| dc.contributor.author |
Drosinos, EH |
en |
| dc.contributor.author |
Gialitaki, M |
en |
| dc.contributor.author |
Paramithiotis, S |
en |
| dc.contributor.author |
Metaxopoulos, J |
en |
| dc.date.accessioned |
2014-06-06T06:46:25Z |
|
| dc.date.available |
2014-06-06T06:46:25Z |
|
| dc.date.issued |
2005 |
en |
| dc.identifier.issn |
11201770 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2993 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-31544438840&partnerID=40&md5=aa04209da52699971d99f3cfaa5b706a |
en |
| dc.subject |
Catering services |
en |
| dc.subject |
GHP |
en |
| dc.subject |
HACCP |
en |
| dc.subject |
Microbiological quality |
en |
| dc.title |
A survey of the microbiological quality of some food catering services in Greece |
en |
| heal.type |
other |
en |
| heal.publicationDate |
2005 |
en |
| heal.abstract |
The microbiological quality of three catering services was assessed. Food samples (108) and samples (12) from surfaces and personnel in contact with the foodstuff were collected and divided into four categories. Results indicate that the meals supplied could be considered of satisfactory microbiological quality. The catering services seemed to comply with the instructions given, as far as the hygienic conditions of their facilities and personnel were concerned, but at times a lack of awareness in food preparation was evident, leading to a variation in the microbiological quality. Close attention should be given to milk products, especially trimmed cheese and the cheese used as a filling in cheese-pies, salads and some cooked foodstuff like spaghetti and rice-containing goods. |
en |
| heal.journalName |
Italian Journal of Food Science |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
17 |
en |
| dc.identifier.spage |
469 |
en |
| dc.identifier.epage |
476 |
en |