| The main objective of this research was to evaluate the microbiological quality of foods ready for consumption in establishments that prepare and serve foods at the Mayaguez region and whose personnel approved the certified Food Safety course. Food samples of ham and chicken were taken for the study. The criteria used were: total aerobic count, enumeration of Escherichia coli and the coliform bacteria, temperature monitoring and a structured questionnaire that evaluated the practices of food risk handling. The microbiological quality of most foods was within the satisfactory degree of quality. More than half of the foods under study were outside the recommended temperature range. The food exposed in the danger zone showed a significant relation to the number of aerobic bacteria present in the food. Most of the employees showed good hygienic behavior and good practices of cleaning and disinfection during food handling. |
