Quantitative data analysis to determine best food cooling practices in U.S. restaurants.
Quantitative data analysis to determine best food cooling practices in U.S. restaurants.
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DOI：
10.4315/0362-028x.jfp-14-252
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发表时间：
2015-04
影响因子：
2
通讯作者：
Nicholas D
中科院分区：
文献类型：
--
作者：
Schaffner DW;Brown LG;Ripley D;Reimann D;Koktavy N;Blade H;Nicholas D
美国疾病控制与预防中心 (CDC) 收集的数据显示，1998 年至 2008 年间，不当的冷却做法导致了 500 多起与美国餐馆或熟食店相关的食源性疾病爆发。CDC 环境健康专家网络 (EHS-Net) 人员在 2009 年至 2010 年期间收集了 9 个 EHS-Net 地点的大约 50 家随机选择的餐馆的数据，并在观察开始和结束时测量了冷却食物的温度期间。这些起点和终点用于估计冷却速率。最常见的冷却方法是制冷，用于 48% 的冷却步骤。其他冷却方法包括冰浴（19%）、室温冷却（17%）、冰棒冷却（7%）以及在冷却食品中添加冰或冷冻食品作为成分（2%）。 65% 的冷却观察结果的估计冷却速率符合 2009 年美国食品和药物管理局食品法规指南（6 小时内冷却至 41°F [5°C]）。大块肉和炖菜的总体估计冷却速度最慢，大约等于食品法典指南中规定的冷却速度。面食和面条是冷却最快的食物，冷却时间仅超过 2 小时。食品工作人员未积极监控的食品冷却速度比《食品法典》指南中建议的速度慢两倍以上。储存深度超过 7.6 厘米（3 英寸）的食品冷却速度比《食品法》指南中规定的慢两倍。不通风的冷却食品冷却速度比《食品法典》指南中规定的速度慢几乎两倍。我们的数据表明，几种最佳冷却实践有助于实现适当的冷却过程。无法评估整个冷却过程的检查员应考虑评估特定的冷却实践作为替代方案。未来的研究可以验证我们的估计方法并研究特定实践对完全冷却过程的影响。
Data collected by the Centers for Disease Control and Prevention (CDC) show that improper cooling practices contributed to more than 500 foodborne illness outbreaks associated with restaurants or delis in the United States between 1998 and 2008. CDC's Environmental Health Specialists Network (EHS-Net) personnel collected data in approximately 50 randomly selected restaurants in nine EHS-Net sites in 2009 to 2010 and measured the temperatures of cooling food at the beginning and the end of the observation period. Those beginning and ending points were used to estimate cooling rates. The most common cooling method was refrigeration, used in 48% of cooling steps. Other cooling methods included ice baths (19%), room-temperature cooling (17%), ice-wand cooling (7%), and adding ice or frozen food to the cooling food as an ingredient (2%). Sixty-five percent of cooling observations had an estimated cooling rate that was compliant with the 2009 Food and Drug Administration Food Code guideline (cooling to 41°F [5°C] in 6 h). Large cuts of meat and stews had the slowest overall estimated cooling rate, approximately equal to that specified in the Food Code guideline. Pasta and noodles were the fastest cooling foods, with a cooling time of just over 2 h. Foods not being actively monitored by food workers were more than twice as likely to cool more slowly than recommended in the Food Code guideline. Food stored at a depth greater than 7.6 cm (3 in.) was twice as likely to cool more slowly than specified in the Food Code guideline. Unventilated cooling foods were almost twice as likely to cool more slowly than specified in the Food Code guideline. Our data suggest that several best cooling practices can contribute to a proper cooling process. Inspectors unable to assess the full cooling process should consider assessing specific cooling practices as an alternative. Future research could validate our estimation method and study the effect of specific practices on the full cooling process.