The right to food, food donation and microbiological problems of food safety: an experience in the territory of Florence

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Abstract

Aim. The aim of this study is to understand whether the freezing without a rapid blast chiller represents a storage method for food at the end of shelf life that guarantees microbiological food safety, so to be considered an effective tool for the appropriate management of food in charitable organizations. Methods. The study has been performed on 90 food samples, among those that a charitable foodservice trust receives by the large-scale distribution. The products have been frozen using a domestic refrigerator. The indicators used were: total aerobic microbial count, Escherichia coli, Salmonella spp, Staphylococcus aureus, Campylobacter spp, sulphite reducing clostridia. Results. The results show that the preservation of the chosen fresh products at the end of shelf life in refrigerators, frozen without the use of chillers, is a potential management strategy to avoid the loss of edible food, while maintaining the safety standards.

 

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Authors

Guglielmo Bonaccorsi

Chiara Lorini

Francesca Pieralli

Luca Pieri

Antonino Sala

Tommaso Tanini

Marco Nasali

Beatrice Dall'Olio

Francesca Santomauro - Dipartimento di Scienze della Salute, Università degli Studi di Firenze

How to Cite
Bonaccorsi, G., Lorini, C., Pieralli, F., Pieri, L., Sala, A., Tanini, T., Nasali, M., Dall’Olio, B., & Santomauro, F. (2016). The right to food, food donation and microbiological problems of food safety: an experience in the territory of Florence. Annali dell’Istituto Superiore Di Sanità, 52(1), 119-122. Retrieved from https://annali.iss.it/index.php/anna/article/view/217
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