Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

This study concerns the correlation between monitoring of hygienic levels by public food inspectors and observed microbial levels in two types of food, cream cakes and pasta salads sold by small enterprises. The microbial contents of pasta salads exceeded frequently 7 log CFU g −1 in outlets with hi...

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Bibliographic Details
Published in:Food control 2010-11, Vol.21 (11), p.1453-1457
Main Authors: Kjeldgaard, K.J., Stormly, M.L., Leisner, J.J.
Format: Article
Language:English
Subjects:
Cakes
compliance
Cream cake
cream cakes
food industry
food safety
food sanitation
HACCP
microbial contamination
microbiological quality
monitoring
pasta
Pasta salad
pasta salads
ready-to-eat foods
salads
small businesses
Storage temperature
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Summary:This study concerns the correlation between monitoring of hygienic levels by public food inspectors and observed microbial levels in two types of food, cream cakes and pasta salads sold by small enterprises. The microbial contents of pasta salads exceeded frequently 7 log CFU g −1 in outlets with highly satisfactory rankings by food inspectors. Contrarily, microbial contents of cream cakes were mostly below 5 log CFU g −1, in relatively high agreement with food inspectors’ ranking. The implications for monitoring compliance with HACCP-based own control programs in small food outlets are discussed.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2010.03.015