title: The right to food, food donation and microbiological problems of food safety: an experience in the territory of Florence.
abstract: OBJECTIVE
  The aim of this study is to understand whether the freezing without a rapid blast chiller represents a storage method for food at the end of shelf life that guarantees microbiological food safety, so to be considered an effective tool for the appropriate management of food in charitable organizations.
  
  
  METHODS
  The study has been performed on 90 food samples, among those that a charitable foodservice trust receives by the large-scale distribution. The products have been frozen using a domestic refrigerator. The indicators used were: total aerobic microbial count, Escherichia coli, Salmonella spp, Staphylococcus aureus, Campylobacter spp, sulphite reducing clostridia.
  
  
  RESULTS
  The results show that the preservation of the chosen fresh products at the end of shelf life in refrigerators, frozen without the use of chillers, is a potential management strategy to avoid the loss of edible food, while maintaining the safety standards.
authors.affiliation: Dipartimento di Medicina Sperimentale e Clinica, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Guglielmo
authors.initials: G
authors.lastname: Bonaccorsi
authors.affiliation: Dipartimento di Scienze della Salute, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Lorini
authors.affiliation: Scuola di Specializzazione in Igiene e Medicina Preventiva, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Pieralli
authors.affiliation: Scuola di Specializzazione in Igiene e Medicina Preventiva, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Pieri
authors.affiliation: Scuola di Specializzazione in Igiene e Medicina Preventiva, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Antonino
authors.initials: A
authors.lastname: Sala
authors.affiliation: Scuola di Specializzazione in Igiene e Medicina Preventiva, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Tommaso
authors.initials: T
authors.lastname: Tanini
authors.affiliation: Azienda Sanitaria Firenze, Florence, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Nasali
authors.affiliation: Tecniche della Prevenzione dell'Ambiente e dei Luoghi di Lavoro, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Beatrice
authors.initials: B
authors.lastname: Dall'Olio
authors.affiliation: Dipartimento di Scienze della Salute, Università degli Studi di Firenze, Florence, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Santomauro
mesh_terms: D001419:Bacteria; D015169:Colony Count, Microbial; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D059022:Food Safety; D005522:Food Services / Q000592:standards*; D005615:Freezing; D006806:Human Rights; D006801:Humans; D007558:Italy