Coorey Ranil, Ng Denise Sze Hu, Jayamanne Vijith S, Buys Elna M, Munyard Steve, Mousley Carl J, Njage Patrick M K, Dykes Gary A
School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia.
Dept. of Food Science and Technology, Faculty of Agriculture, Univ. of Ruhuna, Kamburupitiya, 81100, Sri Lanka.
Compr Rev Food Sci Food Saf. 2018 Jul;17(4):827-840. doi: 10.1111/1541-4337.12357. Epub 2018 May 30.
In recent decades, the demand for ready-to-eat (RTE) food items prepared by the food catering sector has increased together with the value of cook-serve, cook-chill, and cook-freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens. Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit the growth of pathogens. Food items must be stored outside the temperature danger zone, which is between 5 and 60 °C, in order to inhibit the growth of these pathogens. The cooling techniques used to prepare potentially hazardous foods, such as cooked meat, rice, and pasta, must be properly applied and controlled to ensure food safety. This paper critically reviews the effects of cooling and its relationship to food containers on the safety of RTE foods produced and sold through the food service industry.
近几十年来，食品餐饮行业制备的即食（RTE）食品的需求与烹饪即食、烹饪冷藏和烹饪冷冻食品的价值一同增长。食品烹饪、冷藏、储存冷藏以及上桌前重新加热所采用的技术对于维持食品安全至关重要。包装材料和食品容器在影响即食食品的冷却速度方面起着重要作用。使用不当技术和不合适包装材料制备的食品可能会被食源性病原体污染。众多研究表明冷却技术不足对食源性病原体存活和生长的影响，这随后可能对公众健康构成威胁。所应用的冷却技术的操作温度和冷却速度必须合适，以抑制病原体生长。食品必须储存在5至60°C的温度危险区之外，以抑制这些病原体的生长。用于制备潜在危险食品（如熟肉、米饭和面食）的冷却技术必须正确应用和控制，以确保食品安全。本文批判性地综述了冷却及其与食品容器的关系对通过食品服务行业生产和销售的即食食品安全性的影响。
