Skip to main content

Microbial Quality of Foods Produced by an Enhanced Cook-Chill System in a Hospital

Buy Article:

$37.00 plus tax (Refund Policy)

Abstract:

A total of 1,137 samples representing 77 cook-chill food products were analyzed during a 27-month period. Vacuum-packaged food samples from the same production batch of regular diets or products modified for low sodium, low fat, diabetic, or strained diets were analyzed before and after storage at 1 ± 1°C for up to 21 days in a hospital's food bank. Samples were analyzed for aerobic counts at 26°C and 35°C and for coliforms, staphylococci, Bacillus cereus, Clostridium perfringens, Escherichia coli, E. coli O157:H7, Listeria spp., Salmonella spp. and Staphylococcus aureus. None of the samples contained C. perfringens, E. coli, E. coli O157:H7, or Salmonella. Listeria was isolated from one production batch of asparagus which had been inadequately heated and cooled due to overloading of the vat. S. aureus was isolated (<100 CFU/g) from 2 samples (beef roast, stewed tomatoes) and B. cereus was isolated (<100 CFU/g) from several pasta and bean products. Low-fat products had higher (P < 0.05) aerobic populations than products modified for low sodium, low fat, diabetic, or strained diets. No differences were obtained between the before- and after-storage populations. Over 92% of the samples had aerobic populations of 3 log CFU/g or less and 98% had populations of 4 log CFU/g or less. All except 2 samples had coliform populations of 1 log CFU/g or less and all samples had staphylococci populations of 3 log CFU/g or less. Under the conditions of this study, the microbial quality of vacuum-packaged foods properly produced by an enhanced cook-chill system was acceptable after food storage at 1 ± 1°C for up to 21 days.

Keywords: COOK-CHILL; MICROBIAL QUALITY

Document Type: Research Article

Affiliations: 1: Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40546-0215, USA 2: Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40546-0215, USA; Department of Nutrition and Food Science, University of Kentucky, Lexington, KY 40546-0215, USA

Publication date: June 1, 1997

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • Ingenta Connect is not responsible for the content or availability of external websites
iafp/jfp/1997/00000060/00000006/art00010
dcterms_title,dcterms_description,pub_keyword
6
5
20
40
5

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more