Critical control points for meat balls and kibbe preparations in a hospital kitchens
Rev. microbiol
;
30(4): 347-55, out.-dez. 1999. tab
Artigo
em Inglês
| LILACS
| ID: lil-286790
ABSTRACT
Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, "C. perfingens", coagulase positive staphylococci, bacteria of the "B cereus" group and detection of "Salmonella". Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutritionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Infecções Bacterianas
/
Contaminação de Alimentos
/
Análise de Alimentos
Idioma:
Inglês
Revista:
Rev. microbiol
Assunto da revista:
Microbiologia
Ano de publicação:
1999
Tipo de documento:
Artigo
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