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Die komplette Dissertation im pdf-Format (624.162 Bytes): dress.pdf ; Despite an intensified government control of food production in the industrial countries the incidence of food-relatet diseases is incraesing year after year. In the majority of dignosable cases, food from canteen kitchens is identified as causative agent. Food from Bundeswehr kitchens is also time and again established as a cause of disease among mess food participants. The percentage of cold meals as regards identified causes of diseases amounts to approx. 50 percent. The purpose of this paper was to effect a hygiene hazard analysis and to determinate "critical control points" in the preparation of cold meals in Bundeswehr food service facilities. To this end, in-process controls of the preparation of cold meals were conducted in three different Bundeswehr unit kitchens on 28 days over a period of 2 years. The dishes examined comprised 6 sausage, 2 beef and 8 chicken salads, 3 curd cheese desserts, 2 cremes and 7 boiled puddings. During the in- process controls measurements of the ambient temperature and of the core temperature of the food were conducted. Samples of 140 initial, intermediate and final products were taken and mikrobiological tests were conducted to identify the total number of aerobic bacteria as well as changes in the germ spectrum (Enterobacteriaceae, enterococci, staphylococci, Bacillus cereus). Apart from this, the mikrobiological status of appliances and utensils used during the preparation of meals (n=87) was determined. Moreover, 41 samples were taken from surfaces in order to verify cleaning and disinfection measures. The microbiological examination of the food followed the test procedures of the Official Compilation in accordance with § 35 LMBG (German Food Act) (L 06.00.16, L 06.00-19, L 06.00-25, L 06.00-32). The microbiological status of surfaces was identified by means of the "Quantitative swab method" in accordance with DIN 10113-1. By summary evaluation of the results the production process was recorded and ...