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The purpose of this study was to evaluate the hygienic quality of three traditional “cook-serve” catering establishments in Lombardy, Italy (with an output ranging from 800 to 1700 meals a day), by monitoring the microbiological quality and safety of foods ready for consumption (n = 727), tap water (n = 32), microfiltered drinking water (n = 28), food contact surfaces (n = 280), and food handlers...
The bacteriological quality of unprocessed bottled spring water was evaluated, through enumeration of heterotrophic plate count at 22 °C and 37 °C, total coliforms, Escherichia coli, intestinal enterococci and Pseudomonas aeruginosa. The aims of the research were to monitor the hygiene of bottled spring water and to evaluate the effectiveness of the dispenser sanitation procedure, reproducing field...
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