Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?

Food Control

Volumn 22, Issue 12, 2011, Pages 1844-1850

  Marzano, M A ^a   Balzaretti, C M ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Catering; Cook serve method; Food contact surfaces; Food safety; Water quality

Indexed keywords

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

EID: 79960138590     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.04.024     Document Type: Article

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