We analyzed 118 samples of various Chinese dishes and preparations picked up from restaurants had showed a total viable count (TVC) higher than 6 log CFU/g (of which 8 salads) and 19% of samples had values > 500 CFU/g of faecal coliforms (p<0,01 to 0,001). No Salmonella spp. nor L. monocytogenes were isolated, but B. cereus and coagulase-positive Staphylococcus were identified. Hence, although final heating reduces the levels of microorganisms present in foods, it could not inactivate any toxin if present. Also, 38 samples of fish sauces and pastes were analysed from the microbiological as well as from the chemico-physical point of view (pH-value, aw-value, NaCl, histamine, Hg, Cd, Pb). The TVC ranged between 103 up to >106 CFU/g or ml and was mainly formed by alophilic Gram positive cocci (Micrococcus and Staphylococcus), lactic acid bacteria, Bacillus spp. and sulphite-reducing clostridia. No strains of L. monocytogenes, enterotoxigenic B. cereus or S. aureus were isolated, whereas in one sample (oyster sauce) a strain of Salmonella spp. has been found. No significative evidence of contamination with heavy metals was noticed in sauces and pastes, whereas in one sample (anchovy sauce) we detected 0,61 ppm of Hg, that is just above the legal limit, according to the European rules legal. The results of our study indicate that there are some handling practices in the manufacture of foods that require more attention. Most importantly, an appropriate hazard analysis critical control point (HACCP) system, should be developed to enhance food safety.

SURVEY ON THE HYGIENIC QUALITY OF CHINESE CATERING IN ITALY

CATELLANI, PAOLO;ALBERGHINI, LEONARDO;GIACCONE, VALERIO
2012

Abstract

We analyzed 118 samples of various Chinese dishes and preparations picked up from restaurants had showed a total viable count (TVC) higher than 6 log CFU/g (of which 8 salads) and 19% of samples had values > 500 CFU/g of faecal coliforms (p<0,01 to 0,001). No Salmonella spp. nor L. monocytogenes were isolated, but B. cereus and coagulase-positive Staphylococcus were identified. Hence, although final heating reduces the levels of microorganisms present in foods, it could not inactivate any toxin if present. Also, 38 samples of fish sauces and pastes were analysed from the microbiological as well as from the chemico-physical point of view (pH-value, aw-value, NaCl, histamine, Hg, Cd, Pb). The TVC ranged between 103 up to >106 CFU/g or ml and was mainly formed by alophilic Gram positive cocci (Micrococcus and Staphylococcus), lactic acid bacteria, Bacillus spp. and sulphite-reducing clostridia. No strains of L. monocytogenes, enterotoxigenic B. cereus or S. aureus were isolated, whereas in one sample (oyster sauce) a strain of Salmonella spp. has been found. No significative evidence of contamination with heavy metals was noticed in sauces and pastes, whereas in one sample (anchovy sauce) we detected 0,61 ppm of Hg, that is just above the legal limit, according to the European rules legal. The results of our study indicate that there are some handling practices in the manufacture of foods that require more attention. Most importantly, an appropriate hazard analysis critical control point (HACCP) system, should be developed to enhance food safety.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/2491549
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