Assessment of the microbiological criteria of ready to eat sandwiches sold in supermarkets and public food service establishments
Institutional Repository of Lithuanian University of Health Sciences, 2019
Online
unknown
Zugriff:
The growth of the sandwich market is a result of consumers needs. However, a wide range of the offered sandwiches may increase the risk of foodborne illnesses, because some of the sandwich ingredients are not heat treated and can be frequently exposed to external contaminants throughout the sandwich production and service process. The aim of the thesis was to investigate the microbiological criteria of ready to eat sandwiches sold in supermarkets and public food service establishments. Additionally the hygiene level at point of sale and consumption trends of sandwiches were investigated. The microbiological criteria of enterobacter, coliforms and E. coli were analyzed based on LST EN ISO 4832:2006 and LST EN ISO 21528-2:2017 standarts. Hygiene level at the point of sale of supermarkets and public food service establishments was evaluated by prepared hygienic practices aspects. The sandwich consumption trends were caried out with a survey of public opinion. Microbiological criteria of 50 sandwich samples with chicken obtained from five supermarkets and five public food service establishments were tested. The study result revealed that the average number of enterobacter and coliforms in sandwich samples sold in public food service establishments (\"1.6×\" 〖\"10\" 〗^\"2\" cfu/g and \"9.8×\" 〖\"10\" 〗^\"1\" cfu/g, respectively) was lower comparing with sandwich samples obtained in supermarkets (\"5.0×\" 〖\"10\" 〗^\"2\" cfu/g and \"1.5×\" 〖\"10\" 〗^\"2\" cfu/g, respectively). E. coli was found only in 2 out of 50 samples (4%). All tested sandwich samples meet the microbiological criteria suggested in microbiological guidelines for ready to eat products. According to hygiene level results, fulfillment of requirements was higher in public food service establishments (3.8 score). The best scores were identified for ingredients storage (4.8 score) and serving (4.2 score) criteria, meanwhile the lowest scores identified for storage of packaging materials (2.4 score), appearance and layout of sandwiches (3.2 score). Statistically significant results were found on hygiene level and microbial contamination (p
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Assessment of the microbiological criteria of ready to eat sandwiches sold in supermarkets and public food service establishments
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Autor/in / Beteiligte Person: | Muralytė, Silvija ; Novoslavskij, Aleksandr |
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Veröffentlichung: | Institutional Repository of Lithuanian University of Health Sciences, 2019 |
Medientyp: | unknown |
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