Food Protection Trends - May/June 2020 - 153

approach is in line with a study by Egert et al. (5), who used
contact agar plates to sample their mobile devices. However,
additional studies may consider further characterizing the
role of factors such as microbial concentration, drying
time, and sampling approach (dry versus wet swab) on the
recovery of microorganisms from TMDs.
CONCLUSIONS
Overall, this study aimed to determine the concentration
of bacteria on single-user TMDs before and after treatment,
while also using a survey to identify participants' opinions
on potential risk factors associated with TMD cleaning
habits. The authors found that all devices tested were
contaminated with bacteria and that both treatment
methods were effective in the reduction of bacteria on
TMDs. Although good handling practices are required by
employees in food service establishments, future research

should focus on the role of single-user and multi-user
TMDs in the intermediate transmission of microbes within
retail food service settings as well as on practical cleaning
and disinfecting strategies. In addition, future studies could
include a comprehensive survey of TMD use policies as well
as cleaning and disinfection standard operating procedures
within retail food service establishments.
ACKNOWLEDGMENTS
This work was supported in part by the National Institute
of Food and Agriculture (NIFA), U.S. Department of
Agriculture (USDA), and the Hatch Act. Author Meghan
Jones received a University of Arkansas Honors College
grant to support this research and associated costs. The
authors report no financial or other conflicts of interest
relevant to the subject of this article.

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