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VOL. 11, ISSUE 4 (2024)
Evaluating the sanitary quality of raw ingredients in fast food outlets
Authors
Pompilio Latino, Francesca Cusano
Abstract
This systematic review evaluates the sanitary
quality of raw ingredients in fast food outlets, focusing on microbial
contamination and the efficacy of sanitation practices. By examining
peer-reviewed studies from the last decade, this review highlights the
prevalence of pathogens such as E. coli and Salmonella, and
assesses compliance with established sanitation protocols. The findings suggest
significant risks associated with microbial contamination in fast food raw
ingredients and identify critical gaps in sanitation practices. The review also
explores regulatory compliance across different regions, providing insights
into the effectiveness of current food safety regulations. This paper aims to
offer stakeholders actionable data to enhance food safety and reduce public
health risks in the fast food industry.
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Pages:77-79
How to cite this article:
Pompilio Latino, Francesca Cusano "Evaluating the sanitary quality of raw ingredients in fast food outlets". International Journal of Multidisciplinary Research and Development, Vol 11, Issue 4, 2024, Pages 77-79
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