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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