使用ATP生物发光评估巴士拉省餐馆食品接触表面的基线清洁度，以评估HACCP在伊拉克应用的有效性

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-09-28 DOI:10.15586/ijfs.v34i3.2237

A. Altemimi, N. Alhelfi, Athmar A. Ali, A. Pasqualone, H. Fidan, T. Abedelmaksoud, A. Giuffré, S. Ibrahim

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引用次数: 5

摘要

危害分析和关键控制点（HACCP）系统预防和管理食品和饮料加工、包装、分销和消费场所的物理、化学和生物风险。本研究（1）使用三磷酸腺苷（ATP）生物发光评估了伊拉克餐馆食品接触表面的微生物污染水平；（2）调查了食品接触表面的微生物污染程度；以及（3）评估了消毒剂在去除食物接触表面的生物危害方面的效率。ATP生物发光发现表面和工具上存在大肠杆菌和金黄色葡萄球菌。结果还表明，HACCP的应用对改善食品质量是非常有效的。

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Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq

The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1) assessed the level of microbial contamination of food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated the level of microbial contamination of food contact surfaces; and (3) evaluated the efficiency of sanitizers in removing biological hazards from food contact surfaces. The ATP-bioluminescence discovered the presence of Escherichia coli and Staphylococcus aureus on surfaces and tools. Results also showed that the HACCP application was very effective in the amelioration of food quality.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.