Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Food that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in food businesses that produce hand-made pastries and/or ice cream in Naples, Italy. We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles and evaluation of HACCP plans. Our results indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not fully understand the importance of the HACCP system for providing consumers with safe, high-quality food products.
Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results of a 2-year surveillance study / L., Tanucci Nannini; A., Pucino; Tufi, Daniela; M. R., Martorelli; M. P., Vairano; A., Della Rossa; P., D’Agnese; E., Lemetre; G., Amispergh. - In: ITALIAN JOURNAL OF PUBLIC HEALTH. - ISSN 1723-7815. - ELETTRONICO. - 7:1(2010), pp. 34-41. [10.2427/5744]
Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results of a 2-year surveillance study.
TUFI, Daniela;
2010
Abstract
Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Food that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in food businesses that produce hand-made pastries and/or ice cream in Naples, Italy. We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles and evaluation of HACCP plans. Our results indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not fully understand the importance of the HACCP system for providing consumers with safe, high-quality food products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
