MICROBIOLOGICAL MONITORING OF ENVIRONMENT S FOR PUBLIC FOOD-SERVICE .1. THE KITCHEN

Our data come From a microbiological survey on room atmosphere and sur face of a large center For public food preparation. Twenty-four checks have been done; 36 environmental (30 surface and 6 air) samples/each have been collected (864 samples). 6,048 assays (7 parameters/each sam ple) have been per Formed. Such microbiological determinations have al lowed to identify specific places in the kitchen with high bacterial a mounts and a constant presence of Staphylococcus aureus. Many workers were positive for enterotoxin C producing S. aureus in nose, throat an d nail groove. These Findings and related public health actions have a llowed to solve some problems with a remarkable improvement of the env ironmental microbiological state.