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AEROBIC PLATE COUNTS OF PHILIPPINE READY‐TO‐EAT FOODS FROM TAKE‐AWAY PREMISES
Author(s) -
AZANZA MA. PATRICIA V.
Publication year - 2005
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2005.00554.x
Subject(s) - context (archaeology) , guideline , plate count , product (mathematics) , food science , unit (ring theory) , business , microbiology and biotechnology , environmental health , medicine , geography , biology , mathematics , geometry , mathematics education , archaeology , pathology , bacteria , genetics
The Aerobic Plate Counts (APCs) of some Philippine ready‐to‐eat (RTE) foods from take‐away premises were established for the first time within the context of using the information for the development of Philippine microbial guidelines for RTE foods. The calculated APCs for most of the RTE foods analyzed in the study were ≤ 10 5 cfu/unit of food sample. Among the reasons cited to explain higher APC values were: use of raw ingredients for the final product, temperature abuse during vending, inadequate cooking and use of leftovers. It was recommended that the generally acceptable microbial guideline value for APC of RTE foods set at < 10 5 cfu/unit be adapted locally until more precise microbial criteria for this food type could be developed through an appropriate scientific process.