Dong F M, Hashisaka A E, Rasco B A, Einstein M A, Mar D R, Aker S N
Institute for Food Science and Technology, University of Washington, Seattle 98195.
J Am Diet Assoc. 1992 Jun;92(6):719-23.
Sterile ice cream and frozen yogurt were offered to immunosuppressed patients recovering from bone marrow transplantation. To obtain sterile products, two of the dairy desserts (prepackaged ice cream and frozen yogurt bars) were exposed to 40 kGy of cobalt 60 irradiation. Four different flavors of ice cream were aseptically prepared under a laminar airflow hood using commercially sterilized ingredients. A commercially sterile, frozen milk-based drink on the low-microbial menu served as the control. Ratings of the seven products by 17 patients indicated that a frozen vanilla milk-based drink and aseptically prepared chocolate ice cream were highly acceptable to recovery immunosuppressed patients who have difficulty eating most foods. However, the seven desserts received higher ratings from a sensory panel of healthy individuals than from the patient panel, confirming that new foods for the low-microbial diet should be "market-tested" by the targeted patient population before inclusion in the menu.
无菌冰淇淋和冷冻酸奶被提供给正在从骨髓移植中恢复的免疫抑制患者。为了获得无菌产品，两种乳制甜点（预包装冰淇淋和冷冻酸奶棒）接受了40千戈瑞的钴60辐照。使用商业灭菌的原料，在层流通风橱下无菌制备了四种不同口味的冰淇淋。低微生物菜单上的一种商业无菌冷冻乳制饮料用作对照。17名患者对这七种产品的评分表明，一种冷冻香草味乳制饮料和无菌制备的巧克力冰淇淋对于大多数食物难以下咽的免疫抑制恢复期患者来说是非常可接受的。然而，这七种甜点在健康个体感官评价小组那里得到的评分高于患者评价小组，这证实了低微生物饮食的新食物在列入菜单之前应由目标患者群体进行“市场测试”。
