David, BrunaAmorim, ManuelaFerreira, StephanieCondeço, JorgeMota, SandraMoreira, AnabelaAugusto, António2024-09-262024-09-262014-09David, B., Amorim, M., Ferreira, S., Condeço, J., Mota, S., Moreira, A., & Augusto, A. (2014). Microbiological quality of pre-cooked food: Escherichia coli and coagulase positive Staphylococcus prevalence. ICEH14 /3rd International Congress of Environmental Health: Proceedings Book, 1, 500–501.978-989-20-5086-7http://hdl.handle.net/10400.22/26138Recent 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).engPre-cooked foodSalmonellaStaphylococcusEscherichiaVibrioBacillusClostridiumListeriaShigellaCampylobacterconference object