Traduction en anglais : Microbiological study of ready meals in a Cuban hotel.
According to the development of tourism in Cuba the preparation of foods for the immediate human consumption has increased and consequently the control activities too.
In order to improve these activities, the microbial contamination of ready-to-serve foods was studied in a Cuban hotel. 159 samples were analyzed sanitary quality indicator organisms total coliforms and fecal coliforms) and for the pathogen microorganisms (Staphylococcus aureus, Salmonella and Shigella).
Presence of Escherichia coli was investigated.
In 66% of analyzed samples growth above 102 cfu/g total coliforms was observed, and growth of fecal coliforms was less than 10 cfu/g in 79,6% of samples.
In five samples, growth of Escherichia coli was observed, and growth of Salmonella in the sample proliferation of Staphylococcus aureus over 102 cfu/g was obtained in 21.8% of samples and in none of the samples proliferation of Shigella ocurred.
Although the majority of samples met the requirements for fecal coliforms and presence of pathogens was very low, the fact that more of 50% of the samples had values above the permissible limits of total coliform suggest that hygienic conditions in manipulating and preparing foods should be improved in order to guarantee the safety of ready-to serve foods.
Mots-clés Pascal : Shigella, Enterobacteriaceae, Bactérie, Staphylococcus aureus, Micrococcaceae, Micrococcales, Contamination, Hygiène, Surveillance sanitaire, Cuba, Antilles, Amérique Centrale, Amérique, Hôtel, Restaurant, Plat cuisiné, Contrôle microbiologique, Coliforme, Salmonella, Pathogène, Repas préparé, Restauration collective, Escherichia coli, Zone tropicale, Tourisme, MALADIE TRANSMISSIBLE PAR ALIMENT
Mots-clés Pascal anglais : Shigella, Enterobacteriaceae, Bacteria, Staphylococcus aureus, Micrococcaceae, Micrococcales, Contamination, Hygiene, Sanitary surveillance, Cuba, West Indies, Central America, America, Hotel, Restaurant, Ready to eat meal, Microbiological testing, Coliforms, Salmonella, Pathogenic, Ready meal, Catering, Escherichia coli, Tropical zone, Tourism, FOODBORNE DISEASES
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0510100
Code Inist : 002A35B10. Création : 22/03/2000.