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Microbiological quality survey in catering.

Valutazione della qualità microbiologica delle superfici nella ristorazione collettiva.

Author(s) : PACINI R., MOSCONI V., MARINAI G., IACOPONI F., MALLOGGI L., FASTAME M., MAZZANTI M.

Type of article: Article

Summary

Between 1994 and 1996, 76 checks were carried out: 455 specimens were collected. Seven bacteriological parameters were chosen for each specimen, including biological indicators and pathogenetic bacteria (Salmonella, Staphylococcus aureus, Listeria monocytogenes). There were evident differences between the three types of catering (in schools, firms and restaurants).

Details

  • Original title: Valutazione della qualità microbiologica delle superfici nella ristorazione collettiva.
  • Record ID : 1998-2383
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 36 - n. 357
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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