Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Camelia HODOȘAN, Lucica NISTOR, Andra ȘULER, Sorin Iulius BARBUICA, Raluca Ioana HODOȘAN, Ana Maria NEGULEI
This study aimed to monitor the quality of food products distributed in fast food restaurants. Physico-chemical and microbiological analyses were conducted on burger and sandwich products containing beef, chicken, turkey, fish, cheese, as well as on sweet desserts such as apple juice, ice cream, and milkshakes. Additionally, the equipment and utensils used in the preparation of these products were checked microbiologically. The ice and drinking water from the supply network, used in the preparation process of these products, were tested both microbiologically and physic-chemically.
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