Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy
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>...
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doaj-e7730d3b796b4847b56e126ecba9d41a2020-11-25T03:34:51ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322014-09-013310.4081/ijfs.2014.17333852Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, ItalySilvana Brignardello0Rosangela Sabiu1Tiziana Tedde2Enrica Cocco3Gabriella Pitzalis4Clara Meli5Maria Paola Cogoni6Istituto Zooprofilattico Sperimentale della Sardegna, Elmas (CA)Istituto Zooprofilattico Sperimentale della Sardegna, Elmas (CA)Istituto Zooprofilattico Sperimentale della Sardegna, SassariServizio Igiene degli Alimenti e della Nutrizione, ASL 8, CagliariServizio Igiene degli Alimenti e della Nutrizione, ASL 7, Carbonia (CI)Servizio Igiene degli Alimenti e della Nutrizione, ASL 6, Sanluri (VS)Istituto Zooprofilattico Sperimentale della Sardegna, Elmas (CA)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 <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.http://www.pagepressjournals.org/index.php/ijfs/article/view/1733Ready-to-eat, Enterobacteriaceae, Microbiological quality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Silvana Brignardello Rosangela Sabiu Tiziana Tedde Enrica Cocco Gabriella Pitzalis Clara Meli Maria Paola Cogoni |
spellingShingle |
Silvana Brignardello Rosangela Sabiu Tiziana Tedde Enrica Cocco Gabriella Pitzalis Clara Meli Maria Paola Cogoni Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy Italian Journal of Food Safety Ready-to-eat, Enterobacteriaceae, Microbiological quality |
author_facet |
Silvana Brignardello Rosangela Sabiu Tiziana Tedde Enrica Cocco Gabriella Pitzalis Clara Meli Maria Paola Cogoni |
author_sort |
Silvana Brignardello |
title |
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy |
title_short |
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy |
title_full |
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy |
title_fullStr |
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy |
title_full_unstemmed |
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy |
title_sort |
microbiological findings in ready-to-eat and precooked food distributed in public catering halls in cagliari province, italy |
publisher |
PAGEPress Publications |
series |
Italian Journal of Food Safety |
issn |
2239-7132 |
publishDate |
2014-09-01 |
description |
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 <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. |
topic |
Ready-to-eat, Enterobacteriaceae, Microbiological quality |
url |
http://www.pagepressjournals.org/index.php/ijfs/article/view/1733 |
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