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The earliest known example of a vending machine was designed by the Greek mathematician, Hero Tzebus in 219 BC and used for dispensing holy water to temple visitors.

The first commercially available machine in the UK was introduced in the 1950s the Rank “teaMatic”. The teaMatic utilised the principals of the mixing bowl, ingredient canisters, tubes and slop buckets that are still in use today. So why no real changes since?

If vending machine manufacturers worldwide were responsible for cleaning, refilling and servicing their machines, the problems with hygiene would probably not arise. As it is, vending operators (often travelling from place to place) are responsible for this important but onerous task.

Ideally, this would include: dedicated separate washing and drying facilities, a ready supply of hot water, clean cloths, detergent and sanitizers. It would take a minimum of one hour every day to keep one conventional mixer type drinks vending machine in a hygienic state.

The consequence of current cleaning practices can be found in the pages of the journal “Environmental Health Magazine”.

A paper entitled: “The modern drinks vending machine - a link in the food poisoning chain?” concluded that 80% of operatives were not practicing the recommended daily four stage cleaning/disinfectant cycle and 23% of the nozzles of automatic vending machines were contaminated with E coli type 1.

E coli are a bacterial indicator of faecal contamination and the possible presence of poisoning bacteria. In large numbers, it can be responsible for the “office stomach upset”.