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Identifier 000397999
Title Μικροβιολογική υγιεινή και ασφάλεια τροφιμών που διακινούνται και σερβίρονται σε χώρους μαζικής εστίασης τύπου fast food
Alternative Title Microbiological hygiene and safety of food prepared and served in places of fast food-type
Author Σπαγουλάκη, Μαρία
Thesis advisor Τσελέντης, Γ.
Ψαρουλάκη, Α.
Reviewer Πανούλης, Χ.
Abstract The foodborne infections, mainly caused by viruses and bacteria, are a major issue for public health and consumer’s safety. With the increasing consumption of ready to eat food, due to the living conditions, it has become an urgent need to supply as much as possible safe food of that type. The purpose of this study is to investigate the microbiological hygiene and safety of food prepared and served by four different companies operating in the catering and feature control HACCP system. Samples of food of seven categories (meat products, dairy products, vegetables, pies, egg products, salads, sandwiches, pizzas) were tested to determine the foodborne pathogens Salmonella and Listeria and hygiene indicators Staphylococcus (S.aureus) and Coliforms (E.coli) From the food samples tested a rate of 7.1% was found out of limits. The results showed also that the tightening was the observance of the rules and compliance with the HACCP system, the smaller was the proportion of food that was out of safety and hygiene limits.
Language Greek
Subject Listeria staphylococcus
Salmonella
Issue date 2015-12-18
Collection   School/Department--School of Medicine--Department of Medicine--Post-graduate theses
  Type of Work--Post-graduate theses
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