Sandys G H, Wilkinson P J
Public Health Laboratory, Derriford Hospital, Plymouth.
J Hosp Infect. 1988 Apr;11(3):209-19. doi: 10.1016/0195-6701(88)90099-0.
A delivered meals service supplying centrally produced, precooked, chilled foods to 24 hospitals was introduced in Plymouth Health District between August 1985 and July 1986. Over 18 months, 3393 food items were examined microbiologically, using the criteria recommended by the Department of Health and Social Security (DHSS) (1980). No Salmonella spp., Staphylococcus aureus or Clostridium perfringens were detected. Seventy-five (8.6%) of 876 cooked vegetable items had total viable counts (TVC) greater than 1 x 10(5) cfu g-1 (the recommended limit) after aerobic incubation at 37 degrees C for 48 h, whereas only 2.6% (66) of 2517 foods other than vegetables had TVC above this limit. Reasons for high counts were investigated and mostly corrected so that, whereas 8.4% of samples had TVC above recommended limits in the first 4 months of the study, only 1.6% exceeded this limit in the last 3 months. The value of microbiological standards for cook-chill food and their use in hygiene control are assessed.
1985年8月至1986年7月期间，普利茅斯卫生区引入了一项送餐服务，为24家医院提供集中生产、预先烹制的冷藏食品。在18个月的时间里，按照卫生与社会保障部（DHSS）（1980年）推荐的标准，对3393份食品进行了微生物学检测。未检测到沙门氏菌属、金黄色葡萄球菌或产气荚膜梭菌。876份烹制蔬菜食品中有75份（8.6%）在37℃需氧培养48小时后，总活菌数（TVC）大于1×10⁵ cfu g⁻¹（推荐限值），而2517份非蔬菜类食品中只有2.6%（66份）的TVC高于此限值。对高菌数的原因进行了调查并大多予以纠正，因此，在研究的前4个月中，8.4%的样本TVC高于推荐限值，而在最后3个月中，只有1.6%的样本超过此限值。评估了即烹即冷食品微生物标准的价值及其在卫生控制中的应用。
