Hedeen Nicole, Reimann David, Everstine Karen
Minnesota Department of Health, Environmental Health Division, 625 Robert Street North, St. Paul, Minnesota 55164, USA.
University of Minnesota-Minneapolis, 1954 Buford Avenue, St. Paul, Minnesota 55108, USA.
J Food Prot. 2016 Mar;79(3):507-11. doi: 10.4315/0362-028X.JFP-15-333.
Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting of this practice among study participants.
消费者使用微波炉烹饪已制备但尚未即食的食品导致烹饪不均，这在几起食源性疾病暴发事件中已被证明是一个风险因素。然而，餐厅和其他食品服务场所使用微波炉的情况尚未得到充分记录。本研究的目的是描述使用微波炉的食品服务场所类型、这些微波炉的使用方式、在这些微波炉中加热或烹饪的食品类型、食品服务场所使用的微波炉类型，以及遵守美国食品药品监督管理局（FDA）指南的情况。2008年至2009年，明尼苏达州卫生部从该州60家食品企业的便利样本中收集了数据。设施类型包括快餐店、坐式餐厅、学校食品服务、养老院、酒店和汽车旅馆以及日托中心。食品制备方式分为预服务、烹饪服务或复杂方式。明尼苏达州环境卫生专家在例行检查期间向管理人员发放了一份研究问卷。本研究纳入的企业报告称，使用微波炉主要是为了加热商业即食产品（67%）以及为了改善口感而加热食品（50%）。这些过程不需要最低温度，因为这些食品不需要杀灭病原体。然而，采用复杂制备方式的食品企业更常报告使用微波炉进行多种过程以及进行需要杀灭病原体的过程。对于确实报告使用微波炉处理需要杀灭病原体的食品的企业，大多数管理人员报告遵循了FDA关于烹饪和重新加热以热储存潜在危险食品的大多数建议，但许多人没有报告在烹饪后让食品静置2分钟。鉴于研究参与者中这种做法的报告率较低，对微波炉烹饪后的静置时间进行额外培训可能会有所帮助。
