Identification of factors associated with foreign substance contamination in restaurant food

Abstract

This study identified factors associated with foreign substance contamination in food prepared at restaurants in a district of Seoul. Data from 4,747 registered general restaurants were analyzed using the Hygiene Administration System and the Integrated Food Safety Information System. The dependent variable was the report of foreign substance contamination, and independent variables included owner characteristics (e.g., age group) and restaurant characteristics (e.g., cuisine type). Logistic regression analysis with stepwise selection was performed to identify factors associated with foreign substance contamination.Foreign substances were detected in 343 restaurants (7.2%), with hair was the most frequently detected, followed by pests, metal, plastic, and plastic wraps. The likelihood of contamination was significantly higher in restaurants operated by owners in their 30s, jointly operated by two or more individuals, using third-party delivery platforms, and serving Chinese cuisine. The findings suggest that foreign substance contamination in restaurants is influenced by complex and context-specific conditions, underscoring the need for tailored, risk-based hygiene strategies. However, given that the analysis was restricted to one district in Seoul, caution should be exercised when interpreting the generalizability of the findings.