Microbial characteristics of food preparations in Benevento province


Submitted: 15 January 2013
Accepted: 15 May 2013
Published: 18 September 2013
Abstract Views: 905
PDF: 1375
Percentuale dei campioni conformi e non per la categoria alimentare: 0
Distribuzione dei campioni non conformi nei diversi gruppi: 0
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 aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy. A total of 125 samples were collected from food service establishments. Parameters investigated were: aerobic plate counts (APCs), total Coliform bacteria counts, beta-glucuronidase-positive Escherichia (E.) coli counts, Enterobacteriaceae counts, coagulase-positive Staphylococci counts, isolation of Salmonella spp., Bacillus (B.) cereus counts, and isolation of Listeria (L.) monocytogenes. The microbiological quality was good, with absence of the pathogens L. monocytogenes and Salmonella spp. and extremely rare presence of E. coli. The fresh pastry and the uncooked gastronomy products were the most contaminated groups; also, cooked cold-served gastronomy products were susceptible to microbiological risk, as a result of the inadequate reheating and the interruption of the warm chain. On the contrary, dried pastry and cooked warm-served gastronomy products showed an excellent hygienic profile. In fact, the amount of compliant samples was 74.4%.

1.
Ricci V, Petrella L, Mercurio M, Barone F. Microbial characteristics of food preparations in Benevento province. Ital J Food Safety [Internet]. 2013 Sep. 18 [cited 2024 Mar. 29];2(2):e28. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2013.e28

Downloads

Download data is not yet available.

Citations