Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy

• Main Authors: Silvana Brignardello, Rosangela Sabiu, Tiziana Tedde, Enrica Cocco, Gabriella Pitzalis, Clara Meli, Maria Paola Cogoni
• Format: Article
• Language: English
• Published: PAGEPress Publications 2014-09-01
• Series: Italian Journal of Food Safety
• Subjects: Ready-to-eat, Enterobacteriaceae, Microbiological quality
• Online Access: http://www.pagepressjournals.org/index.php/ijfs/article/view/1733

During this research 159 samples of ready-to-eat and precooked food were examined for the detection of <em>Salmonella</em> spp., <em>Listeria monocytogenes</em>, <em>Escherichia coli</em>, coagulasepositive staphylococci and <em>Enterobacteriaceae</em>, bacterial count. All samples were negative for <em>Salmonella</em> spp. and <em>Listeria monocytogenes</em>; although a low count of coagulase-positive staphylococci (no. 5 samples) and <em>E. coli</em> (no. 3) was found. We proceeded with the identification of the isolates on every sample with high, moderate and low-count of <em>Enterobacteriaceae</em>, to better understand the microbial ecology. The <em>Enterobacteriaceae</em> species most frequently detected were <em>Pantoea</em> spp. (29.62%), Enterobacter cloacae (20.37%) and <em>Serratia liquefaciens</em> (12.96%); other different species of <em>Enterobacteriaceae</em> were detected with a &lt;10% presence. Since there are no legal regulations indicating tolerance or limit values or this kind of microorganisms related to the samples, it would be appropriate, in the presence of high count of <em>Enterobacteriaceae</em> or by type of ready-to-eat and precooked food, to proceed with the identification of every microorganism.