Comparative Analysis of Bacterial Contamination on Forks of Different Materials in Vancouver Restaurants

Abstract

This study investigates bacterial contamination on forks made of wood, plastic, and metal, collected from restaurants in Vancouver. Using sterile techniques, fork surfaces were swabbed and cultured on low-nutrient water agar plates, followed by incubation at 37°C for 48 hours. Colony counts were quantified to assess microbial contamination, and statistical analyses were performed to compare levels across materials. The results revealed significant differences: metal forks exhibited the highest colony counts, plastic forks showed moderate contamination, while wooden forks unexpectedly had the lowest bacterial presence. This surprising finding may be attributed to the natural antimicrobial properties of wood or differences in handling and cleaning practices at the sampled establishments. These results underscore the critical role of utensil materials and cleaning protocols in maintaining hygiene. The study highlights the need for targeted cleaning strategies and material selection to reduce bacterial contamination, ultimately improving food safety standards in restaurant environments.