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Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

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DOI: 10.4236/fns.2011.26078    6,417 Downloads   11,183 Views   Citations


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.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

E. Pérez, A. Raposo, R. Millán, E. Sanjuán and C. Carrascosa, "Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment," Food and Nutrition Sciences, Vol. 2 No. 6, 2011, pp. 549-552. doi: 10.4236/fns.2011.26078.


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