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| Mello,Jozi Fagundes de; Rocha,Laura Braga da; Lopes,Ester Souza; Frazzon,Jeverson; Costa,Marisa da. |
| Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food service; Sanitary quality; Staphylococcus sp.; Staphylococcal enterotoxin. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000300036 |
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