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Impact de la stratégie d’échantillonnage des températures sur le risque de croissance de clostridium : application au refroidissement rapide de denrées dans des services de restauration institutionnels.

Impact of temperature sampling strategy on the risk of clostridium growth: application to rapid cooling of food in institutional food service facilities.

Auteurs : COMMEAU N., JALOUSTRE S.

Type d'article : Article

Résumé

In French institutional food services, cooked food must be cooled within 2 h of cooking and the temperature of the cooked food must then be lower than 10°C to avoid significant growth of Clostridium perfringens. However, food placed on trolleys and put in a rapid cooling unit (a blast-chiller) shows great variation in temperature. What criterion should then be used to decide when the trolley can be removed from the blast-chiller? We studied four different strategies of when to remove the trolley by fitting 217 time-temperature profiles collected in a central hospital kitchen to mixed-effect models. We modelled the temperatures between and within containers holding meals on trolleys. We compared the strategies as to the probability that C. perfringens can proliferate to at least 1 log CFU g-1. For each strategy, this probability was plotted against the probability of the trolley leaving the blast-chiller. The probability of leaving the blast-chiller varied, depending on the number of measurements taken on the trolley and on the points where temperature was measured. The best strategy depends on the risk of C. perfringens growth exceeding 1 log10 CFU g-1 the food service operator accepts and the temperature monitoring protocol that is implemented.

Détails

  • Titre original : Impact of temperature sampling strategy on the risk of clostridium growth: application to rapid cooling of food in institutional food service facilities.
  • Identifiant de la fiche : 30007743
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 30 - n. 2
  • Date d'édition : 04/2013
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2012.08.010

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