars and restaurants. Logistic regression analyses indicated that gender, education, and spouse's education were significant predictors for attitudes toward the smoking ban in bars and restaurants.

Adolescent↗
PubMed2003

Exposure to environmental tobacco smoke in restaurants without separate ventilation systems for smoking and nonsmoking dining areas.

In this study, the author examined (a) levels of airborne pollutants from environmental tobacco smoke in 8 restaurants, and (b) changes in urinary cotinine and nicotine levels among 97 nonsmoking subjects (i.e., 40 restaurant employees, 37 patrons, and 20 referents). Airborne pollutant levels were significantly lower in the control environments than in the nonsmoking dining rooms in which smoking was not permitted, and the levels were significantly lower in the dining rooms in which smoking was not permitted than in the dining rooms in which smoking was permitted. Levels of urinary cotinine and nicotine increased among subjects in the dining rooms in which smoking was permitted, and the increase was significantly greater in employees than patrons. There was a significant positive correlation between levels of urinary nicotine increase and the levels of airborne nicotine and solanesol. The results of this study support the restriction of smoking to designated areas that have separate ventilation systems, or the prohibition of smoking in restaurants.

Adolescent↗
PubMed2000

On associations between computers and restaurants: rapid learning of new associations on a conceptual implicit memory test.

A novel event-based conceptual implicit memory test was designed to tap the development of new associations between objects and ad hoc categories. At study, participants were presented with a plausible story that linked an incongruous object (computer) with an ad hoc category (restaurant). At test, participants judged whether a given object was typically found in a restaurant. In Experiment 1, judgment time was significantly slower for the incongruous object (computer) when the story had previously linked the computer to the restaurant, relative to when it had not. Experiment 2 replicated this effect and ruled out the alternative interpretation that this interference effect was attributable to a general slowing of responses to all studied items. Unlike in prior studies, this demonstration of associative priming cannot be attributed to perceptual priming or to test awareness in memory-intact participants. The paradigm therefore offers a unique opportunity to study single-trial conceptual learning in memory-intact and memory-impaired populations.

Adult↗
PubMed2005

A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants.

A study was conducted to determine whether the levels of selected microorganisms differed on foods handled by gloved and bare hands at fast food restaurants. Three hundred seventy-one plain flour tortillas were purchased from fast food restaurants and analyzed for Staphylococcus aureus, Escherichia coli, Klebsiella sp., coliform bacteria, and heterotrophic plate count bacteria. Approximately 46% of the samples were handled by workers wearing gloves compared with 52% of samples with bare hand contact. Coliform bacteria were found in 9.6% of samples handled by gloved workers and 4.4% of samples handled by bare hands, although this difference was not statistically significant. The distribution of heterotrophic plate count bacteria, a general measure of hygiene, was also higher in samples handled by gloved workers in one restaurant chain. The presence of E. coli, Klebsiella sp., and S. aureus was detected in one, two, and eight samples, respectively, and there were no significant differences between samples handled by gloved or bare hands. Neither direct contact of the tortilla with the food preparation surface nor gender of the worker affected the level of any organism tested. The observed tendency of food workers to wear the same pair of gloves for extended periods and complacency might account for the apparent failure of gloves to reduce or prevent bacterial contamination. The results further suggest that glove use might be counterproductive because workers might wash their hands less frequently when gloved.

Bacteria↗
PubMed2006

Salmonella outbreaks in restaurants in Minnesota, 1995 through 2003: evaluation of the role of infected foodworkers.

The 23 restaurant-associated salmonellosis outbreaks that occurred in Minnesota from 1995 through 2003 were reviewed to characterize the role of infected foodworkers. The median duration of the outbreaks was 21 days (range, 1 to 517 days). The median number of culture-confirmed patron cases per outbreak was seven (range, 1 to 36 cases). The median incubation for patron cases ranged from 9 h to 5.9 days. A specific food vehicle was implicated in four outbreaks and suspected in five. Salmonella of the same serotype and pulsed-field gel electrophoresis subtype as that found in patrons was recovered from foodworkers in 19 outbreaks. Overall, 12% (129 of 1,033) of foodworkers tested positive for Salmonella. Sixty-four (53%) of 121 Salmonella-positive foodworkers reported not having had a recent gastrointestinal illness. Overall, the median duration of Salmonella shedding was 16 days. Among foodworkers who reported gastrointestinal illness, the median shedding duration was 30 days as compared with 3 days for asymptomatic foodworkers. Positive environmental samples were recovered in 4 (33%) of 12 outbreaks. No specific food vehicle was identified in any outbreaks associated with Salmonella-positive environmental samples. The median duration of outbreaks with positive environmental samples (187 days) was significantly longer than the median duration of outbreaks with negative environmental results (26 days, P = 0.03). A higher proportion of Salmonella-positive foodworkers (22 versus 8%) was identified in outbreaks with positive environmental samples. Salmonella outbreaks in restaurants are frequently prolonged yet produce a small number of confirmed patron cases. Prolonged outbreak durations suggest a persistent reservoir of contamination. Infected foodworkers likely serve as an important source for Salmonella transmission. Therefore, assessment of foodworker infection is essential for controlling restaurant outbreaks.

