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EXPOSURE TIME OF WARM LEFTOVERS TO TEMPERATURES SUITABLE FOR MICROBIAL GROWTH IN A HOME-TYPE REFRIGERATOR.

Author(s) : RYNO R. R., LEFTWICH M. W.

Type of article: Article

Summary

THE FOODS WERE HANDLED USING STANDARD RECOMMENDED PUBLIC HEALTH PROCEDURES. SAMPLES WERE TESTED WITH AND WITHOUT SUPPLEMENTARY AIR CIRCULATION. THE TOTAL TIME IN THE TEMPERATURE RANGE OF 333 TO 280 K (60 TO 7C) VARIED FROM 13 H TO OVER 22 H. SUPPLEMENTARY AIR CIRCULATION HAD LITTLE BENEFIT IN REDUCING COOLING TIMES WHEN USED INDIRECTLY, I.E., WHEN DIRECTED AWAY FROM THE TEST FOODS AT THE BOTTOM OF THE REFRIGERATION COMPARTMENT. WHEN THE SUPPLEMENTARY AIR WAS DIRECTED ON THE TEST FOODS A DISTANCE OF 4 INCHES, THE COOLING TIME WAS REDUCED BY APPROXIMATELY ONE-HALF. THE TIME OF FOOD EXPOSURE TO A TEMPERATURE RANGEMOST FAVORABLE TO MICROBIAL GROWTH [311 TO 294 K (38 TO 21C)] EXCEEDED 5 H WITHOUT SUPPLEMENTARY DIRECT AIR CIRCULATION, BUT WAS REDUCED TO LESS THAN 2 1/2 H WITH DIRECT FORCED AIR SUPPLEMENTARY CIRCULATION. ALTERNATE TECHNIQUES TO REDUCE THE TEMPERATURE OF FOODS TO SUPPLEMENT MECHANICAL REFRIGERATION ARE ALSO DISCUSSED.

Details

  • Original title: EXPOSURE TIME OF WARM LEFTOVERS TO TEMPERATURES SUITABLE FOR MICROBIAL GROWTH IN A HOME-TYPE REFRIGERATOR.
  • Record ID : 1982-0436
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 7
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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