Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina.

摘要: The purpose of this study was to evaluate the microbiological and sensory quality as well safety ready-to-eat (RTE) cooked foods prepared in distributed from a centralized kitchen schools Argentina. A total 101 food samples delivered hot RTE (group A) at room temperature B) 140 surface swab environment were collected February November 1999. Petrifilm plates used for aerobic (PAC), coliform (PCC), Escherichia coli (PEC) counts. Standard methods determine Enterobacteriaceae (EntC) thermotolerant counts (TCC). Samples also tested presence Salmonella spp., Staphylococcus aureus, Bacillus cereus, Clostridium perfringens. Food temperatures just before put into containers ranged 80 98 degrees C 28 32 group B, respectively. For samples, PAC 1.04 3.50 log CFU/g, PCC, PEC, TCC, EntC not detected. B 3.63 6.48 PCC 1.90 5.36 TCC 1.30 3.95 3.60 5.46 CFU/g. Of foodborne pathogens, only B. cereus isolated (63.4% samples) both groups (<4 CFU/g). satisfactory. Large numbers detected show that better control is needed avoid potential diseases.