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- W2034398124 abstract "As a contribution to Good Manufacturing Practice (GMP) programs, we have analyzed products produced and offered by ready-to-eat food stores. Two hundred and seventy four samples of a wide variety of foods from 19 different shops were analyzed. Aerobic counts, total coliforms and yeast and molds were enumerated in each sample. Food stores were evaluated using a GMP check-list. They were grouped in three classes: Class III, nonsatisfactory GMP; Class II, partially satisfactory GMP; and Class I, satisfactory GMP. From the results of microorganism counts in the Class I food shops the following maximum counts are proposed for cooked ready-to-eat foods: aerobic colony count: 105 cfu g−1. It is coincident with satisfactory microbiological quality of many category 3 foods drawn up by Public Health Laboratory Service (PHLS)." @default.
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- W2034398124 date "2002-04-01" @default.
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- W2034398124 title "MICROBIAL ENUMERATION IN READY-TO-EAT FOODS AND THEIR RELATIONSHIP TO GOOD MANUFACTURING PRACTICE" @default.
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- W2034398124 doi "https://doi.org/10.1111/j.1745-4565.2002.tb00328.x" @default.
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