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COOK/CHILL FOODSERVICE SYSTEMS: MICROBIOLOGICAL QUALITY AND END-POINT TEMPERATURE OF BEEF LOAF, PEAS AND POTATOES AFTER REHEATING BY CONDUCTION, CONVECTION AND MICROWAVE RADIATION.

Author(s) : SAWYER C. A., NAIDU Y. M., THOMPSON S.

Type of article: Article

Summary

MICROBIOLOGICAL QUALITY, AS ESTIMATED FROM TEMPERATURE AND MESOPHILIC AEROBIC PLATE COUNTS OF BEEF LOAF, INSTANT MASHED POTATOES AND FROZEN PEAS, WAS DETERMINED AT POINT OF SERVICE TO COMPARE CONDUCTION, CONVECTION AND MICROWAVE REHEATING IN A HOSPITAL-TYPE COOK/CHILL FOODSERVICE SYSTEM. ALTHOUGH REHEATED PRODUCTS WERE SIMILAR MICROBIOLOGICALLY, INTERNAL END TEMPERATURES, EVEN UNDER LABORATORY-CONTROLLED CONDITIONS, DID NOT MEET FDA RECOMMENDED STANDARDS EQUAL TO OR GREATER THAN 347 K (74 DEG C) IN UP TO 83% OF SITUATIONS OBSERVED.

Details

  • Original title: COOK/CHILL FOODSERVICE SYSTEMS: MICROBIOLOGICAL QUALITY AND END-POINT TEMPERATURE OF BEEF LOAF, PEAS AND POTATOES AFTER REHEATING BY CONDUCTION, CONVECTION AND MICROWAVE RADIATION.
  • Record ID : 1985-0224
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 12
  • Publication date: 1983/12
  • Document available for consultation in the library of the IIR headquarters only.

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