@article{ajfst2018632,
author={{D¨¨gnon, Ren¨¦ G. and Konfo, Christian T. R. and Adjou, Euloge S. and GANIERO, Emmanuella Grace and Dahouenon-Ahoussi, Edwige},
title={Evaluation of the Microbiological Quality of Salad Dishes Served in Cotonou Restaurants (Benin)},
journal={American Journal of Food Science and Technology},
volume={6},
number={3},
pages={98--102},
year={2018},
url={http://pubs.sciepub.com/ajfst/6/3/2},
issn={2333-4835},
abstract={Fruits and vegetables are an essential part of the human diet. Microorganisms that are likely to be found in these foods that are most often components of the salad can be the basis of food poisoning. This work aims to evaluate the microbiological quality of the different salad dishes served in Cotonou hotels. The best known restaurants have been listed and those selected one has been through a simple random sampling. After collecting the samples, the various ingredients used in the production of these dishes were recorded after sampling for microbiological analyzes. Microbiological quality was assessed on the basis of Good Hygiene Practices and Good Manufacturing Practices. The results revealed thirteen (13) types of salad dishes. None of the thirty (30) samples analyzed met the microbiological criteria in effect. Thus, for a good follow-up of the rules of hygiene, a system of quality control must be set up in all the hotels of Cotonou in order to allow the population to always eat healthy. The results revealed thirteen (13) types of salad dishes. None of the thirty (30) samples analyzed met the microbiological criteria in effect. Thus, for a good follow-up of the rules of hygiene, a system of quality control must be set up in all the hotels of Cotonou in order to allow the population to always eat healthy.},
doi={10.12691/ajfst-6-3-2}
publisher={Science and Education Publishing}
}