Transport and distribution of "ready to eat" dishes: microbiological survey and sanitary evaluations

This research has the goal to estimate, in a centre of meal preparation and distribution, the influence of transportation on the microbiological quali ty of the catering "ready to eat" dishes. Surveys conducted on warm and col d dishes, both before and after distribution, show the negative influence o f an inadequate transport on the microbiological characteristics of food, e specially for cold dishes. These latter also risk greater bacterial contami nation since they need a longer treatment and a longer stay in the preparat ion centre after the cooking process and before the packaging. The Authors emphasize the necessity to adopt rigorous HACCP programs in the phases of preparation and distribution of the meals.