Survey on the microbiological quality of Chinese food preparations

• DOI: 10.1007/s11259-010-9372-7
• Publication Date: 2010-05-20T05:41:45Z
• Authors: P. Catellani; L. Alberghini; S. Feletti; V. Boldrin
• Keywords: 2. Zero hunger; Meat; Restaurants; Time Factors; Bacteria; Fishes; 04 agricultural and veterinary sciences; 3. Good health; 0404 agricultural biotechnology; Asian People; Italy; Fruit; Food, Preserved; Vegetables; Food Microbiology; Animals; Humans

The microbiological quality of 118 samples of traditional Chinese food from restaurants and take-away establishments in the provinces of Padua, Treviso, and Venice was examined (April-July, 2008). These food items included various ready-to-eat products. The microbiological quality of the majority of these food items was acceptable; only 12% of samples had values greater than or equal to 6 log CFU/g (eight items were salads) and 19% of samples had values greater than 500 CFU fecal coliforms/g (p < 0.01 to 0.001). The Aw lower values were in sauces (0.839), but were greater than 0.95 in other food sources. No pathogens, such as Salmonella spp. or Listeria monocytogenes, were detected, but Bacillus cereus and coagulase-positive Staphylococcus were both identified. Thus, although final heating reduces the levels of microorganisms present in foods, it does not inactivate any toxins produced by such organisms.