COMPARISON OF MICROBIOLOGICAL QUALITY OF READY-TO-EAT DELICATESSEN PRODUCT WITH RESPECT TO STORAGE TEMPERATURE
The aim of the present study was to evaluate microbiological quality of ready-to-eat (RTE) delicatessen food. Microbiological parameter were determined in 24 samples together. The safety of ready-to-eat food is an important issue. Improper handling of ready-to-eat food items may result in foodborne...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2015-06-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2015/06/jmbfs_kunova1.pdf |