while only 56.54% of the operators know that the evaluation of microbiological contamination of meat carcasses cannot be made
visually, olfactory or by taste checks. 62.5% of those surveyed know
that microorganisms are growing rapidly at a temperature of 37 C
and 72.61% of the operators correctly indicated diarrhea, vomiting,
abdominal pain and fever as the most common symptoms of food
poisoning.