Consumer Product Safety↗
PubMed2001

Nicotine in hair of bar and restaurant workers.

AIM: To measure the relation between workplace smoking policies and exposures to Environmental Tobacco Smoke (ETS) of workers in bars and restaurants. METHODS: 114 workers in Wellington and Auckland were questioned about sources of exposure to ETS and smoking habits, and details of the smoke-free policy in their work place were recorded. A hair sample was collected from each participant and tested for nicotine. RESULTS: Among non-smoking workers, hair nicotine levels varied strongly according to the smoke free policy at their place of work (Kruskall-Wallis, chi2 = 26.38, p < 0.0001). Those working in 100% smoke free restaurants had much lower levels than staff working in bars with no restrictions on smoking, and levels were intermediate for staff working in places with a partial smoking ban. These findings were not changed when adjustments were made for other sources of ETS exposure. Hair nicotine levels among nonsmokers working in places with no restriction on smoking were similar to hair nicotine levels of active smokers. CONCLUSION: The present New Zealand Smoke Free Environment Act does not protect workers in the hospitality industry from exposure to ETS. The findings from this study highlight the substantial levels of exposure of bar and restaurant staff from patrons' smoking.

Adolescent↗
PubMed2002

[To smoke or not to smoke, in restaurants, hotels, and bars].

A MEDLINE search was conducted to identify relevant references, to review the information on adverse effects of tobacco smoking and environmental tobacco smoke (ETS). Occupational exposure to ETS causes significant damages to food industry workers. High levels of mutagenic substances have been demonstrated in restaurant air as well as in the urine samples from those workers. Exposition to 3-aminophenyl, a hemoglobin-associated carcinogen. The best way to protect these workers is the reduction of tobacco smoking in restaurants, hotels, bars and taverns. In restaurant workers, ETS attributable risk for lung cancer is evident.

Humans↗
PubMed2001

Outbreak of Norwalk-like virus infection associated with salad provided in a restaurant.

Preliminary enquiries following the reporting of some cases of suspected food poisoning by members of the public revealed that they had all eaten at the same restaurant during the preceding weekend. Subsequent investigation, including a merged cohort study, identified 49 people with gastrointestinal symptoms, six of whom showed evidence of infection with Norwalk-like virus (NLV). Over a four day period all had eaten at the restaurant. Eating salad was strongly associated with infection. One of the chefs, who handled salad in the food preparation area and who had been absent from work with symptoms of gastrointestinal illness, had returned to work the day before the four-day period, reporting that he was 48-hours symptom free. He was subsequently shown to have been infected with NLV by reverse transcriptase polymerase chain reaction (RT-PCR) assay. The NLV belonged to the same genogroup as that infecting the cases who had eaten at the restaurant.

Caliciviridae Infections↗
PubMed2002

[A gastroenteritis epidemic caused by a Norwalk-like virus after 2 weddings in a restaurant; a plea for integral microbiological investigation].

OBJECTIVE: To elucidate the cause of an epidemic of gastroenteritis amongst the guests and waiting staff of two weddings celebrated on the same day in the same restaurant. DESIGN: Retrospective and descriptive. METHOD: Following an outbreak of gastroenteritis amongst 215 wedding guests and restaurant staff in 1999, the Public Health Institute Midden-Limburg, the Netherlands, inventoried the demographic and clinical variables and consumed foods by means of a structured written interview. Faecal samples and remaining food products were bacteriologically examined, and later on faeces were virologically examined for the presence of the Norwalk-like virus (NLV). The attack rates and the incidence rates of NLV-positive faecal specimens amongst consumers and non-consumers of specific food products were calculated, as well as the corresponding relative risks with 95% confidence intervals. RESULTS: The overall attack rate was 66%. An NLV with the same genotype was found statistically significantly more frequently in faecal specimens of ill persons compared with non-ill individuals. Of the 61 different dishes served, two showed a statistically significant relation with being ill. These food products were eaten by 26% of the ill persons. No statistically significant association was found between NLV-positive faeces and consumption of a specific dish. The index case began having symptoms of gastroenteritis at the morning of the wedding party, before food was served. The guests of the two wedding parties used the same entrance and toilets. CONCLUSION: The epidemic was caused by a single NLV strain. No association could be found between the consumption of certain food products and being ill. The NLV epidemic was probably caused through direct or indirect contact between wedding guests and restaurant personnel. In the case of such reports of gastroenteritis epidemics, it is strongly recommended to test faecal, food product and environment samples for both bacteria and viruses, with an emphasis on NLV, to ensure early diagnosis.

Caliciviridae Infections↗
PubMed1992

The response of restaurants to New Jersey's smoking control law.

