Pathogenic bacteria in gastronomy

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874225" target="_blank" >RIV/62157124:16270/16:43874225 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Pathogenic bacteria in gastronomy
Original language description
The aim of this study was to evaluate situation of foodborne diseases in gastronomy. Many studies showed connection between foodborne diseases and consumption of food in restaurants, schools, hospitals, nursing homes, bars, fast foods etc. Customer in restaurant is fully dependant on food handlers, because they have direct contact with food and play a very important role in (preventing) food contamination. Foodborne pathogens such as hepatitis A, norovirus, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 or Campylobacter spp. could be directly transferred from raw food to final product by improper way of preparation (low cooking temperature, short cooking time, etc.) but also indirectly from raw food to kitchen surfaces, utensils or food handlers to final product. In 2015 EFSA and ECDC reported 22.2 % of foodborne diseases outbreaks occured after consumption in restaurants, cafes, pubs, bars and hotels.
Czech name
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Czech description
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie)
ISBN
978-80-552-1481-8
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
54-57
Publisher name
Slovenská pol'nohospodárska univerzita v Nitre
Place of publication
NItra
Event location
Piešťany
Event date
Apr 7, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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