Microbiological quality assessment of meals and work surfaces in a school-deferred catering system

Annalisa Petruzzelli,Andrea Osimani,Stefano Tavoletti,Francesca Clementi,Vittorio Vetrano,Stefania Di Lullo,Francesca Paolini,Martina Foglini, Eleonora Micci, Nadia Orazietti, Tanya Luchetti,Franco Tonucci

International Journal of Hospitality Management（2018）

引用 29|浏览6

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摘要

•The microbiological quality of meals, work surfaces and operators hands was assessed.•A general positive trend was observed over years.•Salmonella spp. and Listeria monocytogenes were never detected in food preparations.•Bacillus cereus was found in raw and cooked vegetables.•Improvements and emerging criticalities over years were highlighted.

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关键词

Mass catering,HACCP,Food hygiene,Environmental contamination,Bacillus cereus

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