Safety of Foods Served in the Local Fast-Food Restaurants: Customers Observation versus Laboratory Examination

Document Type : Original Article

Authors

1 Lecturer of Hotel Studies, The Higher Institute for Tourism, Hotels & Computer El-Seyouf, Alexandria, Egypt

2 Hotel Studies Dept, Faculty of Tourism and Hotels University of Sadat City Egypt

3 Veterinarian, Menoufia University

Abstract

Today, the contamination of food by microbial agents is a worldwide concern. This study aimed to examine the presence of Shiga toxin-producing E. coli (STEC) Bacteria in foods served in the local fast-food restaurants, investigate food safety handling practices in the local fast-food restaurants, besides, assess customer's awareness of the prerequisites of safe food at local fast-food restaurants. This study was based on two different methodologies; namely, survey methodology and laboratory examination methodology. Data for laboratory examination were collected from (90) food samples from (11) local fast-food restaurants within three tourist shopping malls located in Alexandria city in Egypt. Also, data from (387) customers were analyzed. The results of the microbiological examination revealed that one-third of collected food samples contain the Shiga toxin-producing E. coli. The findings of the study also revealed a shortage in the application of personal hygiene standards in the local fast-food restaurants; besides, the customers do not have sufficient awareness of the prerequisites of safe food at local fast-food restaurants. This study deepens the understanding of the concept of food safety in local fast-food restaurants, consequently, could help ensure food safety and protect the tourists' health.

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