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  1. Calidad microbiologica final de comidas preparadas en comedores comunitarios.

    Article - En espagnol

    Traduction en anglais : Microbiological quality of foods prepared in community eating centers.

    The final microbiological quality of foods and the water potability were studied in a sample of community eating centers in three municipalities of « Gran Buenos Aires ».

    The methods and the standards of Argentine Alimentary Code were used in the analysis of water.

    For foods were applied the laboratory techniques of the (ICMSF) and the results were interpreted according to norms ad hoc because they were not standardized in Argentina.

    In 71 samples of water. 35% were not potable.

    In 133 samples of foods, 19,5% were not satisfactory. principally because of high counts of total coliforms, aerobic mesophyll bacteria and faecal coliforms.

    The results indicated lack of hygiene in the culinary procedures, in the environment and in the cooks, besides insufficient cooking temperatures.

    The pathogenic agent most often found was Bacillus cereus.

    Neither Salmonella spp nor Escherichia coli were found.

    Mots-clés Pascal : Contrôle microbiologique, Hygiène, Restaurant, Restauration collective, Eau alimentation, Produit alimentaire, Plat cuisiné, Contrôle qualité, Argentine, Amérique du Sud, Amérique, Buenos Aires

    Mots-clés Pascal anglais : Microbiological testing, Hygiene, Restaurant, Catering, Feed water, Foodstuff, Ready to eat meal, Quality control, Argentina, South America, America

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 97-0369679

    Code Inist : 002B30A02A. Création : 12/09/1997.