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BACTERIOLOGICAL AND HYGIENIC PROBLEMS IN THE CONTROL OF THE QUALITY OF DEEP-FROZEN < BAGUETTES > AND PIZZAS. 1. REPRESENTATIVITY OF THE DETERMINATION OF THE NUMBER OF BACTERIA. 2. CONTROL OF THE HYGIENIC STATE OF PLANTS AND DISINFECTANT EFFICIENCY.

[In German. / En allemand.]

Author(s) : BERG C.

Type of article: Article

Summary

AN IMPORTANT VARIATION WAS SEEN IN THE RESULTS OF THE MICROBIOLOGICAL ANALYSIS OF THE SAME SAMPLE, AND OF SEVERAL SAMPLES OF THE SAME BATCH OF PIZZAS, DUE TO THE NOTABLE DISPERSION OF MICRO-ORGANISMS. < HIERARCHICAL > ANALYSIS OF THE VARIATIONS OBTAINED REVEALED SYSTEMATIC ERRORS. FOR THE SAME PIZZA, IT IS NECESSARY TO ANALYZE THE ENTIRE GARNISHING. RESULTS ARE PRESENTED OF BACTERIOLOGICAL CONTROLS MADE ON 4,616 SAMPLES OF DEEP-FROZEN < BAGUETTES > AND PIZZAS PREPARED IN A GERMAN FACTORY FROM 1987 TO 1989. COLIFORMS, LACTOBACILLI AND ENTEROCOCCI WERE COUNTED. THE DEVELOPMENT OF COLIFORMS IN INSTALLATIONS DURING WEEKENDS CAN LEAD TO THE CONTAMINATION OF PRODUCTS PREPARED ON THE NEXT MONDAY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-1777
  • Languages: German
  • Source: Arch. Lebensmittelhyg. - vol. 42 - n. 3
  • Publication date: 1991

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