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Survey on the microbiological quality of Chinese food preparations.
MedLine Citation:
PMID:  20490663     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
The microbiological quality of 118 samples of traditional Chinese food from restaurants and take-away establishments in the provinces of Padua, Treviso, and Venice was examined (April-July, 2008). These food items included various ready-to-eat products. The microbiological quality of the majority of these food items was acceptable; only 12% of samples had values greater than or equal to 6 log CFU/g (eight items were salads) and 19% of samples had values greater than 500 CFU fecal coliforms/g (p < 0.01 to 0.001). The Aw lower values were in sauces (0.839), but were greater than 0.95 in other food sources. No pathogens, such as Salmonella spp. or Listeria monocytogenes, were detected, but Bacillus cereus and coagulase-positive Staphylococcus were both identified. Thus, although final heating reduces the levels of microorganisms present in foods, it does not inactivate any toxins produced by such organisms.
Authors:
P Catellani; L Alberghini; S Feletti; V Boldrin
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Veterinary research communications     Volume:  34 Suppl 1     ISSN:  1573-7446     ISO Abbreviation:  Vet. Res. Commun.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-06-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8100520     Medline TA:  Vet Res Commun     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  S183-7     Citation Subset:  IM    
Affiliation:
Department of Public Health, Comparative Pathology and Veterinary Hygiene, Faculty of Veterinary Medicine, University of Padua, Legnaro, PD, Italy. paolo.catellani@unipd.it
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