文章基本信息

标题：A SURVEY REGARDING SANITARY ASPECTS OF ROASTBEEF PREPARATION AND DISTRIBUTION IN AN ITALIAN CATERING CHAIN
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作者：T. Serraino ; A. Biondi ; C. Moroni 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2009
卷号：AIVI - June 2009
期号：4
页码：53-60
DOI：10.4081/ijfs.2009.1404
语种：English
出版社：PAGEPress Publications
摘要：In order to know the potential opportunities to bacteria’s contamination and survival in roast beef production process in a self service restaurant, were collected data, by direct observation of food handling practices and the environment hygiene. Furthermore a bacteriological survey on both raw and cooked roast beef, meat juice and kitchen environment was made. Finally, using an instant-read thermometer we investigated over the relationship between time, temperature and the number of bacteria in roast beef during the heat holding and the slicing process. Thus we demonstrated the importance of Good Manufacturing Practice (sanitation, maintenance of right temperatures, and exclusion of cross-contamination) during storage, handling and cooking. So to achieve a ready-to-eat roast beef safe for the consumers.
其他摘要：In order to know the potential opportunities to bacteria’s contamination and survival in roast beef production process in a self service restaurant, were collected data, by direct observation of food handling practices and the environment hygiene. Furthermore a bacteriological survey on both raw and cooked roast beef, meat juice and kitchen environment was made. Finally, using an instant-read thermometer we investigated over the relationship between time, temperature and the number of bacteria in roast beef during the heat holding and the slicing process. Thus we demonstrated the importance of Good Manufacturing Practice (sanitation, maintenance of right temperatures, and exclusion of cross-contamination) during storage, handling and cooking. So to achieve a ready-to-eat roast beef safe for the consumers.
关键词：Roast beef;microbiological analysis;mesophile total count;fecal coliform bacteria;total coliform bacteria;Staphylococcus bacteria;Clostridium sulfite-reducers;Good Manufacturing Practice
其他关键词：Roast beef;microbiological analysis;mesophile total count;fecal coliform bacteria;total coliform bacteria;Staphylococcus bacteria;Clostridium sulfite-reducers;Good Manufacturing Practice