| Autor: |
Djekic, Ilija, Kuzmanovic, Jelena, Andjelkovic, Aleksandra, Saracevic, Miroslava, Stojanovic, Marija M., Tomasevic, Igor |
| Zdroj: |
British Food Journal; 2016, Vol. 118 Issue 11, p2666-2675, 10p |
| Abstrakt: |
Purpose The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia.Design/methodology/approach The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments.Findings Highest share of results=2 log10 CFU/cm2 were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results=2 log10 CFU/cm2 for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load=2 log10 CFU/cm2 were cutlery, dishes and knives. Plastic dishes had the highest share of results=2 log10 CFU/cm2 while cutting boards had the majority of results between 1 log10 CFU/cm2 and 2 log10 CFU/cm2.Research limitations/implications Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics.Practical implications This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations.Originality/value The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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