Abstract To the authors' knowledge, the role of restaurant menus as a vehicle for pathogens has not been explored. Menus, however, can pose as a vector for bacterial contamination and transfer. Sampling menus from two restaurants in the Houston, Texas, area showed the presence of up to 100 CFU/cm2 aerobic bacteria. Follow-up studies designed to investigate the ability of Salmonella and E. coli to persist on paper and laminated menus at various time points (0, 6, 24, 48, and 72 hours) demonstrated that bacteria persist more efficiently on laminated menus as compared to paper menus. Transfer studies performed to quantitatively determine the ability of bacteria to transfer from menus to fingertips and from fingertips to clean menus showed that bacteria can be transferred for up to 24 hours. The study described here showed that restaurant menus may serve as vehicles for pathogens and hence present a public health issue within the retail food environment.
据作者所知，餐厅菜单作为病原体的载体的作用还没有被研究。但是菜单可以作为细菌污染和转移的载体。 从休斯顿和得克萨斯两家餐厅的样本菜单发现，每平方厘米菜单表面有100CFU的好氧菌。 旨在调查沙门氏菌和大肠杆菌在纸面菜单和夹层菜单上不同时间点（0，6，24，48以及72小时）的存活时间而设计的后续研究表明：和在纸面菜单相比，细菌在夹层菜单能更有效率地存活。 转移研究定量测定了细菌从菜单转移到指尖以及从指尖转移到干净的菜单的能力，结果显示细菌可以再24小时内转移。 这里所描述的研究表明餐馆菜单可以作为病原体的载体并因此称为零售食品环境中的公共健康问题。