HAZARD ANALYSES OF FOODS PREPARED BY MIGRANTS LIVING IN A NEW SETTLEMENT AT THE OUTSKIRTS OF LIMA, PERU
HAZARD ANALYSES OF FOODS PREPARED BY MIGRANTS LIVING IN A NEW SETTLEMENT AT THE OUTSKIRTS OF LIMA, PERU
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DOI：
10.4315/0362-028x-51.4.314
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发表时间：
1988-04-01
影响因子：
2
通讯作者：
REQUEJO, EG
中科院分区：
文献类型：
--
作者：
BRYAN, FL;MICHANIE, S;REQUEJO, EG
在秘鲁利马郊区多岩石、尘土飞扬的山坡上的一个新定居点的三个家庭中，对食品制备方法进行了危害分析。这些分析包括观察制备的所有步骤，记录这些步骤的温度，收集食品样品并检测常见的食源性病原体和指示生物。这里的居民是从这个国家的不同地区迁移过来的；因此，他们准备了不同的食物。这些食品包括大豆谷物、配方奶粉、喂养腹泻婴儿的大米和胡萝卜、汤、菠菜土豆泥、胡萝卜和甜菜沙拉、牛脚汤、豆类、大米以及豆类和大米的混合物。所达到的温度足以杀死食源性病原体的营养形式，但不能杀死它们的孢子。在早上烹饪和午餐或晚餐时间之间的间隔时间里，食物要么放在未加热的炉子上，要么放在未加热的烤箱里。这个间隔足够长，可以允许一些细菌繁殖，但显然不是大量繁殖。就在晚餐之前，食物被重新加热到通常超过70度的温度。C.然而，米饭要么是冷的，要么是加热的，中心温度只上升了几度。准备家庭餐点的关键控制点是烹饪、烹饪和上桌之间的保持和再加热。婴儿配方奶粉的关键控制点是使用新烧开的水，清洗和煮沸奶瓶和奶嘴，特别重要的是，在室温下保存的时间。
Hazard analyses of food preparation practices were conducted in three households in a new settlement in the rocky, dusty hillsides at the outskirts of Lima, Peru. These analyses consisted of watching all steps of preparation, recording temperatures throughout these steps, and collecting samples of the food and testing them for common foodborne pathogens and indicator organisms. The residents had migrated from different regions of the country; consequently, they prepared different foods. These included soya cereal, milk formula, rice and carrots for feeding a baby who had diarrhea, soups, mashed potatoes with spinach, carrot and beet salad, cow''s foot soup, beans, rice and a mixture of beans and rice. The temperatures attained were high enough to kill vegetative forms of foodborne pathogens, but not their spores. During the interval between cooking in the morning and serving at either lunch or supper time, foods were held either on unheated ranges or in unheated ovens. This interval was long enough to permit some bacterial multiplications, but apparently not to massive quantities. Just before the evening meal, foods were reheated to temperatures that usually exceeded 70.degree. C. Rice, however, was either served cold or if reheated, the center temperature rose a few degrees only. Critical control points for preparation of family meals are cooking, holding between cooking and serving, and reheating. Critical control points for milk formula for babies are using recently-boiled water for the formula, cleaning and boiling bottles and nipples, and, of particular importance, time of holding at room temperature.