The study was conducted to evaluate the microbiological characters of many kinds of etnich food (kebab, falafel, sushi, cantonesian rice and others food), and related locals in wich they hare made and stored. The 80 food samples were collected from 13 Arabian, 12 Chinese, and 5 Japanese restaurants and take-away stores, and were analyzed for the total aerobic microbial count, the hygienic level indicator bacteria (total coliforms and Escherichia coli) and the presence of some pathogens (Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Salmonella spp.). The results show the good hygienic level of Japanese restaurants and food, and a low hygienic level in Arabian take-away stores.
CONTROLLO IGIENICO-SANITARIO DI ALIMENTI ETNICICOMMERCIALIZZATI NELLA CITTA’ DI TORINO NEL PERIODO COMPRESO TRA NOVEMBRE 2005 E NOVEMBRE 2006.HYGIENIC CONTROL OF ETHNIC FOOD IN TURIN MARKETING FROM NOVEMBER 2005 TO NOVEMBER 2006.
AMISANO, Gabriella;CARAMELLO, Stefano;
2007-01-01
Abstract
The study was conducted to evaluate the microbiological characters of many kinds of etnich food (kebab, falafel, sushi, cantonesian rice and others food), and related locals in wich they hare made and stored. The 80 food samples were collected from 13 Arabian, 12 Chinese, and 5 Japanese restaurants and take-away stores, and were analyzed for the total aerobic microbial count, the hygienic level indicator bacteria (total coliforms and Escherichia coli) and the presence of some pathogens (Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Salmonella spp.). The results show the good hygienic level of Japanese restaurants and food, and a low hygienic level in Arabian take-away stores.
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