Microbial quality of meat dishes served in Spanish restaurants

I. Sospedra*, J. Rubert, J. Mañes, J.M. Soriano

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


This study was carried out to evaluate the microbiological quality of meat-based dishes purchased from foodservice establishments in Spain. According to the European Commission Regulation (No. 2073/2005 and No. 1441/2007) poultry, pig and beef samples were the groups of meat-based dishes where more samples exceed the legal limits of mesophilic aerobic counts and Enterobacteriaceae, in a range from 9 to 20% of the samples for both microorganisms. Furthermore, for Escherichia coli, 1 and 1.25% of pig and poultry samples respectively had higher levels than legislated values, while 0.5, 1 and 2.5% of the lots of pig, beef and poultry, respectively, exceeded these levels for Staphylococcus aureus. However, all the lots were negative for Salmonella spp. and Listeria monocytogenes. These results emphasize the necessity to apply and to maintain good hygienic practices in the restaurants. Routine inspections are recommended in foodservice establishment to guarantee the food safety and consumer's health.

Original languageEnglish
Title of host publicationMeat Consumption and Health
PublisherNova Science Publishers
Number of pages8
ISBN (Print)9781622578979
Publication statusPublished - Jan 2013
Externally publishedYes


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