Collection of Food Microbiological Data from the Central Food Preparation Facility Pilot Kitchen - 1976.

摘要

A food quality control laboratory was established to assess the wholesomeness of foods and to formulate microbiological criteria based on data collected from food items prepared under the Fort Lee, Virginia, Central Food Preparation System (CFPS). The CFPS concept is one of centralized preparation, storage, and delivery of foods to unit dining facilities. Unit level food service will provide final preparation and serving of these foods. Routinely, food samples were obtained at predetermined critical control points and delivered to the laboratory. Special discretionary sampling occurred when problems were identified during routine sampling or as the consequence of analytical results. Analyses were conducted in accordance with normal laboratory procedures to determine aerobic plate, coliform, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Salmonella, and yeast and mold counts. Approximately 1% of all samples analyzed had greater than 100 S. aureus/g. Slightly more than half of the samples were analyzed for E. coli. Of those analyzed for E. coli 14% were positive. Other microbiological data were of lesser public health significance. Because of the diverse types of food items examined, insufficient data have been collected to establish microbiological criteria for individual food items. Analyses and data collection will continue in order to establish criteria for individual food items. (Author)