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HOSPITAL READY‐PREPARED TYPE FOODSERVICE SYSTEM: TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS
Author(s) -
CREMER M. L.,
CHIPLEY J. R.
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.tb06569.x
Subject(s) - enterobacter aerogenes , clostridium sporogenes , food science , enterobacter , micrococcus , pasteurization , staphylococcus epidermidis , micrococcus luteus , biology , escherichia coli , microbiology and biotechnology , chemistry , staphylococcus aureus , clostridium , bacteria , biochemistry , genetics , gene
Time and temperature conditions and sensory and microbiological quality of scrambled eggs were examined (3 trials of study) at various phases of product flow in a hospital, “ready prepared” type, foodservice to assess food quality as related to the system of operation. Average time from cooking to reheating for service was 26.3 hr. Mean internal temperatures were 10.6°C after 10 hr refrigerator storage, 11.8°C at the beginning of assembly, 13.8°C after transportation for storage, and 5.2°C after 15 hr of additional storage. After reheating eggs in microwave ovens, internal temperatures ranged from 35‐92°C and averaged 67.1°C. Overall mean scores for sensory characteristics evaluated ranged from 6.9‐8.1 (Y‐point scale). Total plate counts indicated that microbial quality of eggs was good both before and after cooking, but a variety of microorganisms was associated with the product. In uncooked eggs, these included Bacillus sp., Clostridium sporogenes , micrococci, including Micrococcus luteus, Staphylococcus aureus, S. epidermidis, Escherichia coli, Enterobacter aerogenes, Proteus sp. , and Alcaligenes sp. At heating for service, eggs contained small numbers of Bacillus sp., Clostridium sporogenes, Staphylococcus epidermidis, Escherichia coli , and Enterobacter aerogenes. Low microbial counts within this system may be attributed to use of a pasteurized raw product and limited contamination, since time and temperature conditions were favorable for microbial growth.