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  1. Contaminacion por enterobacterias en aperitivos manipulados por escolares. Punto critico de control.

    Article - En espagnol

    Traduction en anglais : Enterobacterias contamination in snacks manipulated by school children. Critical point of control.

    Snacks type fried aperitifs are commonly consumed by the school children, form a nutritional point of view it is not considered as a healthy hygienic diet especially with its consumming manner, as school children consume and share this aperitifs using their bare hands.

    This study shows how the consuming habit of this snack type aperitif (manipulation using bare hands) in a school children population, represents a critical point in Enterobacterias contamination control.

    We analysed samples of fried aperitifs (Cheese bolas, worms, ham and cocktail) available in the quioscos and bars in the schools, two type of samples were examined, samples with scaled bag without any consumer manipulation, and others opened bags with manipulated contents, both samples had the same type content.

    We determined the presence of Enterobacterias using the culture media VRBC.

    The results showed that sealed bags had not any Enterobacterias contamination in comparison with the opened manipulated bags which showed a contamination superior to the acceptable microbiological approved limits according to the Spanish regulations.

    From this it is quite clear that the habitual consuming form of this aperitifs represent a health danger among school children, and this calls for a hygienic control measures.

    Mots-clés Pascal : Milieu scolaire, Hygiène, Fromage, Point critique, Enterobacteriaceae, Bactérie, Espagne, Europe, Amuse gueule, Produit frit, Contamination biologique, Manipulation, Enfant, Homme, Fromage à pate demi dure, Pathogène, Contrôle microbiologique, Bola

    Mots-clés Pascal anglais : School environment, Hygiene, Cheese, Critical point, Enterobacteriaceae, Bacteria, Spain, Europe, Snack(food), Fried product, Biological contamination, Manipulation, Child, Human, Semi-hard cheese, Pathogenic, Microbiological testing

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

    Cote : 99-0513156

    Code Inist : 002A35B10. Création : 18/05/2000.