Search results for "dishes"
showing 4 items of 4 documents
Survey of microbial quality of plant-based foods served in restaurants
2013
This study was carried out to evaluate the microbiological quality of plant-based foods obtained from foodservice establishments. The samples included cereals, legumes, fruits and vegetables. According to the European Commission Regulation (No. 2073/2005 and No. 1441/2007) and Spanish microbiological criteria (No. 3484/2000), vegetables were the plant-based dishes where more samples exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae. Furthermore, Staphylococcus aureus and Escherichia coli were also found in several vegetable dishes. E. coli and Salmonella spp. were detected in 6.6% and 0.7% of lettuce samples, respectively. However, all the samples were negative f…
Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants
2015
This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysis showed that, according to European and Spanish regulation, 14 to 30% of the prepared fish and cephalopod dishes exceeded the maximum allowable level for mesophilic aerobic counts, and 10 to 40% of these samples exceeded the allowable levels for Enterobacteriaceae. None of the studied samples showed evidence of anisakid parasites, Escherichia coli, Staphylococcus aureus, Salmonella, or Listeria monocyto genes. These results indicate that applic…
"Kuchnia śląska jest najlepsza...", czyli o (do)cenionym dziedzictwie kulinarnym
2021
In comparison to other Polish regional cuisines, Silesian cuisine is complex and distinguished by the influence of other culinary cultures (mainly German, Austrian and Czech), which have made it so rich and include dishes not found anywhere else. Silesian cuisine, beside the Silesian dialect, is one of the determinants of the identity of people living in Upper Silesia. It not only identifies the origin of the inhabitants, but also cultural patterns arising from the long and rich culinary tradition.The article is devoted to discussing ways of presenting Silesian cuisine by culinary experts and – at the same time – culinary celebrities such as: Robert Makłowicz, Magda Gessler, Tomasz Jakubiak…
Problematyka przekładu jednostek leksykalnych zawierających polskojęzyczne nazwy dań złożonych i określenia narodowościowe (pierogi ruskie, fasolka p…
2017
In the present world International tourism is one of the most quickly and dynamically developing sectors of economy. In the year 2012 - for the first time in the history of humankind - international tourist arrivals exceeded one billion tourists globally; and within merely 20 years’ time, i.e. between 1995 and 2015, the number of people travelling abroad as tourists more than doubled. The phenomenon also refers to the inbound tourism in Poland - with more than 16 million international tourists who visited our country in 2015. Obviously, on the one hand, the fact is highly beneficial for the country's international prestige and economy, but on the other hand, it does create certain challenge…