Safety of Foods Served in the Local Fast-Food Restaurants: Customers Observation versus Laboratory Examination
soliman, S., Khairy, H., Khairy, M. (2021). Safety of Foods Served in the Local Fast-Food Restaurants: Customers Observation versus Laboratory Examination. EKB Journal Management System, 18(1), 87-100. doi: 10.21608/thalexu.2021.59048.1043
shimaa soliman; Hazem Ahmed Khairy; Mohamed Ahmed Khairy. "Safety of Foods Served in the Local Fast-Food Restaurants: Customers Observation versus Laboratory Examination". EKB Journal Management System, 18, 1, 2021, 87-100. doi: 10.21608/thalexu.2021.59048.1043
soliman, S., Khairy, H., Khairy, M. (2021). 'Safety of Foods Served in the Local Fast-Food Restaurants: Customers Observation versus Laboratory Examination', EKB Journal Management System, 18(1), pp. 87-100. doi: 10.21608/thalexu.2021.59048.1043
soliman, S., Khairy, H., Khairy, M. Safety of Foods Served in the Local Fast-Food Restaurants: Customers Observation versus Laboratory Examination. EKB Journal Management System, 2021; 18(1): 87-100. doi: 10.21608/thalexu.2021.59048.1043

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

The Scientific Journal of the Faculty of Tourism and Hotels, Alexandria University
Article 7, Volume 18, Issue 1, 2021, Page 87-100  XML PDF (709.71 K)
Document Type: Original Article
DOI: 10.21608/thalexu.2021.59048.1043
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Authors
shimaa soliman1; Hazem Ahmed Khairy email orcid 2; Mohamed Ahmed Khairy3
1Lecturer of Hotel Studies, The Higher Institute for Tourism, Hotels & Computer El-Seyouf, Alexandria, Egypt
2Hotel Studies Dept, Faculty of Tourism and Hotels University of Sadat City Egypt
3Veterinarian, 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.
Keywords
Food Safety; Shiga Toxin-producing E. coli; Laboratory Examination; Customers' Awareness; Local Fast-food Restaurants
References
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