Microbiological evaluation of a hospital delivered meals service using precooked chilled foods

Sandys, G.H.; Wilkinson, Peter

doi:10.1016/0195-6701(88)90099-0

Cited by 15 publications

(3 citation statements)

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“…In addition, low levels of microorganisms, below the 3 log cfu/g reported as acceptable for prepared meals (Sandys and Wilkinson, 1988;Langlois et al, 1997), were observed in the finished product. Also, no clostridia or staphylococci were detected after the frying step, so the likelihood of a health hazard would have been considerably reduced.…”

Section: Resultsmentioning

confidence: 91%

“…Under these conditions of frying, there was no hardening of the texture as has been described when fish fingers are fried for too long or when the frying temperature is too high (Beltr6n, 1991) and this heat treat- when compared with Process 1. In addition, low levels of microorganisms, below the 3 log cfu/g reported as acceptable for prepared meals (Sandys and Wilkinson, 1988;Langlois et al, 1997), were observed in the finished product. Also, no clostridia or staphylococci were detected after the frying step, so the likelihood of a health hazard would have been considerably reduced.…”

Section: Resultsmentioning

confidence: 91%

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Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

Córdoba

Jordano

Córdoba

2000

Food sci. technol. int.

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Microbiological hazards were evaluated during processing of prepared and frozen hake fish fingers. Microbiological analyses of the pre-elaborated product, surfaces of equipment, and food handlers in the different steps of the process were performed. Both raw materials, hake and flour, were the main sources of microbial contamination. During the manufacturing process Clostridium perfringens and Staphylococcus aureus were detected. The frying step followed in the commercial processing, with a duration of 1-2 min at an oil temperature of 180 °C, appeared to be ineffective for removing the microbiological hazards. Increases in oil temperature and time of frying to 200°C and 3 min, respectively, provoked an effective reduction of previous microbial hazards. This should be considered in the implementation of HACCP programs in the commercial processing of fish fingers.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 91%

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

Córdoba

Jordano

Córdoba

2000

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…In 1988, Sandys and Wilkinson detected no pathogens in 3393 food items, but showed that food such as salads often contained total viable counts greater than 10 5 cfu/g. 8,9 This study stresses that staff need to be aware of each stage where system failure can occur. The time/temperature control appeared to be the most critical issue throughout the whole process.…”

Section: Discussionmentioning

confidence: 98%