[Assessment of microbiological quality of food served in dining rooms of private enterprises].

The aim of this study was to evaluate foods microbiological quality in food-service establishments. A total of 620 food samples were obtained from four establishments and analyzed for aerobic mesophilic (AM), yeasts, moulds, Staphylococcus aureus and Escherichia coli counts and the presence of Salmonella spp. Drinking water, equipment, surfaces, environment and food handlers were also sampled. E. coli was found in raw vegetables (76.2%), cooked vegetables (15.2%), beef and pork (15.9%), poultry (16.7%), fish (11.8%), desserts (27.3%), equipments (57.9%), surfaces and environment (53.6%) and in 21.9% of food handlers. Survey results were compared with the recommended maximum microbial levels. Our results demonstrate the need for the adoption of more effective hygienic measures in this kind of establishment in order to avoid any risk to consumers.