Preliminary Investigation on Hygienic-Sanitary Quality of Food Vending Machines

Giuseppina Caggiano (), Vincenzo Marcotrigiano (), Marilena D’Ambrosio, Piersaverio Marzocca, Valentina Spagnuolo, Fabrizio Fasano, Giusy Diella, Anna Paola Leone, Marco Lopuzzo, Domenico Pio Sorrenti, Giovanni Trifone Sorrenti and Maria Teresa Montagna
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Giuseppina Caggiano: Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy
Vincenzo Marcotrigiano: Prevention Department, Food Hygiene and Nutrition Service, Local Health Authority BT Barletta-Andria-Trani, 76125 Trani, Italy
Marilena D’Ambrosio: Department of Precision and Regenerative Medicine and Ionian Area, University of Bari Aldo Moro, 70121 Bari, Italy
Piersaverio Marzocca: Prevention Department, Food Hygiene and Nutrition Service, Local Health Authority BT Barletta-Andria-Trani, 76125 Trani, Italy
Valentina Spagnuolo: Department of Precision and Regenerative Medicine and Ionian Area, University of Bari Aldo Moro, 70121 Bari, Italy
Fabrizio Fasano: Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy
Giusy Diella: Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy
Anna Paola Leone: Freelance Biologist, Microbiological Laboratory, 73100 Lecce, Italy
Marco Lopuzzo: Department of Precision and Regenerative Medicine and Ionian Area, University of Bari Aldo Moro, 70121 Bari, Italy
Domenico Pio Sorrenti: Prevention Department, Food Hygiene and Nutrition Service, Local Health Authority BT Barletta-Andria-Trani, 76125 Trani, Italy
Giovanni Trifone Sorrenti: Prevention Department, Food Hygiene and Nutrition Service, Local Health Authority BT Barletta-Andria-Trani, 76125 Trani, Italy
Maria Teresa Montagna: Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy

IJERPH, 2023, vol. 20, issue 8, 1-9

Abstract: The consumption of hot drinks dispensed from vending machines has become a common practice, both in workplaces and during free time. Every day, millions of bulk drinks are sold, but the quality of the products distributed may not always be guaranteed, as it is related to many factors such as the quality of the water, the raw materials used, and the effectiveness of the equipment’s cleaning system. The purpose of this study is to evaluate the hygienic-sanitary requirements of hot drinks and vending machine surfaces. The investigation highlighted the microbial contamination of both coffee and vending machine surfaces. Although the ”coffee break” is usually considered a moment of pleasure, apparently not subject to specific jurisdiction, the products dispensed can represent a health risk if the hygienic conditions are not fully respected. Therefore, official controls carried out by the Prevention Department represent a suitable way for evaluating and guaranteeing the hygienic-sanitary requirements, providing for corrective actions, when needed, to protect consumers.

Keywords: coffee; microbial contamination; public health; vending machine (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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