| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6391317 | Food Control | 2015 | 5 Pages |
Abstract
Sixty one samples were collected from 23 restaurants. The main result was that 63.93% of the analysed samples were classified as unsatisfactory due to the high levels of mesophiles, Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus, moulds and yeasts measured. The obtained results are indicative of the need to improve food safety systems based on HACCP principles.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
S. Miguéis, C. Santos, C. Saraiva, A. Esteves,