Bacteriological, hygienic, and public health aspects of food and drink from vending machines

Abstract Since the 1950s, the vending machine has contributed to a revolution in how we buy food and drink. Despite the very obvious benefits associated with this technology, vending machines have not always been welcome by the customers they are intended to serve. Although occasionally blamed for various nonspecific illnesses, there have been very few studies about the microbiology of food and drink served from such machines. The few studies that have been reported have found high total viable counts (TVC) and coliform organisms in dispensed drinks. In part, these poor results appear to be due to inadequate cleaning procedures or machine design. Vended hot drinks should be sufficiently hot to pasteurize any contaminated water supply. However, it appears that some machines may not be able to maintain an adequate temperature when used too frequently. Merchandizer vending machines dispense food and drink in cans or other packaging. The microbiology of merchandizer dispensed food and drink should mirror that...

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