Nikodemusz I, Dákay M, Magyar M, Kelemen A
Zentralbl Bakteriol Mikrobiol Hyg B. 1981 Dec;174(5):471-6.
In four station restaurants (West station, East station, South station, Kelenföld station) microbiological examinations were carried out in conjunction with the inspection of the hygienic conditions. The microflora of the washed and dried drinking glasses and plates as well as the smocks of the kitchen staff were examined. Intestinal bacteria, chromogenic bacteria and pathogenic staphylococci were found in numerous crockery samples. Therefore, it is necessary either to improve the effectiveness of the cleaning process or to prolong the drying of the crockery by heat. Numerous species, such as intestinal bacteria, chromogenic bacteria liable to cause food-decomposition were found in the kitchen staff's smocks, sometimes even in great quantities. To reliably determine the microbiological limit values for smocks and other textiles, a great number of examinations are still necessary. The smocks of the staff handling pre-cooked meals, cold meals or pastries must also be microbiologically clean.--The medical activity in the areas mentioned proved also beneficial to the training in hygiene.
在四个车站餐厅（西站、东站、南站、凯伦费尔德站），结合卫生状况检查进行了微生物检测。对洗净并烘干的酒杯、餐盘以及厨房工作人员的工作服进行了微生物群落检测。在众多餐具样本中发现了肠道细菌、产色细菌和致病性葡萄球菌。因此，有必要提高清洁过程的有效性或延长餐具的加热干燥时间。在厨房工作人员的工作服中发现了许多种类的细菌，如易导致食物分解的肠道细菌、产色细菌，有时数量还很多。为了可靠地确定工作服和其他纺织品的微生物限值，仍需要进行大量检测。处理预煮餐食、冷餐或糕点的工作人员的工作服在微生物方面也必须保持清洁。——上述区域的医疗活动对卫生培训也证明是有益的。
