SATELLITE FOOD-SERVICE SYSTEM - TIME AND TEMPERATURE AND MICROBIOLOGICAL AND SENSORY QUALITY OF PRECOOKED FROZEN HAMBURGER PATTIES
SATELLITE FOOD-SERVICE SYSTEM - TIME AND TEMPERATURE AND MICROBIOLOGICAL AND SENSORY QUALITY OF PRECOOKED FROZEN HAMBURGER PATTIES
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DOI：
10.4315/0362-028x-40.9.603
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发表时间：
1977-01-01
影响因子：
2
通讯作者：
CHIPLEY, JR
中科院分区：
文献类型：
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作者：
CREMER, ML;CHIPLEY, JR
对卫星食品服务系统中预煮冷冻主菜汉堡[牛肉]肉饼的使用进行了与时间和温度条件以及微生物和感官质量相关的评估，以确定使用预煮冷冻主菜的关键阶段。产品在服务地点的储存时间约为3天，在室温下组装的平均时间为2小时。温度条件通常随食品加热后的内部温度而变化，温度范围从152度不等。F(67.度。-192 F.degree C)。(89.度。C)。除了一些内部温度较低外，从食品安全的角度来看，情况是可以接受的。感官质量特征评估的平均得分在5.1-6.9（9分制）之间，总平板计数表明微生物质量良好。鉴定了病原菌属，包括梭状芽孢杆菌和葡萄球菌；因此，如果预先煮熟的食物随后在这种系统中处理不当，可能会对公众健康造成危害。在控制系统内的可变性方面，特别是在加热食品供食用时，可能会出现关键问题。
Use of a precooked frozen entree, hamburger [beef] patties, in a satellite foodservice system was assessed as related to time and temperature conditions and microbiological and sensory quality to identify critical phases in utilizing a precooked frozen entree. Time for product storage at the service location was about 3 days, and average time at room temperature during assembly was 2 h. Temperature conditions were generally variable with internal temperatures after heating food for service ranging from 152.degree. F (67.degree. C)-192 F.degree. (89.degree. C). Except for some of the low internal temperatures, conditions were acceptable from a food safety standpoint. Mean scores for sensory quality characteristics evaluated ranged from 5.1-6.9 (9 point scale) and total plate counts indicated that microbial quality was good. Genera of pathogenic microorganisms were identified, including Clostridium and Staphylococcus; therefore, the potential exists for public health hazards if precooked food is subsequently mishandled in a system of this type. Critical problems may become apparent in the control of variability within the system, particularly, at the point of heating food for service.