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Microbiological quality and risk factors related to sandwiches served in bakeries, cafés and sandwich shops in South Korea.

Author(s) : JANG H. G., KIM N. H., CHOI Y. M., et al.

Type of article: Article

Summary

This study investigated the microbiological quality of sandwiches produced on site and served in South Korean bakeries, cafés and sandwich shops in order to determine major risks factors affecting sanitation levels in each store (n = 1,120).

The microbiological quality of the sandwiches was analyzed, evaluating the sanitation level of each store as satisfactory or unsatisfactory based on established sanitation guidelines.

Details

  • Original title: Microbiological quality and risk factors related to sandwiches served in bakeries, cafés and sandwich shops in South Korea.
  • Record ID : 30008341
  • Languages: English
  • Subject: Figures, economy
  • Source: Journal of Food Protection - vol. 76 - n. 2
  • Publication date: 2013/02
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-12-335

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