Good hygiene practices and microbiological contamination in commercial restaurants
نویسندگان
چکیده
منابع مشابه
[Microbiological contamination of environments and surfaces at commercial restaurants].
This study was carried out to provide subsidies for sanitary actions applied to manipulators, environments and surfaces, assessing levels of microbiological contamination in three commercial restaurants (A, B and C) in Viçosa, Minas Gerais State. Microbiological analysis were performed for presumptive counting of Bacillus cereus and mesophilic aerobic bacteria on surfaces of stainless steel ben...
متن کاملReliability and validity of a questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants.
OBJECTIVE The objective of this study was to develop a validated and reliable questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants and commercial kitchens. METHODS Non-probabilistic samples of individuals were interviewed in the city of Campinas, Brazil. Questionnaire items were elaborated and reviewed. Content and constr...
متن کاملHygiene in restaurants and public houses.
Clean food 159 partly possible to legislate about the latter. It would be interesting to know whether more outbreaks of food poisoning begin in homes than in public eating-places. Where home hygiene is poor, the family has often a high resistance, but where homes are clean, immunity is probably acquired late, or not at all. This means, in effect, that a rising standard of hygiene in homes makes...
متن کاملTomato handling practices in restaurants.
In recent years, multiple outbreaks of Salmonella infection have been associated with fresh tomatoes. Investigations have indicated that tomato contamination likely occurred early in the farm-to-consumer chain, although tomato consumption occurred mostly in restaurants. Researchers have hypothesized that tomato handling practices in restaurants may contribute to these outbreaks. However, few em...
متن کاملFrequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants.
This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that ma...
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ژورنال
عنوان ژورنال: African Journal of Microbiology Research
سال: 2018
ISSN: 1996-0808
DOI: 10.5897/ajmr2018.8831