Microbiological quality aspects of ready-to-eat foods from catering establishments
2007
Marcenkova, T., Latvia Univ. of Agriculture, Jelgava (Latvia) | Rucins, M., Latvia Univ. of Agriculture, Jelgava (Latvia)
A total of 120 food samples from 6 traditional and 3 non-traditional (Oriental) public catering establishments in Latvia were taken. Preliminary all food samples were divided in three food groups (categories) depending on the components of the products and processing methods. Ready-to-eat foods (RTE) with high level of total amount of microorganisms (aerobic colony count-ACC) and total coliforms (TC), as well as appropriate infringements of hygienic requirements in public catering establishments which had an impact on microbial contamination were clarified. The reasons for microbiological contamination of RTE and the growth of the microorganisms were analyzed in dependence on food category group, the activity of hydrogen ions (pH) in food, food temperature at the sampling point, their processing mode and composition. Different indicator microorganisms including Staphylococcus, Enterobacter, Escherichia, Bacillus, yeasts, moulds and etc. were identified. The comparison between the temperature and pH and the level of microbiological contamination of the samples of food and hygienic practice in the catering establishments were clarified.
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