TOTAL PLATE AND COLIFORM COUNTS FOR FAST FOOD SERVICE SANDWICHES

摘要

ABSTRACTSandwiches were obtained from a single chain of fast food restaurants and examined microbiologically for total plate counts and coliform counts. The influence of restaurant location, type of sandwich, time of day, day of week, storage time, storage temperature, and initial contamination were evaluated. Restaurant location, time of day and day of week were statistically unimportant factors. Among the six types of sandwiches analyzed, adding vegetables resuited in the worst microbiological quality. Both storage time and temperature increased bacterial growth and initial microbiological level proved to be critical.