https://doi.org/10.4081/ijfs.2013.972

Microbial characteristics of food preparations in Benevento province

Vol. 2 No. 2 (2013)
Submitted: 15 January 2013
Accepted: 15 May 2013
Published: 18 September 2013
Food safety, Pastry, Gastronomy, Microbiological analysis
Abstract Views: 954
PDF: 1396
Percentuale dei campioni conformi e non per la categoria alimentare: 0
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Authors

Vittoria Ricci
Agenzia Regionale Protezione Ambiente Campania, Benevento, Italy.
Letizia Petrella
Agenzia Regionale Protezione Ambiente Campania, Benevento, Italy.
Marika Mercurio
Agenzia Regionale Protezione Ambiente Campania, Benevento, Italy.
Francesca Barone
f.barone@arpacampania.it
Agenzia Regionale Protezione Ambiente Campania, Benevento, Italy.
The aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy. A total of 125 samples were collected from food service establishments. Parameters investigated were: aerobic plate counts (APCs), total Coliform bacteria counts, beta-glucuronidase-positive Escherichia (E.) coli counts, Enterobacteriaceae counts, coagulase-positive Staphylococci counts, isolation of Salmonella spp., Bacillus (B.) cereus counts, and isolation of Listeria (L.) monocytogenes. The microbiological quality was good, with absence of the pathogens L. monocytogenes and Salmonella spp. and extremely rare presence of E. coli. The fresh pastry and the uncooked gastronomy products were the most contaminated groups; also, cooked cold-served gastronomy products were susceptible to microbiological risk, as a result of the inadequate reheating and the interruption of the warm chain. On the contrary, dried pastry and cooked warm-served gastronomy products showed an excellent hygienic profile. In fact, the amount of compliant samples was 74.4%.

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How to Cite

1.
Ricci V, Petrella L, Mercurio M, Barone F. Microbial characteristics of food preparations in Benevento province. Ital J Food Safety [Internet]. 2013 Sep. 18 [cited 2025 Jan. 3];2(2):e28. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2013.e28

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