{"id":123465,"date":"2025-02-20T06:56:43","date_gmt":"2025-02-20T06:56:43","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/calidad-microbiologica-de-alimentos-suministrados-en-comedores-colectivos\/"},"modified":"2025-02-20T06:56:43","modified_gmt":"2025-02-20T06:56:43","slug":"calidad-microbiologica-de-alimentos-suministrados-en-comedores-colectivos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/calidad-microbiologica-de-alimentos-suministrados-en-comedores-colectivos\/","title":{"rendered":"Calidad microbiologica de alimentos suministrados en comedores colectivos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Rosa Caro Vergara <\/strong><\/h2>\n<p>Se ha investigado la calidad microbiologica de 151 platos suministrados en comedores estudiantiles (guarderias colegios de e.G.B. Y comedores universitarios).  los microorganismos investigados en cada alimento han sido: aerobios mesofilos coliformes  e. Coli  e. Coli enteropatogeno  enterococos  salmonella  s. Aureus enterotoxigenico y c. Perfringens.  a la vista de los resultados obtenidos los alimentos con  ingredientes criticos son los que dieron una mas deficiente calidad microbiologica siendo el s. Aureus el microorganismo que se presento con mayor incidencia (43.75%) y la mayonesa el alimento mas frecuentemente contaminado. En ninguna de las 151 muestras analizadas  se identifico e. Coli entoropatogeno ni germenes del genero salmonella. Consideramos que existe una falta de control de  puntos criticos  en los lugares de elaboracion y conservacion de estos productos siendo necesaria una mayor vigilancia sanitaria de los mismos  asi como de los manipuladores de alimentos en los comedores colectivos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Calidad microbiologica de alimentos suministrados en comedores colectivos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Calidad microbiologica de alimentos suministrados en comedores colectivos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Rosa Caro Vergara <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1987<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Francisco Cuello Gijon<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Rodrigo Pozo Lora <\/li>\n<li>Antonio Herrera Marteache (vocal)<\/li>\n<li>Francisco Rinc\u00f3n Le\u00f3n (vocal)<\/li>\n<li>M\u00aa Teresa Mora Ventura (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Rosa Caro Vergara Se ha investigado la calidad microbiologica de 151 platos suministrados en comedores estudiantiles [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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