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Valutazione delle buone pratiche igieniche delle operazioni alberghiere

Valutazione delle buone pratiche igieniche delle operazioni alberghiere

James Sorie Samura / Mojisola Olanike Adegunwa / Priscilla O. Manthe

57,52 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Cocina/comidas y bebidas, etc.
ISBN:
9786207988501
57,52 €
IVA incluido
Disponible

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Sobre IBD

Le pratiche igieniche sono un requisito per una produzione alimentare sicura. La produzione di alimenti in ambito alberghiero è cresciuta e la necessità di garantire la sicurezza degli alimenti prodotti è imperativa. La ricerca ha accertato le caratteristiche socioeconomiche, identificato le buone pratiche igieniche e valutato la sicurezza degli alimenti negli hotel oggetto dello studio. La ricerca ha adottato l’approccio descrittivo e relazionale ed è stata strutturata in esperimenti sul campo e in laboratorio. 92 intervistati sono stati selezionati da sei alberghi di Abeokuta, nello Stato di Ogun, in Nigeria, e sono stati somministrati loro dei questionari per la raccolta dei dati. 18 campioni di cibo sono stati raccolti in modo mirato e portati immediatamente al laboratorio microbiologico per l’analisi. Sono state utilizzate diluizioni seriali dei campioni e 1 ml di ciascuna diluizione è stato seminato su Plate Count Agar, Salmonella Shigella Agar, Manitol Salt Agar, Potato Dextrose Agar e MacConkey Agar con il metodo dello spread plate; i terreni sono stati incubati a 32oC per 24 ore e a 25oC per 72 ore per il Potato Dextrose Agar.

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