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Assessment of microbiological contamination in different catering units related to food handling in the district of Bragança

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dc.contributor.authorSalgado, Ana
dc.contributor.authorCunha, Joana
dc.contributor.authorAbreu, Jacinta
dc.contributor.authorBarros, Pedro
dc.contributor.authorPires, Bruno
dc.contributor.authorNogueira, António José M.
dc.contributor.authorAfonso, Andrea Luísa Fernandes
dc.date.accessioned2015-11-16T16:06:55Z
dc.date.available2015-11-16T16:06:55Z
dc.date.issued2014
dc.description.abstractThe catering industry has developed over time, increasing the concern about the health and nutritional quality of the food. Therefore producers and food establishments are under pressure to improve the quality of their products and services in order to assure that food is safe and suitable for consumption. The microbial contamination of food is a major public health problem since it affects millions of people worldwide. Poor hygiene practices within the food processing environment can cause the contamination of food with pathogenic particles, which is a risk for the consumers health and safety. In establishments where food is manufactured and served, several measures regarding the control of the microbiologic contamination are needed. The majors microorganisms associated to food contamination are the bacterias due to the fact that they have a high pathogenicity and diversity. For an assessment of the hygienic conditions related to food handling is essential to know the sanitary conditions of the establishments since they can reduce the risks of food contamination. These food contaminations can cause adverse human health problems.pt_PT
dc.identifier.citationSalgado, Ana; Cunha, Joana; Abreu, Jacinta; Barros, Pedro; Pires, Bruno; Nogueira, António José M.; Afonso, Andrea (2014). Assessment of microbiological contamination in different catering units related to food handling in the district of Bragança. In 3rd International Congress on Environmental Health 2014: proceedings book. Porto. ISBN 978-989-20-5086-7. p. 485-486pt_PT
dc.identifier.isbn978-989-20-5086-7
dc.identifier.urihttp://hdl.handle.net/10198/12340
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico do Porto, Escola Superior de Tecnologia da Saúdept_PT
dc.subjectFood Safetypt_PT
dc.subjectFood Securitypt_PT
dc.titleAssessment of microbiological contamination in different catering units related to food handling in the district of Bragançapt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage486pt_PT
oaire.citation.startPage485pt_PT
oaire.citation.title3rd International Congress of Environmental Healthpt_PT
person.familyNameNogueira
person.familyNameAfonso
person.givenNameAntónio José M.
person.givenNameAndrea Luísa Fernandes
person.identifier.ciencia-id8A11-794E-36BD
person.identifier.ciencia-id9C1D-41E7-9BBF
person.identifier.orcid0000-0001-8912-7355
person.identifier.orcid0000-0002-8858-1617
person.identifier.scopus-author-id55865568268
person.identifier.scopus-author-id36766901000
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication648209a2-eec9-4bec-975a-32673e41b95c
relation.isAuthorOfPublicationaf7d647c-f5a6-48f7-afcf-6307c3677b1d
relation.isAuthorOfPublication.latestForDiscovery648209a2-eec9-4bec-975a-32673e41b95c

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