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BACTERIOLOGICAL HAZARDS DURING THE COOLING OF COOKED MEATS IN CATERING.

Author(s) : MOTTISHAW J. M.

Summary

ROASTBEEF WEIGHING LESS THAN 3 KG WERE INOCULATED WITH CLOSTRIDIUM PERFRINGENS. THIS MEAT WAS STORED EITHER AT AMBIENT TEMPERATURE OR CHILLED OR FROZEN. CL. PERFRINGENS DID NOT GROW IN FROZEN MEAT ; THE COUNT DOUBLED IN THOSE CHILLED ; THE INCREASE WAS VERY IMPORTANT IN MEAT STORED AT THE AMBIENT TEMPERATURE. THE COOLING TIME APPEARED TO DEPEND MORE ON WEIGHT THAN ON SIZE IN THE CASE OF CHILLED ROAST MEAT AND MORE ON SIZE THAN ON WEIGHT IN BOTH OTHER CASES. AFTER 22 HR COOLING, NO SPORE OF CL. PERFRINGENS COULD BE DETECTED.

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Details

  • Original title: BACTERIOLOGICAL HAZARDS DURING THE COOLING OF COOKED MEATS IN CATERING.
  • Record ID : 1988-0695
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 481-488; 11 fig.; 2 tabl.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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