摘要：The aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy. A total of 125 samples were collected from food service establishments. Parameters investigated were: aerobic plate counts (APCs), total Coliform bacteria counts, beta-glucuronidase-positive Escherichia (E.) coli counts, Enterobacteriaceae counts, coagulase-positive Staphylococci counts, isolation of Salmonella spp., Bacillus (B.) cereus counts, and isolation of Listeria (L.) monocytogenes . The microbiological quality was good, with absence of the pathogens L. monocytogenes and Salmonella spp. and extremely rare presence of E. coli . The fresh pastry and the uncooked gastronomy products were the most contaminated groups; also, cooked cold-served gastronomy products were susceptible to microbiological risk, as a result of the inadequate reheating and the interruption of the warm chain. On the contrary, dried pastry and cooked warm-served gastronomy products showed an excellent hygienic profile. In fact, the amount of compliant samples was 74.4%.
