Mass catering services have increased in the last years since people need to eat out mainly by work or study reasons. Microbiological quality of foodstuffs (n = 156) was evaluated in 20 food establishment (cafes and canteens) of two universities of northern Portugal. Overall, data revealed a high level of microbiological quality of foods served. No safety risks for consumers were detected since Clostridium spp., Listeria monocytogenes and Salmonella spp. were not detected. Among food types, hot meals displayed better microbiological results than cold foods (p < 0.05) as expected. Regarding hot meals, no differences were observed among different types (p > 0.05). Among cold meals, salads displayed the highest microbiological counts for hygiene indicators as well for food foodborne pathogens such as Staphylococcus aureus, Escherichia coli and Bacillus cereus. Although the risk of foodborne disease is scarce since counts were low. In cafes’ meals, higher counts were observed than in canteens’ meals which indicates that monitoring measures should be improved to avoid potential foodborne outbreaks related to the ready-to-eat products (salads, sandwiches and pastry). Results could be used as microbiological guidelines for canteens. Results indicated that proper food handling and adequate conservation of fresh foods along the food chain is essential in mass catering services to guarantee the food safety.

中文翻译：

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葡萄牙北部大学食堂的食品卫生质量评估

由于人们主要是由于工作或学习原因而外出就餐，因此近几年来，大众餐饮服务有所增加。在葡萄牙北部两所大学的20家食品企业（咖啡馆和食堂）中评估了食品的微生物质量（n = 156）。总体而言，数据表明所提供食物的微生物质量高。自梭状芽孢杆菌，单核细胞增生李斯特菌和沙门氏菌以来，没有发现对消费者的安全隐患。未检测到。在食物类型中，热餐表现出比冷食更好的微生物学结果（p  <0.05）。关于热餐，不同类型之间没有发现差异（p > 0.05）。在冷餐中，沙拉显示出最高的微生物学指标，包括卫生指标以及食源性金黄色葡萄球菌，大肠杆菌和蜡状芽孢杆菌等食源性病原菌。尽管由于计数低，食源性疾病的风险很小。在咖啡厅用餐时，观察到的计数高于在食堂用餐时，这表明应改进监控措施，以避免与即食产品（沙拉，三明治和糕点）有关的潜在食源性疾病暴发。结果可以用作食堂的微生物指导。结果表明，在整个餐饮服务中，适当的食品处理和对新鲜食物的充分保存对于保证食品安全至关重要。