Hospital/ hotel kitchens

Kitchens have different sources from which microorganisms can be transferred to food. These include:

The hands, body fluids or clothing worn by individuals preparing the food, unclean kitchen utensils, unclean water for cooking, and food preparation from raw food.
Compact dry is suggested for detection of the predicted microbial contamination in samples, to geta fast result with the lowest cost.
Related articles:
https://www.sciencedirect.com/science/article/pii/S1438463905001227