COLLECTIVE CATERING AND MICROBIOLOGICAL CONTROL: RESULT OF SURVEYINGS AT COOKING CENTRES DURING YEAR 2010


Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 8 August 2012
Abstract Views: 659
PDF: 1719
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

In this article was made up statistics on food samples collected in 2010 at cooking centers and analyzed for the presence of pathogenic or non-patogenic microorganisms. The results shows that most of the samples respects the limits imposed by reg. 2073/2005, due to the good manufacturing practices and application of HACCP.

1.
Bertollo F, Dragoni E, Giani V, Gradassi L, Pancioni S. COLLECTIVE CATERING AND MICROBIOLOGICAL CONTROL: RESULT OF SURVEYINGS AT COOKING CENTRES DURING YEAR 2010. Ital J Food Safety [Internet]. 2012 Aug. 8 [cited 2024 Mar. 28];1(3):15-7. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.3.15

Downloads

Download data is not yet available.

Citations