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dc.creatorDjekić, Ilija
dc.creatorKuzmanović, Jelena
dc.creatorAndjelković, Aleksandra
dc.creatorSaracević, Miroslava
dc.creatorStojanović, Marija M.
dc.creatorTomašević, Igor
dc.date.accessioned2020-12-17T21:33:50Z
dc.date.available2020-12-17T21:33:50Z
dc.date.issued2016
dc.identifier.issn0007-070X
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4018
dc.description.abstractPurpose - The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach - The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings - Highest share of results = 2 log(10) CFU/cm(2) were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results = 2 log(10) CFU/cm(2) for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load = 2 log(10) CFU/cm(2) were cutlery, dishes and knives. Plastic dishes had the highest share of results = 2 log(10) CFU/cm(2) while cutting boards had the majority of results between 1 log(10) CFU/cm(2) and 2 log(10) CFU/cm(2). Research limitations/implications - Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications-This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value - The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.en
dc.publisherEmerald Group Publishing Ltd, Bingley
dc.rightsrestrictedAccess
dc.sourceBritish Food Journal
dc.subjectContact materialsen
dc.subjectFood contact surfacesen
dc.subjectFoodservice establishmentsen
dc.subjectMicrobial profileen
dc.subjectSeasonsen
dc.titleMicrobial profile of food contact surfaces in foodservice establishmentsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage2675
dc.citation.issue11
dc.citation.other118(11): 2666-2675
dc.citation.rankM22
dc.citation.spage2666
dc.citation.volume118
dc.identifier.doi10.1108/BFJ-05-2016-0190
dc.identifier.rcubconv_5868
dc.identifier.scopus2-s2.0-84991619969
dc.identifier.wos000386788100004
dc.type.versionpublishedVersion


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