餐馆肉汁底和肉汁的细菌含量

V.W. Kadis, D.A. Hill, K.S. Pennifold
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引用次数: 6

摘要

从埃德蒙顿地区的28家餐馆、汽车餐厅和咖啡馆中收集了41种干商业肉汁底座(涉及10个品牌)和44种从这些底座中准备好的肉汁。所有样品均检测SPC,以及大肠菌群、嗜热菌、凝固酶阳性葡萄球菌、沙门氏菌和Cl的存在。perfringens。没有沙门氏菌或氯。在所有被检查的样本中都检测到气胀气。一些肉汁底和肉汁中存在大肠菌群、嗜热菌、凝固酶阳性葡萄球菌和其他细菌。所有大肠菌群和葡萄球菌在煮沸3分钟后被清除,但SPC和嗜热菌计数在进一步煮沸过程中下降非常缓慢。还研究了用于制作肉汁基底的一些成分。洋葱粉和香料粉中检出部分凝固酶阳性葡萄球菌,鼠尾草、马郁兰、alaman辣椒粉和黑胡椒中检出大量大肠菌群。然而,这些微生物在煮沸三分钟后就消失了。调查显示,从商业肉汁基底制作的肉汁几乎没有食源性疾病的危险,只要人们遵循准备说明,将肉汁煮沸至少五分钟,并在食用前将产品保持在160°F。
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Bacterial Content of Gravy Bases and Gravies Obtained in Restaurants1

Forty-one samples of dry commercial gravy bases (involving ten brands), and 44 prepared gravies from these bases were collected from 28 restaurants, drive-ins and coffee houses in the Edmonton area. All samples were examined for SPC, and for presence of coliforms, thermophiles, coagulase-positive staphylococci, salmonellae and Cl. perfringens. No salmonellae or Cl. perfringens were detected in any of the samples examined. Some gravy bases and gravies showed presence of coliforms, thermophiles, coagulase-positive staphylococci and other bacteria. All coliforms and staphylococci were eliminated after three-minute boiling, but SPC and thermophile counts decreased very slowly during further boiling. A number of ingredients used in the preparation of gravy bases also were investigated. Some coagulase-positive staphylococci were detected in onion powder and ground savory, and large numbers of coliforms were detected in ground sage, marjoram, alaman paprika and black pepper. However these organisms were eliminated after three-minute boiling. The investigations revealed that there was little danger for foodborne illnesses from gravies prepared from commercial gravy bases, providing one follows the preparation instructions, boil the gravies for at least five minutes, and hold the product at 160°F prior to serving.

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