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Microbial profile of food contact surfaces in foodservice establishments
dc.creator | Djekić, Ilija | |
dc.creator | Kuzmanović, Jelena | |
dc.creator | Andjelković, Aleksandra | |
dc.creator | Saracević, Miroslava | |
dc.creator | Stojanović, Marija M. | |
dc.creator | Tomašević, Igor | |
dc.date.accessioned | 2020-12-17T21:33:50Z | |
dc.date.available | 2020-12-17T21:33:50Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 0007-070X | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/4018 | |
dc.description.abstract | Purpose - 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.publisher | Emerald Group Publishing Ltd, Bingley | |
dc.rights | restrictedAccess | |
dc.source | British Food Journal | |
dc.subject | Contact materials | en |
dc.subject | Food contact surfaces | en |
dc.subject | Foodservice establishments | en |
dc.subject | Microbial profile | en |
dc.subject | Seasons | en |
dc.title | Microbial profile of food contact surfaces in foodservice establishments | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 2675 | |
dc.citation.issue | 11 | |
dc.citation.other | 118(11): 2666-2675 | |
dc.citation.rank | M22 | |
dc.citation.spage | 2666 | |
dc.citation.volume | 118 | |
dc.identifier.doi | 10.1108/BFJ-05-2016-0190 | |
dc.identifier.scopus | 2-s2.0-84991619969 | |
dc.identifier.wos | 000386788100004 | |
dc.type.version | publishedVersion |