SciELO - Scientific Electronic Library Online

vol.30 issue4Bacteriocin-like activity of oral Fusobacterium nucleatum isolated from human and non-human primatesMolecular characterization of Listeria monocytogenes isolated from foods author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista de Microbiologia

Print version ISSN 0001-3714


PEDROSO, Débora Midori Myaki et al. Critical control points for meat balls and kibbe preparations in a hospital kitchen. Rev. Microbiol. [online]. 1999, vol.30, n.4, pp.347-355. ISSN 0001-3714.

Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, C. perfringens, coagulase positive staphylococci, bacteria of the B. cereus group and detection of Salmonella. Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutricionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases.

Keywords : HACCP; microbiological quality of foods; meat; hospital kitchen.

        · abstract in Portuguese     · text in English     · English ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License