Cook/Chill Foodservice Systems: Microbiological Quality and End-Point Temperature of Beef Loaf, Peas and Potatoes After Reheating by Conduction, Convection and Microwave Radiation .

Microbiological quality, as estimated from temperature and mesophilic aerobic plate counts of beef loaf, instant mashed potatoes and frozen peas, was determined at point of service to compare conduction, convection and microwave reheating in a hospital-type cook/chill foodservice system. Although reheated products were similar microbiologically (mean log CFU/g = 2.3 to 3.4), internal end temperatures, even under laboratory-controlled conditions, did not meet FDA recommended standards (≥74°C) for reheated products in up to 83% of situations observed. Such data demonstrate the potential for foodborne illness in hospital cook/chill foodservice systems.