Bryan Frank L, Bartleson Charles A
U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, Atlanta, Georgia 30333 and Washington State Department of Social and Health Services, Division of Health, Office of Environment Health Programs, Olympia, Washington.
J Food Prot. 1985 Jun;48(6):509-524. doi: 10.4315/0362-028X-48.6.509.
Hazard analyses critical control point evaluations were made in four restaurants specializing in Mexican-style foods. Time-temperature evaluations were made of beans, meat products, and rice during cooking, cooling, reheating, and hot-holding, and other food preparation procedures were observed during 3 d of operation. A few samples were collected and tested for Clostridium perfringens and aerobic plate counts (APC). Raw beans harbored C. perfringens , but this organism was not isolated from a few samples of garlic powder, cooked beans, cooked chicken meat, cooked chili pork, cooked ground beef, or cooked chimichanga meat. APCs generally were higher as the depth of the refrigerated product increased, in covered pans with refrigerator air circulation blocked by pans above or below and adjacent, or when the product was left unrefrigerated for several hours. Foods cooked in these establishments, with the occasional exception of ground meat, usually reached temperatures that would have killed vegetative forms of foodborne pathogenic bacteria. Foods were usually maintained at satisfactorily high temperatures during hot-holding, except surfaces and regions just below the surface of uncovered foods were frequently below 140°F (60°C). The foods, particularly beans, when put in a traditional manner in pans with lids in refrigerators cooled slowly. Cooling without lids, in freezers, or in pans on top of pans filled with ice led to more rapid cooling. During reheating, products often failed to reach 165°F (74°C). Critical control points in all operations were cooling and reheating. Monitoring of cooling can be done by observing the size and shape of containers, by measuring the depth of product, and by determining whether lids are used during cooling and whether the containers are stored on top of or next to each other. Monitoring of reheating can be done by measuring temperatures at the completion of cooking or during the post-heating temperature rise while products are in steam tables ready for service.
对四家专营墨西哥风味食品的餐厅进行了危害分析关键控制点评估。在烹饪、冷却、再加热和保温期间，对豆类、肉类产品和米饭进行了时间 - 温度评估，并在3天的运营期间观察了其他食品制备程序。收集了一些样本并检测了产气荚膜梭菌和需氧平板计数（APC）。生豆中含有产气荚膜梭菌，但在一些大蒜粉、熟豆、熟鸡肉、熟辣猪肉、熟绞牛肉或熟奇米昌加肉样本中未分离出这种微生物。随着冷藏产品深度的增加、上方或下方及相邻的平底锅阻碍冰箱空气流通的带盖平底锅中，或产品未冷藏数小时时，APC通常会更高。这些场所烹饪的食品，除了偶尔的绞肉外，通常达到的温度会杀死食源性病原体的营养形式。在保温期间，食品通常保持在令人满意的高温下，除了未覆盖食品的表面和表面下方区域经常低于140°F（60°C）。这些食品，特别是豆类，以传统方式放入带盖平底锅中在冰箱中冷却缓慢。不加盖、在冷冻室中或放在装满冰的平底锅上冷却会导致更快冷却。在再加热期间，产品往往未能达到165°F（74°C）。所有操作中的关键控制点是冷却和再加热。冷却监测可以通过观察容器的大小和形状、测量产品深度以及确定冷却期间是否使用盖子以及容器是否相互堆叠或相邻存放来进行。再加热监测可以通过在烹饪完成时或产品在蒸汽台上准备供应时加热后温度上升期间测量温度来进行。
