HYGIENIC AND HEALTH QUALITY OF HOT BEVERAGES DISTRIBUTED BY VENDING MACHINES


Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 1 August 2011
Abstract Views: 1014
PDF: 2064
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.

Authors

The food and beverage vending had in the last 40 years a great development in Italy. From the hygienic and health point of view, the quality of the products distributed by Vending is essentially related to three factors: the quality of raw materials, the quality of tap water and the good working order together with the good cleanliness and hygienic status of equipments. In this work we wanted to test these features. We evaluated microbiological and fungal quality of raw materials (powders), of distributed hot beverages and the used equipments. Despite contamination levels shown by the results of this study, the temperature of the boiler is sufficient to make a significant reduction of bacterial and fungal loads. To obtain satisfactory results on the quality of delivered hot beverages is necessary to apply correct maintenance and cleaning/sanitation procedures of equipments, as well as an appropriate selection of suppliers.

1.
Vallone L, Bonomi R. HYGIENIC AND HEALTH QUALITY OF HOT BEVERAGES DISTRIBUTED BY VENDING MACHINES. Ital J Food Safety [Internet]. 2011 Aug. 1 [cited 2024 Mar. 29];1(2):81-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.2.81

Downloads

Download data is not yet available.

Citations