LNVESTIGATION ON TBE MICROBIOLOGICAL QUALITY IN FOOD WITH CRITICAL INGREDIENTS PROVIDED FROM UNIVERSITY DINING-ROOMS
Abstract
Microbiology quality of 32 meal with critical ingredients (mayyonaise) provided from four universitary dining-rooms in Murcia was investigated. Results indicate contamination value with mesophilic aerobes (25%): total coliforms (21,87%); enterococci (18,75%); C. perfringens (6,25%) higher than those permitted through regulation. These meals are potentially hazardous and it is concluded that must be omitted in the dining-rooms investigated, that is there is a problem of public health that must be solved.Downloads
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