Home⇛Journal of Interdisciplinary Perspectives⇛vol. 3 no. 2 (2025)

Air Hand Dryers: A Potential Cause of Bacterial Contamination in Stand-Alone Fast-Food Restaurants

Virginia S. Ariza | Nina Athena S. Ariza | Lady Mae C. Giray | Odette N. Meracap | Alexandria G. Pagobo | Ivy Jane B. Quias

Discipline: biology (non-specific)

 

Abstract:

Using electrical air hand dryers in public spaces, including fast-food restaurants, may pose public health risks due to bacterial deposition. This study investigates the bacterial contamination caused by air hand dryers in wash areas and comfort rooms of freestanding fast-food restaurants. Using a descriptive-comparative approach, Petri dishes were exposed to air hand dryers for 30 seconds, incubated, and analyzed for bacterial growth. Six bacterial species were identified, with more diverse bacteria and higher deposition levels observed in wash areas compared to comfort rooms. This finding highlights the increased public health risks associated with air hand dryers in wash areas of fast-food establishments. It suggests the need for safer hand-drying alternatives in such settings.



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