Original Articles
AIVI - March 2009 - Issue 3
https://doi.org/10.4081/ijfs.2009.1419

FOOD SAFETY IN CATERING INDUSTRY

Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Received: 21 February 2013
Published: 21 March 2009
3119
Views
2093
Downloads
Food safety, foodservice systems, cook&chill, catering industry.

Authors

C. Balzaretti
lucia.zoppi@pagepress.org
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare Laboratorio di Ispezione degli Alimenti di Origine Animale - Università degli Studi – Via Celoria, 10 Milano, .
M.A. Marzano
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare Laboratorio di Ispezione degli Alimenti di Origine Animale - Università degli Studi – Via Celoria, 10 Milano, .
P. Cattaneo
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare Laboratorio di Ispezione degli Alimenti di Origine Animale - Università degli Studi – Via Celoria, 10 Milano, .
Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar). In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.

Downloads

Download data is not yet available.

How to Cite



1.
FOOD SAFETY IN CATERING INDUSTRY. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2026 Apr. 24];1(3):41-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.41

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.