Document Detail

Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant.
MedLine Citation:
PMID:  15992308     Owner:  NLM     Status:  MEDLINE    
A study was conducted to evaluate the microbiological quality, including total mesophilic counts and markers of bacteriological hygiene, as indicator of food safety of three categories of the most consumed meals in a university restaurant, before and after implementation of the HACCP system and personnel training. Cold gastronomy products, cooked warm-served products, and cooked cold-served products were tested for bacterial contamination. Throughout the experiment, 894 samples were examined for total counts of aerobic bacteria, counts of indicator organisms (coliform organisms and Escherichia coli) and pathogens (Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria monocytogenes). Implementation of the HACCP system, together with training in personnel hygiene, good manufacturing practices, and cleaning and sanitation procedures, resulted in lower aerobic plate counts and a lower incidence of S. aureus, coliform organisms, E. coli, and B. cereus, whereas Salmonella spp. and L. monocytogenes were not found in all samples studied. The microbial results of this study demonstrate that personnel training together with HACCP application contributed to improve the food safety of meals served in the restaurant studied.
B T Cenci-Goga; R Ortenzi; E Bartocci; A Codega de Oliveira; F Clementi; A Vizzani
Related Documents :
17164168 - Food-associated bacteria in bioaerosols of delicatessens.
19465248 - Production of biofilm and quorum sensing by escherichia coli o157:h7 and its transfer f...
14672238 - Efficacy of a commercial produce wash on bacterial contamination of lettuce in a food s...
11069638 - Survival of escherichia coli o157:h7 in potato starch as affected by water activity, ph...
22118448 - Fast-food consumption and educational test scores in the usa.
11584098 - Validity and reproducibility of a self-administered food-frequency questionnaire to ass...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Foodborne pathogens and disease     Volume:  2     ISSN:  1535-3141     ISO Abbreviation:  Foodborne Pathog. Dis.     Publication Date:  2005  
Date Detail:
Created Date:  2005-07-04     Completed Date:  2005-09-06     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  101120121     Medline TA:  Foodborne Pathog Dis     Country:  United States    
Other Details:
Languages:  eng     Pagination:  138-45     Citation Subset:  IM    
Dipartimento di Scienze Biopatologiche e Igiene delle Produzioni Animali e Alimenti, Facoltà di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, Italy.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Bacteria / isolation & purification*
Colony Count, Microbial
Consumer Product Safety
Food Contamination / analysis,  prevention & control
Food Microbiology
Food Services / standards*
Personnel Management / methods*
Restaurants / standards*
Risk Assessment
Safety Management / standards

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Heat-treated Campylobacter spp. and mRNA stability as determined by reverse transcriptase-polymerase...
Next Document:  Establishment of minimum operational parameters for a high-volume static chamber steam pasteurizatio...