نتایج جستجو برای: pastry
تعداد نتایج: 391 فیلتر نتایج به سال:
A cross-sectional study was carried out to investigate the prevalence and antibiotic resistance patterns of Staphylococcus aureus isolated from kitchen sponges used in food establishments of Jimma town, between October, 2010 and June, 2011. A total of 201 kitchen sponge samples from 20 restaurants, 101 hotels, 47 cafeterias and 33 pastry shops were enrolled in this study. Antibiotics susceptibi...
Bacillus cereus group is widespread in nature and foods. Several members of this group are recognized as causing food spoilage and/or health issues. This study was designed to determine the prevalence and genetic diversity of the B. cereus group strains isolated in Tunisia from different foods (cereals, spices, cooked food, fresh-cut vegetables, raw and cooked poultry meats, seafood, canned, pa...
At present, China exists a problem that the cost of food sampling inspection is too high. This paper attempts to reduce number items in same category, inspection, and improve work efficiency through association analysis national data. And this applies Apriori algorithm analyse rules, which based on unqualified pastry data 2019 database. Finally, we obtain 10 strong rules experiments. The result...
A survey was carried out on respiratory symptoms and skin prick test response to common allergens (atopy), storage mites, and occupational allergens among 226 bakers and pastry makers from 105 small businesses in northern Italy. Atopy was present in 54 workers (23.4%); 40 workers (17.7%) were skin positive to at least one storage mite, 27 (11.9%) to wheat flour and 17 (7.5%) to alpha-amylase. W...
The department of food and beverage products is in charge a section called pastry & bakery which provides variety cakes, breads snacks that can be sold or enjoyed by guests. To maintain the quality products, one must do pay attention to storage raw materials, way good correct method. This study aims find out how method used R Hotel an effort materials describing what obstacles are experienc...
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