摘要：Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar). In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.
