Traduction en anglais : Microbiological quality of meals in collective catering.
At the moment 25% gives the food ones they are carried out outside of the home, that is to say, in the establishments defined by the Normative one as Collective Dining rooms.
The objective gives the present work it is to know the microbiologic quality and to value the potential risk that represents the food prepared consumption in these establishments.
We take samples during a period similar to 1 year in establishments of Cordoba North Province.
The analysis was carried out in the Sanitary North Area Laboratory Public Health.
The methods are the recommended ones for the Feeding National Center.
- 38.20% gives the samples they have one or several parameters microbiologicos with securities superiors to the established ones in the normative one. - It is significant the number gives abnormal samples for high recounts in Enterobacterias and Aerobic Mesofilos. - The results are not correlated with the population where it is localized the establishment, but for the type of establishment and for the type of consumption of the food (cold or warm).
- The percentage gives abnormal samples it is high.
We detect bad quality in the raw material, faulty manipulation y/o faulty conservation in the analyzed allowances. - The different analytic results in the diverse types give establishments they indicate differences in infrastructures and in manipulators formation. (...)
Mots-clés Pascal : Espagne, Europe, Surveillance sanitaire, Pathogène, Restauration collective, Contrôle microbiologique, Plat cuisiné, Hygiène, Innocuité, Restaurant, Bactérie
Mots-clés Pascal anglais : Spain, Europe, Sanitary surveillance, Pathogenic, Catering, Microbiological testing, Ready to eat meal, Hygiene, Harmlessness, Restaurant, Bacteria
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0436470
Code Inist : 002A35B10. Création : 22/03/2000.