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Hygienic improvement in production line in school kitchens


, : Hygienic improvement in production line in school kitchens. Anales de Veterinaria de Murcia 16: 3-14

Salad samples were studied in the production line, that includes the arrival of raw ingredients, those which had been washed and cut, and the final product during storage and display, in three school kitchens (A, B, C). Large numbers of enterobacteria and aerobic mesophilic colonies were isolated from the ingredients salad before sanitizing and washing. After cutting and the use of active chlorine for washing, the microorganism levels were lower.

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