During this research 159 samples of ready-to-eat and precooked food were examined for the detection of spp., , , coagulase-positive staphylococci and , bacterial count. All samples were negative for spp. and ; although a low count of coagulase-positive staphylococci (no. 5 samples) and (no. 3) was found. We proceeded with the identification of the isolates on every sample with high, moderate and low-count of , to better understand the microbial ecology. The species most frequently detected were spp. (29.62%), (20.37%) and (12.96%); other different species of were detected with a <10% presence. Since there are no legal regulations indicating tolerance or limit values or this kind of microorganisms related to the samples, it would be appropriate, in the presence of high count of or by type of ready-to-eat and precooked food, to proceed with the identification of every microorganism.
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| http://dx.doi.org/10.4081/ijfs.2014.1733 | DOI Listing |
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