Bacteria can be transferred to food from utensils that are not cleaned and sanitized properly. The

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Bacteria can be transferred to food from utensils that are not cleaned and sanitized properly. The most common factors in bacterial transfer from one surface to another are moisture, contact time and pressure which can result in higher transfer between surfaces. Since some bacteria or other pathogenic microorganisms can survive outside the human body under favourable conditions of considerable period of time, unsanitized utensils such as glass, spoons and forks could be a direct or indirect sources (Food Code, 2001a). Food related infections constitute an important public health problem in both developed and developing countries. In 2003, the US Food and Drug Administration (FDA) reported the occurrence of foodborne illness risks factor…show more content…
Thereinafter, no further recent study in Davao City supported the revision of the presence of pathogenic bacteria in eating utensils particularly the spoon and fork. For such reason, decide to conduct a study on the presence pathogenic bacteria in eating utensils from various eatery outside University of Mindanao, Matina Campus, Davao City. The purpose of this study is to find out whether pathogenic exist present in utensils from eatery outside University of Mindanao, Matina Davao City. Moreover, it aims to have further information about diseases caused by pathogens present in utensils. The study of bacterial transfer are beneficial in identifying contamination routes in processing environment such as factories, food service operations, and domestic, kitchen, etc. (Perz-Rodriguez, 2007).Recovery of microorganisms from surfaces is influenced by various factors such as surface type, transfer medium, temperature, relative humidity, degree of drying, light, the presence of disinfectants and/or competing organisms (Harrison et al., 2003). It is thought that the major contributing factor for sporadic and epidemic foodborne illness, resulted from bacterial transfer or cross contamination of bacterial and viral pathogens in the home and in food service establishments. Previous studies between hands and food and from utensils to food have quantified bacterial survival and cross contamination. (Chen, Jackson, Chea &

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