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TOTAL PLATE AND COLIFORM COUNTS FOR FAST FOOD SERVICE SANDWICHES
Author(s) -
OCKERMAN H. W.,
STEC J.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02591.x
Subject(s) - plate count , food service , food science , contamination , environmental science , toxicology , zoology , biology , business , bacteria , marketing , ecology , genetics
Sandwiches 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.