Trasporto e distribuzione di pasti pronti per il consumo: indagine microbiologica e valutazioni igienico sanitarie

This research has the goal to estimate, in a centre of meal preparation and distribution, the influence of transportation on the microbiological quality of the catering ready to eat dishes. Surveys conducted on warm and cold dishes, both before and after distribution, show the negative influence of an inadequate transport on the microbiological characteristics of food, especially for cold dishes. These latter also risk greater bacterial contamination since they need a longer treatment and a longer stay in the preparation centre after the cooking process and before the packaging. The Authors emphasize the necessity to adopt rigorous HACCP programs in the phases of preparation and distribution of the meals.