Abstract
In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.
Highlights
Microbiological control of the food production has as last purpose, give sure or innocuous, nourishing and tasty products
To specify that the presence of Staphylococcus aureus, if it has been detected by major frequency in food of collective restoration, it presence for the most part owes to a bad conservation and/or incorrect food handling
Significant differences do not exist in the groups considered with regard to the variable of reference
Summary
Microbiological control of the food production has as last purpose, give sure or innocuous, nourishing and tasty products. The food habits of our modern society have changed very much, owed especially to the economic and technological social development, giving like proved the appearance of new food and productive technologies, increasing the consumption of prepared and precooked foods [1], with the consistent increase of this type of establishments. Microbiological analysis allows to verify somehow that the previous process is done correctly, setting the appropriate corrective measures in case of non-conformities that exist and meet the critical limits established by current legislation [2] and for the quality politics of the food operator. The environmental influence of type is looked abiotic (physics, chemical and technological) and the effects biotic (interactions between different agents of the same habitat)
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