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- Microbiological quality of pre-cooked food: Escherichia coli and coagulase positive Staphylococcus prevalencePublication . David, Bruna; Amorim, Manuela; Ferreira, Stephanie; Condeço, Jorge; Mota, Sandra; Moreira, Anabela; Augusto, AntónioRecent changes in society’s lifestyle lead food industries to invest in the production of pre - cooked foods for an increasingly demanding consumer, who values its easiness and convenience.(Oliveira, 2009).These new eating habits increased foodborne diseases incidence which represents a public health problem (Newell et al., 2010). The main genera of bacteria responsible for foodborne diseases are: Salmonella, Staphylococcus, Escherichia, Vibrio, Bacillus, Clostridium, Listeria, Shigella and Campylobacter(Newell et al., 2010). To ensure the microbiological food quality, companies must implement a hazards and critical control points guidelines(Bolton & Maunsell, 2004).