Microbiological hazard analysis of foods in large western-style restaurants.

摘要

The purpose of this study was to microbiologically evaluate common foods and preparation processes in 3 large western-style restaurants in Daegu, Korea. Microbiological testing was conducted for pathogens, including Escherichia coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, E. coli O157:H7, Vibrio parahaemolyticus and Bacillus cereus, as well as total plate count and coliforms. Food samples selected for testing represented common menu items and preparation processes. These samples included: hamburgers (cooking process), mashed potatoes (reheating process) and salad (non-heating process). The results showed that E. coli and S. aureus were detected in the raw ground beef used to prepare hamburgers, but they were not detected after cooking at 82-86 degrees C for 10 min. Microbiological quality of the mashed potatoes was better after reheating than during storage in a refrigerator after cooking. Total plate count and coliforms increased, and E. coli was detected in the salad ingredients stored in the refrigerator before serving. In order to serve foods of good microbiological safety and quality in western-style restaurants, standard cooking and reheating temp. must be maintained during the cooking and reheating processes and sanitation standard operating procedures must be followed for washing and storage of non-heated and refrigerated menu items.