Assessment of Microbiological Quality of Outsourced School Meals

摘要: The purpose of this study was to provide a basic resource for establishment hygienic management stand- ards meal delivery from the central kitchen schools. Flow diagrams food were analyzed, and time-temperature conditions environment measured. Four different foods samples in- cluding Mexican salad, radish stir-fried pork vegetables, chicken vegetables collected after production before service. Microbiological analysis performed aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, L. monocytogenes. After completion cooked 2∼3 hours taken reach temperature danger zone. Food temperatures at service did not meet recommended (10/57 o C) conventional school systems. highest APC observed in salad (5.70 log CFU/g), followed by (5.18 CFU/g). Enterobacteriaceae coli- form within acceptable levels those UK Public Health Laboratory Service. No coli or pathogens found. These results useful information determination microbiological hazards systems, suggest that control during deliv- ery is necessary safety foods.