The authors surveyed a representative sample of New Jersey restaurants to determine what provisions were made for patron smoking, and whether the restaurants were in compliance with the state law intended to restrict smoking in restaurants. The authors report the results of their recent study.

Humans↗
PubMed1992

A restaurant-associated outbreak of E. coli O157 infection.

An outbreak of haemorrhagic colitis due to Escherichia coli O157 and associated with a restaurant in Lothian, occurred in September 1990. There were 16 symptomatic cases, four of whom (all children) required dialysis. Notable features of the outbreak were the wide range of incubation periods (1-14 days), the occurrence of secondary spread through asymptomatic carriers and the prolonged period (at least seven days) during which the restaurant appears to have been the source of infection. Despite careful investigation, no single source within the restaurant was identified. The implications for public health are discussed.

Adult↗
PubMedDate not supplied

Hepatitis A in a food worker and subsequent prophylaxis of restaurant patrons.

A laboratory-confirmed case of hepatitis A was reported to Tri-County Health Department (TCHD) in Colorado, and the infected person was subsequently determined to have been a food worker at a local restaurant during the period of infectiousness. After conducting a public health risk assessment, TCHD decided to offer immune globulin (IG) to potentially exposed restaurant patrons. A two-day clinic in Adams County, Colorado, administered IG to 693 individuals. Planning, implementation, and evaluation of this clinic used a total of 900 staff hours and had a financial cost of dollar48,300. No additional restaurant employees became ill, and no secondary cases of hepatitis A were reported within the community. The mass-prophylaxis clinic was an important public health measure taken to prevent the potential spread of illness. The experience also provided relevant hands-on emergency-preparedness training that can be applied in other settings.

Colorado↗
PubMed2006

[Analysis and spatial description to correlative factors on food hygiene appeal and food poison in restaurants of city zone in Qingdao].

OBJECTIVE: To study some factors that affected food poison and appeals in restaurants which were hidden danger on the cards. METHODS: Data on food hygiene events from 2002 to 2004 in restaurants of 14 blocks which were located in the important city zone of Qingdao were collected and studied. The spatial distribution was conducted by means of Geographic Information System (GIS). Possible factors related to food hygiene events were investigated and analysed by NCSS Data statistics software. information of every block were marked on digitalized map by ARCVIEW3.2a software in order to show the spatial distribution of food hygiene events palpably in different areas in the course of three years. RESULTS: It was showed that air temperature, humidity, sunlight length were the important factors of food poison. Average amount of guests and floating population related to administration level of sanitation, the level of sanitation administration, geography location, business status of restaurants related to their status of food sanitation. CONCLUSION: This study showed the method that analysed and studied status of food sanitation from different areas by GIS were effective, simple and palpable.

China↗
PubMed2006

[Impact of hydrothermal process on the dewaterability and degrease performance of restaurant garbage].

In order to ameliorate the dewaterability and degrease performance of restaurant garbage, and to improve the treatment effect, a complete trail series with 2 factors on 5 levels was implemented. The 2 factors were temperature and retention time respectively as the main influencing factors of hydrothermal process. By means of analyzing the variation of the resistance, dewatering rate and floatable oil content of the treated restaurant garbage, and constructing the solid grease extracting kinetics, the mechanism of impact of hydrothermal process on the dewaterability and degrease performance of restaurant garbage was studied. It showed that the dewaterability of the product decreases at the beginning, after heating for 40min, it begins to increase. Moreover, it increases more quickly as temperature increases. The optimal dewaterability of the treated garbage appears at 180 degrees C and heating for 100 minutes. As temperature rises and heating time increases, the degrease performance is improved. Furthermore, this trend becomes more remarkably as temperature increases. When the temperature and retention time reach 160 degrees C and 80 minutes respectively, most of the solid grease in the garbage is extracted out to become floatable oil which can be separated and recovered readily. Subsequently, the amount of floatable oil begins to decrease since chemical reactions such as the partial hydrolysis of the oil take place. Additionally, the extraction of solid grease from interior accords with first-order reaction dynamic model.

Food↗
PubMedDate not supplied

Promoting the selection of healthy food through menu item description in a family-style restaurant.

We describe an attempt to influence the selection of menu items in a family-style restaurant. Three different messages, varying in content and emphasis, were used to promote one food special each intervention day. One message emphasized that the specials were particularly healthful, being relatively low in fat, sodium, and cholesterol. A second message stressed flavor and added that the choice was healthful. A third, nonspecific message made no mention of taste or health factors, but simply noted that there was a daily special. Results indicated that restaurant patrons selected healthful specials when the message noted that the choice was healthful but emphasized flavor. Patrons were apparently more open to information about the palatability of the food than its healthfulness per se. These results have implications for point-of-purchase health promotion efforts in general, especially those involving food-labeling programs in restaurants and grocery stores.

Cardiovascular Diseases↗