SAFETY EVALUATION OF FOOD SERVED IN TOURIST ACCOMMODATION ENTERPRISES BY DETECTION OF PATHOGENS AND HYGIENIC INDICES.

The legal framework in Greece which ensures that food operations provide safe foods to consumers is described. The level of hotels' compliance with food safety legislation is reported along with the reasons that affect conformity with regulatory requirements, particularly the implementation of HACCP. The safety of foods served in hotels was assessed using the microbial quality of hot and cold meals as indicator. Food was examined for the presence of Salmonella spp., Staphylococcus coagulase positive and Escherichia coli. The colonies of the last two microorganisms were also enumerated. [ABSTRACT FROM AUTHOR]